A SINGAPORE PRESS HOLDINGS WEBSITE
by Debbie Yong
The Rabbit Stash Trying to locate The Rabbit Stash involves as much bewilderment as Alice must have felt trailing the white rabbit into Wonderland. First, you have to negotiate a nondescript row of laundromats and tuition centres in the Pandan Valley condominium grounds. Then, if you don't miss the barely noticeable signboard, you have to squeeze into a tiny pie shop, dodge a curious stare from its store attendant, and edge past its glass display counter to tiptoe up a narrow flight of winding stairs. And voila. The private dining restaurant is the latest in a string of speakeasy-style F&B spots that have cropped up recently - a phenomenon that seems to be founded on the notion that the more effort it requires to find a place, the hipper it automatically becomes. It is helmed by education counsellor-turned-private chef Matthew Mok, and former flight attendant-turned-financial consultant Donna Ho, who takes on the role of server, front of house and marketing and public relations manager. "Some people like to see and be seen when they dine out, but our guests are usually quite the opposite. They want a quiet environment where they can feel like they are in their own homes," explains Ms Ho of the cosy 14-seater. "Here, they have someone to cook for them and unlike in their own homes, they don't need to worry about cleaning up the mess after." After obtaining a diploma in culinary arts from cooking academy At-Sunrice, Mr Mok spent a year and a half as a travelling chef, whipping up custom-designed dishes in his customers' home kitchens. He started The Rabbit Stash in mid-December after repeated cajoling from customers for him to set up a permanent space. "Some of my clients felt that it was not very convenient to use their kitchen as they are very private people, and as a chef it's easier for people to recognise your cuisine when you have a fixed space, and to track your achievements. As a travelling chef, you don't feel like you own anything," says chef Mok, who recalls previously having to lug his pots and pans around in a large suitcase. The Rabbit Stash offers two seatings each for lunch and dinner six days a week and prices hover around $45 for lunch and $85 for dinner. The cuisine is described as modern European, so expect usuals like pan-seared foie gras, beef tenderloin and salmon tartare but with a few Asian tweaks drawing from chef Mok's Chinese-Peranakan heritage. Reservations are essential and the fixed degustation menu - comprising three courses at lunch and five courses for dinner - is changed monthly. Coming up with the space's whimsical name took six months of deliberation, according to Ms Ho. The Rabbit Stash was finally decided upon as both Ms Ho and chef Mok were born in the year of the rabbit, and because the word "stash" fittingly reflected the store of secret ingredients and recipes that they have tucked away in the kitchen. The space comprises moveable tables that can be configured for couples to an entire group of 14. (An attempt to fit in 16 diners once bordered on claustrophobia and will not be repeated, laughs Ms Ho.) Food is prepared on the spot in an open kitchen in the corner, where guests can crowd round and observe chef Mok at work. "A lot of chefs don't like be looked at when cooking because it makes them feel like a specimen. Also, if you have something to hide, like messy kitchen habits or poor quality ingredients, then it's better stay behind closed doors," explains chef Mok. "But I use only fresh ingredients and I know the rationale behind each step of what I am doing, so I'm not afraid to show my cuisine." The Rabbit Stash
No 2 Pandan Valley Condominium
No 2 Pandan Valley Condominium
#01-206 9173 0723
www.therabbitstash.com.sg
11.30am-2pm, 6-10pm (Tue-Sun); by reservation only
