Restaurant Reviews

The Disgruntled Chef Review: Classics Done In A Modern Fashion

26th August 2015

From Casual Dining To Elegance


IMG_2799If The Disgruntled Chef sounds familiar, you’re probably thinking about the restaurant in the lush greenery of Dempsey. Well, fans of the restaurant will be able to experience a brand new side of the restaurant with its new outlet in Ann Siang Hill.

IMG_2792The restaurant in Ann Siang ditches the quaint bistro vibe for that of a polished restaurant. While the decor exudes a certain elegance that may put off bermuda clad diners, the service style is still friendly and casual.

The one thing I really like about the restaurant as a food journalist is that the dishes are all designed to be instagrammable. The food is plated beautifully, and even the lights above the table accommodated photographers with some pretty decent lighting.

IMG_2796For those of you who prefer a drink after work to a full meal, you’ll be glad to know the restaurant also offers a veranda overlooking the surrounding vistas.


Appetizers


Seared Sea Scallops $28


IMG_2825The scallops were browned well but were slightly overcooked which resulted in a stringy texture. The parsnip veloute added a great earthy element to the dish that brought everything together. It’s a well rounded dish that falls short on execution.


Tomato and Watermelon Tartare $21


IMG_2831This vegetarian dish seeks to recreate the taste and texture of a tuna tartare. While it could certainly pass off as one to the naked eye, tasting it will unravel a flavours unlike any tuna tartare.

The tartare was sweet and pleasant, but what really brought it together was the home made togarashi which gave it a slightly spicy and pungent kick. The chips also gave a variance in texture that I enjoyed immensely.


Sides


Baby Spinach Salad $8


IMG_2878I never thought I would enjoy a raw spinach salad, but these leaves were fresh and crisp. The miso dressing was definitely the star of the dish though, and elevated the dish from boring on the outside to something exciting to taste.


Truffle Brioche $12


IMG_2812While the restaurant doesn’t serve bread baskets, they do offer bread options on the menu. The Truffle Brioche is exactly how you would expect it to be. Lush and fluffy on the inside and perfumed with the scent of truffles. It’s delicious, and would be my default choice if I were to return.


Burnt Onion Charcoal Bread $12


IMG_2818The Burnt Onion Charcoal Bread is served with a cream cheese foam and fish floss. The foam while a delight added little to the bread, the floss gave it a slight salty kick, but it was hardly enough to justify a $12 bread.

While I can understand that paying for bread can potentially allow customers to experience new and creative forms, I just feel like $12 is stretching it way too far. It is bread after all, and the value exchange isn’t very good.


Main Course


Maine Lobster and Chicken Pot Roast $56


IMG_2855This decadent dish is a pretty safe choice for conservative eaters. The chicken was nice and juicy and the eggs added a layer of gooey savouriness to it. But the lobster was overcooked and again, resulted in a stringy and slightly chewy texture.


Crispy Beef Short Ribs $38


IMG_2857This was a fantastic dish, and one that completely overshadowed the chicken. If I had to rate the restaurant on this dish alone, they’d get an 11. The outside of the ribs were a crisp and gentle crust that was a joy to break through. Inside, the meat was tender and the fat had the melt in your mouth quality that is so revered. If you get one dish here, let this be it.


Dessert


Chocolate Croquette $16


IMG_2892This fun little dish is made of coffee jelly, and little crispy orbs of delight filled with chocolate. Biting into the little orbs ignites an explosion of  molten chocolate that coats your tongue with it’s intense richness.


Strawberries & Mascarpone $16


IMG_2902Strawberries and Mascarpone are a classic combination, this one is no different, the lightness of the cheese goes well with the strawberry compote. The meringues and foam cake provided different textures to make a fun and engaging dessert option.

This review was brought to you by The Disgruntled Chef

 

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