It is always a pleasure to dine at The Disgruntled Chef, and this was my first visit to their flagship outlet at Dempsey to try out their new brunch menu. What Founder and Executive Chef Daniel Sia has done was to create a new Cured & Cultured list of eats that pair well with over 20 of their original creation cocktails.
In addition to that, the new brunch menu is available all day, any day of the week! Patrons can choose two or three (Small or Big) plates from the New Brunch Menu for $32++ and $39++ respectively.
We started our meal with some fresh fruit juice blends: Pear Tree ($10), Bora-Bora ($10) and a carrot juice. I loved the Pear Tree, which comes with pear, lime and mint. It was thirst-quenching and rejuvenating. The Bora Bora is packed with lots of antioxidants and nutritious benefits, as it is made up of pomegranate, pineapple and passionfruit.
Cured & Cultured
The Truffle Bikini ($10) is the bomb! It might look small and inconspicuous but the moment you pop it into your mouth, you will fall in love with this slice of heaven! A perfect combination of Iberico ham, brie and black truffle. Three is definitely not enough.
I also enjoyed the BBQ Pork Belly Bao ($10), which comes with house-made kimchi and spicy mayonnaise. The dish is a fusion version of our local kong bak pau. The buns were soft and fluffy, and the fillings were piquant and spicy.