Brand New Brunch Menu at The Disgruntled Chef @ Dempsey

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.

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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

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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.

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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.

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A Posher The Disgruntled Chef @ Ann Siang Road

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After celebrating five years of success at Dempsey, The Disgruntled Chef has opened another outlet, albeit a more posh version, at The Club, a luxury boutique hotel. Expect to find the same plantation theme as their original restaurant, a concept paying homage to what was once a nutmeg plantation in the 1800s. The interior is incorporated with dark green walls, leather banquette and booth seats handmade in Venice, and handcrafted mirrors.

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The menu is interestingly segregated into Small Plates and Big Plates, which are similar to appetisers and main courses respectively. In fact, this categorisation of menu was introduced by The Disgruntled Chef at their Dempsey outlet in 2010 and they became one of the pioneers in Singapore to establish course-by-course menu.

COCKTAILS

According to Founder and Executive Chef Daniel Sia, the restaurant at Dempsey was meant to be a bar, where patrons could indulge in the creative concoctions and sample small bites. However, as time passed, people came to identify The Disgruntled Chef with great culinary skills; classical French cooking techniques influenced by Asian flavours.

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Tom Collins ($18). Gin, lemon, yuzu, handmade pandan syrup, rosemary and club soda.

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Bee’s Knees ($18). Chamomile infused gin, Grand Marnier, lemon, orange and honey.

Both cocktails were unique and refreshing. I like cocktails refashioned with a splash of citrus and these two cocktails were ideal in their acidity and sweetness.

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