07 Jan 2016
The Disgruntled Chef is a hidden gem among the cluster of shops and diners in Dempsey Hill. With its inconspicuous and subtle sign, Howard and I almost missed the restaurant which occupies an one-story colonial house. The contemporary restaurant employs a simple and industrial interior design with gray-scale furnishings that create a clean and stylish atmosphere. Famous for its strong tapas influence with modern twist, The Disgruntled Chef splits its menu into 3 sections: nibbles, small plates, and big plates. Our waitress recommended us to order a few small plates along with one big plate as they are made for sharing.
Pictures at http://the-aftertaste.blogspot.com.au/2015/10/singapore-disgruntled-chef.html
Thai White Sangria
Citrus Vodka, Lime, Grapefruit, Lemongrass, Kaffir Lime Leaf, Honey & Riesling
I’m usually very hesitant when it comes to white sangrias because of its potentially bland and uninteresting taste, but the bar’s own version of Thai White Sangria completely blew my mind. With a refreshing hint of lemongrass and lime leaves, the Riesling-based alcoholic goodness was pleasantly fragrant and fruity. The light pink and green elements of the sangria also make it the perfect sweet spring cocktail.
Black Truffle Bikini Sandwiches with Brie
With a s*** name like this appetizer, I was definitely expecting more than just three pieces of bite-size, truffle-scented grilled cheese. Nothing out of the ordinary…
Read the full review with pictures at http://the-aftertaste.blogspot.com.au/2015/10/singapore-disgruntled-chef.html