Tue - Thu: 12:00 - 14:30
Tue - Thu: 18:00 - 22:30
Fri - Sat: 12:00 - 14:30
Fri - Sat: 18:00 - 23:30
Sun: 12:00 - 16:30
Sun: 18:00 - 22:30
The Disgruntled Chef is a restaurant and bar at the lush surroundings of the Dempsey hill area. It offers a fresh take on European classic and the food is accompanied by cocktails made from the fresh ingredients and a wine list of over 70 hand picked labels.
If this is what a disgruntled chef turns out, I can excuse his bad temper.
At this sleek grey and steel restaurant, located on a slope at Dempsey Hill, he turns out creative tapas (small plates), aside from the affordable set menus and big plates on the ala carte menu that shows he surely knows his onions.
For a start, he offers an extremely rich roasted bone marrow. You literally get served a bone, sliced in half and brimming with marrow. You spoon out the succulent jelly and spread it over crusty bread, add even more flavour with butter and some garlicky persillade (made with parsley and lemon juice), then put it whole into your mouth. Utterly decadent!
While his set menus ($24 for two courses or $29 for three) look inviting, I have always opted for his tapas. Who can resist different bites of interesting food rather than a big plate of just one dish, even if it may be roasted suckling pig and char-grilled cote de boeuf, his specialities?
On the occasions we went, we chose a selection of small plates. Among them, cumin- and chilli powder-dusted crispy lamb short-ribs, beef tartare, pork terrine, tuna tartare and a retro favourite, Scotch eggs, made with tiny quail’s eggs. The dishes are all priced at between $14-$16 each while a plate of Iberico ham with Manchego cheese cost $18 which incidentally can all add up.
Not bad for a disgruntled chef at all. But Daniel Sia has had experience at a range of respected restaurants such as Le Platane in Shanghai, Le Gavroche in London and in Singapore, Au Petit Salut, Les Amis and the last, The White Rabbit, which is a stone’s throw away from his current establishment.
Is that where the word disgruntled comes from? He dismisses it however by saying that he is still on good terms with his former employers; the name was just a bit of titillation and a way of thinking outside the box.
Sia’s menu certainly gets outside the box. Unlike the appetizer and main courses options elsewhere, he offers either small or big plates, all beautifully matched.
His scotch eggs, for example are five hardboiled quail eggs covered with sausage meat, then fried, and served with a mustard sauce. His steak tartare is a slab of marinated raw beef topped with two soft-cooked quail eggs, while his tuna tartare, also raw, is matched with breaded oysters for a difference in texture and flavours. It comes with a chilli-lime aioli.
Delicious matches are also found in his puddings, as he calls them. Fig crisps come with a Roquefort parfait and a port reduction while his chocolate fondant has a grilled peanut butter banana nestling beside it.
Utter sweetness from a chef that belies his name indeed.
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
3 of us visited The Disgruntled Chef last night and we initially ordered the Salt of the Sea and Seared Scallop Carpaccio from the small plate item, Roasted Mushroom from the sides, and the Crackling Suckling Pig and Snow Crab Pasta from the big plate items. We had wanted to order the Marcaroni and Cheese as well but the waitress told us the portion of the pasta and suckling pig were big and could serve 2-3 pax, so we did not order the macaroni and cheese.
When the food came, we got a shock as the portion was mini and nowhere big. The portion of snow crab pasta ($29) was so small that we thought a kid could have easily wiped out 1 plate. When 3 of us adults shared the dish, each of us could only have a few mouthful. And there was also hardly any snow crab in it.
The salt of the sea, which was fried fish skin, the scallop and mushroom were nice but nothing to cry for. I espceially liked the scallop though my friends thought that it was nothing special.
When the suckling pig came, we got another shock of our life! At $68, we had expected half of the pig but we were only served about 6 pieces of pork (or rather bones)! For this dish, we would say that luckily the portion was mini because when the dish came, we could smell the strong smell of pig. When I took 1 piece, the smell was so strong that I almost puked. We thought we need to eat it with the mustard seeds so we tried another piece and again I wanted to puke. Besides the strong foul smell, the skin was also very hard and not crispy at all and the meat was also very dry. Most of it were bones. We had tried suckling pigs at alot of restaurants and this one was the worst we had ever eaten! As we were still not full, we ordered decided to order the crayfish macaroni and cheese, which was nice as I'm a cheese lover. However, we hardly see any crayfish, only some bits and pieces.
As we were very unsatisfied with our meal, we decided to order the creme brulee and sticky toffee pudding, which, were the saving grace. The pudding was very sweet but as I have a sweet tooth, I love it and it managed to get the pork smell out of my mind!
We spent $220 in total and overall, we think that it is not worth this price. For dempsey, we had expected this price, but we also expected a better experience, which sadly, we did not. The portion of the food and specially the suckling pig dish was such a disappointment that it ruin our overall dinning experience. For the price, we could easily have a more satisfying dinner at another restaurant at Dempsey.