Ember

Click here to read the full review here and see more photos on Citynomads.com

Ah. Set lunches. Ever promising and ever under delivering. I've had so many bad experiences with 'value set lunches' that I've grown wary of them, and so when I heard about Ember's much raved lunch set, I didn't expect too much. But man did it blow me away. First, the menu was ex-ten-sive. With 11 appetizers, 9 mains and 8 desserts to choose from; it offers more choice than some restaurants' entire menu. Reading the menu already got me excited! Quaint setting with simple basic furnishings, Ember comes across as down-to-earth and minimalistic. Service was warm, attentive and friendly – two thumbs up for the wait staff.  Whilst waiting for the food, everyone was attacking the complimentary bread. Fluffy, fragrant and flavoured with a hint of Parmesan and sundried tomato - it was a crowd pleaser.

 

For the appetizer, getting an upgrade at only $6 seemed too sweet a deal to pass up so I had the Roasted and poached foie gras with mirin and shoyu, shiitake.

People have claimed to return just for this. I had to try it for myself. The foie gras came in a sizeable piece, not the puny micro-sized ones you would usually get, swimming in a luscious sweet and salty sauce of a perfect marriage of mirin and shoyu. The portion was big enough to satisfy, and small enough to finish before the guilt overwhelms the euphoria. My eyes literally rolled back as I slowly savoured each bite - pure decadence.

Feedback was that the other foie gras dish, Pan seared foie gras with fresh orange segments, orange and passionfruit reduction, although less sinful, was not quite as good (such is life).

I also tried the Pan roasted scallop with parma ham, citrus and tarragon vinaigrette. Scallops were fantastically done. Plump and sweet - this would have been my second choice. ..........................

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Click here to read the full review here and see more photos on Citynomads.com

Fresh from a wonderful lunch memory just a couple of weeks back, we descended upon Ember once again in an attempt to re-live that experience. 

Complimentary Bread - Still as aromatic and delish as ever, the complimentary bread came piping hot with a cheesy nuance. Perfect when eaten alone or with butter! It was so good that we had 3 servings this time round. Thank god for being the first customers in the restaurant! 

Field Mushroom Soup with Poached Egg and Foie Gras - The soup had a heady fragrance (from the truffle oil) and rich with strong mushroom overtones while the foie gras pieces came across as quivery and mildly sweet sans the gaminess. Nice! But where's the egg? 

Pan Roasted Scallop with Parma Ham, Citrus and Tarragon Vinaigrette - The scallops were still a little soft in the center but nicely roasted till a little crisp on the outside. Wrapped around was a thin slice of bacon that provided a nice salty dimension. Pop one whole scallop into your mouth and be rewarded with a myriad of flavours - salty, peppery and topped with a nice roasted taste. 

Crispy Duck Leg Confit with New Potatoes, Caramalised Onion - Thyme Jus - Crisp skin coupled with pinkish, melt in the mouth meat that sat on a bed of mushrooms and potatoes - a well executed dish of duck confit. Plus point was that it didn't come across as too greasy, which was psychologically good. 

12 Hour Cooked Pork Belly with Savoy Cabbage, Apple Puree and Spiced Calvados Sauce - Sitting on a garden of cabbage and bacon bits, I loved how insanely crispy the pork belly skin was and how tender the meat turned out to be. Served alongside was a caramelized apple ring with green apple puree which acted as a balance to the pork belly's saltiness. Delicious! 

Crispy Caramelized Pear Tart with Homemade Baileys Ice Cream - Flaky, buttery pastry crammed with sweet slices of pear, topped with crumble and served with a scoop of mild Baileys ice cream. Absolutely delicious! I reckon I could have seconds if they actually offered it ala carte during lunch. 

Warm Valrhona Chocolate Fondant with Vanilla Bean Ice Cream - First time I'm trying out Ember's chocolate fondant and I must say that its honestly quite respectable. Nice viscous center oozing out not too sweet molten chocolate that carried a tinge of bitterness in it. Came with a scoop of vanilla bean ice cream. 

Lunch was great and $50/head isn't too expensive to pay for such a wonderful meal in my humble opinion. Service was great as well. I do wish the restaurant would move to bigger premises though. The current table layout is really quite cramp. But I digress. 

 See all my pictures here.

For the full review with photos, please see http://thehungrybunnie.blogspot.com/2011/03/restaurant-ember.html

The chef and owner behind Restaurant Ember, Sebastian Ng, is the reason for Restaurant Ember's success. Chef Ng's modern take on European cuisine is effortlessly nuanced and balanced. For a fine-dining establishment, the food is incredibly understated and uncomplicated, whilst the ambience is friendly and unstuffy. However, just because the vibe is convivial doesn't mean that you can enter in slippers and/or shorts, there's a dress code to adhere to here. Also, it's best to make reservations to avoid disappointment at the door because the restaurant is so tiny.

We ate:

1) Pan Seared Foie Gras ($25) with caramelized apple lightly dressed with fragrant clove and a dazzling drizzle of port and raspberry glaze.For anyone not particularly fond of foie gras, I daresay Restaurant Ember's version will change your mind. It totally melts on the tongue, with a delightfully thin crispy crust from the searing process. Sweet but tartish diced apples help keep the goose liver light.

2) Pan Seared Scallops ($19) - wrapped lovingly with rich salty Parma ham atop a bed of crunchy mesclun greens tossed with a tangy orange tarragon vinaigrette

3) Cold Tofu Salad ($85 as part of the Set Dinner) with avocado, Sicily date tomato and a savoury sesame dressing. The soft and smooth beancurd was served refreshingly chilled, with a tangy sweetish Japanese-inspired sesame dressing for flavour

4) Crispy Maine Lobster (2nd course of the Set Dinner), with lobster beurre blanc and mesclun was delicious. The lobster had a nice caramelized crust, but remained plump and bouncy inside

5) USDA Prime Beef Tenderloin (main course of the Set Dinner) pan roasted to a perfect medium rare, served with forest mushrooms, and new potatoes set on top a bed of mash, wilted spinach in a pool of caramelized onion-thyme sauce

6) Marinated Cod with Black Miso ($32), herbed potatoes and par-boiled sugar snap peas. The fatty oily fish was balanced with sweet miso that lent a smoky accent to the flaky moist fish

7) Chilean Seabass ($34), clean and clear, pan seared to retain all of its moistness, alongside wild mushrooms simply seasoned with smoked bacon ragout, and an aromatic truffle-yuzu butter sauce

For the full review/pics, do visit http://yumyumformytumtum.wordpress.com/2012/01/02/ember-iii-a-great-way-to-end-the-year/

I visited Ember for the third time this year. Visiting the same restaurant twice doesn’t happen often for me, much less 3 times, especially since I have been attempting to cover as much ground as possible with regards to the visitation of different local restaurants.

Nothing much has changed from its set lunch menu since my last 2 visits, apart from the slight price increment that I find highly justified given the popularity and quality of Ember. Currently, their 3-Course set lunches are priced at $42++, which is still a fraction the price of their set dinner (that I believe serves roughly the same items choices).

Having been here before too, CW ordered what she claims is the best foie gras she has eaten - The Roasted & Poached Foie Gras with Mirin, Shoyu & Shiitake (requires a $6++ supplement). I’m guessing the savoury foie gras is poached first to cook the liver properly before being subsequently roasted to attain that firm brown surface with wobbly fatty interior. If this is your first time to Ember, I highly recommend you order this but if you haven’t had foie gras before, perhaps you should try out a few other places first before trying this one or you’d be hard pressed to find somewhere else even remotely comparable.

G doesn’t like foie gras (I know most of you must be going: “Impossibru!”) so she had the Pan Roasted Scallops with Parma Ham, Citrus & Tarragon Vinaigrette instead. It’s definitely above average but nothing compared to the really fresh and utterly orgasmic ones I had with CW at Cornwall, England, last June during our short road trip. I still think of them sometimes, after all I would not be exaggerating much saying they made me open my mouth, salivate and gurgle “mmmm” the way Homer Simpson does when he thinks of donuts.

Ember does their Field Mushroom Soup (avail in their set lunch menu) well but you know what’s even better than that? Field Mushroom Soup with Poached Egg and Foie Gras (a special appetizer for today’s lunch menu, requires supplement of $6++). The mushrooms are blended finely, leaving the texture of the soup velvety smooth yet not watered down. In fact, the flavours are rather intense, so it might have gone well if a piece of brioche was included on the side. And the few drops of white truffle oil does well to add an earthly aroma that stimulates the olfactory senses and whets the appetite for the upcoming mains. Few bite-sized pieces of foie gras can be found in the soup but possessed a slightly gamey flavour.

The list of appetizers available here are really extensive, leaving one spoilt for choice even for subsequent visits. So just to give you an idea of what other choices are available apart from those mentioned, I will list them down here too:

1) Pan Seared Foie Gras with Fresh Orange Segments, Orange and Passionfruit Reduction (supplement of $6++)

2) Pan Seared Foie Gras with Caramelized Apples and Cloves, Port & Raspberry Glaze (supplement of $6++)

3) Chicken and Duck Liver Parfait, Brioche and Late Harvest Muscat Jelly

4) Cold Tofu Salad with Avacado, Tomato and Sesame Dressing

5) Shaved Parma Ham with Fresh Figs & Rocket Salad

6) Deep Fried Soft Shell Crab with Sweet Wasabi Aioli

7) Field Mushroom Soup with White Truffle Oil

8) Homemade Crispy Tofu with Foie Gras Mirin Sauce & White Truffle Oil (I have read some good things about this on other blogs, think I might just try this the next time around)

For Mains, CW stuck to the safe choice of Pan Seared Chilean Seabass with Mushroom and Smoked Bacon Ragout, with Truffle Yuzu Butter Sauce. To our surprise, it came out uncharacteristically overcooked and tough. The mushroom and bacon ragout didn’t find favour with her either though to me it’s still pretty tasty as I’m a hardcore mushroom fan. Even my hair grows out into a mushroom shape if I refrain from having my monthly haircut.

G settled for the Pan Roasted USDA Prime Beef Tenderloin with French Fries & Merlot Reduction. If you have had the deep fried golden mushrooms at some Taiwanese Street Snack stalls (abundant in Singapore), you might find some semblance with the fried golden mushrooms topping the steak. I’m thinking it’s roughly similar though the ones here are less fried so they come across as half crunchy (from the mushroom texture) and half crispy(from deep frying). The Steak was well executed as well, surprisingly tender and flavourful for a restaurant not specializing in steak.

I saw quite a few patrons ordering this during my previous visits so I reasoned that it must be good – the 12 Hour Cooked Pork Belly with Savoy Cabbage, Apple Puree & Spiced Calvados Sauce. In fact, there are 3 sauces to eat the Roast Pork with, the brown sauce at the top is a sweet asian glaze (tasting similar to the one you would use for peking duck), the middle yellow one is a mild mustard sauce (great for cleansing the palate if the pork belly gets too oleaginous) and lastly the savoury brown sauce in the test tube which I believe could be the Spiced Calvados Sauce (my favourite of the 3 and tastes a bit like a thicker and more robust hawker duck sauce) (Calvados is a type of Apple Brandy). There’s really nothing more I can ask for from a Roasted Pork Belly, a tender layer of meat meeting a thick layer of crackling skin, broken easily with a light prodding of a fork. No wonder its popular.

While the Crispy Caramelized Pear Tart with Homemade Bailey’s Ice Cream (upper pic) is pretty good, we all preferred the Crispy Cinnamon “Apple Pie” with Homemade Rum & Raisin Ice Cream (bottom pic) because it’s sweeter and less tart, pardon the pun.

But if you prefer something cold and a little more creative, the Frozen Nougat with Seasonal Berries and Lychee Sorbet is the way to go. Unlike normal nougats which are irritatingly uber chewy, the frozen nougat is very much a dense ice cream chocked with nuts. And the Lychee Sorbet is indeed a refreshing way to end off a meal.

Set Meals come with a choice of coffee/tea, but since CW didn’t want either, the staff told me I could upgrade my “normal” coffee to a cappuccino, which I did. 赚到!

Food aside, one other thing I really like about Ember is the service staff. They are really attentive, versed in fine dining etiquette (meaning they will really arrive to clear your plate if you decide to pair your cutlery together in the same direction as we discovered today) and are very friendly, often striking up casual conversation. Most importantly, they are not annoyingly pretentious.

I honestly don't know why I didn't come back here often enough. The food here is so good a meal here automatically rates as one of my best meals of the entire year.

Having brought the parents here for a treat, my mom and I ordered the 4-course dinner set at $90++ per pax, where we both got the pan-seared scallops wrapped in parma ham for the first starter, the foie gras with poached egg and topped with truffle for the second starter, the signature Chilean sea bass on mushroom and bacon ragout for the main and for dessert, she got the cinnamon apple crumble while I got the valrhona molten chocolate cake, both served with vanilla bean ice cream. My dad decided not to opt for the set, but got the the foie gras (served with mirin and some kind of mushroom... can't remember the exact name but it's the 2nd choice out of the 5 choices of foie gras on the menu)  ($25) and the beef tenderloin ($38).

I consider a good meal one where either a majority or all courses are good, or where there is one course that is particularly exceptional, to the extent that it makes the dinner memorable (even if the other courses are only decent).

Ember is where all courses are good, and half (or more of them) are exceptional. 

Firstly, the complimentary tomato bread is amazing. It's served warm and all crusty, and seriously addictive with the butter. Yep, we asked for seconds!

Secondly, the pan seared scallops wrapped in parma ham was nicely done; all juicy and just right in the middle, and the crispy parma ham gave it that salty flavourful kick. I personally remembered a little more sear (always a good thing!) the last time I was here, but this time, this dish was nevertheless very good.

Thirdly comes the exceptional dishes - the foie gras and the Chilean sea bass. If not for the 4-course set, I wouldn't have known which foie gras dish to get because they have 5 kinds. Fortunately, the set only offers one; but then again, who can resist a medley of foie gras, poached egg and truffle? This dish was amazing. Ember really does justice to the foie gras; it came perfectly pan seared, all soft, tender and flavourful on the inside and slightly seared on the outside. We were to break the egg (perfectly poached and with a lovely runny yolk, mind you) and mix it up with the foie gras. We were also given a piece of parma ham crisp each to add further flavour to the dish (although it was already a medley of flavours in itself, especially with the truffle). My mom and I polished off our plates within minute; that was how good it was. Heavy, too.

The other star of the evening is of course the Chilean seabass. It's a fish that funnily, doesn't taste like a fish. Pan-seared such that it is crispy on the outside, the flesh is a balance between firmness (in the sense that it isn't crumbly or mushy) and tenderness, with a texture close to that of a cod, except less oily and less fishy. It went perfectly with the mushroom and bacon ragout, all rich, salty and flavourful. My mom, who is typically a small eater, also polished this plate off within minutes; she finished her fish faster than I and my father!

My father, who ordered the tenderloin, done medium, said that it was very good. However, even he felt a tinge of jealousy when he tried a piece of our fish. 

The final course of the evening was dessert. Of course, who can go wrong with valrhona molten chocolate cake (okay, admittedly, I have tasted such cakes that have gone wrong. Not pretty)? Needless to say, Ember did a very smooth rendition of the dessert, it was lovely, rich and chocolatey and very tasty. However, like most of such desserts, while it is not too easy to go very far wrong with it, it's also not easy to come up with a version that is particularly exceptional. My mother's cinnamon apple crumble, was however in that sense more outstanding. It was a triangle of puff pastry filled with apple, covered with crunchy cinnamon crumble, served with vanilla bean ice-cream and some honey on the side if you wanted it even sweeter. It's been a while since i had very good apple crumble, and trying this was like saying hello to an old friend again (yes, as you can tell I really love food).

Service was also very good. The restaurant is really small so it gets really noisy due to the amount of people inside (it was running at full tonight). However, the waitresses really do their best to ensure you are comfortable and taken care of, and service is prompt and friendly. You always feel welcomed here.

I have to find another occasion to come back here again.

For full review, please visit: http://wanderlustannamolly.wordpress.com/

Reliable, a place of consistency, is how I would describe Ember.

Multiple visits later, Ember still leaves me heady with content every time I leave the premise. Housed in Hotel 1929, a boutique hotel establishment, Ember serves up a modern European menu set to win your gut the moment you place your order.

Between my multiple visits, I’m pretty certain I’ve tasted almost everything on the menu. Maybe I exaggerate, but that’s the thing about heading out for a meal with a group – you get to pick from the plates of others you are with. Not the best table manners but definitely a good spread without the overeating. The thing is, Ember’s menu rarely, if ever, changes. That contributes to the consistency in quality of food and the loyal customer base who return time and again for that flavour they crave.

Located in what used to be the notorious red-light district of Keong Saik Road, Ember is a modest outfit with simple furnishings and an interestingly homely vibe afforded by the service staff who is alert and ever ready to stop by your table for a chat.

I judge a place by its bread, and that was the case in the entire week I was dining in Paris. No excuse for the capital of bread to let me down even along the dodgiest of streets but I digress. The point is, good bread revs up your appetite like how good diesel feeds a vehicle. The bread at Ember in one word is – addictive. Just take a look at the appetizingly ripe orange colouring on the bread, that colour evokes warmth and harmony and that is the experience of breaking into this bread. Warmed to perfection with a crusty exterior and a lukewarm, fluffy texture, the bread practically invites you to tear into it. As you chew and savour you get the sweetness from the sun-dried tomatoes and a hit of fresh herbs that is just beautifully addictive. There, that word again, you get my drift. Best part, its complimentary and they top it up every time the plate shows its face. Heed – portion control please.

Back in 2010 when I first visited Ember I remember having a lot of fun with the Oyster Shooters. The thing with food is, always have fun with it. If it can’t put a smile on your face, the calories are just not worth it. Our table of five took an oyster each and had each bite with a different sauce and one ‘genius’ actually had his oyster with a sauce combo and he said it tasted good. So go ahead, try your own mix-n-match till you get the right touch.

If you prefer a somewhat lighter starter, pick the toufu salad. I simply adore it. It’s just simple, unpretentious but if you’ve ever tried recreating a toufu salad at home, you would know what an uphill task it is balancing the flavors to create the symphony that is present in this dish. You can guess at the ingredients and you’re likely to have most of them at home and you may think its as easy as washing up the greens, tossing it in a bowl with that white sesame dressing but let me tell you honey, if you think that’s it, you’re sorely mistaken. Perhaps I lack that culinary finesse in the kitchen but I am pretty certain thistoufu salad is not as simple as it looks and tastes.

If you like salads but need a richer flavor to justify the value of your course then my pick would be the pan seared scallops wrapped in parma ham served with a zesty salad. Clearly, the main star for this dish is the scallop but what the chef has cleverly done is develop the richness of the scallop and parma ham combination to accentuate the freshness of the accompanying salad. This is a definite wow factor if you’re out to impress a date and you decide to be an absolute chauvinist and take charge to order for your girl.

Foie gras – that rich butter I can’t seem to stay away from. Ember, to my knowledge, has two options for the foie gras lover in us. One, a deeply rich and mellow flavor that kinda reminds me of a mature man [pictured above] and the other, a refreshingly light version paired with apples. My favorite foie gras dish to date remains in that cafe in Paris, paired with poached pears, a symphony of flavors I will never forget. Back home here in Singapore, Ember does well to  satisfy my infrequent craves.

Introducing what I’ve come to associate with the mature man –  a dish so rich and mellow, the essence of maturity or a deep red wine. This pan seared foie gras topped with truffle and poached egg is a dish I would recommend individuals who are truffle lovers, or rich food lovers. When savoring the dish, please do it justice by breaking the poached egg over and slurp up every morsel and drop in combination. It’s an orgasmic experience if I may say so myself. Some companions of mine have mentioned that the truffle is overwhelming but it works well for me so order and savor at your discretion. Everyone tends to different tastes.

And oh, how can I miss the beautiful parma ham crisp that the dish is served with. Thinly sliced and baked [i'm assuming] to crisp goodness, it provides for a contrast in texture to the dish. It’s the first time I’ve had a parma ham crisp anywhere and I must say, if it came in a bag I wouldn’t be able to stop. Surprising, coming from a non-pork lover.

An alternative to the heavy flavors presented above, a classic pairing of foie gras with fruit is the Pan Seared Foie Gras served with Apple. My personal favorite remains to be the pairing that I savored at La Fontaine in Paris where the Obamas also dined when they were there. That dish remains unforgettable but hand on heart, this pairing served up at Ember will delight most ladies or diners who prefer lighter combinations with that rich butter.

That’s all the starters I’ve tried and they are among the most outstanding. My challenge is refraining from ordering these familiar flavors that I’ve come to love and trust, to venture beyond these and to explore the rest of the menu. Till I do that, the shares will remain as such.

Ah, the section where meals are made or broken – mains. I have tried six different mains at Ember and only one of which is seafood. The conclusion is that the meats are crazy good but I have to give the chef credit for his pan seared sea bass. It does not come as a top recommendation if you were to ask your server but this piece of fish is cooked and seasoned to perfection and is probably one of the best cooked fish I have had. The quality control of the food is excellent as well. We all know how easy it is to overcook a fish but on two separate occasions I have had the sea bass, the same moist consistency and sweetness of a good catch enhanced by a simple and light hand. I really am impressed by the quality of the food served at  Ember based solely on this sea bass dish.

I titled this snapshot ‘You can’t go wrong with beef steak’ but in reality, we all know how many things can go wrong with a beef steak. Satisfying for most men, or women who have a red meat crave. The kitchen gets the done-ness right every time, no matter your request and everything plated works in perfect harmony with the main. Nothing I can pick on, also nothing that I can particularly call out.

Two different groups, two rave reviews of the rack of lamb and both by women. Must be good. I typically shy away from lamb for fear of the gamey flavor that accompanies the meat, and especially so with meat this rare and pink. This seared rack of lamb however did surprise me in the taste department with a palatable richness that I quite enjoyed. In all honesty, I doubt I’d be able to polish this plate of lamb as a course for myself but it is a good bet.

That’s a close up for you to see how rare it actually is when served. You can’t dictate the done-ness for this dish and the server will actually check if you’re squeamish about having meat served so pink. Trust me though, given the done-ness, the dish went down well. Even for this chick who can’t quite stomach gamey flavors. In fact, it is hardly gamey.

The wagyu beef cheek was actually my virgin dish at Ember and also what sealed the deal for me as a restaurant worth a repeat visit. Everything you’d expect in a stewed dish like this – melt in your mouth rich flavors, yet able to still distinct the marbling of the beef cheek as you press into the bite. It was definitely a fine experience for me although admittedly, I have not ordered this dish since my first visit there.

As I build up to my favorite repeat order dish, I’d like to take the time to present to you what I’ve dubbed as the ‘crowd pleaser.’ The crisp pork belly has delighted so many table mates that I’ve lost count. Being a general non-pork lover, this dish is outstanding in how the skin is crisp beyond belief yet is contrasted with meat that is so moist and tender that you can’t help but remark at the chef’s skill and finesse. It’s a must order at every table, even if you don’t want it as your personal main.

The last but definitely NOT the least, the duck leg confit. I’ve not been able to break the spell of ordering a different main since the first time I stabbed my fork into this dish. It is pure amazement and a smile is curling on my lip as I revisit the past encounters where I’ve sunk my teeth into this duck leg. The meat falls off the bone and each bite is accompanied by the crisp skin and tied together beautifully with that rich sauce and sauteed mushroom. A symphony of textures and flavors. I love it. Period.

No meal is complete without dessert and I have a mere three to share, shame on me, I know. Starting with the sticky date, a must order when you dine with me because I’m such a sticky date nut. This one was underwhelming in every sense and I have never ordered it again. Nor thought about it for that matter. I’m just cringing recollecting this particular dessert, which is a very bad sign. 

Moving swiftly on, the tragedy that was the sticky date dessert buried, the apple tartine is absolutely divine. Perfectly caramelized, just the way I like it with that slightly charred perfume housed in a well baked puff pastry, this dessert is a hot pick at the restaurant and I highly recommend it. And oh, it is served with ice cream.

The best for last, presenting the chocolate fondant. There’s no turning away from this. Dark chocolate, fresh vanilla bean ice cream, moist cake, rich & gooey chocolate fondant. As them folks in Hollywood say, it is ‘amazeballz’. No regrets with this order.

So yes, I’ve presented a selection and it may be hard to pick a favorite, as I have experienced. Being the habitual eater I am, I have since settled for this standard order – tofu salad/ scallops with salad to start, duck confit for mains, ending with the chocolate fondant for dessert. Go ahead, make your own selection. Better yet, try something I haven’t.

So what makes Ember a place that has become a staple for me? Quality and consistency. These are the two ingredients that have won Ember a place in my heart. No other restaurant I have visited has been able to churn out the same consistency of flavor time and again no matter the period I’ve been away. Its that sense of reliability where you know you can return for that distinctive flavor or dish that you crave. That is also why, I have been and will be a repeat customer till the chef takes his leave or decides to put aside his discipline and pride.

I had initially made plans to visit Restaurant Ember a few weeks back, but overlooking the fact that a weekday lunch wouldn't be full house, i gleefully made my way day only to be sorely disappointed to be refused at the door, hence dining at Saint Pierre. Having learnt my lesson, I made plans for a weekday lunch on one of my off-days. Restaurant Ember was run by a husband & wife team, while the kitchen was helmed by Chef  Sebastian Ng, Rising Chef of the year in 2004. We were promptly seated upon entering the Restaurant with the warm and friendly wait staff explaining the menu and giving some recommendations at the same time.

Warm herbed sun-dried tomato Focaccia was served promptly after our orders were taken. The Complimentary bread was so bloody flavorful and delicious to the extent that the accompaniments of unsalted butter were redundant. As the restaurant was pretty packed for a weekday lunch, the waiting time in between courses were a good 15-20 minutes.

Roasted and Poached Foie Gras with Mirin, Shoyu and Shiitake

When i come across Foie Gras in most establishments, the accompaniments along with the Foie Gras tend to be or usually are sweet. But in this aspect every component of the dish was savory as the combination of Mirin, Shoyu and Shiitake mushrooms along with Duck Liver were  just divine. The Foie Gras was poached to perfection then roasted to a nice golden brown as the Mirin sauce along with the crunchy and chewy mushrooms made it a winning formula. Ember has certainly set the Benchmark for a good  Foie Gras dish  as the duck liver was still delightfully sinful while not drenched in oil at the same time.

Pan Seared Foie Gras with Caramelized Apples & Clove, Port & Raspberry Glaze 

The Foie Gras  was seared  beautifully with its golden brown caramelized exterior yet it possessed the melt in your mouth texture upon the first bite. The Caramelized apples were delicate and added a nice contrast in a sweet aspect to the savory richness of the Foie Gras.

Braised Miso Cod w Herbed Potatoes, Sweet Peas 

N obviously opted for the Miso Cod. Comparing to the best ever cod that he had at Nobu. To him both dishes couldn't exactly be compared due to the different execution techniques. The Miso Cod was braised nicely with the flakes of meat being tender and succulent while retaining the oiliness that Cod possesses. However I felt that the Miso flavoring was a tad too powering as the fish on a whole was a tad too salty for my liking.

Pan Roasted USDA Angus Beef Tenderloin w Mushroom Ragout

A carnivore myself, I immediately jumped at the opportunity when Steak Frites was available on the menu. Recalling all my previous entries, it had come to my realization that my first visit to many establishments would always result in an order of Steak Frites, which enthralled  my firm belief at the same time that a great restaurant must most definitely served a good steak, and ember certainly didn't disappoint.  The Beef Tenderloin was pan roasted to my requested done-ness. The Beef had a nice sear on the exterior with a crisp and caramelized crust yet the the meat was tender and flavorful on the inside. Despite not being the best cuts of beef, the truffle salt served on the side really brought out the natural flavors of the tenderloin along with its freshness. The fries and the mixed salad  served alongside were competent but the chili aioli served along with the fries was simply out of this world.

Homemade Fig Cake w Grand Mariner Ice Cream 

N had the Fig Cake as he somewhat had a craving for sticky date pudding. While the cake was good, it wasn't spectacular or as good as the one served at PS Cafe. The Grand Mariner Ice Cream was somewhat interesting as it felt rather refreshing embodied with doses of alcohol.

Chocolate Fondant w Vanilla Ice Cream



I decided to play it safe and order the Chocolate Fondant which came close to the one served at 3 Inch Sin! The Fondant was soft and fluffy on the outside and i excitedly watched the rich aromatic molten chocolate ooze out when I dug into it. The Vanilla Ice Cream served along with it went well with the fondant but failed to leave an impression on its own.

All in all, Restaurant Ember has certainly lived up to my expectations from the various recommendations i have had along with the numerous favorable reviews on HGW. Chef Sebastien Ng   has  certainly done a hell of a job in sustaining this thriving business since 2004 while maintaining excellent standards all this time. With delightful and delicious modern European Cuisine with a little twist of Asian flavors, Ember might just be one of my new favorite establishments. I would  definitely be back for more as the saying goes " Once is never enough at Ember".

Ember has got to one of my favourite restaurants in Singapore.

It's not cheap, but nowhere near some of the new restaurants that have sprung up at places like MBS over the years. For ambience vs food quality vs quality of service, this restaurant is very hard to beat.

The only tiny negative I have, is that I much preferred their old decor, which was more interesting and artistic. They've since gone for a more corporate look which somehow loses the essence of being in a boutique hotel. The rubbery white walls that costs a small fortune were an unnecessary extravagance. They need some subtly changing coloured lights behind them, otherwise they simply look like blank walls that someone has forgotten to hang pictures on!

Anyway, I only make this very picky criticism because I love the place so much. To be a couple of coloured lights off perfection isn't at all bad!

Well done indeed.

Nice place for a relaxed lunch. The food was pretty good. The only con is that the gap between the dishes was pretty lengthy. I would say like 20mins at the least between dishes. So if you are really hungry, you might have to wait almost 40mins before you hit your mains. Other than that, I love this please and will go again.

My wife took me out for lunch today and told me to drive her to Chinatown. I was surprised. I am expecting some authentic chinese frog porridge or cha kway teo, but no, it was a fine restaurant in Keong Siak Street.

It was Ember restaurant in 1929. The setting is modern yet cosy. The set lunch is about $37++ with a option to top up $6 for foie gras or $3 for some lovely pork knuckle appetizer . We order the pork knuckle and a scallop to start and fish and duck confit for the mains. 

My duck confit was bit dry on the outside but meat was tender. It was however a tad too saltish to my liking. The fish that my wife ordered was good. Chillean Seabass grilled with mushroom and bacon. Absolutely delicious. I ended up pinching more of her fish.. haha

Dessert was ordinary. I will say there are much better one out there.