Mon - Fri: 11:30 - 14:00
Mon - Fri: 18:30 - 22:00
Sat: 18:30 - 22:00
Monday to Thursday
Lunch and Dinner max cover per reservation 8 person.
Located in Hotel 1929 on Keong Saik Road, Restaurant Ember is a small and cozy space with a menu influenced by comfort and refinement of European cuisine.
I seldom return back to restaurants that I had previously dine in but there are exceptions… the restaurant itself must be worth returning . Ember, is one restaurant that I can safely return as the food is consistent. I made a re-visit to Ember without any reservations( try my luck) and was lucky to secure a table. However, if you are planning to dine at Ember, Reservations are highly recommended.
The ala-carte menu features some of the chef’s specialities. Don’t worry, some of the dishes would be offered in the set lunch menu as well. Ember, had been consistent and made very minor changes to the menu even after many years of establishment. People would always return back for the same dishes like the popular Tofu with foie gras mirin and Chilean seabass with yuzu butter .
There is a slight influx in the pricing for the set lunch.It used to be $38++ and now was $ 39.50 ++. Anyway, it was still pretty reasonable compared to the ala-carte where individual dishes cost around $20 and above.They do not allow any changes being made to the dishes. You would have to take the 3 course ( appetizer, mains and the dessert) .
Scallops with parma ham, orange and tarrangon vinaigrette
In my previous visit, I had the legendary Tofu and this time round, I wanted to try something else. The scallops with parma ham sounds interesting and I love scallops too.
2 plum and juicy scallops, wrapped with a thin slice of parma ham were served with side salad, orange and grapefruit segment and sesame dressing.The scallops were well executed, retained it’s natural sweetness and bursting with flavour in each bite. The parma ham was a thin slice and does not ”steal the limelight” of the scallops. The tangy orange dressing added a light finish to the dish.
Main course of the day: Pan roasted Barranmundi with green pea puree, yuzu butter sauce
Even though the chilean seabass and miso marinated cod were fantastic, I went against and had the roasted barranmundi being recommended by the service staff. I was a little skeptical about the ”muddy” taste of barranmundi and they informed me that the barranmundi fillets were imported from australia and rest assured there wouldn’t be any” muddy” taste.
I was glad I made a wise decision as the barranmundi was excellent! There wasn’t any muddy flavour and the meat was so soft , most and tender… almost like eating dory. The pea puree and yuzu truffle sauce tasted very original and unique which I had not tried in any of the restaurants. The side salad were lightly tossed with sesame dressing. There is a thin layer of crispy crust that coats together with the fish skin. I think it is seasoned with some paprika powder and it is great some for nibbling!A dash of cracked black pepper to spice up the fish. No fanciful or complex seasoning required. The fish is best enjoyed in its own natural flavour!
Crispy pear tart with grand marnier ice-cream
The pear tart requires a waiting time of 20 mins . It is baked fresh from the oven and came warm. The pear tart is topped with lots of crumbles and paired with a scoop of grand marnier ice-cream.The pear tart looks like it has a hard crust but in fact, it was a flaky crust . The crust flakes off easily … like eating crossiant. There were slices of caramelised pear in the center of the tart , the crumbles were good and addictive.The liquer content of the grand mariner ice-cream is weak and ice-cream melts easily. I guess I have a high tolerance of alcohol/liqeur. The grand marnier ice-cream is just a small feat. *_* ”
Stepped into Ember without any greeting and for a moment I thought I was in a fish market. The place was rowdy, the opposite of what I had expected. When we got seated, the staff gave us the menu and placed the utensils in such a haste. Strike one.
Here’s what we ordered (3-course set lunch @ $28++):
Mesclun Salad w prawns: Very ordinary. Something I could have whipped up in 10min
Pan-seared Foie Gras : Decent
Duck Confit: Decent. I don’t wish to compare but Saveur does it better.
Stockyard Sirloin: It came with what looked like overcooked/burnt mushrooms on top of my steak. Strike two. Besides that, everything else was average. Steak was done according to my request so I’ll let this go.
Deconstructed cheesecake: Taste was one note, didn’t like it that much. Thought it was missing that lemony flavour. Looks wise it was very pretty but honestly taste matters more to me.
Peach Clafoutis w vanilla ice cream: $28++ for set lunch isn’t expensive but for a fine place like Ember with raving reviews, you wouldn’t expect them to have canned peaches in their food. It just cheapens the entire dish. Vanilla ice cream tasted like Magnolia’s.
Overall, very average food for $28++ and service was abysmal. There was a fruit fly hovering around my table the whole time before it got stuck to my fork. And fruit flies are usually a sign of a dirty environment. Strike three.
Read my full review with more pictures
We ordered 2 lunch set with the following:
Lunch Set 1 (S$48) Lobster Bisque Pan-Grilled 200 days Grain Fed Stockyard Sirloin, Seasonal Mushrooms and Red Wine Jus (S$+6) Deconstructed Fig Cheesecake, Crumble & Tahiti Vanilla Ice cream Lunch Set 2 (S$42) Pan-Seared Hokkaido Scallops, Asparagus, Mesclun Salad & Ponzu Butter 36 hours twice-cooked Duck Leg Confit, Potato Puree, Caramelised Onion Daidai and Blueberry Tart & Mascarpone Sorbet Ember has a great and cozy ambience with swift service. I prefer the Flavourful Lobster Bisque, Plumpy Pan-Seared Scallops, Crispy Duck Confit and Unique Deconstructed Fig Cheesecake. I will definitely come back again.