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.
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.
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.
Full Restaurant Ember review: http://ivanteh-runningman.blogspot.sg/2015/07/restaurant-ember-tasting-session.html
Among the earliest restaurants to open in Keong Saik Road, in 2002, long before the place became packed with hip cafes, Restaurant Ember in Hotel 1929 paved the way for the area by offering ground breaking, innovative, beautifully plated yet tasty modern Italian and French food, along with an unforgettable dining experience. When Head Chef Sebastian Ng moved on in May 2014, Chef Sufian Bin Zain, formerly of Iggy’s and Waku Ghin, took over the helm.
Ambience at Restaurant Ember remains as intimate as ever. The rather small floor space is laid out smartly, with colours of navy blue against white, and low ambient lighting creating a soft, warm mood. Elegant, sophisticated touches of decor, including nostalgic / retro, and nautical themes adorn the walls. Elaborate table settings of shiny silverware, a hallmark of fine dining, create expectations of a gastronomic experience.
Service at Restaurant Ember is professional, courteous, and efficient, as befits a fine dining establishment. Staff offer greetings / goodbyes, are prompt in seating diners, as well as clearing away empty / dirty plates from your table. They are knowledgable on the menu and dishes, able to provide insight into dishes, as well as proactively make recommendations. Staff also proactively ask for feedback on the dining experience, as well as come around regularly to top up water glasses.
Food at Restaurant Ember is modern European, blending the finest elements of French and Italian cuisine, elevated to an art form. Flavours are kept simple and clean, allowing the ingredients to shine. Chef Sufian Bin Zain has worked hard to distinguish himself and carve out a profile all his own, distancing himself somewhat from his more famous predecesscor. Dishes are generally very tasty, though some components in each dish miss the mark, but are all beautifully plated. Portions are of a decent size, and while each dish works well in taste and texture on its own, a complete course works together like a harmonious symphony. Prices at Restaurant Ember befits its fine dining status as well, budget at least SGD $90 per person, or more, for a meal here.
The Mushroom Consomme, Shimeji, Chicken & Foie Gras Tortellini (SGD $16) was a soup I enjoyed. The earthy, almost herbal, dark soup / broth is strong with the essence of mushrooms, and the small shimeji mushroom heads dotting the dish complements it well. The chicken and foie gras tortellini were excellent, savoury with a fatty melt-in-your-mouth texture, delightful. Great starter, wanted more of it. Highly recommended!
Restaurant Ember is no stranger to Keong Saik Road. Cosy restaurant with friendly service and is now helmed by Chef Sufian, whom we did meet for a brief moment. Talented chef and a humble one too.
For appetisers, we tried the Flan and the Consomme. Flan was a very tasty concoction of steamed egg custard (chawanmushi) with lots of crunchy bits of asparagus, spanner crab, tobiko and aonori. Soothing to the tummy. The Consomme was very likeable as well. Tasted like essence of mushrooms. Earthy flavours, with shimeji and, chicken and foie gras tortellini, for some bite.
For mains, tried the Bouillabaise, Lamb, Barramundi, Cod and Duo of Duck. Prices of mains ranges from $28++ onwards.
The seafood bouillabaise came with scampi, hokkaido scallops, clams and seabass and bouillabaise soup. Good portion of ingredients. Fresh and sweet. The soup was pretty intense as well while leaning towards the sweeter side.
Liked all the meats. Lamb Welsh for its tenderness and so pretty looking. The Cod fillet sitting ontop of very nice whipped potato and some grilled red and green bell peppers. The barramundi had a more flaky texture and much firmer. The clam jus was enjoyable and it did surprise me at the beginning for being so milky. The Duo of Duck was enjoyable with duck done two-ways; with filo cleverly encasing some shredded duck confit and pan-seared duck breast with skin on. The 5 spice sauce and its carrot puree were done well. Very nice.
Oh, the focaccia bread was super nice too. Good for nibbling while waiting for dinner to be served.
For more pictures, you may wish to click on this link.