The Dempsey Cookhouse & Bar @ COMO Dempsey - Causal Dining Restaurant By 3 Michelin-Starred Chef Jean Georges Vongerichten

Opened earlier in the year at COMO Dempsey is The Dempsey Cookhouse & Bar by world renowned NYC Chef Jean Georges Vongerichten. The casual dining restaurant spots an open kitchen where diners can have full view of the chefs dancing around the kitchen. It felt like a scene in hell kitchen except that they are synchronization in their dance, like a well oiled machine, dishing out dishes after dishes.

Tuna Tartare with Caviar 4.2/5

For appetizer we started with the Tuna Tartare with Caviar ($38). It is both beautiful in presentation and on the palate. The tuna tartare sat on a bed of avocado cream that was well balanced with citrus zest to it.

Fresh Tagliatelle with Clams 4.2/5

Next, we had the Fresh Tagliatelle with Clams ($20) which had a good bite to it, cooked to al dente. This is freshened up by garlic and parsley, together with the sweetness of the clam. Chilli was also added to spice up the pasta dish.

Mushroom, Farm Egg, Parsley-Garlic Oil Pizza 4.2/5

Many diners have gone for the popular black truffle and fontina cheese pizza but we decided to try something different. Hence we ordered the Mushroom Pizza ($19) with Farm Egg and Parsley-Garlic Oil. We didn't regret trying something different, the thin pizza was slightly more doughy on the rim with a little charred. The ingredients may not be the most luxurious, it didn't lose out either with its wholesome flavour.

Roasted Cod 4/5

Cod has always been my preferred choice of fish for its firm and buttery taste. The Roasted Cod ($34) is well executed. It is paired with a herbal coconut broth and comes with broccoli rabe. I did enjoy the dish but I was a little confused by the description of the dish. I could not taste any heat or coconut in the broth.

Peach Pavlova 2.8/5

Moving to the dessert menu, we started with the Peach Pavlova ($18). While we enjoyed the meringue, we did not like the peach at all. It somehow tasted like cough syrup.

Salted Caramel Ice Cream Sundae 4.8/5

A must order is the Salted Caramel Ice Cream Sundae ($14) which is good for sharing. It came with 3 generous scoop of salted caramel ice cream, hot chocolate fudge, peanuts and popcorns. Who would have thought of such heavenly combination? I guarantee you will be fighting to the last scoop, this is simply too good to be missed.

JG Warm Chocolate Cake 4.2/5

An incidentally order from the dessert menu is JG Warm Chocolate Cake ($14) as we wanted to celebrate one of our friend's birthday. It turned out this is the dessert that Chef Jean Georges Vongerichten has made famous in NYC and now almost in every restaurant's menu. While the original creator of this dessert is left to be disputed. Put that aside, I have to say the chocolate cake was really good, it was really rich with a nice exterior crisp.

Overall, the restaurant is really beautiful and food is good. However I find that dining there is a bit expensive. It is probably those restaurant that I will only visit once in a blue moon. I also do not like the 2 seating arrangement. While the staff is polite enough to hint that they have to turn the table for the 2nd seating, it did disrupt my experience at such a lovely restaurant.


The Dempsey Cookhouse & Bar
COMO Dempsey
17D Dempsey Road
Singapore 249676
Tel: 1800 304 5588
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Website
Nearest MRT: Orchard Road (NS Line), Farrer Road (CC Line), Holland Village (CC Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 12midnight
Fri: 12pm - 3pm, 6pm - 1am
Sat: 12pm - 4pm, 6pm - 1am
Sun: 12pm - 4pm, 6pm - 12midnight

Direction:
1) Alight at Orchard MRT station. Take Exit B. Walk to bus stop along Orchard Boulevard (Stop ID 09022). Take bus number 7, 77, 106, 123 or 174. Alight 7 stops later. Walk to Dempsey Road. Walk to the round about near block 17 and 18. Walk to destination. Journey time 30 minutes. [Map]

2) Alight at Holland Village MRT station. Take Exit C. Walk to bus stop at Block 12 (Stop ID 11401). Take bus 106. Alight 4 stops later. Cross the road. Walk to Dempsey Road. Walk to the round about near block 17 and 18. Walk to destination. Journey time 20 minutes. [Map]

3) Alight at Farrer Road MRT station. Take Exit A. Walk to bus stop opposite Farrer Road MRT station (Stop ID 11119). Take bus number 174 or 564. Alight 5 stops later. Walk to Dempsey Road. Walk to the round about near block 17 and 18. Walk to destination. Journey time 20 minutes. [Map]

VENUE by Sebastian @ OUE Downtown Gallery - Ex-Chef From Restaurant Ember Opens New Restaurant

When one door shuts, the other door opens. With the closing of Restaurant Ember, Chef-Owner Sebastian Ng has opened his latest concept - VENUE by Sebastian at the new OUE Downtown Gallery. With former Head Chef of Artichoke joining his culinary team, the restaurant offers a menu featuring modern European culinary techniques and quality ingredients, imbued with a refreshing touch of Asian flavours.

Seasonal Mushroom, Truffle Oil, Toast 4/5

We started with the Toast and Seasonal Mushroom with Truffle Oil ($8). The earthy flavour of both the mushroom and truffle oil, made this a delectable starter as we work through the menu. Being picky here, I was wondering why the mushroom was not pre-spread on the toast and I could have just pick it up and have it.

Whitebait, Chilli Salt 4/5

Next is the addictive Whitebait with Chilli Salt ($9). The whitebait coated in a thin batter and deep fried to golden brown. It is then dusted with chilli salt for that spicy and salty enjoyment.

Chilled Romanesco Broccoli 3/5

For something light and refreshing, one can go for the Chilled Romanesco Broccoli ($13) that comes with almonds, shaved parmigiano and lemon vinaigrette. It is a tasty dish but I prefer something that is richer in flavour.

Cauliflower Fritti, Spicy Mint Aioli 4.5/5

A crowd favourite is the Cauliflower Fritti with Spicy Mint Aioli ($10). A healthy snack in disguise, this plump, crunchy and crispy fritti, will make you uncontrollable go back for more. Is too late when you realized you have finished them.

Spanish Gem Lettuce, Parmigiano Reggiano, Light Anchovy Dressing 3.5/5

Grilled Spanish Gem Lettuce, Burrata, Mentaiko Vinaigrette 3.5/5

The other vegetable dishes we had is the Spansih Gem Lettuce with Light Anchovy Dressing ($9) and Grilled Spanish Gem Lettuce with Burrata and Mentaiko Vinaigrette ($19). The crunchy spanish gem lettuce is very refreshing and crunchy. It seems to be able to pair with anything that is being put together by the chef. Put it in a better way, the chef is great in handling the greens, bring out the best of the ingredient.

Homemade Tofu, Foie Gras Mirin Sauce, Iced Lettuce 4.5/5

The Homemade Tofu with Foie Gras Mirin Sauce ($14) is like the Japanese agedashi tofu. The crispy exterior with its silky interior paired excellently by the foie gras mirin sauce. I just don't understand the purpose of the iced lettuce.

Duck Ragout Hand-Cut Pasta 4/5

Moving to the pasta items on the menu, we started with the Duck Ragout Hand-Cut Pasta ($21). The richness of the duck ragout complemented by the parmigiano reggiano, went very well with the perfectly cooked pasta that is cooked to the right firmness.

Cold pasta, Konbu, Truffle oil 4.2/5

The other pasta dish we tried is the Cold Pasta with Konbu and Truffle Oil ($23). It was indeed a very delightful dish with the rich and intense truffle perfuming and stimulating the senses with each slurp of the cold pasta.

Angel Hair Pasta with Sakura Ebi 4.8/5

The hit at VENUE by Sebastian which probably will become their signature dish is the Angel Hair Pasta with Sakura Ebi ($27). Tossed in konbu, chilli and sakura ebi, this is packed with layers of flavours and textures. Every mouthful of the pasta, is like have a beautiful display of fireworks in the mouth. This is a must try.

Grilled Octopus 3.8/5

Chilean Seabass 4.5/5

From the sea, we had the Grilled Octopus in White Bean Puree ($27) and Chilean Seabass ($36). While the grilled octopus comes with a nice smokey flavour and bouncy bite, I felt it lacked some zest to elevate the enjoyment. For the chilean seabass the quality piece of fish speaks for itself with its firm, moist and buttery flavour. This is excellently married with the mushroom bacon ragout and truffle yuzu butter sauce.

Iberico Pork Jowl, Gremolata, Lemon 4.5/5

From the sea, we move to the land. Starting with the Iberico Pork Jowl ($18) that is paired with gremolata and lemon. An excellent choice of condiments that zest up the appreciation of the beautiful piece of pork. The iberico pork jowl also comes with a nice crunchy bite.

Lamb Riblets with Chimichurri Rojo 4.5/5

I am not sure about the rest of my dining companions but I enjoyed the Lamb Riblets with Chimichurri Rojo ($5 each) a lot. The lamb riblets comes with the right ratio of meat and fats, with hints of beautiful spices, grilled to a nice smoky aroma.

Wood Grilled Chermoula Chicken, Charred Lemon 4.8/5

A dish that everyone gives the thumb up is the Wood Grilled Chermoula Chicken ($15 per leg). Traditionally used to flavour seafood, the chermoula marinade works beautifully with the chicken. Squeeze a bit of the charred lemon onto the chicken to lit up the flavour further for an elevated enjoyment of the smokey, tender and juicy chicken.

Duck Confit 4.2/5

The Duck Confit ($19) is nothing fancy but allows one to appreciate the duck meat itself. Crispy on the exterior with tender inside, it is served with truffle emulsion, mesclun and lemon mustard vinaigrette. One of the better ones I have eaten.

Pear Tart, Crumble, Bailey's Ice Cream 3.5/5

Apple Pie, rum and raisin ice cream 3.5/5

While I enjoyed the most of the dishes at VENUE by Sebastian, I am not a great fan of their dessert menu. I am not saying that it is not go but it is kind of boring. We tried the Pear Tart with Bailey's Ice Cream ($14), Apple Pie with Rum & Raisin Ice Cream ($14) and Chocolate Fondant with Vanilla Ice Cream ($14). I guess you know what I meant. Do note these desserts required 15-20 minutes wait.

Chocolate Fondant, Vanilla Ice Cream 3.5/5

The dessert that aroused my interests is the Spiced Panna Cotta with Blood Orange Sorbet ($12). Could not really taste the spice elments but I like the play of the blood orange sorbet with the creamy panna cotta.

Spiced Panna Cotta, Blood Orange Sorbet 4/5

To be frank, this is my first time trying Chef Sebastian's food. I have not been to Ember hence I could not compare the difference. Others have told me that his food is light but flavourful, I kind of agree from the vegetable dishes I tried. However I thought he is better in meats, as I enjoyed them more than the greens.

Note: This is an invited tasting.


VENUE by Sebastian
OUE Downtown Gallery
(Tower 1)
6 Shenton Way
Unit 01-02
Singapore 068809
Tel: +65 69049688
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 1130am - 3pm, 630pm - 10pm
(Closed on Sun)

Direction: 
1) Alight at Tanjong Pager MRT station. Take Exit B. Walk to traffic light junction. Cross the traffic light to Maxwell Road. Turn right and walk towards Shenton Way. Walk to destination. Journey time about 5 minutes. [Map]

The Disgruntled Brasserie @ Ann Siang Road - Honour The Concept Of Small & Large Plates With A Refreshed Menu

The Disgruntled Chef at Ann Siang Road has changed its name to The Disgruntled Brasserie. In conjunction with that, it has revamped its menu and welcome Chef de Cuisine Desmond Goh to helm the kitchen. While the menu has been refreshed, it still kept to the concept of small and large plates.

Gruyere Cheese Souffle 4.8/5

Dinner started with some small plates from the menu. The Gruyere Cheese Soufflé ($16) was not only pretty in presentation it was also beautiful on the palate. The gruyere cheese and caramelised onions worked in harmony to develop a memorable experience complemented by the the Chardonnay fondue.

Home Cured Salmon 4.5/5

I have to admit I was admiring the beautiful shaped pickled cucumber that I did not notice the bed of Home Cured Salmon ($16) resting in the pool of horseradish buttermilk and comes with marinated acocadoes. Another dish that delight my palate and impressed me. It will be perfect if the pickled cucumber has more zest to it.

Foie Gras & Peanut Butter Miso 3/5

While the first two dishes impressed, the Foie Gras & Peanut Butter Miso ($18) was a bit disappointing. The richness of the peanut butter miso kind of masked the taste of the foie gras, losing the focus of the dish. Saying that the black current gel and poached grapes gave a refreshing touch to the dish.

Chilean White Cod 4.8/5

Moving to the big plates, we tried the Chilean White Cod ($38) which seemed to be the group's favourite. Resting on top of the salted cod brandade is the perfectly cooked Chilean white cod, moist and buttery. I also applauded the use of the normande sauce which complemented the fish excellently.

Iberico Pork Collar 3.8/5

The Iberico Pork Collar ($32) comes with caraway milk poached caramelised cabbage, jerusalem artichoke puree, grilled scallions and dressed in star anise jus. The quality piece of meat was flavourosme on its own but it's supporting casts did not make the dish oscar worth.

Seafood Boullabaise 3.8/5

For something hearty and comforting, I would recommend the Seafood Boullabaise ($38). You can find seafood such as barramundi, clams, mussels, shrimps, squid swimming in the red sea. For a fuller enjoyment of the delectable broth, dunk the rouili toast into soup to soak up the goodness.

Homemade Squid Ink Pasta 4.2/5

Our last main is a plat of freshly made Squid Ink Pasta ($28). The al dente pasta was coated in a mildly spiced chilli sauce that gave the dish an extra dimension. It also paired excellent with the shrimps and crabmeat.

Baileys Creme Caramel 3.5/5

Moving to the dessert menu, the Bailey's Creme Caramel ($18) will delight those that enjoy's alocohol in the dessert. There are Remy Martin cherry compote, cocoa rice crisps and kahlua ice cream.

Lemon Curd 3.8/5

For those that like sour stuff, the Lemon Curd ($16) will be the ideal dessert which consists of biscuit, wildberries vanilla chantily cream and shiso leaf ice cream. The refreshing dessert is also a good choice after a heavy meal if you want something light to round off the dinner experience.

Chocolate Fondant 4/5

Sometime old is gold. I like the Chocolate Fondant ($18) among the 4 desserts we tried. The chocolate fondant has a slightly crisp exterior, giving it a nice texture contrast. The bittersweet chocolate flavour is beautifully paired with creme anglaise and pistachio ice cream for a harmonize finish.

Apple Tarte Tatin 4/5

Warming our hearts is the Apple Tarte Tatin ($16) that is paired with almond cream and vanilla bean ice cream. The star has to be the apple that is not too sweet and has a good crunch to it.

Overall I have enjoyed the revamped menu at The Disgruntled Brasserie. With the competitive F&B scene, restaurants need to be always coming out with new concepts or dishes. It is timely The Disgruntled Brasserie has refreshed their menu offering something new for diners.

Note: This is an invited tasting.


The Disgruntled Brasserie
28 Ann Siang Road
Singapore 069708
Tel: +65 68082184
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Daily
Breakfast: 7am - 1130am
Lunch: 1130am - 230pm
Hi-Tea: 330pm - 530pm
Dinner: 630pm - 1030pm

Directions:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Scale the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Maxwell Road towards Kadayanallur Street (beside URA building). Turn right onto Kadayanallur Street. Walk to destination. Journey time about 10 minutes. [Map]