The Disgruntled Chef @ Ann Siang Road - Bringing Sexy Back To The Table

It was almost two and half years back when I visited The Disgruntled Chef at Dempsey. I remembered having a good meal at the casual restaurant back then. This time round, I visit their second outlet at Ann Siang, a fine dining concept nested at The Club Hotel.

Tom Collins 4.2/5

We started with some pre-dinner drinks in the Tom Collins ($18) and Bee's Knees ($18). We opted for something like and refreshing. which both the cocktails managed to deliver, not only in taste but in sight. The Tom Collins is a concoction of gin, lemon, yuzu, homemade pandan syrup, rosemary and club soda.

Bee's Knees 4.5/5

Interestingly the Bee's Knees is served in a teapot. The mixture consists of chamomile infused gin, grand marnier, lemon, orange and honey. Even before we started on the food, the cocktails have already impressed us. I even made a mental note to return for more of their cocktails when I am in the vicinity.

Fish Kebab 4.2/5

Dinner started with the amuse bouche. The Fish Kebab with a bed of tomato salsa, maybe bite size but it is bursting with lovely flavours, giving me a glimpse of what to expect for the rest of my dinner.

Burnt Onion Charcoal Bread 4.2/5

Most restaurant offers complimentary bread but at The Disgruntled Chef you have to pay for these delicious black gold, Burnt Onion Charcoal Bread ($9). The charcoal bread is crispy on the outside and fluffy inside. It comes with cream cheese foam and homemade fish floss. When eaten together with the charcoal bread, it further enhanced the whole onion flavour.

Burratina & Momotaro Tomatoes 4.2/5

For a light starter, the Burratina & Momotaro Tomatoes ($18) will be your choice. The sweetness of the tomatoes is dressed with black olives powder and oak smoked olive oil for a full flavour with the cucumber lending a refreshing touch. A worthy note is the oak smoked olive oil, which is smoked in house.

Sea Scallop Carpaccio 3/5

The Sea Scallop Carpaccio ($21) is topped with endive, pear, red cabbage, black truffle and brown butter vinaigrette. While the endive, pear and red cabbage add crunchiness to the whole dimension, I find that there is too many things going on the plate, shadowing the main cast. I also felt that the bitterness of the red cabbage kind of throw the balance of the dish off.

Steak Tartare 4.5/5

The Steak Tartare ($18) is served pre-mixed with soft quail eggs and fried tendons. It also comes with black charcoal bread chips. I prefer to enjoy the full flavour of the steak tartare itself but if you are worry of the rawness, I would recommend having it together with the bread chips.

Braised Iberico Pork Cheeks Crepinette 4/5

Moving on to the mains, we started with the Braised Iberico Pork Cheeks Crepinette ($38) which comes with miso carrot puree, broccoli and braised daikon. There were two types of the texture in the parcel, stredded and minced. The miso carrot puree, broccoli, braised daikon not only complement the crepinette but also helps to cut through the richness.

Crispy Beef Short Ribs 4/5

A weekday evening special is the Crispy Beef Short Ribs ($38) that has been sou vide for 36 hours. The tender and flavourful beef is paired with white kimchi, spicy kimchi mayonnaise and soy glazed baby potatoes. I thought I tasted fermented beancurd but after checking the familiar taste actually comes from the gochujang used in the braising jus.

Crispy Golden Snapper 4.5/5

My favourite among the three mains is the Crispy Golden Snapper ($32) with puffed scales, zucchini caviar, clam and basil fondue. The layer of crispy scales gives the moist snapper an additional coat of texture enjoyment. This is further complemented by the light but yet flavourful fondue.

Lemon Posset 3.5/5

Moving on to the dessert, we have the Lemon Posset ($14) which comes with pistachio sponge, stewed blueberries and lime meringue. For those that prefer something light, this will be a good choice.

Poached Strawberries 4.2/5

I am not a sweet tooth person so the Poached Strawberries ($16) is for me. The puff pastry chips, vanilla creme, formage blanc ice cream, looks so simple yet so delicious.

Chocolate Fondant 4.2/5

The finale has to be the Chocolate Fondant ($16) with peanut butter ganache. The chocolate fondant is moist and rich but what stole my heart is the banana fritters. The banana fritter coated with crispy rice is my first encounter and I really love their rendition at The Disgruntled Chef. This is accompanied with the house made dark rum banana ice cream without any additives.

Indeed The Disgruntled Chef has brought sexy back to the table with a refinement to its menu at the Ann Siang outlet. Although it is a fine dining concept, the price has been kept sensible. It even has a gourmet two course ($33++) and three course ($45++) menu on weekday for those that is looking for a quick lunch.


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

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1030pm
Sat: 12pm - 230pm (brunchfest), 6pm - 1030pm
(Closed on Sun)

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]

Jiang Nan Chun (江南春) @ Four Seasons Hotel Singapore - Revamped With An Even More Impressive Menu

Jiang Nan Chun at Four Seasons Hotel Singapore has finally re-opened after months long renovation. Spotting an elegant interiors and furnishings from the wood cravings to the handmade ceramic floor titles, the restaurant manifests the beautiful river villages along the south of Yangtze river. It felt like having a gastronomic dining experience on board an ancient junk, sailing through a calm Yangtze river.

Alfonso Tea ($11/pax)

Besides fine wine and premium tea, Jiang Nan Chun has 8 exclusive cocktails that concocts whiskey and sake with tea. I have something light, fruity and refreshing in the Alfonso Tea ($11/pax). For a change and something different, the easy to drink tea cocktail will be a good choice to pair with food.

Signature Jiang Nan Chun Peking Duck 4.5/5

A visit to Jiang Nan Chun is not complete without having the Signature Jiang Nan Chun Peking Duck ($98/duck). Undergo 14 hours of preparation and roasted in a customised mesquite wood oven, the duck carves at table side emits an aromatic scent when it makes its entry.

Signature Jiang Nan Chun Peking Duck 4.5/5

There is three ways to enjoy the peking duck. First, the thinly sliced skin is dipped with sugar to appreciate the crispiness and aromatic scent that has infused into the skin during the roasting process.

Signature Jiang Nan Chun Peking Duck 4.5/5

The second way to enjoy the peking duck's skin is to topped it with caviar. This is my first time being introduced to the way of eating it. I am surprise how the combination elevated the whole enjoyment to the next level, giving it an umami punch.

Signature Jiang Nan Chun Peking Duck 4.5/5

The last way to enjoy the peking duck is the tradition method of eating it as a wrap. Diners have a choice between the plain and scallion wraps. It also comes with two dfferent sauces. One salty and one sweet, the Peking and Cantonese style of eating peking duck.

Soft Shell Prawns with Sliced Almond and Crispy Rice 4.5/5

Besides the peking duck, the Soft Shell Prawns with Sliced Almond and Crispy Rice ($15 per serving) is a must try. The soft shell prawn with almond and crispy rice are coated in a very special spiced sauce that is very addictive. The sauce somehow reminds me of eating potato chips. You just can't stop at one.

Dim Sum Trio 4.2/5

Next up is the Dim Sum Trio that gives a glimpse of the dim sum offering at Jiang Nan Chun. On the plate there is the Crispy Puff Pastry with Black Pepper Beef ($3/pc), Steamed Shrimp Dumpling with Eryngii Mushroom ($2/pc) and Char Siew Sliders with Pickled Green Chilli ($15 per serving). Different from other dim sum places, the serving here is by individual portion and hence diners can try a bit of everything. The crispy puff pastry stood out with its texture that is made up of impressive 17 layers of pastry skins. The kurobuta pork done in char siew style provide a fresh air to the usual kong bak pau too.

Sea Whelk, Maka, Dried Scallops and Pork Ribs Soup 4.2/5

The double boiled Sea Whelk Soup ($38/pax) comes with Maka Ginseng, Dried Scallops and Pork Ribs. The soup is light but yet rich in flavour, well extracting the essence of the ingredients for a nourishing and comforting bowl of double boiled soup.

Steamed Cod Stuffed with Mushrooms and Water Chestnuts in Paper Roll 4.8/5

Steamed Cod Stuffed with Mushrooms and Water Chestnuts in Paper Roll 4.8/5

I was very impressed with this dish, Steamed Cod Stuffed with Mushrooms and Water Chestnuts in Paper Roll ($38/pax). Initially I thought the cod dish was wrapped in cabbage but it turned out to be rice paper roll. Those that used for Vietnamese roll. The wrap not only holds the flavours from the cod fish, mushrooms and water chestnuts together, at the same time did not interfere or steal the show from the main casts. The shaved truffle is like jewels on the crown, elevating the flavours to a new dimension.

Wagyu Beef Oxtail with Lemongrass Infused Oil 4.2/5

For a fine dining restaurant like Jiang Nan Chun, I was rather surprise to see claypot dishes on their menu. In actual fact, there are 11 claypot dishes on the menu. I only manage to try the Wagyu Beef Oxtail with Lemongrass Infused Oil ($32 per serving). Comes in a rich and robust sauce, the wagyu beef oxtail literally melted in the mouth after a good 30 hours of slowing cooking it. It is one of those dishes that you simply cannot resist ordering a bowl of rice to go with it.

Avocado Cream, Coconut Sorbet, Osmanthus Jelly, Cocoa Nibs 3/5

The Avocado Cream dessert ($14/pax) was a bit disappointing for me. While I like the coconut sorbet, osmanthus jelly and the cocoa nibs the whole execution felt like a family where the members don't communicate with one another.

Yoghurt Cream, Mung Beans, Longan, Chia Seed, Sour Plum Granite 3/5

The Sour Plum Granite ($14/pax) with yoghurt cream, mung beans, longan and chia seed was kind of complex with the different layers of flavours. I would rather have it simple and refreshing without the others distraction.

Crispy Puff Pastry with Almond Cream 4/5

Do be careful when eating the Crispy Puff Pastry with Almond Cream ($12/pax). Encased inside the crispy puff pastry is the lava almond cream which will ooze out like your liu sha bao. I thought the shape looks a bit like a yam basket and if the almond cream can be substituted with orh nee, that will be more exciting.

The newly revitalized Jiang Nan Chun embodies the concept of Xiang Le Zhu Yi or the principle of enjoyment and happiness, which implies that food has the ability to transcend the body's appetites to fulfill the aspirations of the mind and soul. This makes how and why you eat as important as what you eat.


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317220
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Website
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Walk to Hilton Hotel. Go to level 2. Follow the passage way to Four Seasons Hotel. Walk to destination. Journey time is about 12 minutes. [Map]