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]

Canton Paradise @ Marina Bay Sands - Delighting Diners With Their Sixth Outlet

Paradise Group's chain of restaurants have become a household brand with different concepts in almost every corner of Singapore. Little did I know that they have actually become the biggest Chinese restaurant brand in Singapore. Paradise Group has recently expanded their footprint with the opening of the sixth Canton Paradise outlet at The Shoppes at Marina Bay Sands.

Crispy Fried Fish Skin with Salted Egg Yolk 4.5/5

We started with some light snack while waiting for the rest of our food to be served. The Crispy Fried Fish Skin with Salted Egg Yolk ($9.80) is indeed very good and additive. I could not stop myself from going back for more.

Baked BBQ Pork Pastry 4.2/5

Crispy BBQ Honey Pork Bun 4.2/5

If you like BBQ pork, there is the Baked BBQ Pork Pastry ($6.80 for 3pc) and Crispy BBQ Honey Pork Pork Bun ($2.40/pc minimum 2pc). One is flaky while the other is fluffy. I enjoyed the crispy BBQ honey pork pork bun more cos of its texture, as if like having bread.

Baked Cheese Tart 3/5

Made popular by the Japanese, I was rather surprise to find the Baked Cheese Tart ($6.80 for 3pc) on the menu. I have not tried the other cheese tarts so I could not make a comparison but based on my personal opinion. I thought it was more milky than cheesy. Would have prefer the the cheese flavour to be more prominent

Steamed Molten Salted Egg Yolk Custard Piggy Bun 4.2/5

Cuteness to the max is the Steamed Molten Salted Egg Yolk Custard Piggy Bun ($6.80 for 3pc). Young and old will enjoy the fluffy bun with the rich and creamy molten salted egg yolk filling, oozing out from it.

Steamed White Chocolate with Walnut Charcoal Bun 3.8/5

An unique creation at Canton Paradise is the Steamed White Chocolate with Walnut Charcoal Bun ($2.90/pc). This is a sweet take of the traditional savoury bun. I would advice to have the bun together with the walnut in it or it may come across too sweet.

Sweet Red Bean Pastry In A Bag 4/5

Have you forgotten your handbag and left it on the plate? The Sweet Red Bean Pastry In A Bag ($6.80 for 3pc) is shaped like a little bag. The combination of the sweet red bean paste and flaky pastry was well balanced, not overly sweet with the sesame seeds giving it a aromatic finishing.

Doubled Boiled Superior Chicken Soup with Penny Bun 4/5

The Double Boiled Superior Chicken Soup with Penny Bun ($14.80) is boiled for around 8 hours for a nourishing and tasty broth with tender kampong chicken thigh and crunchy penny bun mushroom.

Steamed Rice Rolls with Preserved Turnip Filling 4.5/5

Usually steamed rice rolls are stuffed with shrimps or BBQ pork but here it is stuffed with preserved turnip. The Steamed Rice Rolls with Preserved Turnip Filling ($5.20) which is inspired from the local snack chwee kueh, turns out pretty good. The sweetness of the preserved turnip wrapped with the silky smooth rice rolls, made freshly upon order is best eaten by drenching it with the special soy sauce made from the first draw soy sauce.

Handmade Meatball Congee 4/5

Not to be missed at Canton Paradise is their congee which is cooked to velvety smooth, using a mix of Japanese pearl and Thailand jasmine rice. From the array of Hong Kong style congees, we had the Handmade Meatball Congee ($9.80). The meatball consists of a mixture of pork meat, pork fats and bits of prawn meat for a nice bouncy texture.

Dried Sakura Shrimps with Scallion Oil Tofu 4.5/5

Unlike other tofu, the Dried Sakura Shrimps with Scallion Oil Tofu ($13.80) is made using mineral water which leads to an extremely smooth texture. Topped with dried sakura shrimps for a delectable contrast in texture.

BBQ Pork Belly with Honey Sauce 4/5

The BBQ Pork Belly with Honey Sauce ($22.80) is kind of unique here. It tasted like a cross between char siew and Dong Po Rou. A sweet caramelized exterior encompassed the moist and tender meat with a thin layer of gelatine for an additional bite.

Steamed Kampong Chicken in Canton Style 4/5

A simple but yet delectable dish on the menu is the Steamed Kampong Chicken in Canton Style ($13.80). It is done in Shunde style, marinated with simple condiments that accentuate the flavours of the poultry.

Dried Shrimps Noodles Dry 4.2/5

A must try at Canton Paradise is their noodle dishes. The noodle is specially imported weekly from Hong Kong. We had the Dried Shrimps Noodle Dry ($8.80) which is dusted with the the dried shrimp roe, giving it a pleasing crunch that contrast the springy and eggy flavoured noodle.

Durian Pudding 3/5

Capping of the meal is the Durian Pudding ($5.60) which has a smooth and creamy texture. I would prefer the flavour to be more piquant though.

Canton Paradise is current having a Yum Cha promotion where diners can enjoy 50% discount on dim sum, congee and noodles (exclude noodles with with roast items) when they dine in at any 6 Canton Paradise outlets on weekdays (exclude eve of/and public holiday), 3pm to 5pm. Terms and Conditions applied. Please refer to Canton Paradise for more details.

Note: This is an invited tasting.


Canton Paradise
The Shoppes at Marina Bay Sands
2 Bayfront Avenue
#01-02
Singapore 018972
Tel: +65 66887052
Facebook
Website
Nearest MRT: Bayfront (CC Line, DT Line)

Opening Hours:
Mon-Thu: 1030am - 1030pm
Fri-Sun, Eve of PH & PH: 1030am - 11pm

Direction: 
1) Alight at Bayfront MRT station. Take Exit D. Walk towards bay front at Level 1. Facing the bay front, turn right and walk to the end. Walk to destination. Journey time about 5 minutes. [Map]