The Disgruntled Chef gets a makeover

The Seared Scallop Carpaccio tastes as sweet as it looks

Apart from a décor revamp, there are a few new items on the menu to check out

The Seared Scallop Carpaccio tastes as sweet as it looks
The Seared Scallop Carpaccio tastes as sweet as it looks

After four years into the business, The Disgruntled Chef on Dempsey Road was due for a pick-me-up. And refresh itself it did with the new décor and menu.

The chairs in the restaurant have been re-upholstered and a metal chandelier hoisted in the middle of the restaurant gives it an illuminated update. With the new décor also comes the Summer Awakening menu. Newly-appointed Head Chef Jac Lim and Executive Chef Daniel Sia give the weekend brunch and main dining menu a makeover.

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French Update for Brunch

Victorien Sardou
Victorien Sardou

The brunch menu has been given a French update with the introduction of the tartine, an open-faced sandwich that is part of the quintessential French breakfast. I liked the Victorien Sardou ($25), a gruyere and lobster chunk tartine with tomatoes atop a slice of crisp baguette. It is cheesy, tart and comforting at the same time.

If you’re gluten-intolerant, you can order the Turkish ($25) which is imam bayildi – an eggplant sauté – and pine nuts and mint. The gluten-free version comes on a slice of eggplant instead of bread. The regular serving features pita bread.

Also not to be missed are the sweet tartines such as the Marie Antoinette ($20), an almond bostock brioche served with a side of prune and Almagnac ice cream.

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Dining Updates

Beet-cured King Salmon
Beet-cured King Salmon

The main dining menu at The Disgruntled Chef also sees some changes with the introduction of dishes such as the Beet-cured King Salmon ($18) with gin-infused cucumbers and horseradish mustard. Also try the Seared Scallop Carpaccio ($18) topped with ikura, konbu, lime and soy brown butter.

Crackling Suckling Pig
Crackling Suckling Pig

The restaurant’s new take on its signature Crackling Suckling Pig ($68) comes with sauerkraut puree and mustard seeds, which help cut through the fatty and crispy suckling pig.

All in all, I like the new update.

The Disgruntled Chef, 26B Dempsey Road, Singapore 247693, Tel: 6476 5305

By Cheryl Chia

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