Apart from a décor revamp, there are a few new items on the menu to check out
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.
French Update for Brunch
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.
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.
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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