We have been wanting to visit The Disgruntled Chef for a long time, but keep putting off the visit till now. And we are really glad we did! Can I just say that everything we had was fantastic. Service staffs were really great and it has now become one of our favourite restaurant in Singapore.
Had Sunday brunch here, the whole atmosphere is very relaxed.
The owner and chef here was formerly from The White Rabbit, which is nearby. I never had the chance to try his cooking there.
The Brunch Menu is only available during brunch hours on weekends, so some dishes here may not be available during normal days or dinner time. The first brunch item we had was the Cured yellowtail Hamachi with baby beetroot & Valencia oranges (S$18). Everything came together in harmony.
Also delish was the Baby spinach salad with grilled eggplant & marinated egg (S$16)
This was the first two of the 4 cocktails we had for the afternoon.
Mr Murasaki : Tanqueray, Kyoho, grapes & lemon (S$18)
Pear Essentials : Gin, Vedrenne Creme De Peche, Nashi pear & lemon. (S$16)
Our favourite was the Pear Essential.
Although now a common dish in many place, the Baked bone barrow stuffed with braised oxtail, Persillade & sourdough toast (S$26) here was of excellent standards. The marrow was really ceamy.
This is comfort food at its best. Patatas Bravas with Chorizo, fried quail eggs & roasted tomato aioli (S$18). BReak the egg yolk and mix everything up.
Another comfort food - Serrano ham with truffle potato foam & soft cooked egg (S$16)
One of my favourite brunch dish is this very unique Toad in the hole. Pork sausage with roasted onion gravy in Yorkshire pudding (S$16). Quite a big serving.
This is the 3rd and 4th cocktail we had:
Elderflower Margarita : Tequila, St Germain, Cointreau, lime & Gomme (S$16)
Chantelle's Citrus Martini : Grey Goose Vodka, Chambord, grapefruit, orange & lemon. (S$18)
Souffle Suissese. Double baked cheese souffle with Mornay sauce (S$14). A wonderful medley of creamy cheese. But if you are too full, try not to order this.
One of the signature dish at The Disgruntled Chef is the Grilled eel and foie gras with Nashi pear, Kabayaki sauce & apple chips (S$26). With every bite, you get to taste different texture and taste. Fireworks in your mouth.
Grilled compressed watermelon with cucumber, Feta cheese & Xeres reduction (S$16)
We also rank the Iberico pork neck as one of our favourite item. Twice cooked with celeriac & soy mustard sauce (S$22)
Ended our brunch with Apple & Rubarb crumble with clotted cream (S$12). Love how the chef played with the texture here.
The Disgruntled Chef
26B Dempsey Road
(Facing Tawandang MicroBrewery)
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