The Disgruntled Chef @ Dempsey Road – Bringing the Farm to the Table
The Disgruntled Chef is a laidback restaurant at Dempsey Hill, serving a modern interpretation of European dishes. The whole place is filled with hues of warm grey, which creates a relaxing ambience for a casual meal with friends. It adopts the concept of small and big plates, paired with interesting designer champagne cocktails.
For something refreshing, go for the deliciously sweet Momotaro Tomatoes ($16) with arugula & miso-burnt butter dressing. Momotaro is one of the most popular tomato varieties in Japanese markets. It is named after a hero in Japanese folklore and has an intricate and harmonious combination of sweet and tangy flavours.
If you prefer something heartier, the Roasted Sea Scallops ($24) offers perfectly roasted scallops with truffle butter, green pea puree and crispy prosciutto. The prosciutto and ham gave the dish some character.
I also get to try two items from the Brunch Smalls menu which are done pretty well. Salmon & Tomato Quiche ($14) has a slightly sweet base which pairs well with the juicy tomatoes and salmon.
Classic Corned Beef Hash ($18) is teamed with a sunny side up egg and fresh herbs. It is a comforting dish which serves as a wonderful brunch option. The Disgruntled Chef’s version is nicely presented!
From the big plates menu, I recommend going for the Duck Cassoulet ($34) – a Southern French dish traditionally paired with Lyonnaise sausage and AOC-protected buttery Coco beans. The duck leg is tender and falls off the bone easily.
Another worth trying dish is Roasted Stuffed Chicken ($32) served with foie gras mousse, hash browns & sauce perigueux. The foie gras mousse add an extra rich, intense finish to the chicken thigh.
The Lemon Tart ($14) is unmissable. Don’t be fooled by its blocky appearance, for the lemony tart is sweet and zesty, topped with crème fraiche and blueberry compote.
Another perennial favourite from the restaurant is the Sticky Toffee Pudding ($14), paired with vanilla ice-cream. Served warm, the pudding is not too sweet and the hot and cold sensation is shiok!
The Disgrunted Chef has recently turned their terrace into an alfresco champagne bar in collaboration with Perrier Jouet. So what better way to celebrate than with their designer champagne cocktails?
Sip the evening away with berry-light Red Velvet or Yuzu Elyx in a martini glass where one can pair with their meal. I like the Yuzu Elyx one better. The artisanal creations are available during brunch weekends and by very special request on week days.
The Disgruntled Chef
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