It's always odd when someone launches a seasonal product in Singapore. Sure it's winter in most parts of the world, but it's hard to relate to a fur coat in the window display when the sun is scorching the back of your neck.
Because "hot and balmy" is a consistent enough forecast here, summer's easier to swallow, and so is Dempsey Hill restaurant The Disgruntled Chef's yummy new menu.
Founder and executive chef Daniel Sia, recently joined by head chef Jac Lim, has replaced the Nibble section with Small Plates and Big Plates to cater to different appetites.
Among the highlights is the seared scallop carpaccio ($18, top photo) — blow-torched scallops topped with ikura, konbu, lime, popcorn and edible flower petals — a beautiful starter marrying sweet and sour. The Big Plates are satiating (and a little heavier on the wallet) so order them to share — the crackling suckling pig ($68), juicy, meaty and swathed in sauerkraut puree, is a winner.
The change-up also sees the Brunch Bigs and Smalls reinvented to French-inspired Brunch Tartines. The list, consisting of 12 open-faced sandwiches, are all served on breads except for the Turkish ($25), which comes with a gluten-free option of imam bayildi, pine nuts and mint atop an eggplant base.
Our favourite savoury tartine is the cheerful looking Norwegienne ($25) — we've always loved pairing poached eggs with salmon (beet-cured), but the hollandaise and Japanese mayo bring the two together like a (umami) dream.
Dessert brunch tartines are also available. Crowned with names like Elvis ($20) and Marie-Antoinette ($20), the generous portions come with bread and ice-cream.
In other news, The Disgruntled Chef's also launched a new ladies night. Happening every Wednesday, rejuvenated cocktail classics like the G&T with rosella buds and lime foam, as well as the Zapaca Old Fashioned with grated cinnamon go at $9++ a pop.
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