Disgruntled Chef at Ann Siang is very lovely place in one of my favorite parts of town. I love this area for its unique feel straddling between the towering modern CBD buildings and the traditional post-war shophouses and Chinatown.
Stepping into Disgruntled Chef feels very posh, like a private club. At the same time, it is very cosy and inviting. There is a also a beautiful private dining space in their lower floor that can sit 12 people comfortably.
Christmas Reds & Greens
– NIBBLES –
We loved the vegetable chips and spicy popcorn with the savory
dip (scrapped every bit of it)
– STARTER PLATES –
The super light and fluffy bread with a mystery of an onion. Even though I avoid breads, I cannot resist but finish this fresh- from-oven piece dipped in cream cheese.
Burnt Onion & Charcoal Bread, Cream Cheese Foam & Fish Floss
For the healthy (or on diet), there have simple but lovely salad
Baby Spinach Salad, Grilled Eggplant & Pickled Ginger Dressing
Roast Pumpkin Salad, Aragula, Quinoa, Honey Balsamic
Tomato Watermelon Tartare, Homeade Togarashi, Yuzu Mayonaise
This tomato watermelon tartare did really taste like an actual tuna
Seabass Ceviche, Red Onion, Corn, Cilantro, Lemon Juice
Not so sure about the ceviche, will skip it next time.
Seared Scallop, Parsnip Veloute, Chorizo
The seared scallop with parsnip veloute sounded better than it tasted. A tad rubbery. The chorizo was miniscule slices of tough meat, couldn’t bit through and had to give it up.
Seared Scallops, Crispy Pork Belly, Miso Carrots
I liked the crispy pork belly in this mixed dish of scallops and pork
Scotch Egg Soy Mustard Dressing
Nice big golden brown scotch egg, with the yolk done just right and runny. The soy mustard sauce was excellent, with the musty sting coming through but not overwhelming.
Steak Tartare, Soft Boiled Quails Egg, Bread Chips
For the steak tatare, the meat was nice and fresh, went well with the quail yolk. For a starter plate, the portion size was quite decent too.
– MAINS –
Pan Roasted Black Wild Cod, Fava Beans, Sauce Vierge
The pan roasted cod came out too salty the first time and the kitchen re-did for us. Personally I felt that the fish didn’t taste or smell fresh, and was a bit tough, making me wonder if it was just overcooked or frozen. Plating was fairly lop-sided, somewhat like looking at a moon with 7/8 of an eclipse.
DC seems more comfortable with the meats than seafood. Friends were satisfied with the moo moo plates.
Pan Roasted Onglet Mushroom Ragout
Cannon of Welsh Lamb, Leek Ash, Saffron Tomato Soubise, Roasted Fingerling Potatoes
The Welsh Lamb dish. Liked it that the texture was super tender, very unexpected of lamb meat. Interestingly there was no typical earthy meat smell.
– DESSERTS –
The quality of the desserts at DC are excellent. I like the richness of the chocolate offerings and sharpness of the fruit sorbets. Other than than the missing whole berries from one of the plates, the sweets are delicious treats to look forward to at the end of a rich meal.
Chocolate Ganache, Freeze Dried Raspberries, Pistachio Creme
Rocky Road, Milk Chocolate Mousse, Rum Infused Raisins, Dark Cherries
The 2nd time we were here was on Christmas day itself and the restaurant was very quiet other than ourselves and one other table upstairs. It would be a nice place to have a quiet date or enjoy a meal on your own if you want to get away from the usual maddening crowds. If you drive, parking is also very easy with URA’s multi-storey carpark just opposite the restaurant.
Disgruntled Chef has 2 locations. The above post is for their location at 28 Ann Siang Road
To contact them http://disgruntledchef.com