We first visited The Disgruntled Chef (TDC), helmed by Daniel Sia (former executive chef at The White Rabbit) when it opened in September 2010. Since then, we have been eager to return to relive the wonderful experience we had.
Tucked away discreetly in the quieter side of Dempsey Hill and across the road from Tawandang Microbrewery, TDC is an oasis from the madding crowd at this hugely popular food and lifestyle enclave. The restaurant is awash in chic greyscale, with a well-stocked bar adding edge and character to the monochromatic environs.
We were offered two set lunch options ($24++ for 2-course and $29++ for 3-course), comprising a soup or salad for starters and a beef and mash or sauteed prawns penne pasta for mains, with choice of dessert from their menu. Instead of the set lunch, we decided to go for what the restaurant is best known for – their small plates.
Our first small plate to arrive was a gorgeous beetroot & orange salad, with feta cheese and pinenuts ($12), a new item on the menu. Not only was it plated beautifully, it was delicious. Perfectly dressed, the beetroot had just the right bite to it and the oranges were bursting with flavour – talk about fresh produce. We were thoroughly pleased with this winner.
Our second plate was one of their house specialties and our personal favourite, Crispy Lamb Shortribs with chilli and cumin ($14). It tasted as good as we remembered it to be – crispy on the outside and tender-finger-lickin’-good on the inside. We polished each shortrib off as effortlessly as we did the last time.
Our third dish and TDC’s most famed menu item, was a small plate of Baked Bone Marrow, with persillade and sourdough toast ($14). We were instructed to place a dollop of gelatinous bone marrow on our crusty bread and to add a dash of tasty persillade (parsley and garlic mix). The flavours of the bone marrow alone could not carry the dish sufficiently but had a lovely gelee consistency and when paired with persillade, made for a fun and novel dish.
And of course, what would coming to TDC be without a serving of their Katie’s Chunky Chips with truffle oil and aioli ($6)?
They also have an extremely sexy cocktail selection on their menu – we love their Sea Salt and Chilli Margarita ($16), a tantalising treat for the tastebuds.
In all, another happy meal at The Disgruntled Chef…and to add to our delight, we also learnt that as of last Sunday, they have started to serve Sunday Brunch (think small plates of Avruga Caviar Blinis, French/Vietnamese Bhan Mi and *drool* Blueberry Pancakes). We’ll be back soon.The Disgruntled Chef
26B Dempsey Road | +65 6476 5305 http://www.disgruntledchef.com/