The Disgruntled Chef Opens New Outlet at Ann Siang Hill

One of our favourite restaurants, The Disgruntled Chef, has finally opened its second outlet at Ann Siang Hill. We visited the place to find out some of the dishes worth trying. Here are just some of them:

Comfort Zone

Lush and Plush
On the ground level of the revamped The Club boutique hotel in Ann Siang Road, the restaurant by chef Daniel Sia showcases a retro chic look, paralleling the earth-toned interiors of the hotel. Slightly more formal than its older sister in Dempsey Hill, this outlet features a black marble bartop, caramel-hued wooden surfaces and mirrored wall panels with floral paintings by UK-based artist Ruth Parker. A private dining room for 12, with silk-lined walls and a built-in wine cellar, is tucked away in the basement.

Loaf Factor

Breaking Bread

Excellent bread makes a good first impression. You won’t get garden-variety butter buns or focaccia here; instead, the restaurant creates its own bakes that highlight its creativity. Try the warm, fluffy charcoal bread with a hint of burnt onion, paired with a scoop of light cream cheese foam that is generously sprinkled with moderately savoury salmon floss.

Fruit For Thought

Tangy Tune

In a vibrant blush pink similar to that of beef tartare is the meatless, tomato and watermelon tartare. Made with semi-dried tomatoes and watermelon that has been compressed, grilled and diced, then peppered with togarashi (a Japanese chilli pepper spice mix) made in-house, the dish bursts with refreshing sweetness. Accompanying flavours of finely chopped kombu, tossed in before plating, and yuzu mayonnaise make it that much more addictive.

Crunch With A Punch

Big Plate

For mains or a dish to share with friends, go for the crispy beef short ribs. Succulent and slightly pink on the inside, the meat is first sous vide for 36 hours, then battered in corn flour and deep-fried until crispy on the outside. The meat is also laid on a bed of piquant homemade white kimchi and dotted with spicy kimchi mayonnaise to heighten the natural flavours of its juices.

Perk Me Up

Sparkling Sip
For its own rendition of the lively Tom Collins gin concoction, the restaurant brightens the spirit with lemon, yuzu, sprigs of rosemary, homemade pandan syrup and club soda. Your cocktail can be made with one of two types of gin: Hayman’s Old Tom Gin for a sweeter style or Brooklyn Gin for a tad fruitier notes.