Restaurant Ember’s Chef Sebastian Ng adds new signatures to his already popular menu.
"I believe that consistency and quality of our food is what keeps our guests returning," says Chef Sebastian Ng. Chef Ng is both the owner and chef of Restaurant Ember. The restaurant recently celebrated its tenth year, and throughout the past decade the restaurant has gained a strong following in the local community.
We appreciate Chef Ng's signature dishes such as the angel hair pasta with sakura ebi and lobster oil. The fine pasta is cooked al dente and is served with small sakura ebi that are packed with flavour. The desserts are popularly described as the highlight of Chef Ng's menu. The warm Valrhona fondant is rich and contains the qualities that satisfy the most discerning chocoholic. The cake has the ideal concentration of bittersweet chocolate and is topped with vanilla bean ice cream. The apple tart tatin is also another winner. The tart's filo pastry base is delicately crunchy and is served with a vanilla bean ice cream and thyme infused honey to drizzle over the tart.
New items on the menu are also simple but are executed with skill. The Maine lobster soup with brandy and crispy langoustine is our favourite. The creamy soup has a satisfying umami taste and is served with a sweet langoustine that is deep fried in wanton skin. The pan roasted Bresse pigeon with orange puree and port wine reduction is also good and is gently cooked to retain the meat's natural juices.
50 Keong Saik Road, 6347 1928 or email restaurantember@hotel1929.com
