Daniel Sia, chef-owner of The Disgruntled Chef is anything but cranky. The name is not so much about the chef’s disposition as it is about making a statement. The classically French-trained chef seeks to get away from convention—get rid of the stuffiness and expectations that meals should be a set three course. At The Disgruntled Chef, every portion is a la carte and comes in “small bites” or “big plates” to be shared and in no particular order. It's a great venue for a casual gathering with friends.
The casual-chic venue comes with a straight forward menu that displays classic modern European favourites without the pretention. Some highlights include crackling suckling pig with honey and cloves ($16); chicken liver parfait with onion marmalade ($14); marinated Japanese cucumbers with miso beans ($8)—a refreshing bite between the other plates; and the chef’s personal favourite, the baked bone marrow with persillade to be spread over sourdough toast ($14). There is even Macaroni & Cheese on the menu, for those who want a gourmet Crayfish spin on the indulgent dish.
Similarly, dessert stays in the realm of familiar comfort with options of sticky toffee pudding ($12), panna cotta ($12) and a rich chocolate fondant with peanut butter and banana brulee ($14). The blue cheese aficionado also get their fill with fig crisps, layered with a light roquefort parfait and port reduction ($14).
The Disgruntled Chef
26B Dempsey Road, Singapore 247693
Tel: +65 6476-5305
[review can found in Appetite Magazine, November 2010]
