The Disgruntled Chef | Dining a Note Less Formal

Oh yes. Dining is always a note less formal at The Disgruntled Chef. Food is served at the dining tables within the premise, over the bar top counter or even outdoors at the designated patio seating area. Chef Daniel Sia has conjured a large variety of signature dishes including the mouth-watering Scotched Quail Eggs, savoury Breaded Oysters with Tuna Tartare and the scrumptious Baked Bone Marrow which works perfectly as snacks with the draft Asahi beer on the taps. Other delightful recipes such as the Chargrilled Cote de Boeuf and the Slow Cooked Spiced Veal Cheek also sit on the menu for those guests who crave for a well-balanced meal. To complete the culinary experience, there are also delightful desserts such as Fig Crisps as well as Chocolate Fondant to satisfy you with the occasional sweet tooth.

From Left: Baked Bone Marrow, Baked Camembert,Fresh Oyster

Featuring an extensive à la carte sampling menu of big plates and small bites, designed not to resemble the norm of appetizers, starters and main courses, you will have the utmost luxury and freedom to design your own meals according to the likes of your palate that evening.

From bottom left: Fig Crisp, Steak Tartare, Suckling Pig

But that's not all for you will soon realised that things at The Disgruntled Chef are done just a little differently. The Disgruntled Chef is as much a bar that serves restaurant quality food as it is a restaurant that serves bar quality drinks. Looks like Singapore’s dining and drinking scene will have much to rejoice about as we wave goodbye to the days of heart-wrenching tussles between friends separated by the fine line of discerning cocktail drinkers and food aficionados. So fret not, for drinkers are also taken seriously at The Disgruntled Chef. As you walk through the doors, you are met with the seven-meter long bar with an in-house mixologist serving up the cocktail of the day. Intensifying the excitement of the part-bar concept to this destination, the discerning drinker will take pleasure to know that the premise boasts of an extensive wine list in addition to a total of 16 bespoke cocktails. From the exciting Cesar Ritz to the refreshing strawberry basil Mojito, The Disgruntled Chef has put heart into crafting each cocktail with a recipe of freshly squeezed and muddled fruit, fresh herbs and premium spirits that guarantee a repeat visit from astute guests.

From Left: White Peach Thyme, Nettare Duva, Sea Salt Chilli Margarita, Spiced Old Fashioned

So do you believe how it does not matter that this destination is neither a bar nor a restaurant? ‘Disgruntled’, you may be tempted to call them; but the founders of this unique destination are really a quirky bunch of people tired of the old regimental style and social conventions. They call themselves The Disgruntled Chef as a way of making fun of themselves. It is a place that seeks to break the rules, a place without all the stuffiness.

The Disgruntled Chef himself, Chef Daniel Sia and chic interior view of the restaurant.

A place with great food, great drinks and great conversation shared among great friends. Do keep us in the loop after your visit to The Disgruntled Chef! Must-try: The Sea Salt Chilli Margarita, Baked Bone Marrow and Crispy Lamb Shortribs. More restaurants for Western food Check out these bars and lounges to chill at