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Telephone
6347 1928
Introduction
Housed in Hotel 1929, Ember offers exquisite European cuisine with touches of Asian and Japanese influences. Chef Sebastian's signature culinary focus on pasta, game meats and seafood continues at Ember. The décor is minimalistic, yet a strong statement on its own – modern and clean lines accentuated with interesting designer furniture pieces. continue reading
Good For
Fine Dining
Opening Hours
Today
11:30 - 14:00
18:30 - 22:00
Mon - Fri
11:30 - 14:00
18:30 - 22:00
Sat
18:30 - 22:00
Sun
Closed
Payment Methods
Visa Master Cash NETS
Other Info
Alcoholic Drinks Available
Takes Reservations Details
Restaurant Website
http://www.hotel1929.com
Signature Dishes
Spiced Crabcake with Tomato Chutney
Review (22)
Level2 2015-08-08
126 views
We have ordered 2 lunch set with the following:Lunch Set 1 (S$48)- Lobster Bisque- Pan-Grilled 200 days Grain Fed Stockyard Sirloin, Seasonal Mushrooms and Red Wine Jus (S$+6)- Deconstructed Fig Cheesecake, Crumble & Tahiti Vanilla Ice creamLunch Set 2 (S$42)- Pan-Seared Hokkaido Scallops, Asparagus, Mesclun Salad & Ponzu Butter- 36 hours twice-cooked Duck Leg Confit, Potato Puree, Caramelised Onion- Daidai and Blueberry Tart & Mascarpone SorbetEmber has a great and cozy ambience with swift service. I prefer the Flavourful Lobster Bisque, Plumpy Pan-Seared Scallops, Crispy Duck Confit and Unique Deconstructed Fig Cheesecake. I will definitely come back again.Read my full review with more pictureshttp://www.eatdreamlove.com/ember/ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Full Restaurant Ember review: http://ivanteh-runningman.blogspot.sg/2015/07/restaurant-ember-tasting-session.htmlAmong the earliest restaurants to open in Keong Saik Road, in 2002, long before the place became packed with hip cafes, Restaurant Ember in Hotel 1929 paved the way for the area by offering ground breaking, innovative, beautifully plated yet tasty modern Italian and French food, along with an unforgettable dining experience. When Head Chef Sebastian Ng moved on in May 2014, Chef Sufian Bin Zain, formerly of Iggy’s and Waku Ghin, took over the helm.Ambience at Restaurant Ember remains as intimate as ever. The rather small floor space is laid out smartly, with colours of navy blue against white, and low ambient lighting creating a soft, warm mood. Elegant, sophisticated touches of decor, including nostalgic / retro, and nautical themes adorn the walls. Elaborate table settings of shiny silverware, a hallmark of fine dining, create expectations of a gastronomic experience.Service at Restaurant Ember is professional, courteous, and efficient, as befits a fine dining establishment. Staff offer greetings / goodbyes, are prompt in seating diners, as well as clearing away empty / dirty plates from your table. They are knowledgable on the menu and dishes, able to provide insight into dishes, as well as proactively make recommendations. Staff also proactively ask for feedback on the dining experience, as well as come around regularly to top up water glasses.Food at Restaurant Ember is modern European, blending the finest elements of French and Italian cuisine, elevated to an art form. Flavours are kept simple and clean, allowing the ingredients to shine. Chef Sufian Bin Zain has worked hard to distinguish himself and carve out a profile all his own, distancing himself somewhat from his more famous predecesscor. Dishes are generally very tasty, though some components in each dish miss the mark, but are all beautifully plated. Portions are of a decent size, and while each dish works well in taste and texture on its own, a complete course works together like a harmonious symphony. Prices at Restaurant Ember befits its fine dining status as well, budget at least SGD $90 per person, or more, for a meal here.The Mushroom Consomme, Shimeji, Chicken & Foie Gras Tortellini (SGD $16) was a soup I enjoyed. The earthy, almost herbal, dark soup / broth is strong with the essence of mushrooms, and the small shimeji mushroom heads dotting the dish complements it well. The chicken and foie gras tortellini were excellent, savoury with a fatty melt-in-your-mouth texture, delightful. Great starter, wanted more of it. Highly recommended!The Pan-Seared Welsh Lamb Rack, Ratatouille, Cous Cous, Thyme Jus (SGD $45) was very good, though again with a gamey taste. The vegetable ratatouille was executed well, you still get some crunch, with some softness, yet the vegetables still hold flavour without being limp. The fluffy cous cous works well with the tender, succulent lamb, which succumbs easily to the knife. Nice moist texure in the meat as well. The flavourful thyme jus still wasn't enough to mask the gamey lamb taste though. However, I would still recommend this dish! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
For full review and more detailed inforamtion, please feel free to visit:http://thearcticstar.blogspot.sg/2015/07/media-invite-restaurant-ember-hotel.htmlIt was my first visit to Ember even though it has been around since 2002, and houses a lovely ambience exuding comfort, cosiness and intimacy all in one.The Mushroom Consomme (SGD$16.00), a clear dark soup looking like chicken essence, containing shimeji mushrooms and tortellinis of chicken and foie gras. The sapid, nearly-sharp taste of mushrooms of this soup made for a fabulous stomach-warmer. The tortellinis melted in the mouth readily, making one yearn for more.The Bouillabaisse (SGD$32.00), a classic provencal French seafood stew. Maybe I have a sweeter tooth than that of my fellow reviewers, but I loved this dish with its a la lobster-bisque broth, elemental of sweetness, savoury and creamy tones all intact. The langoustine, Hokkaido scallops, seabass and clams were all fresh and springy, a satisfying treat for seafood lovers.The Duo of Duck (SGD$32.00) consisting of Duck Confit and Duck wrapped in phyllo. The duck confit was succulent but I actually prefer its counterpart wrapped thinly in crispy pastry. The flavour was heavier, but the crackling outer-layer combined with tender flesh had another level of appeal on its own.For desserts, we began with Valrhona Chocolate Brownie (SGD$18.00), served with peanut butter parfait, walnuts and bananas was good. The brownie was moist and rich in taste; the peanut butter parfait was tasty, and the bananas complemented the denser dessert well enough.Following that, we had the Champagne Jelly (SGD$16.00), served with macerated strawberries and yogurt sorbet. I admit that my preference is biased when it comes to alcoholic desserts - so this definitely rocked my boat. I enjoyed the light touch of champagne taste in wobbly form, as well as the accompaniments of tarty strawberries and refreshing sorbet.Finally, Pistachio (SGD$15.00) - sponge and ice-cream of pistachio, flower petals, crumble and ginger milk foam. I enjoyed the fluffy pistachio sponge and the ice-cream, both resplendent of pistachio's unique taste, enjoyed the crunch of the crumble and the gentle touch of the ginger milk foam that felt like a caress upon the lips.  continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2014-04-07
82 views
When we first heard that Chef Sebastian Ng was leaving Ember at the end of April to helm a fast-casual dining concept restaurant under the Unlisted Collection group (which Ember is a part of as well), we rushed to make reservations for lunch on a weekday afternoon.Complimentary Bread -The ever so delicious complimentary bread - warm and crusty with nuances of cheese. 2 servings is definitely not enough!Pan Roasted Scallop with Parma Ham, Citrus and Tarragon Vinaigrette - The scallops were quite disappointing this time round. Coming across as soft, wrapped around with a piece of limp Parma ham and soaked in what seemed to be a small pool of oil and water. A little discomforting to say the least. At least the side salad was decent.Pan Seared Chilean Seabass with Mushroom & Smoked Bacon Ragout, Truffle Yuzu Butter Sauce -My default choice of main at Ember, the pan seared chilean seabass. Silky with a lightly crisp golden top, sitting on a wonderfully creamy and flavourful mixture of smoked bacon ragout, mushroom and truffle yuzu butter sauce. I practically licked the plate clean.Crispy Caramelized Pear Tart with Homemade Baileys Ice Cream - Flaky pastry filled with thin slices of pear and topped with crumble, served alongside a scoop of smooth baileys ice cream that didn't come across as too overwhelming. Great combination although I'm sure vanilla ice cream would have done the trick as well.Prices have crept up since my last visit. Set lunch was still at $42++ but there were a lot of top up options available (ie. the chilean sea bass was an additional $3++). What else can I say? Go before it's too late!See all my pictures at http://www.timelessfacade.com/2014/04/ember-part-viii-final-hurrah.html continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-07-31
57 views
Restaurant Ember is well known for its set lunches for the quality and value for money. At around $39.40, there is a wide variety of choices for a 3 course lunch. The Deep-fried Soft Shell Crab with Sweet Wasabi Aioli was good since the sweet wasabi aioli went down well with the well fried soft shell crab that was not overly oily; and the wasabi didn't have a strong pungent taste. The foie gras with mirin, shoyu and shiitake was also excellent because the sauce went really well with the shiitake mushrooms. The foie gras was creamy and melts in your mouth. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)