19
1
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Level2
20
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2015-08-08 125 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 serv
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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 cream

Lunch 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 Sorbet

Ember 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 pictures
http://www.eatdreamlove.com/ember/
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$61 (Lunch)
Level4
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 Sufia
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Full Restaurant Ember review: http://ivanteh-runningman.blogspot.sg/2015/07/restaurant-ember-tasting-session.html

Among 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.
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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.
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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.
Texture Of Pistachio, Sponge, Crumble, Ice-Cream & Ginger Milk Foam
$15
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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!
Mushroom Consomme, Shimeji, Chicken & Foie Gras Tortellini
$16
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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!
Pan-Seared Welsh Lamb Rack, Ratatouille, Cous Cous, Thyme Jus
$45
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-07-15
Waiting Time
1 Minutes (Dine In)
Spending Per Head
$90 (Dinner)
Recommended Dishes
Mushroom Consomme, Shimeji, Chicken & Foie Gras Tortellini
$ 16
Pan-Seared Welsh Lamb Rack, Ratatouille, Cous Cous, Thyme Jus
$ 45
Texture Of Pistachio, Sponge, Crumble, Ice-Cream & Ginger Milk Foam
$ 15
Level4
2015-07-19 43 views
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 mushro
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For full review and more detailed inforamtion, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/07/media-invite-restaurant-ember-hotel.html
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It 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.
Mushroom Consomme
$16
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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.
Bouillabaisse
$32
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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.
Duo of Duck
$32
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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.
Valrhona Chocolate Brownie
$18
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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.
Champagne Jelly
$16
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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.
Pistachio Sponge
$15
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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.
 
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-07-15
Dining Method
Dine In
Spending Per Head
$80 (Dinner)
Recommended Dishes
Mushroom Consomme
$ 16
Bouillabaisse
$ 32
Duo of Duck
$ 32
Valrhona Chocolate Brownie
$ 18
Champagne Jelly
$ 16
Pistachio Sponge
$ 15
  • Flan
  • Pan-seared Cod
  • Bouillaisse
  • Pan-seared Welsh Lamb Rack
  • Barramundi
  • Valrhona Brownie Chocolate
  • Vanilla Panna Cotta
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
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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.
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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.
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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
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Level4
739
2
2013-07-31 56 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
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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.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2013-07-17 24 views
Restaurant Ember is housed in one of the conserved buildings in Singapore, Hotel 1929. A small and cozy restaurant serving modern European food in a good balance of intimate and bustling ambiance. My reservation was made successful over the phone and followed up by a confirmation SMS a few days before. We have ordered the dinner set menu for 3 pax each costing S$88.00++.These complimentary crispy Foccacia are served hot on our tables and good to go with the butter cube. My fine dining course kic
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Restaurant Ember is housed in one of the conserved buildings in Singapore, Hotel 1929. A small and cozy restaurant serving modern European food in a good balance of intimate and bustling ambiance.
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My reservation was made successful over the phone and followed up by a confirmation SMS a few days before. We have ordered the dinner set menu for 3 pax each costing S$88.00++.

These complimentary crispy Foccacia are served hot on our tables and good to go with the butter cube.
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My fine dining course kicks off with the delightful crab cake as the appetizer. It is made up with a ball of crab shreds mixed in some Asian garnish, coated with a thin layer of crush fried to golden brown, accompanied by the sweet tasting sauce and salad with an absolute strong crab smell. Irresistibly, I cleared the plate and had it almost "licked" dry.
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Cold Toufu Salad: A plate of fresh greens tossed in vinaigrette with slices of avocado, tofu and tomato in savoury sesame dressing. Main selling point of this salad is its soft and smooth beancurd served refreshingly chilled in the tangy Japanese sweet dressing.
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Roasted Foie Gras: The foie gras was accompanied by a 1-hr poached egg and morel mushroom in truffle oil melts into my mouth easily. Seriously awesome!
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Giant chip that is to be paired with the plate of foie gras.
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Deliciously prepared Crispy Maine Lobster with beurre blanc and mesclun. Comes with a caramelized crust on the soft and chewy lobster. Yums!
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Pan Roasted Barramundi with Bacon Veloute and Beetroot: The outer layer of fish was crispy and with hints of bitterness mixed in sweetness of the sauce.
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Pan Roasted USDA Prime Beef Tenderloin with Seasonal Mushroom: Merlot reduction. Stated on the menu in CAPS "NO WELL DONE". Ember certainly won't disappoint. The beef was roasted to the requested done-ness. The method of cooking has brought out the tenderloin's natural freshness especially in its succulent flesh. Evenly done and served with sweet potatoes and potatoes.
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This Apple Tart requires two people to share. I'm not a fan of apple tart or pastries that deal with apples but this changes my thought of it over night! The delicate and savoury pastry comes in flakes of crust glued together on the plate and chunks of sweetened apples adorn on it, yet no signs of sogginess.
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Awww... all good things have to come to an end. As the finishing touch to my meal, I had a cup of camomile tea with honey and a little cookie. How I wish I could have more
. Overall I would say that the food standards are consistent, experience is terrific!
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Some things to take note: (1) No shorts and slippers to the restaurant. (2) Reservations required, book early. (3) Valet Parking is available outside the restaurant at a cost. (4) No Sharing of Dinner Set

My total damage including GST and Service Charge.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2013-07-16
Spending Per Head
$104 (Dinner)
Recommended Dishes
  • Dinner Set Meal
Level4
2013-01-02 17 views
It was a pretty last minute decision to have lunch at Ember and that explained the less than ideal seats (and photographs) we got. But nonetheless, lunch at Ember is always a happy time as the restaurant has never failed me in terms of consistency and service. Complimentary Bread - What can I say? Excellent as usual. But as I was nursing a sore throat, I limited myself to seconds. Pan Roasted Scallop with Parma Ham, Citrus and Tarragon Vinaigrette - Good, but still a little soft in my humble op
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It was a pretty last minute decision to have lunch at Ember and that explained the less than ideal seats (and photographs) we got. But nonetheless, lunch at Ember is always a happy time as the restaurant has never failed me in terms of consistency and service.

Complimentary Bread - What can I say? Excellent as usual. But as I was nursing a sore throat, I limited myself to seconds.

Pan Roasted Scallop with Parma Ham, Citrus and Tarragon Vinaigrette - Good, but still a little soft in my humble opinion. Would have ordered my usual foie gras but wasn't in the mood for any liver.

Pan Seared Chilean Seabass with Mushroom & Smoked Bacon Ragout, Truffle Yuzu Butter Sauce - Although the Marinated Cod with Black Miso, Sweet Peas and Herbed Potatoes is the one that usually runs out, I personally prefer the Chilean Seabass for its technique and outstanding flavours. Never fails to put brighten up my day although I'm not much of a fish lover.

Crispy Caramelized Pear Tart with Homemade Baileys Ice Cream - It was a toss up between the apple tart and the pear tart for desserts but we ordered the latter as we preferred a flaky, buttery ending to our meal as opposed to a flaky, caramelized one. I just wish they made this available in ala carte for lunch.

$93 for a great meal for 2. Worth every cent. I'll definitely remember to make my reservations early.

See all my pictures at http://www.timelessfacade.com/2012/12/ember-part-vi.html
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Level4
585
5
2012-07-31 12 views
What I craved most is the Homemade Crispy TofuI’ve came across many reviews raving how marvelously well done this dish was crafted with its excellent balanced robust flavors. While I really enjoyed the homemade tofu which had a silken, melt in your mouth texture, fried to a gorgeous golden brown with a batter of perfect consistency that wasn’t too heavy or soggy. The only grip was that the mirin sauce proved to be on the heavy side, while the infusion of truffle oil evoked distinct and robust fl
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What I craved most is the Homemade Crispy Tofu
I’ve came across many reviews raving how marvelously well done this dish was crafted with its excellent balanced robust flavors. While I really enjoyed the homemade tofu which had a silken, melt in your mouth texture, fried to a gorgeous golden brown with a batter of perfect consistency that wasn’t too heavy or soggy. The only grip was that the mirin sauce proved to be on the heavy side, while the infusion of truffle oil evoked distinct and robust flavors that were pleasant on the first few mouthfuls but got somewhat one dimensional after a while.
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Date of Visit
2012-07-11
Level4
270
0
2012-07-27 9 views
For the full review with photos, please see http://thehungrybunnie.blogspot.com/2011/03/restaurant-ember.htmlThe chef and owner behind Restaurant Ember, Sebastian Ng, is the reason for Restaurant Ember's success. Chef Ng's modern take on European cuisine is effortlessly nuanced and balanced. For a fine-dining establishment, the food is incredibly understated and uncomplicated, whilst the ambience is friendly and unstuffy. However, just because the vibe is convivial doesn't mean that you can ente
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For the full review with photos, please see http://thehungrybunnie.blogspot.com/2011/03/restaurant-ember.html

The chef and owner behind Restaurant Ember, Sebastian Ng, is the reason for Restaurant Ember's success. Chef Ng's modern take on European cuisine is effortlessly nuanced and balanced. For a fine-dining establishment, the food is incredibly understated and uncomplicated, whilst the ambience is friendly and unstuffy. However, just because the vibe is convivial doesn't mean that you can enter in slippers and/or shorts, there's a dress code to adhere to here. Also, it's best to make reservations to avoid disappointment at the door because the restaurant is so tiny.

We ate:

1) Pan Seared Foie Gras ($25) with caramelized apple lightly dressed with fragrant clove and a dazzling drizzle of port and raspberry glaze.For anyone not particularly fond of foie gras, I daresay Restaurant Ember's version will change your mind. It totally melts on the tongue, with a delightfully thin crispy crust from the searing process. Sweet but tartish diced apples help keep the goose liver light.

2) Pan Seared Scallops ($19) - wrapped lovingly with rich salty Parma ham atop a bed of crunchy mesclun greens tossed with a tangy orange tarragon vinaigrette

3) Cold Tofu Salad ($85 as part of the Set Dinner) with avocado, Sicily date tomato and a savoury sesame dressing. The soft and smooth beancurd was served refreshingly chilled, with a tangy sweetish Japanese-inspired sesame dressing for flavour

4) Crispy Maine Lobster (2nd course of the Set Dinner), with lobster beurre blanc and mesclun was delicious. The lobster had a nice caramelized crust, but remained plump and bouncy inside

5) USDA Prime Beef Tenderloin (main course of the Set Dinner) pan roasted to a perfect medium rare, served with forest mushrooms, and new potatoes set on top a bed of mash, wilted spinach in a pool of caramelized onion-thyme sauce

6) Marinated Cod with Black Miso ($32), herbed potatoes and par-boiled sugar snap peas. The fatty oily fish was balanced with sweet miso that lent a smoky accent to the flaky moist fish

7) Chilean Seabass ($34), clean and clear, pan seared to retain all of its moistness, alongside wild mushrooms simply seasoned with smoked bacon ragout, and an aromatic truffle-yuzu butter sauce
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2012-07-27 9 views
For pictures and full review, pls visit:http://madamechewy.wordpress.com/2012/07/27/restaurant-ember/Restaurant Ember, located at boutique hotel 1929 serves modern European cruise. The first time we arrived for lunch at 1pm; almost half of the selection of mains was sold out. NOOooooo The second time I arrived there at 12.15pm, M and I managed to grab the last steak and cod, phew! So if you want the good stuff at Ember, you have to be really early.The restaurant does not have many seats so reser
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For pictures and full review, pls visit:

http://madamechewy.wordpress.com/2012/07/27/restaurant-ember/

Restaurant Ember, located at boutique hotel 1929 serves modern European cruise. The first time we arrived for lunch at 1pm; almost half of the selection of mains was sold out. NOOooooo The second time I arrived there at 12.15pm, M and I managed to grab the last steak and cod, phew! So if you want the good stuff at Ember, you have to be really early.The restaurant does not have many seats so reservations are recommended. The service is OK only, with the exception of one very friendly and loud Mandarin speaking Aunty who is quite animated.

We had:

Pan seared foie gras with caramelized apples and clove, port and raspberry glaze

Pan roasted scallop with Parma ham, citrus and tarragon vinaigrette

Roasted and poached foie gras with mirin and shoyu, shiitake.

Crispy duck leg confit with new potatoes, caramelized onion tyme jus

Pan seared Chilean seabass with mushroom and smoked bacon ragout, truffle yuzu butter sauce. The sauce is WOW!!!!

Marinated cod with black miso, sweet peas and herbed potatoes

Pan roasted USDA prime beef tenderloin with French fries, merlot reduction.

Warm valrhona chocolate fondant with vanilla bean ice cream

Crispy cinnamon apple pie with home made ice cream

Crispy caramelized pear tart with homemade baileys ice cream

M loves the food here, so we would be back again. M is based overseas and she even misses Ember’s food when she is not in Singapore. Ember serves a very value for money 3 course set lunch at $39.50++
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2012-07-16 10 views
Lunch was a most pleasant affair at Ember , especially when the both of us had the day off to slowly indulge at our own leisure. No dreaded after lunch meetings, no flights to catch. Nothing.Complimentary Bread - Although I had the urge to go for third servings of this wonderfully delish bread, restraint was key in view of my exploding waistline. But if your stomach can afford it, don't be shy.Pan Roasted Scallop with Parma Ham, Citrus and Tarragon Vinaigrette - Fresh greens doused in vinaigrett
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Lunch was a most pleasant affair at Ember , especially when the both of us had the day off to slowly indulge at our own leisure. No dreaded after lunch meetings, no flights to catch. Nothing.

Complimentary Bread - Although I had the urge to go for third servings of this wonderfully delish bread, restraint was key in view of my exploding waistline. But if your stomach can afford it, don't be shy.

Pan Roasted Scallop with Parma Ham, Citrus and Tarragon Vinaigrette - Fresh greens doused in vinaigrette and served with lightly peppered/salted pan roasted scallops wrapped in parma ham. Simple yet appetising. If only they did something about the softness of the scallop. As far as scallops go, I still prefer the one at Mortons though.

Pan Seared Foie Gras with Caramelized Apples and Clove, Port and Raspberry Glaze - Quivery foie gras with a little salt crunch at the top, balanced out by semi sweet apples and raisins that helped to counter any nausea. Nice! I don't suppose I should be having too much of it though, for health reasons.

Pan Roasted USDA Prime Beef Tenderloin with French Fries, Merlot Reduction - Although I had requested for medium, the steak came a little overcooked - more like medium well really. But the flavours and texture were still intact so no complaints. The topping of mushrooms did seem a little dry this time round but thankfully the merlot reduction sauce managed to patch that up a little.

Marinated Cod with Black Miso, Sweet Peas and Herbed Potatoes - Although we have been to Ember quite a fair bit, this ever popular cod dish always proved elusive. But not this time. Being the first guests that afternoon, we promptly "reserved" a serving. Imagine our glee when we overheard a waitress informing another table that cod was out for that afternoon. But truth be told, it wasn't as fantastic as I had anticipated. Expectations are a killer I guess. Sure, the flesh was flaky and sweet with a smooth oily tinge but it was just so.... pedestrian, if I may say. Very much like the frozen cod fillet that my family usually has for dinner. I'll probably just stick to the Chilean Seabass next time.

Apple Tarte Tatin with Vanilla Bean Ice Cream - You need a minimum of 2 pax to order this dessert and after much deliberation, we decided to keep faith with Ember and take the plunge. And it turned out pretty well. The crust was flaky and topped with sizable apple slices that spotted a nice caramel sheen. I did find the caramel a little too thick for my liking though (sticks to your teeth!). Best eaten immediately upon serving and with the vanilla bean ice cream of course.

At a mere whisker above the century mark for a wonderful 2 pax lunch, Ember has truly cemented its status as one of my favourite lunch venues.

See all my pictures at http://www.timelessfacade.com/2012/07/reember-part-v.html
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Level2
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2012-06-22 15 views
If fine dining and french food is your dish, this is a place that you should be, Ember restaurantThe carrot cake served here is delicious and even my french friend says that it is good and comparable to the ones in franceThe food is served is a beautiful way and also very appealingThough the serving might be small, it is very worth it It's no wonder that they have been here for so long and doing well. The atmosphere is pretty informal and the staff were friendly and personable. But I guess it i
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If fine dining and french food is your dish, this is a place that you should be, Ember restaurant
The carrot cake served here is delicious and even my french friend says that it is good and comparable to the ones in france
The food is served is a beautiful way and also very appealing
Though the serving might be small, it is very worth it
It's no wonder that they have been here for so long and doing well.
The atmosphere is pretty informal and the staff were friendly and personable.
But I guess it is the excellent food that keeps their customers coming back for more.
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2012-03-19 8 views
Fresh from a wonderful lunch memory just a couple of weeks back, we descended upon Ember once again in an attempt to re-live that experience. Complimentary Bread - Still as aromatic and delish as ever, the complimentary bread came piping hot with a cheesy nuance. Perfect when eaten alone or with butter! It was so good that we had 3 servings this time round. Thank god for being the first customers in the restaurant! Field Mushroom Soup with Poached Egg and Foie Gras - The soup had a heady fragr
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Fresh from a wonderful lunch memory just a couple of weeks back, we descended upon Ember once again in an attempt to re-live that experience.

Complimentary Bread - Still as aromatic and delish as ever, the complimentary bread came piping hot with a cheesy nuance. Perfect when eaten alone or with butter! It was so good that we had 3 servings this time round. Thank god for being the first customers in the restaurant!

Field Mushroom Soup with Poached Egg and Foie Gras - The soup had a heady fragrance (from the truffle oil) and rich with strong mushroom overtones while the foie gras pieces came across as quivery and mildly sweet sans the gaminess. Nice! But where's the egg?

Pan Roasted Scallop with Parma Ham, Citrus and Tarragon Vinaigrette - The scallops were still a little soft in the center but nicely roasted till a little crisp on the outside. Wrapped around was a thin slice of bacon that provided a nice salty dimension. Pop one whole scallop into your mouth and be rewarded with a myriad of flavours - salty, peppery and topped with a nice roasted taste.

Crispy Duck Leg Confit with New Potatoes, Caramalised Onion - Thyme Jus - Crisp skin coupled with pinkish, melt in the mouth meat that sat on a bed of mushrooms and potatoes - a well executed dish of duck confit. Plus point was that it didn't come across as too greasy, which was psychologically good.

12 Hour Cooked Pork Belly with Savoy Cabbage, Apple Puree and Spiced Calvados Sauce - Sitting on a garden of cabbage and bacon bits, I loved how insanely crispy the pork belly skin was and how tender the meat turned out to be. Served alongside was a caramelized apple ring with green apple puree which acted as a balance to the pork belly's saltiness. Delicious!

Crispy Caramelized Pear Tart with Homemade Baileys Ice Cream - Flaky, buttery pastry crammed with sweet slices of pear, topped with crumble and served with a scoop of mild Baileys ice cream. Absolutely delicious! I reckon I could have seconds if they actually offered it ala carte during lunch.

Warm Valrhona Chocolate Fondant with Vanilla Bean Ice Cream - First time I'm trying out Ember's chocolate fondant and I must say that its honestly quite respectable. Nice viscous center oozing out not too sweet molten chocolate that carried a tinge of bitterness in it. Came with a scoop of vanilla bean ice cream.

Lunch was great and $50/head isn't too expensive to pay for such a wonderful meal in my humble opinion. Service was great as well. I do wish the restaurant would move to bigger premises though. The current table layout is really quite cramp. But I digress.

See all my pictures at http://www.timelessfacade.com/2012/03/restaurant-ember-iv.html
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2012-02-06 21 views
Took time out on a weekday to have lunch at one of my favourite "value for money" lunch places - Ember. Much has been mentioned about Ember's food quality and reasonable lunch pricing to boot and I staunchly stand by that.The interior hasn't changed since my last visit and is still as cramp as ever. If you are looking for a romantic and quiet night out with a date, you probably shouldn't go to Ember. At Ember, it's all about the food and the friendly service.Complimentary Bread - As usual, I had
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Took time out on a weekday to have lunch at one of my favourite "value for money" lunch places - Ember. Much has been mentioned about Ember's food quality and reasonable lunch pricing to boot and I staunchly stand by that.

The interior hasn't changed since my last visit and is still as cramp as ever. If you are looking for a romantic and quiet night out with a date, you probably shouldn't go to Ember. At Ember, it's all about the food and the friendly service.

Complimentary Bread - As usual, I had seconds of Ember's wonderful complimentary bread - Aromatically crusty with a subtle cheesy aftertaste and served piping hot. Delicious! I would have gladly gone for a third serving if offered ;)

Pan Roasted Scallop with Parma Ham, Citrus and Tarragon Vinaigrette - The trio of smallish pan roasted scallops had a nice crust to it and so did the Parma ham that was wrapped around it. Lightly salted and peppered, it was juicy and flavourful but just a wee bit too soft in the center for my liking. Taste was spot on though.

Pan Seared Foie Gras with Caramelized Apples and Clove, Port and Raspberry Glaze - I simply love the overall taste and texture of this dish. The foie gras was quivery and smooth with a nice crisp top that spotted a light dash of salt. Semi crunchy apples at the base helped cut through the nausea while the glaze provided a tinge of sweetness. A perfect balance of flavours! I had to top up $6++ for the foie gras and it was well worth it.

Pan Roasted USDA Prime Beef Tenderloin with French Fries, Merlot Reduction - Done a perfect medium as per my request, the tenderloin did seem a little soft even though I must commend it's excellent flavours. Topped with golden mushrooms (which is rather unconventional), it boasted a strong bovine taste coupled with a nice juiciness and sweet undertones from the merlot reduction. The side of flour coated fries were average but I thought that the dipping sauce was worth a mention. What's interesting about it is that you get a spicy kick at the back of your throat only towards the end.

Pan Seared Chilean Seabass with Mushroom & Smoked Bacon Ragout, Truffle Yuzu Butter Sauce - What could be better than a smooth and silky piece of fish with a crisp golden top, sitting on a bed of mushrooms and bacon immersed in deliciously creamy sauce Nothing I say, not even the beef tenderloin! And that's coming from a beef lover.

Crispy Cinnamon Apple Pie with Homemade Ice Cream - This definitely didn't look like any apple pie that I've seen, looking more like a humongous and elongated piece of samosa. Appearances aside, the apple pie was stellar, to say the least. Crackling crispy filo pastry filled with lightly tart yet sweet apple cubes, topped with crumble and served alongside rum & raisin ice cream and a spoonful of honey. Delicious!

Crispy Caramelized Pear Tart with Homemade Baileys Ice Cream - Yet another delightful dessert. The tart was flaky with a nice crunch (very much like croissant!) and filled with sweet, thinly slices of pear. Topped with crumble and served with baileys ice cream. Simple yet excellent.

A wonderful lunch cost the 2 of us to the tune of $100 and while I wouldn't call it cheap, it was worth every single cent. Service was good but the kitchen did seem a little slow at times, probably due to the packed restaurant. But I'm not complaining. The food is consistent and that's what's important. I'll definitely be back for more. In fact, at the point of writing, I already have.

See all my pictures at http://www.timelessfacade.com/2012/02/restaurant-ember-iii.html
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2012-01-10 10 views
Lunch was at Ember, the European restaurant of boutique hotel, Hotel 1929. Dinner there more then 2 years back was decent, but prices were rather steep, hence lunch this time round.Strangely located at the former red light district of Keong Saik Road, Ember sits just next to the main lobby of Hotel 1929. The interior is smallish, allowing for only a cramp passageway to seperate the tables. Noise level here is still a problem as the ceiling is low and there is no avenue for noise to escape.Compli
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Lunch was at Ember, the European restaurant of boutique hotel, Hotel 1929. Dinner there more then 2 years back was decent, but prices were rather steep, hence lunch this time round.

Strangely located at the former red light district of Keong Saik Road, Ember sits just next to the main lobby of Hotel 1929. The interior is smallish, allowing for only a cramp passageway to seperate the tables. Noise level here is still a problem as the ceiling is low and there is no avenue for noise to escape.

Complimentary Drink - I personally liked the bread quite a bit. It contained bits of cheese and sun dried tomatoes with crisp crust and tended a little to the savoury side. This is one bread I wouldn't mind having seconds, but alas time wasn't on my side.

Spiced Crabcake with Tomato Chutney - You get a choice of tomato chutney or oriental sauce for the crabcake and the former was chosen. What I liked about this crabcake was the absence of the overwhelming fishy taste that is rather prevalent in alot of crabcakes. I did think that the crab meat to the tomato/capsicum/herbs ratio could have been higher. ie. more crab meat please.

Pan Seared Scallops with Bacon Beurre Blanc, Mesclun with Hazelnut Vinaigrette - The scallops looked absolutely mouth watering in my humble opinion. Very well seared on the outside (probably a little too well though) yet retaining its tenderness and sweetness on the inside. The bacon beurre blanc (rich butter sauce) was excellent with a nice smooth bacon taste. I might be biased though because I fancy bacon quite a bit.

Pan Roasted Beef Tenderloin with Fricassee of Mushroom, Merlot Reduction - I had the tenderloin done medium rare and found it quite good - succulent and sweet. However, I did find the merlot reduction a little too sweet for my liking.

Pan Seared Chilean Sea Bass with Mushroom and Smoked Bacon Ragout, Truffle Yuzu Butter - Ember's ever popular cod fish was sold out so we had to settle for the sea bass, which honestly wasn't bad. Sure, the fish was a wee bit fishy but came with crisp skin and tender flesh. The star however, was undoubtedly the sauce, which was just wonderful - a little creamy with hints of bacon and mushrooms.

Warm Banana Tart with Homemade Lavender Ice Cream - I had this the last time I patronised and honestly, I couldn't quite take the "perfumy" taste of the lavender ice cream, which reminded me of eating soap, to a milder extent. Nothing has changed since then and I guess its just a personal preference. The banana tart on the other hand, was very edible. Flaky without the taste of banana coming on too strongly. Goreng Pisang anyone

Warm Valrhona Chocolate Cake with Vanilla Bean Ice Cream - One of the best chocolate fondants I've had this year. Slightly hardened crust with a moist and soft center that oozed viscious molten chocolate when broken. Paired with vanilla bean ice cream, it's a great way to end the meal.

I must say I enjoyed the food more then I did 2 years back and it cost slightly lesser - $100 for 2 pax. The magic of set lunches. Service was great, except towards the end when the wait staff seemed in a rush to get off work and we felt the pressure to finish up quick. And one thing I noticed, the menu hasn't changed significantly since day 1. I guess practise makes perfect eh
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