6476 5305
The Disgruntled Chef was founded on a belief that great food, wine and cocktails can be enjoyed without the formality found in many modern fine-dining restaurants. In pursuit of casual dining, the restaurant have categorised dishes into small plates and large plates to indicate that you can order what you prefer, when you prefer it ordered. continue reading
Good For
Additional Information
The brunch menu is only available on Sat & Sun
Opening Hours
12:00 - 16:30
18:00 - 22:30
Tue - Thu
12:00 - 14:30
18:00 - 22:30
Fri - Sat
12:00 - 14:30
18:00 - 23:30
12:00 - 16:30
18:00 - 22:30
Payment Methods
Visa Master AMEX
Number of Seats
Other Info
Alcoholic Drinks Available
Alfresco / Outdoor Seats
Corkage Fee Details
Takes Reservations Details
Restaurant Website
Signature Dishes
Baked Bone Marrow Crayfish Macaroni and Cheese Foie Gras with Daikon Grilled Eel Kabayaki Sauce and Apple Patatas Bravas
Review (11)
Level4 2015-04-28
The dinner venue tonight was The Disgruntled Chef, located at the trendy Dempsey Hill. An interesting modern-European restaurant and bar concept hidden beneath a flight of wooden steps - how lovely and secluded. Consisting of a contemporary and vintage-glamor design, the restaurant offered good service as well.We had the Crab & Lobster Sliders (SGD$14.00) was another delicacy that we were glad to have ordered - small lobster and crab rolls topped with thin slivers of Granny Smith apples. The bread roll had a lovely fluffy, fresh texture to it, going very well with the luscious flavor of the minced seafood meat and crunchiness of apple slivers.Then we took something from the "big plate" section to share - Grilled French Quail (SGD$32.00), served with Frisee Salad, Crispy Bacon and Poached Egg. If you love quail - well, its taste is very similar to duck meat, only smoother and more tender. This one had a bonus hint of smokiness to enhance the flavor, and was incredibly scrumptious.*Helen had a Sea Salt & Chilli Margarita (SGD$18.00) for drinks - Don Julio Reposado, calamansi, Honey, Sea Salt Air. This drink was a major WOW to the tastebuds - refreshing, yet spicy, getting the palate all tangy in its exotic flavor.For full review and more information, please feel free to visit:http://thearcticstar.blogspot.sg/2015/04/dinner-at-disgruntled-chef-dempsey-hill.html continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2014-11-28
For more reviews, visit www.umakemehungry.comThe disgruntled Chef has its own block down the hill and is looking a quiet and relaxing place to dine in with soothing music playing in the background. Owned by award-winning Singaporean chef Daniel Sia, The Disgruntled Chef is a restaurant and bar that serves mouth-watering Modern European cuisine. If not for the points accumulated in our Telco plans, we would not have discovered such enjoyable dining experience in the wild.As we did a last minute reservation, we only get the outdoor seats.The staff had prepared mosquito coils at corners on the outdoor dining area. Even with the presence of such deterrence, I was still heavily attacked by the mosquitoes. But one point to note that the duty staff was indeed very attentive to our needs and I would like to compliment her for her on the ball service. Tilley lamp was placed on our table but instead of the old fashioned way of getting light from the lamp, candle was used. I just cant imagine how romantic if the sky turns darker in the night.As we are not taking any of the cocktails which are alchol in content, the assistant had recommended that we could try out their mocktails. Even though the drinks on the menu was limited, she further explained that their bar is very big and they can provide customized drinks based on our preferred tables which somehow enlightened us.We have a fruity flavoured mocktail with lychee bits below the rocks and a stick of grapes. Pandan leave was included on the drink too. I'm totally satisfied.I was asking for something refreshing and it came out that I have orange with seeds of the passion fruit among the lime leaves. That was what I really wanted, refreshing and surprising. A fusion of Japanese flavours into the western's. The Scallop was thinly sliced and seared to its perfection coated by sweet soy brown butter paired with Ikura, Kobu and Lime. It was light on the palate and a brillant small plate to start with!With the vouchers, we are entitled 1 for 1 main and we had the grilled seabass. It was a juvenile fish roasted to its perfection, rubbed with tapenade on its body. The dish was paired with artichokes, sweet cherry tomatoes and garlic puree sauce.As a fish lover, Im very pleased to have tasted such a dish.Oven Baked Miso Cod was recommended by the lady who served us. The dish was perfect with Cod slightly burnt in the exterior yet retaining the smooth and moisturized fleash, coupled with a bed of chopped spinach, braised shimeji and topped off with Olive Vegetables.Ah... This is way too tempting!Even though the chefs are disgruntled, the food were served at their best quality and skills. Now I begin to wonder how's the standard of food if they were not disgruntled. Ha!I would said what you paid for is what you will be getting. I recommend this place best for romantic dinner and for celebrations. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2014-02-26
Don’t know since when I am a baked Macaroni lover, it was probably not surprising at all. My friend suggested the place for Macaroni, we decided to have our brunch there. The Disgruntled Chef was a bar cum restaurant which offered mostly European dishes in a comfy environment. Away from crowd and noise, it was casual setting which allow patrons to relax and enjoy. Ordered and waited for my food, it came within 20 minutes. Generous amount of cheese was poured on top, the bowl-shaped plate then was baked until melting condition. Pasta absorbed the fragrant of milky creamy cheese and moistly soft in texture, although the outlay was a slight burnt. Crayfish was of course tender fresh, gone perfectly with pieces of Macaroni. Richly mushy bowl was juicy comforting, the saltiness was just all right for my liking. Portion was sufficient without any greasiness, but price was a bit steep. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2013-08-14
I was sceptical about how good the tapas would be at the Disgruntled Chef, but must say that I was pleasantly surprised. Everything was delicious and cooked perfectly. My absolute favorite dishes were the lamb short ribs as the outside was crispy but the inside was soft and tender and fell straight off the bone. I also loved the fish skin which was freshly cooked and came out warm and incredibly crispy! Their drinks, on the other hand, were unfortunately not up to par. And the ambience was a bit dated. For full review and more photos, please visit https://treatsandmeats.squarespace.com/blog/2013/7/17/the-disgruntled-chef continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-04-17
We came here for lunch . The disgruntled chef has a special brunch menu with many different plates that you can order to share. One of the dishes we really enjoyed was the crayfish macaroni and cheese. It was rich and tasty with a crisp top from being baked in the oven. The crayfish was fresh and yummy and Complemented the rich pasta very well. An elevated version of a classic dish! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)