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2014-04-07
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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.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
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
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