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Introduction
The Disgruntled Chef lends its subtlety in fine dining at one of Singapore’s conservation building that also houses the luxury boutique hotel, The Club.
Dark greens permeate the room on leather banquette and booth seats handmade in Venice. Handcrafted pieces of mirrors showcased on the walls have been individually tarnished, printed and painted on with botanical illustrations by UK fine artist, Ruth Parker.
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Good For
Fine Dining
Opening Hours
Mon - Sat
12:00 - 14:30
18:00 - 22:30
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
See my full reviews & photos at = http://chefquak.com/2015/11/01/delightful-delicious-100gourmet-dinner-disgruntled-chef-ang-siang-hill-on-29oct2015/had a most delightful dinner with wife @ disgruntled chef ang siang hill on 29.10.2015. ^^we both liked the duck breast best but other dishes (except for the lollipop & dessert) were just as delicious & marvelous.this was a 100gourmet dinner citibank promotionfor this evening it was chef daniel sia of disgruntled chef & chef joris bijdendijk of restaurant RIJKS®we started with a charcoal bread. the bread was excellent, crusty yet fluffy inside.the lobster & chicken in a yellow wine sauce was really delicious. chicken had a very crispy skin. something i cannot make. & such a wonderful sauce.& the scallops were excellent. colour & presentation was beautiful of course, and Chef Joris Bijdendijk, Executive Chef at the restaurant RIJKS® in the world renowned Rijksmuseum in Amsterdam, personally drizzled the oil over the dish at our table.scallops were sashimi grade & the inside were still raw. one of the tastiest scallops i have take! bite, taste, everything! ^^wife thought the flounder lollipop was poor. i thought it was ok, tasty enough. but it’s like glorified fast food?the cod was a return of another wonderful dish.server warned us that some diners feedback that the nori butter made the dish quite salty & they were still adjusting the taste.for us, the seaweed butter did give a distinctive salty taste but nothing overpowering & in fact flavoured the dish rather well, & the shellfish bits (cockles??) added great bite to a delicious sauce. the cod tasted a bit firmer, like a monkfish texture, anyway it was good.& what a beautifully plated dish!& wa..the duck..it was the best duck i had.so tender & sweet. just enjoying this duck, i am thinking i gonna try my sous vide duck breast again.i did that for my duck l’orange some time back.it reminded me of the excellent jaan’s hay roasted pigeon. that was quite long ago though, so this duck actually felt better.the dessert was too ordinary to complement the excellent dishes, but still the mars mar thingy had a really nice chocolate & great texture. i am so so with the cream just took a little.we have never been to disgruntled chef at dempsey or here at ang siang hill. i must say the service was excellent-polite, friendly, quite knowledgeable & attentive.this was 1 of the best dinners i had for a while, except for the excellent japanese omakase at hachi. hachi is different cuisine, which we would prefer by comparison but it also cost a lot more.it reminded me of the really sumptuous dinners & dining experience at jaan, which we do not go any more because it’s no longer offering feed at raffles discounts. presentation was delight & food was exquisite. jaan had 2 amuse bouche which were excellent PLUS a palate cleanser item, so total like 10-course.for the price, i think this dinner at disgruntled chef was next to perfect.
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