Monday, 9 April 2012

Restaurant Ember

A hidden gem within Hotel 1929 along Keong Saik Street just beside Drink Culture. It serves mainly Western cuisine with a touch of Asian flair.

Focaccia Bread with Sundried Tomatoes served with butter. Well, we thought the bread was complimentary, but it turned out that there was a charge for it. Having said that, the bread was really good. Fragrant, crispy on the outside and fluffy on the inside.

Surf and Turf. Escargots and Roasted Prawns with Bottarga Hollandaise with Parma Ham Chip. This was my bro's starter. Not my cup of tea, but the sauce was intense and robust. According to my bro, it was quite decent.

Wild Mushroom Soup. Delicious, velvety and packed full of mushroom flavour. Those who do not take a fancy to "Cream" of Mushroom will love this!

Fried Oysters with 6 types of dips. Well, honestly, this was the first oyster I had and it tasted okay I guess. Haha. The dips were cool though. It came with Mayonnaise, Tomato Chutney, Oriental Peanut Sauce, Thai Chilli Sauce, Mint Sauce and Wasabi Aioli.

Braised Lamb Shank. This came as a surprise. It wasn't the typical lamb shank we were familiar with. It came with steamed buns, a piece of carrot cake and the gravy was on the sweet side. However, the lamb was tender and succulent. It literally fell off its bones!

Pan Roasted USDA Prime Beef Tenderloin with Seasonal Mushrooms and Merlot Reduction. I was eager to grab a bite of this from my Dad as I wanted to compare it to Mortons (where I've had my best steak so far). My my, I was pretty impressed. Though this beef wasn't aged, it was seriously tender and juicy and cooked to perfection. If you took the beef alone, you may find that it is bland. However, if you dip it with the merlot reduction, you will understand why the chef chose to under-season the meat. Yums!

Pan Seared Chilean Seabass with Mushroom and Bacon Ragout with Truffle-Yuzu Butter Sauce. The fish was cooked perfectly. Golden brown on the outside and moist on the inside. The truffle-yuzu butter sauce simply tied the whole dish together. Definitely a must try if you are not a meat lover.

Duck Confit with Caramelised Onion Sauce, Mushrooms and Potatoes. This is to die for! This overtakes Bistro Du Vin as my favourite place for duck confit. You've got to try this!

Coconut Panna Cotta with Gula Melaka and Water-Chestnut. The panna cotta was just about the right consistency and texture. It was velvety, coconutty and the gula melaka lifted it to the next level. One of their signature desserts!

Warm Valrhona Chocolate Fondant. If you are a chocolate fanatic, you should know that Valrhona has one of the best chocolates in the world. So what could go wrong? Yup, nothing! Served with homemade vanilla ice-cream. This is a dessert you do not want to miss.

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