Chef Sebastian Ng is ending his stint with Ember end April and trust me to jump onto the farewell bandwagon, to bid my favourite chef farewell. There was a time that I was going to Ember so very often, it was my favourite restaurant for 2012.
Trust them to still stick to serving their freshly baked sundried tomato bread - immensely fragrant and so addictive.
Roasted and poached foie gras with mirin and shoyu, shiitake ($6++)
Well worth the supplement, the uncteous chunk was melt in my mouth kind of heaven. Somehow the Japanese elements made this vavavroom kind of delicious.
Crabcake with mustard with cumin tuile amd crab bisque
Two crabcakes made it all the more precious - crusty shells encasing the ball of shredded crabmeat and crab bisque for a more robust flavour. My main and biggest grouse is - why only two?
12 hour cooked pork belly with savoy cabbage, apple puree and spiced calvados sauce
This has been a favourite since day one and I've watched the portions fluctuate but they are the same portions as they used to be. I still adore the cackling to bits, pork belly with both the fat and the bite. Savoy cabbage with bacon is quite the bomb. They could really go away with the test tube sauce theatrics but through and through an incredible dish.
Pan seared chilean seabass with mushroom and smoked bacon ragout, truffle yuzu butter sauce ($3++)
If only all encounters with fish dishes were this fresh and good, I would be a fish eater for life. Simple seasoning in one single dish - this is the reason why I keep going back to Ember.
Crispy caramalized pear tart with homemade baileys icecream
The 30 minute wait did not feel so somehow, or perhaps I am so used to waiting for desesrts at Ember. Pears are a better subsititute for apples, sweeter and crunchier in texture than apples. Nothing to hate, all to love. I love Ember for more reasons than one and their alcoholic icecream range is mind blowingly potent.
Coconut panna cotta with gula melaka, water chestnut
There were lots of elements going on for this dessert, wobbly like jell-o and immensely flavourful. Love, love, loveeeeeeeed it!
Prices have gone uphill since of course, set lunches are priced at $42++ with appetizer supplements at $6 and main supplements from $3. It is a major pity that Chef Ng is going for a sabbatical but I suppose coming back with a greater vengeance is a greater draw and worth the wait. Thank you for such a memorable farewell!
If you haven't booked your table yet, you've got effectively 2 days to savour Chef Ng's delicious creations.
Ember
Keong Siak Road
Trust them to still stick to serving their freshly baked sundried tomato bread - immensely fragrant and so addictive.
Roasted and poached foie gras with mirin and shoyu, shiitake ($6++)
Well worth the supplement, the uncteous chunk was melt in my mouth kind of heaven. Somehow the Japanese elements made this vavavroom kind of delicious.
Crabcake with mustard with cumin tuile amd crab bisque
Two crabcakes made it all the more precious - crusty shells encasing the ball of shredded crabmeat and crab bisque for a more robust flavour. My main and biggest grouse is - why only two?
12 hour cooked pork belly with savoy cabbage, apple puree and spiced calvados sauce
This has been a favourite since day one and I've watched the portions fluctuate but they are the same portions as they used to be. I still adore the cackling to bits, pork belly with both the fat and the bite. Savoy cabbage with bacon is quite the bomb. They could really go away with the test tube sauce theatrics but through and through an incredible dish.
Pan seared chilean seabass with mushroom and smoked bacon ragout, truffle yuzu butter sauce ($3++)
If only all encounters with fish dishes were this fresh and good, I would be a fish eater for life. Simple seasoning in one single dish - this is the reason why I keep going back to Ember.
Crispy caramalized pear tart with homemade baileys icecream
The 30 minute wait did not feel so somehow, or perhaps I am so used to waiting for desesrts at Ember. Pears are a better subsititute for apples, sweeter and crunchier in texture than apples. Nothing to hate, all to love. I love Ember for more reasons than one and their alcoholic icecream range is mind blowingly potent.
Coconut panna cotta with gula melaka, water chestnut
There were lots of elements going on for this dessert, wobbly like jell-o and immensely flavourful. Love, love, loveeeeeeeed it!
Prices have gone uphill since of course, set lunches are priced at $42++ with appetizer supplements at $6 and main supplements from $3. It is a major pity that Chef Ng is going for a sabbatical but I suppose coming back with a greater vengeance is a greater draw and worth the wait. Thank you for such a memorable farewell!
If you haven't booked your table yet, you've got effectively 2 days to savour Chef Ng's delicious creations.
Ember
Keong Siak Road
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