Restaurant Ember never fails to disappoint and this meal was no different.
I’ve blogged about Restaurant Ember once before and have probably dined here at least 4 or 5 times since then. Ember’s a relatively well-established restaurant run by husband and wife team of Sebastian and Sabrina continues to serve delicious dishes that tempt my taste buds on every visit.
Note: This visit took place a few months back and as such there might have been changes to the menu since.
Complimentary Sun-Dried Tomato Focaccia Bread
Pan seared Scallops (S$19++)
Again, the execution was flawless and the scallops were fresh.
Homemade Crispy Tofu with Foie Gras Mirin Sauce (S$16++)
In my previous post on Ember, I said and I quote,
“Frankly, if the ordering was left up to me, I wouldn’t have ordered this dish. I mean how interesting can crispy tofu get? Tofus are tofus! But truth be told, the foie gras, mirin & white truffle sauce that accompanied the dish was nothing short of fantastic!”
Well, that opinion has not changed.
Pan Seared Chilean Sea Bass on a bed of Mushroom and Smoked Bacon Ragout with Truffle Yuzu Butter Sauce (S$34++)
This was my first time having the chilean sea bass at Ember (I’ve since had a second go at it).
I’m pleased to report that on both occasions, the dish turned out nothing short of being stellar! The sea bass was fresh and not over cooked. The ragout of smoked bacon and mushrooms were simply irresistible and the Truffle Yuzu butter sauce, a fantastic choice.
Beef Tenderloin (S$38++)
At S$38++, it was definitely not one of the cheapest plates of beef available but you do get a decent portion and the dish was definitely above average! That said, it was certainly not one of the best beef tenderloins that I’ve had.
If memory serves, this was a special of the day and thus might not be available on your visit.
Restaurant Ember
Address:
Hotel 1929, 50 Keong Saik Road
Telephone:
+65 6347 1928
Website:
www.hotel1929.com
Hours/Times:
Mondays to Fridays 11:30 a.m.-2 p.m., 6:30 p.m.-10 a.m. Saturday 6:30 p.m.-10 a.m.
No comments:
Post a Comment