The Disgruntled Brasserie – The Celebrated Restaurant Gets A Brand New Makeover

As the sunlight dims and the stars shine, a tippler makes his/her way into Ann Siang Hill, where carousing seems to be the focus of the night.

Amongst this boozing neighbourhood, The Disgruntled Brasserie (the sister outlet of the acclaimed The Disgruntled Chef at Dempsey) sits quietly in the corner of the street. The place, after the departure of Chef Daniel Sia who’s looking for more challenges in his career, sees a benediction of an updated menu by Chef Demond Goh, who’s also currently helming the kitchen.

The place doesn’t seem to quite throb with the rhythm of the roisterous hustles at Ann Siang; presenting French-inspired cuisines in a vintage, understated glamorous atmosphere. The space houses the restaurant, a private room in the basement and Mr and Mrs Maxwell, an equally old-world charming bar.

It’s impossible to imagine the dishes they will serve that will be on par with the je ne sais quoi delightfulness of its interior, so we’ll be showing you exactly how they do it.

Salt-Baked Beetroot & Smoked Burrata (Small Plates)

Salt-Baked Beetroot & Smoked Burrata (Small Plates)

Classed like cilantro, beetroots are often loved or loathed. Its raw earthiness is cushioned with the extended flavours of smoked burrata, cinnamon raisin puree, and candied almonds. But if you’re honestly not a beetroot fan, you might want to steer clear of this.

Salt-Baked Beetroot & Smoked Burrata (Small Plates)

Foie Gras & Peanut Butter Miso (Small Plates)

First thing that comes to mind after looking at its name? “Interesting.” Indeed. Foie gras and peanut butter are served on lightly toasted brioche, then accessorized with an underplayed touch of blackcurrant gel and poached grapes. Foie gras and peanut butter are buttery in texture and very similar in taste, but interestingly the flavours weren’t as competitive as expected.

Salt-Baked Beetroot & Smoked Burrata (Small Plates)

Gruyere Cheese Souffle (Small Plates)

Designed to feed about 2 person, we won’t blame you if you decide to have this all for yourself after the first mouthful. Soft, custardy, light, fluffy, airy and heavenly with a well-crusted outside, the souffle with caramelized onions and Chardonnay fondue would suffice as an introduction to an official meal, or entirely good on its own.

Salt-Baked Beetroot & Smoked Burrata (Small Plates)

Chilean White Cod (Large Plates)

Infused with Remy Martin VSOP scampi butter, lemon confit and Normande sauce, the salted cod brandade reminds the mouth a taste of the sea. It’s a decent choice, especially fit for a lady who is looking for a light meal for the day or night. The only complaint? Too small a serving for its price.

Salt-Baked Beetroot & Smoked Burrata (Small Plates)

Iberico Pork Collar (Large Plates)

Continental food servings are fashioned to be dainty, because of how fastidious Europeans are with their food and the overall dining experience. But with the Iberico Pork Collar, carnivores can scream for joy silently in their heart. For what they lack in quantity, they make it up for it in quality. As one of the very few meat dishes on the menu, the legendary Iberico pork is cooked with caraway milk poached caramelised cabbage, Jerusalem artichoke puree, grilled scallions and star anise jus. Gather a soupçon of every single one of the abovementioned ingredients before delivering it into your mouth and you’ll be able to read the chef’s mind while this dish was created.

Salt-Baked Beetroot & Smoked Burrata (Small Plates)

Carbonara Taglierini (Large Plates)

What makes a classic, Italian-approved carbonara? Salted al dente pasta, lots of salty bacon and strictly no cream. Carbonara Taglierini totally fits the bill. Chef Desmond puts together a pasta of superb creaminess (that comes from the various cheeses used) and an authentic Italian saltiness from three kinds of bacon (streaky back bacon, farmer’s smoked bacon and Kurobuta ham), then topped with a parmigiano reggiano crusted egg.

Salt-Baked Beetroot & Smoked Burrata (Small Plates)

Baileys Creme Caramel (Sweets)

Because adults should eat and drink everything boozy. The combination of Remy Martin cherry compote, cocoa rice crisps and kahlua ice cream greatly defines saccharine and would probably appeal better to the very sweet-toothed.

Salt-Baked Beetroot & Smoked Burrata (Small Plates)

Chocolate Fondant (Sweets)

Served with crème anglaise (a mix of sugar, egg yolks and hot milk, then flavoured with vanilla) and pistachio ice cream, this fondant is presented like a piece of kid’s drawing, where the vibrant colours certainly speaks for its sweetness that is likely to be loved by the child in you.

Salt-Baked Beetroot & Smoked Burrata (Small Plates)

Lemon Curd (Sweets)

This dessert is so English it hurts. Except that the kitchen disassembled it into an Instagram-worthy piece. Still the Queen would certainly love to have a cup of tea to go with the thick, soft, sweet and creamy curd.

The Disgruntled Brasserie is also serving a 5-course weekend brunch menu priced at $48++ per person. Pay an additional $38++ per person to enjoy free-flow prosecco, wines, beers and juices.

The Disgruntled Brasserie
28 Ann Siang Road
Singapore 069708
Tel: 6808 2184
Opening Hours:
Mon to Sun:
Breakfast: 7am – 11.30am
Lunch: 11.30am – 2.30pm
High-Tea: 3.30pm – 5.30pm
Dinner: 6.30pm – 10.30pm

The Disgruntled Brasserie

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