sous vide duck breast – par excellence
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 promotion where overseas award winning chefs paired with 2 top singapore restaurants every month to deliver a 6-course dinner at S$100++
charcoal bread. pork floss on cream cheese
we started with a charcoal bread. the bread was excellent, crusty yet fluffy inside. 🙂
charcoal bread. pork floss on cream cheese
not really used to having cream cheese on toast, but the combination did go well.
lobster & chicken vin jaune
the lobster & chicken in a yellow wine sauce was really delicious.
lobster & chicken vin jaune
both lobster & chicken were superb. chicken had a very crispy skin. something i cannot make. & such a wonderful sauce.
pan sauteed scallops
& 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.
pan sauteed scallops
scallops were sashimi grade & the inside were still raw. one of the tastiest scallops i have take! bite, taste, everything! ^^
flounder lollipop
not sure about the flounder lollipop. wife thought it was poor.
flounder lollipop
i thought it was ok, tasty enough. but it’s like glorified fast food? nothing special or distinctive to me other than trying to look different.
black cod. nori butter. cockles. cucumber
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.
black cod. nori butter. cockles. cucumber
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! 🙂
sous vide duck breast – par excellence
& wa..the duck..it was the best duck i had.
sous vide duck breast – par excellence
so tender & sweet. just enjoying this duck, i am thinking i gonna try my sous vide duck breast again.
jaan’s hay roasted pigeon
it reminded me of the excellent jaan’s hay roasted pigeon. that was quite long ago though, so this duck actually felt better.
like a mars bar dessert & cream
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.
c.h.e.f andy
c.h.e.f 