For girls craving a catch-up with their nearest and dearest, then look no further than The Disgruntled Chef. Tucked away in a lush corner of the Dempsey Hill area, The Disgruntled Chef is an upmarket — but still fairly relaxed — resto that specializes in classic European dishes with a twist. If you’re in the area on a weekend, we’d definitely recommend stopping by for a French-inspired tartine with a cocktail on the side — just make sure you sit on the outdoor patio so you can really appreciate the lush foliage outside.
Have recently set their brunch small-brunch big menu to the side, their newest brunch menu features tartines — twelve open face sandwich creations inspired by iconic people and places. We started with Norvegienne tartines, and as the name suggests this was a salmon egg benedict. However, unlike your usual salmon in poached eggs, beet-cured salmon was prettily served on a baguette, with poached quail eggs on the side and a drizzle of hollandaise sauce — delicious! Munching our way through the other tartines, we were pleasantly surprised to tuck into the delectable Turkish tartine. This stuffed eggplant with strong Middle Eastern spices, was mouth-watering from the first bite and a dish we’d return to again and again.
If you’re at the restaurant on a weekday, their main dining menu has also recently been reworked with Small Plates and Big Plates the new order of the day. We kicked off our tasting of the main menu with Beet-cured King Salmon and Seared Scallop Carpaccio — both excellent choices. The beet-cured salmon had a pretty tinge of pink on its sides and was utterly perfect for this Instagram foodie mama (you know it!). If you’re not a huge fan of the taste of beetroot, you can be assured that the taste is not overwhelming in this dish, but added a subtle deliciousness that we really adored. Another notable inclusion on the menu small plate that we thoroughly enjoyed was the Seared Scallop Carpaccio. It was certainly interesting to find small pits of popcorn and salmon roe in this dish, which leant an interesting texture to the thinly sliced scallops.
When you finally make way for the big plates (assuming you have any room left in your tummy), the Crackling Suckling Pig with Sauerkraut Puree and Mustard Seeds is a sure fire winner and a dish that is best enjoyed with a cold beer on a warm afternoon. The sucking pig cracks at every bite and the meat is incredibly juicy and tender, with a generous serving size to really fill you up. For an interesting twist, consider ordering the Grilled French Quail — while it wasn’t a stand out dish for us, we know that those who love quail would find this a good choice!
And last but not least, The Disgruntled Chef continues to deliver with their reliable range of desserts. We tucked into Sticky Toffee Pudding (lip-smackingly good) with a cup of freshly brewed Australian Vittoria on the side. The sweetness of the rich pudding, together with the cold ice cream was the perfect way to end a satisfying meal.
While the name of the restaurant could be rather thought provoking – why is the chef disgruntled? – our experience at the restaurant was far from a disgruntling one… and was sure to entice us back again, only this time with cocktail on the side.
The new brunch menu is only available on Saturday and Sunday.
The Disgruntled Chef
26B Dempsey Road, Singapore 247693
Tel: (+65) 6476 5305
Open: Tue to Thur 12pm-2:30pm & 6pm-10:30pm, Fri to Sat 12pm-2:30pm & 6pm-11:30pm, Sun 12pm-4:30pm & 6pm-10:30pm [closed Mon]