It was just only months ago that we had our first lunch at Disgruntled Chef. And we are already falling in love with this place.
Our 1st time having dinner here.
Do order their cocktails when here. This is Grapefruit and Cucumber Martini (S$18): Hendricks Gin, Japanese Cucumber, Grapefruit and Honey
Blushing (S$16) : Citrus Vodka, Orange, Lemon and Pomegranate
Tried this Crispy lamb shortribs with chili and cumin (S$18). Tender, flavourful and no gamey taste.
Their Crayfish macaroni + cheese is also a must try. The upgraded deluxe version had gratinated cheddar and cream sauce (S$14)
Steamed mussels (S$18), with kaffir lime, lemon grass, chilli & coconut cream. Extra order of toast to soak up the yummy gravy
Crackling suckling pig (S$68), served with marinated cucumber and honey and clove sauce. Great job and even better than Catalunya's version
Roquefort Magnum (S$6). The weird dessert. Roquefort blue cheese and honey ice cream coated with dark chocolate. Weird but tasted good! Something we will recommend all to order when here.
Another cheesy dessert. Baked Camembert fondue (S$18) with apple and fig chutney
The Disgruntled Chef
26B Dempsey Road
(Facing Tawandang MicroBrewery)