With the departure of chef Daniel Sia, The Disgruntled Chef at The Club at 28 Ann Siang Road has been relaunched as The Disgruntled Brasserie—a more casual flip to its fine dining predecessor. The Club is a World Heritge Building, as such its refurbished decor shows off walls lined up with vintage pictures of local hawkers and street traders.
The menu still revolves around modern European cuisine but the focus is now on all-day dining at affordable prices. The concept of small plates and big plates continue to excite the palette. Classic breakfast selections include the Lobster Omelette and Elvis French Toast, and the newly introduced high-tea set for two. Mainstays from the previous menu such as Truffled Brioche, Baked Miso Cod and Steak Tartare are kept on the menu due to its popularity. Fo new additions, expect dishes like the Lobster Thermidor, Roasted Pumpkin Agnolotti and Foie Gras Beef Burger.
Deviled eggs ($8) are the perfect starter or snack. Each hard boiled egg half is filled with a zesty paste made from the egg yolks mixed with mayonnaise and mustard, plus shreds of snow crab and ikura.
The Baked King Scallops ($18) served on a shell was well-seasoned and gelatinous to the bite. Melted truffle butter made the dish richer and earthier. There’s a savoury lightness to the entire dish—this is a great appetiser for seafood lovers.duck liver
The stronger flavours of the duck liver complements well with the milder chicken liver. The parfait is velvety as it should be and the smoothness is apparent when eaten with sourdough bread. Ideal at brasseries such as The Disgruntled Brasserie, the chicken and duck live parfait ($18) is temptingly silky.
For more substantial bites, the baked miso cod ($38) is a great discovery. Tender cod fillet sat on top a bed of mushy peas while pickled daikon gave an extra lift. Munch on the waffle potato chips.
The Foie Gras Beef Burger ($28) incorporated decadent foie gras as a stuffing in the burger rather than the traditional stacked ones. The jury will be out on whether the foie gras is tastier in the beef but at least the burger had its tender qualities. The exotic punch of the foie gras however was a tad heavy. The lightly salted fries have a tethered crisp but are evidently placid.
It will take a brave woman or man to separate these two desserts when it comes to flavours. The tangy burst of the lemon tart brulee and sticky toffee pudding (both priced at $14) were addictive. They often say you can spend a great bit of time indulging in desserts. These two treats are just perfect to whittle your day away during lunch or dinner. Served with Crème fraîche and raspberries, the lemon tart brulee is lively. On the other hand, the sticky toffee pudding is gooey and unapologetically sweet. Fluffy and moist on the inside, this has heavenly written all over.
The Disgruntled Brasserie
28 Ann Siang Rd, Singapore 069708. Tel: 6476 5305