Restaurant Ember

Pat & Peichin at our dining adventures
The long awaited lunch at Restaurant Ember

My first visit to Ember was many years ago for drinks at Ember when Sabrina invited us at the newly opened Ember then. I have always wanted to try the food at Ember that I had almost forgotten about it. When Peichin mentioned about it during the June holidays, we decided to visit the place. We had initially wanted to visit on a monday, but it was fully booked, hence we made a reservation on 17 June 2011.

Located at Hotel 1929, 50 Keong Saik Road, on Friday we headed down the narrow lanes of Chinatown to Keong Saik Road and give Ember, located on the ground floor of the boutique hotel Hotel 1929, a shot.


We were there to try their set lunch, priced at $39.50++ for a 3-course lunch plus coffee or tea

While waiting for Peichin to arrive, Sabrina served me this bread. The warm and crusty bread has to be one of the best bread that I have tasted so far. Sun-dried tomato focaccia with butter - simply delicous. Pipping hot, the bread was addictively good, throughly aromatic, with a crusty exterior and soft inside. One of the best complimentary breads around.

Free Drinks under POSB cards

Pan Roasted Scallop with Parma ham, citrus and tarragon vinaigrette

Deep Fried soft shell crab with sweet wasabi aioli

With 8 dishes of appetizers to select from, we selected the above 2 dishes to share. Great presentation, the food was done to perfection. The sweet wasabi complemented to the soft shell crab which was tasty. The scallops were meaty and the vegetables added to the greens for the day.

Our Appetizers Dishes

A combination of both the dishes

With our main dishes

Peichin was looking to order to ever popular marinated miso cod, however it was sold out. She had to settle for the Chilean Seabass and it was thumbs up for that dish. I had the exact same dish with her. Both of us ordered Chilean Seabass with smoked bacon ragout and mushrooms, truffle-yuzu butter sauce. We love this dish.The chilean seabass was the best fish that I had this year.

Lunch Time
Chilean Seabass

The top layer of the Chilean Seabass is crusty, with a taste of black pepper while the fish meat is juicy and tender. Savouring it slowly, the fish meat just melts in my mouth in every bite. I like the accompanying truffle- yuzu butter sauce while was not heavy and creamy. The smoked bacon had a smoky flavour and was very crispy while the mushrooms were fragrant. I love the mushrooms.
Desserts

Crispy caramelized pear tart with homemade baileys ice cream

Must have been the baileys ice cream that made us order this dish and we were not disappointed. Something like apple tart, pear tart was something unique and it was nice. Mixing with baileys ice cream was perfect.

The Warm Valrhona Chocolate Cake with Vanilla bean ice cream was brilliant. Served hot, I was delighted when the flood of molten chocolate came pouring out the moment we dug into it. The thin wall of sponge was good and the thick chocolate-you have to try this dish. The vanilla bean ice cream lended the much needed cold note to this hot cake and ended the meal well.

Warm Valrhona Chocolate fondant with vanilla bean ice -cream ( Must Try)

Coconut Panna Cotta with gula melaka & Waterchest - on the house (Thanks Sabrina)

The coconut panna cotta has a wonderfully rich but not overwhelming flavour from the coconut, tempered with a fragrant sweetness from the gula melaka, and the crunchy red rubies contrast nicely with the silky smooth texture. Delicious dessert!

Tea for Pat

A fine dining place yet with a cosy environment and friendly staff, we certainly enjoyed our lunch that day at Ember. No wonder it is so popular. We will definitely be back to try the other dishes.