Sunday, April 06, 2014

Ember Part VIII - The Final Hurrah?

When we first heard that Chef Sebastian Ng was leaving Ember at the end of April to helm a fast-casual dining concept restaurant under the Unlisted Collection group (which Ember is a part of as well), we rushed to make reservations for lunch on a weekday afternoon.

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Complimentary Bread

The ever so delicious complimentary bread - warm and crusty with nuances of cheese. 2 servings is definitely not enough!

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Pan Roasted Scallop with Parma Ham, Citrus and Tarragon Vinaigrette

The scallops were quite disappointing this time round. Coming across as soft, wrapped around with a piece of limp Parma ham and soaked in what seemed to be a small pool of oil and water. A little discomforting to say the least. At least the side salad was decent.

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Pan Seared Chilean Seabass with Mushroom & Smoked Bacon Ragout, Truffle Yuzu Butter Sauce

My default choice of main at Ember, the pan seared chilean seabass. Silky with a lightly crisp golden top, sitting on a wonderfully creamy and flavourful mixture of smoked bacon ragout, mushroom and truffle yuzu butter sauce. I practically licked the plate clean.

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Crispy Caramelized Pear Tart with Homemade Baileys Ice Cream

 Flaky pastry filled with thin slices of pear and topped with crumble, served alongside a scoop of smooth baileys ice cream that didn't come across as too overwhelming. Great combination although I'm sure vanilla ice cream would have done the trick as well.

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Prices have crept up since my last visit. Set lunch was still at $42++ but there were a lot of top up options available (ie. the chilean sea bass was an additional $3++). What else can I say? Go before it's too late!

Final Verdict:
Food:7.5/10 (9.10 for the Chilean Seabass)
Value for money:7/10

Address: Hotel 1929, 50 Keong Saik Road

Contact: 63471928

Opening Hours:


Lunch: 11.30am - 2.00pm
Dinner: 6.30pm - 10.00pm


Dinner: 6.30pm - 10.00pm (Closed on Sundays)


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