Chef Daniel Sia opens the second outlet of The Disgruntled Chef at Ann Siang Road following the success of its first outlet in Dempsey. Located in the recently revamped boutique hotel, The Club, the food philosophy still remains the same – modern European and in big and small plates. So you can either share a big plate of food, or have many small plates to share, or for small appetites, you can even have a small plate for yourself.

The meal opened with a simple warm Truffle Brioche ($12) swirled with black truffle flecks. Positively imbued with the heady essence of black truffle, it easily stood on its own, even without the application of nori butter. Even as I am typing this, I am craving for it.

From the small plates menu, we tried Wagyu Beef Carpaccio ($26) which is thin enough to just tear apart and comes with cep puree, egg yolk confit and crispy shallots. Make sure you break the egg and spread it like a jam all over the carpaccio.

The Disgruntled Chef also offers Prix Fixe Weekday Lunch (two-course $38, three-course $45). Among the small plates menu, we tried the super sweet Grilled Watermelon with garlic chive labneh, pea shoot and balsamico. Other options include steak tartare, tuna carparccio, seared scallops, or soup of the day. For big plates, choose from grilled kurobuta pork collar, pan roasted salmon, crab pasta, ran roasted onglet or braised lamb shank.

Inspired by Chef Daniel’s travel in Korea, the Crispy Beef Short Ribs (S$38) is first sous vide for 36 hours, then coated with light cornflour before deep frying till golden brown. The braising jus is spiked with gochujang, which makes me miss Korea! It’s crispy on the outside, pink and juicy on the inside. Served with white kimchi, honey soy glazed potatoes, spicy mayo, this is my favourite dish for that day.

Tender, yet with a bit of “toothsome” bite, the Maine Lobster and Chicken Pot Roast ($56) was delightfully in-your-face, and subtly paired with field mushrooms, fried quail eggs and parsley. Other mains include Roasted Miso Cod ($38), Cannon of Welsh Lamb ($42), Twice Cooked Kurobuta Pork with Black Truffle Risotto ($38) and Chargrilled Smoked Ribeye ($68).

I recommend sharing the Strawberries & Mascarpone ($16), a sweet and tart dessert tempered with lime meringue and pistachio sponge.

Food here is sophisticated and were designed with a thought towards flavour. The core protein of the savory courses started with a simple delicious flavour and built upon that with sides that accent and contrast but never overwhelm. Fresh flowers and glowing crystal decanters further accentuate the energetic colours of the room, and create a softer ambience for the most memorable private dining experiences.

The Disgruntled Chef

Address: 28 Ann Siang Road, Singapore 069708
Opening Hours: Monday – Saturday 12pm – 2:30pm; 6pm – 10:30pm. Closed on Sundays.
Tel: 6808 2184
Website: Disgruntledchef.com

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