Ember – The Revisit

Now that both K and I are based in Singapore and there is some sort of stability – we are back to our joint culinary adventures once again!

The first establishment we visited was Ember (in June this year). I believe Ember has been over-blogged (if there is such a term) – however, I had such wonder memories of this place when I last visited in 2009 that I wanted to be re-live those moments again AND make sure I have it documented this time round.

interior 1
Run by a husband and wife team, Ember is a small little establishment at the ground floor of Hotel 1929. There’s probably just enough to fit 25-30 pax in one seating.

Bread
BREAD
Herb-flavored, soft and warm on the inside – great way to start the evening.

scallops
FRESH HOKKAIDO SCALLOP CARPACCIO with PONZU & SESAME VINAIGRETTE
The refreshing and subtle vinaigrette dressing did great justice to the scallops. It helps that I have a thing for Ponzu – one will always find me ordering anything on the menu that contains Ponzu.

crabcake
CRABCAKE WITH MUSTARD WITH HAZELNUT TUILE & CRAB EMULSION
Crabcakes are one of my favorite things! This one was pretty good and the crab emulsion was to me – like icing “on top” of  the “cake”.

foie gras
PAN ROASTED FOIE GRAS with FRIED MAITAKE, PORCINI SAUCE & 1-HOUR POACHED EGG
My favorite dish of the night – a combination of all things spectacular. Egg was perfectly poached, no doubt. I had thought I prefer my foie gras with sauce of a sweeter tone – but the combination of porcini jus and oily goodness turned out well! But then again… can anything ever go wrong with PORCINI jus? :)

pasta
CRAB PASTA with KONBU & ASIAN SPICES, BRANDY
Of course we need a carbo-course for my carbo-loving dining partner. This rendition of an asian pasta was pleasant but nothing beats those they have at Wild Rocket.

duck confit
36-HOUR TWICE-COOKED DUCK LEG CONFIT with CARAMELISED ONION SAUCE
I found this dish too heavy and greasy, somehow. In general, crispy on the outside and tender on the inside – definitely met the basic criteria of a good confit de canard.

Pork
12-HOUR COOKED PORK BELLY with SAVOY CABBAGE, APPLE PUREE & SPICED CALVADOS SAUCE
Fairly impressive modern finishes but taste wise it did not impress. K and I both agree that we prefer the duck confit.

apple
APPLE
This apple in filo pastry dessert was pretty good. A must-try, I believe.

choc
CHOCOLATE
A typical chocolate fondant – insides did not flow as abundantly as one would love (slightly too viscous OR could be the temperature was not high enough by the time we dug into it).

Overall, a very pleasant experience. The only discontent I had was the mains and I think that could be attributed to 2 likely reasons -

1) I was quite full by the time we reached the mains
2) My previous experience has set the bar too high, somehow.

Despite this, there remains no qualms about going back to Ember again if I am looking for quality food at great value + service with a personal touch.

EMBER
Opening Hours:  Lunch – 11.30am to 2.00pm, Dinner – 6.30pm to 10.00pm
Telephone: +65 6347 1928
Address: 50 Keong Saik Road, Singapore 089154
Spend: $88++/pax for 4-course dinner

 

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