While Chef Sebastian Ng takes on new prospects, Chef Sufian Bin Zain from the kitchens of prominent establishments like Iggy’s and Waku Ghin, will take over Ember. After 10 years of success with Chef Ng, the new menu that Chef Sufian conceptualized will please the regular customers, and definitely attract the new ones. The refurbished restaurant looks refreshed while retaining the great service the restaurant is known for.
Chef Sufian has reinvented the menu, but kept the all time favorites like the crispy tofu with foie Gras in mirin sauce as well as Chilean seabass with mushrooms and smoked bacon ragout. Chef Sufian’s focus is on creating refined comfort cuisine; uncomplicated, honest food with quality and freshness as the utmost priority. The new menu lean towards a lighter and more ingredient-focused dishes.
BURRATA — Burrata cheese, endive, cherry tomatoes, arugula & pesto. What a wonderful combination of flavors and texture.
FLAN (Steamed Egg Custard) — It was raining heavily when we had this dish, and whenever it rains, this comes to mind. Comforting and so satisfying.
BARRAMUNDI — Pan-roasted Barramundi, tomatoes, fine beans, Avruga caviar & clam jus. All the goodness from the sea into one plate of delicate flavors.
BOUILLABAISSE — Bouillabaisse soup, scampi, clams, Hokkaido scallops, seabass & aioli. You can’t go wrong with fresh seafood paired with the robust taste of the hearty bouillabaisse.
DUCK CONFIT — This dish is only available on the lunch set menu, but give the chef ample notice and it will be yours for $32 during dinner time as a la carte item.
ANGUS SHORT RIBS —$38 60hr slow cooked Angus short ribs, burnt onion puree, tomato confit, beef jus. Cooked to perfect tenderness, the burnt onion puree complements the natural sweetness of the meat.