Come mid-September, Restaurant Ember is rejoining the dining scene with an all-new look and revamped menu. New chef Sufian, formerly of Waku Ghin and Iggy’s, adds a modern European touch with a lighter and ingredient-focused menu.
Expect new creations like cold capellini with Australian abalone, konbu and chives tossed in truffle oil and a carpaccio of Tasmanian petune ocean trout with orange, pickled French shallots and endives. From what we’ve tasted, we can vouch for the bouillabaisse made with langoustine, Hokkaido scallops and barramundi – it’s topped with garlic aioli and tastes hearty yet refined. We also liked the slow-cooked Angus short rib that melts in your mouth and is paired with charred onion puree, beef jus and cherry tomato confit. For those of faithful old-timers, classic menu items still remain, including crispy tofu with foie gras, mirin sauce and white truffle oil; pork belly with cabbage savoy and caramelized apple; and coconut panna cotta.
Restaurant Ember officially reopens Sep 8.
