European gastro-bar in Singapore, The Disgruntled Chef, launched a revamped menu on June 15.
The a la carte, weekend brunch and cocktail selections have been changed by award-winning chef-owner Daniel Sia to utilize techniques such as dehydration and sous vide cooking.
New dishes include grilled eel and foie gras with daikon, kabayaki sauce and apple, grilled compressed watermelon with cucumber, feta and Xeres reduction, a delicious rendition of patatas bravas studded with chorizo and fried quail eggs, as well as the Roquefort Magnum (roquefort and honey ice-cream coated with dark chocolate).
Classic customer favorites like the lamb shortribs with chilli and cumin will remain while other recipes such as the baked bone marrow with persillade and sourdough toast will be enhanced with braised oxtail.
