Pan seared Chilean seabass with mushroom and smoked bacon ragout, truffle-yuzu butter sauce
Terence seldom suggests what I should blog about. But he made a request yesterday: How about writing on restaurants that have never disappointed us, ever.
Restaurant Ember is one of them. Situated in the uber-chic and retro Hotel 1929, it is helmed by Executive Chef Sebastian Ng who has many accolades behind his name. Google "Ember" and you'd find people raving about different dishes. But one dish that always gets a standing ovation is his Chilean seabass.
I love the foie gras too. The saltiness of the sinful slab of liver is nicely balanced with the sweetness of pear chutney or caramelized apple sauce. I love how my knife would first touch the crispy, lightly browned exterior which teasingly resists the pressure but which would willingly give up the soft, soft flesh within.
Finally, between the apple and banana tart, I would recommend the former. Having said that, the banana tart is definitely worth ruining your health for too.
50 Keong Saik Road, Hotel 1929
Tel: 6347 1928
Reservations a MUST