Ember and greens3/28/2023 Address: #01-02 Downtown Gallery, 6A Shenton Way. Mixed greens topped with pickled asparagus, red onion, tomatoes, dried cranberries, smoked cheddar, drizzled with raspberry. Venue by Sebastian Ng officially opens its doors later this week. And he taught me something new in the process,” says Ng.Īsked why he decided to return after his hiatus, Ng replies: "I really missed cooking. “It’s not really my style, but Jon really liked it. While Ng came up with the mentaiko and chilli vinaigrette dressing, he still felt the dish was missing something it was Lee who came up with the idea to round the dish off with a creamy cheese. Ng also shares that Lee adds new ideas to the menu Take the grilled baby gem lettuce with burrata. With Ng wanting to take on more of a mentorship role now that he is older, Lee is his diligent (sometimes cheeky) student. Helping him in the kitchen is chef de cuisine Jonathan Lee, previously from Middle Eastern restaurant Artichoke. Currently, his pink Himalayan salt-tiled cabinet holds his prized offering - a hefty 12kg Australian OP rib that he plans to age for up to 50 days. In love with the flavour and texture of the beef, Ng will be trying his hand at dry-ageing meat for the first time. Inspired by his recent travels, Ng recalls tasting the dry-aged beef at popular British steakhouse Hawksmoor when he was in London. That's not to say Ng doesn't have new tricks up his sleeve. Peek into Ng's new kitchen, and you’ll even spy the same French top stove he swears by to fire up his well-loved signatures. Dishes such as Chilean sea bass with bacon ragout and angel hair pasta with sakura ebi - arguably what gave Restaurant Ember its successful opening in 2002 - will once again be back on the menu. A generous fillet of locally caught snapper is placed atop wilted greens and is topped with charred herbs and an avocado salsa. His new concept might be all about keeping it casual, but what stays the same is Ng’s penchant for classic French dishes done with an Asian influence.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |