The Disgruntled Chef Opens Shop at Ann Siang Road

Chef Daniel Sia opens the second outlet of The Disgruntled Chef (TDC) today at Ann Siang Road following the success of its first outlet in Dempsey. Located on the ground floor and basement of the 22-room Club Boutique Hotel at 28 Ann Siang Road. TDC at Ann Siang Road can accommodate around 40 inside the restaurant and around 30 in the alfresco area.

The private room in the basement can accommodate 12 people comfortably with a minimum spending of S$2,000. The wall paper and colour tones in this room make it great for photography.

Food servings here are created to be shared and are plated perfectly for Instagram and social media since it has become  a trend here in Singapore for smartphones and cameras to consume the food before you do.

Ala carte lunch and dinner is available daily except for Sundays which is a rest day. You can expect to spend an average of S$55 for lunch or S$85 for dinner. TDC has plans for set lunches in the near future.

Pair your meal with grown up and sophisticated drinks from quite an extensive drinks menu. TDC brings you back to the era when alcohol was prohibited in the U.S. during the flapper era in the 1920s where back alley speakeasies became popular.  Classic drinks such as Tom Collins, Mai Tais, Manhattans or Moscow Mules are available from S$20 to S$28. Some of these cocktails are served in tin cups. These cocktails come with a choice of alcohol. Take for example the Tom Collins. You have a choice of gin – Hayman’s Old Tom Gin S$20 or Brooklyn Gin S$24.

If you enjoy craft beers, pick either Scheider Weisse Tap 7 (S$18), Prairie Birra Artisan Ale (S$16), De Molen Op & Top IPA (S$16) or Tennent’s Beer Aged with Whisky Oak (S$18).

We also understand that TDC is the only place you can enjoy a glass of Champagne Taittinger Prelude Grand Cuvee by the glass.

For the single malt whisky lovers, Balvenie Double Wood 12 Years (S$16), Lagavulin 16 years (S$17), Nikka All Malt (S$18), Yamazaki 12 Years (S$28) and Macallan 18 Years (S$39) are served by the glass.

There’s something for everyone with over 60 labels available in the drinks menu.

TOP FIVE DELI-SIA-OUS LIST

1. Popularly known as one of the pioneers in “small plate, big plate” dining concept in 2010, The Disgruntled Chef first met with mixed reviews from the foodie community that was used to course-by-course meals.
2. Founder and Executive Chef Daniel Sia was (and probably still is) known for his stoic gaze and perfectionist ways as the alleged disgruntled chef. Truth be told, the restaurant’s name came about because Daniel had enough of the stuffiness in fine dining, usually associated with the unnecessary frills and overly pretentious service. His disgruntled stance resulted in no tablecloth, easy reading menu and wear whatever you like house rules. (We hear that the latest restaurant adopts the hotel building’s dress code of no flip-flops, tee shirt/singlet, shorts.)
3. The 2,000 square-feet duplex fine dining space accommodates 40 guests in the main dining hall, with an adjoining outdoor balcony for 30, and a private dining room (max 12 guests) with an inbuilt wine cellar and made-to-order handpainted Fromental silk wall covering.
4. Throughout the main dining area (on street level) you can find familiar features of the original Dempsey elements – black marble bar, wooden tables and greenery manifested in green leather and fabrics covering banquettes and booths from USA and Venice.
5. Stumped for choice? Burnt leeks stuffed with familiar bone marrow, freshly baked truffle brioche slathered with umami nori butter, irresistible crackling suckling pig, watermelon and tomato tartare, and strawberries & mascarpone (chocolate croquette paired with kahlua jelly is pretty amazing too).

We had a chat with Chef Daniel Sia about plans for another TDC outlet and he shared that he is planning for an overseas outlet possibly in India which is an emerging market for F&B. Having been in the business for over 25 years and a Chef with TDC for five years, what keeps him motivated till today is that “I will keep doing this as long as I make people happy” referring to diners enjoying his dishes.

We will be heading back to TDC at The Club at Ang Siang Road to try out the food soon.

Adrian

Middle aged curious individual trying to find a balance in keeping healthy and finding joy keeping fit. Because trying new food and drink is part of the work.

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