The Club Hotel, where I stayed in Singapore has 4 restaurants and bars within the premises and also a sister restaurant on Dempsey Rd, where I had a one to one with the head chef.
I don’t think Desmond has slept in the two weeks since he became head chef at The Disgruntled Chef. Since working in Paris for a year as well as with UK’s Nathan Outlaw, Desmond has been working around Singapore, leaving Rendezvous after 5 years to come here.
He stressed his desire to create a menu for families, for sharing and for comfort. Having lead a fine dining past life, his heart and passion is firmly in affordable, classic food with a twist of course. The menu at The Disgruntled Chef is going through a complete change and I was lucky enough to sample some dishes that have not made the menu yet, the Lemon Tart for example, (meant to be picked up and eaten with your hands) was incredible.
Our starters and mains were from the new Christmas menu, pictured above is the Salt Baked Red Beets, with ricotta cheese, oranges and a raspberry vinaigrette. Below is the Slow Cooked Eggs with aerated truffle, pancetta & brioche toast (a very posh egg and soldiers!) and Homemade Smoked Salmon with pickled cucumber, horseradish butter milk and apple gel.
The restaurant is set on Dempsey Road which is also home to Candlenut (Michelin Starred, which I will be writing about shortly) and many other eateries and fashion houses.
Visit The Disgruntled Chef, Dempsey Road
THE DISGRUNTLED CHEF BRASSERIE, Ann Siang Hill
So the Brasserie version is located within the hotel, breakfast is served here as well as affordable brasserie dining throughout the day. I got to sample the set Christmas menu, choosing to start with Breaded Cod Cake covered in Pecorino Snow, spicy tomato ragout and rocket. Followed by Lemon & Herb Crusted Salmon, shaved fennel and a citrus beurre blanc. Dessert failed to get photographed as Creme Brulee is my most favourite dessert and this Egg Nog version didn’t disappoint!
TIGER’S MILK, Roof top Peruvian Restaurant, Ann Siang Road
The Club Hotel is home to the only rooftop Peruvian restaurant, Tiger’s Milk. The view is a mix of traditional house roof tops leading up to the modern high rise skyline. Met by Manager Rykiel who introduced me to a traditional Pisco Sour (a Peruvian white brandy, with lemon and egg white shaken to a frothy finish with a dash of angostura bitters) pleasantly sweet and not too strong (or so it seems!)
The menu is laid out for you to ‘discover the inca trail’ choosing a causa, ceviche, anticucho and finally your main course, with a hot scallop ceviche served in between!
I went for (under strong advise from Rykiel), Causa del Mar (purple potatoes, octopus, prawns, avocado, aji amarillo and black olives. The Salmon Nikkei (a kind of sashimi dressed with yuza, ginger, wasabi tobillo and vermicelli. (This had a really pleasant sour taste.) My next choice Wagyu Beef Rib Fingers served with chimichurri just melted in the mouth and finally my main course of Black Cod came served with Peruvian yellow pepper sauce. To finish, was the traditional dish of bbqed pineapple with a little chilli and vanilla ice cream.
This was my last meal in Singapore and what a way to finish!
In the basement of The Club Hotel in Singapore, you will find a small but perfectly formed bar and mini club, the back wall is lined with honey hued bottle upon bottle of single malt whiskey, over 200 varieties nestle on glass shelves with an array of appealing labels. Each and every one is from Scotland, some as young as 7 or 8 years old, others nearing free bus pass status at 50-55 years old. Ranging from a reasonable $30 dollars to over $2500 a bottle.
I confess my knowledge of whiskey begins and ends with the famous American brand and Nicole, Manager and jazz musician, had her work cut out to educate me. She has such a thorough knowledge of Scotland, the whiskeys and was wonderfully patient with my novice questioning.
I tasted three single malts, from three regions of Scotland, Speyside, Highlands and Islay. The first two had that heady alcohol hit, but quickly mellowed and softened and the fruity after tones came through. The third, from Islay, what a contrast, I could smell the peaty, earthiness coming through and on tasting I was just hit with ‘campfire’. It had such strong woody scents and having just come back from a weekend in deep Wales, where fires where lit at every opportunity this was so evocatively appealing. I loved this for the memories it inspired and for how different it was from previous whiskey dabbling and the two others I had tasted.
Friday to Sunday the bar hosts jazz musicians and the feel is 1950s speakeasy, such a great vibe and atmosphere, it’s relaxed, cosy and inviting and if you love whiskey or have just the mildest of interest do go and if you get a chance to talk to Nicole do she’s so full of knowledge imparted in such an engaging way you’ll want to be a whiskey connoisseur just like her.
THE CLUB HOTEL, Ann Siang Road
Whilst in Singapore I stayed in one of the two suites at The Club Hotel, right next to China Town and with easy access to the rest of Singapore.
It’s a brand new F&B led lifestyle concept within a 19th century colonial house, located on the historic Ann Siang Road. I’m enjoying Nespresso coffee on tap, free Wi-Fi, and a Handy Phone that lets me make local and international calls and use data for free. Bottled water and the mini bar are replenished daily (all complimentary)
Bamford toiletries line the bathroom and a Hypnos bed awaits me each evening, I agree this is probably the most comfortable mattress I’ve experienced particularly in a hotel. It’s also apparently a favourite of the Royals. If it’s good enough for them…
With these restaurants & bar, it’s a great place to return to after a day of exploring or business. Every comfort is met and the staff have been incredible in their kindness and helpfulness. Definitely put this on your list if you are planning a trip to Singapore!