Under newly appointed chef de cuisine Desmond Goh, communal fine dining restaurant The Disgruntled Brasserie has refreshed their menu.
Be sure to pop by this 40-seater Ann Siang Hill brasserie with friends and family—their small and large plates menu is best enjoyed in groups.
A must-try: the pan-roasted barramundi with seaweed potato hash ($24), chef Goh’s modern take on the classic fish and chips.
Other highlights include the gruyere cheese soufflé ($16); carbonara taglierini with three types of bacon and a Parmigiano Reggiano encrusted egg ($24); and for dessert, Bailey’s Crème caramel with Remy Martin compote and Kahlua ice cream ($18).
28 Ann Siang Road. Tel: 6808 2184
Cover: Interior of the Disgruntled Brasserie
This was first published in Wine & Dine April 2017 issue, Restaurants