Daniel Sia, chef-owner of The Disgruntled Chef is anything but cranky. The name is not so much about the chef’s disposition as it is about making a statement. The classically French-trained chef seeks to get away from convention—get rid of the stuffiness and expectations that meals should be a set three course. At The Disgruntled Chef, every portion is a la carte and comes in “small bites” or “big plates” to be shared and in no particular order.

The casual-chic venue comes with a straight-forward menu that displays classic modern European favourites without the pretention. Some highlights include crackling suckling pig with honey and cloves; chicken liver parfait with onion marmalade; marinated Japanese cucumbers with miso beans —a refreshing bite between the other plates; and the chef’s personal favourite, the baked bone marrow with persillade to be spread over sourdough toast. There is even macaroni & cheese on the menu, for those who want a gourmet crayfish spin on the indulgent dish.

Similarly, dessert stays in the realm of familiar comfort with options of sticky toffee pudding, panna cotta and a rich chocolate fondant with peanut butter and banana brulee. The blue cheese aficionado also get their fill with fig crisps, layered with a light roquefort parfait and port reduction. The Disgruntled Chef, 26B Dempsey Road, Tel: 6476-5305

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