It’s not quite a well-kept secret anymore that Ember’s set lunches are an absolute steal. At $39.40++, their excellent 3-course lunch doesn’t just aim to impress, but to entice and rope you into repeated visits of your own will.
If you take a look at their 3-course set lunch menu, you will eventually realise that its stunning variety of dishes to choose from is meant to please, to befuddle, and to frustrate in the best way possible. Having to choose among 3 to 4 types of foie gras for your appetiser becomes what is possibly the best sort of happy problem there can be – because you will get your dose of fatty goose liver anyway.
Ember has been around for years now since it’s opening in 2004, fusing robust European cuisine with the intricacies of the Asian cuisine. It’s a modest restaurant located in Hotel 1929, a boutique hotel establishment, seating perhaps no more than 40 people in its airy interior that is furnished simply in light tones of brown. Lit warmly from the midday sunlight streaming in through its floor-to-ceiling glass windows, suffice to say, it was a welcoming setting for our little SMU Gourmet Club event (or perhaps not so little since we took up half the restaurant). Service was attentive and efficient from the get-go. Your napkin will remain on your lap as much as possible if the wait staff can help it.
A restaurant’s bread sets the stage, as most will agree. The tomato foccacia that floated out of the kitchen, while most of us were still bustling around and trying to settle down, was warm and crackly as good bread should be. It was perfumed with rosemary, thyme, and specks of sun-dried tomatoes, the combination and taste standing strong on its own without additional butter. But warm, crust, tender bread without butter? Who are you kidding? You’re already on a roll (pun-intended), so just go with it and start shmearing your bread.
The most outstanding appetiser went to the Roasted and Poached Foie Gras with Mirin, Shoyu, and Shiitake, essentially just fatty goose liver on a bed of braised shiitake mushrooms. But that’s an understatement, because the thick, sweet and salty Japanese-influenced sauce was a smashing hit with the juicy shiitake. Whip that all up with a slab of creamy foie gras poached to tender perfection, and you have a mind-bogglingly crazy-sounding ingredient combination that works. No figs, no apples, no prunes, nothing classically sweet in the dish at all. Just pure savoury bliss.
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