Reliable, a place of consistency, is how I would describe Ember.
Multiple visits later, Ember still leaves me heady with content every time I leave the premise. Housed in Hotel 1929, a boutique hotel establishment, Ember serves up a modern European menu set to win your gut the moment you place your order.
Between my multiple visits, I’m pretty certain I’ve tasted almost everything on the menu. Maybe I exaggerate, but that’s the thing about heading out for a meal with a group – you get to pick from the plates of others you are with. Not the best table manners but definitely a good spread without the overeating. The thing is, Ember’s menu rarely, if ever, changes. That contributes to the consistency in quality of food and the loyal customer base who return time and again for that flavour they crave.
Located in what used to be the notorious red-light district of Keong Saik Road, Ember is a modest outfit with simple furnishings and an interestingly homely vibe afforded by the service staff who is alert and ever ready to stop by your table for a chat.
I judge a place by its bread, and that was the case in the entire week I was dining in Paris. No excuse for the capital of bread to let me down even along the dodgiest of streets but I digress. The point is, good bread revs up your appetite like how good diesel feeds a vehicle. The bread at Ember in one word is – addictive. Just take a look at the appetizingly ripe orange colouring on the bread, that colour evokes warmth and harmony and that is the experience of breaking into this bread. Warmed to perfection with a crusty exterior and a lukewarm, fluffy texture, the bread practically invites you to tear into it. As you chew and savour you get the sweetness from the sun-dried tomatoes and a hit of fresh herbs that is just beautifully addictive. There, that word again, you get my drift. Best part, its complimentary and they top it up every time the plate shows its face. Heed – portion control please.
Back in 2010 when I first visited Ember I remember having a lot of fun with the Oyster Shooters. The thing with food is, always have fun with it. If it can’t put a smile on your face, the calories are just not worth it. Our table of five took an oyster each and had each bite with a different sauce and one ‘genius’ actually had his oyster with a sauce combo and he said it tasted good. So go ahead, try your own mix-n-match till you get the right touch.
If you prefer a somewhat lighter starter, pick the toufu salad. I simply adore it. It’s just simple, unpretentious but if you’ve ever tried recreating a toufu salad at home, you would know what an uphill task it is balancing the flavors to create the symphony that is present in this dish. You can guess at the ingredients and you’re likely to have most of them at home and you may think its as easy as washing up the greens, tossing it in a bowl with that white sesame dressing but let me tell you honey, if you think that’s it, you’re sorely mistaken. Perhaps I lack that culinary finesse in the kitchen but I am pretty certain this toufu salad is not as simple as it looks and tastes.
If you like salads but need a richer flavor to justify the value of your course then my pick would be the pan seared scallops wrapped in parma ham served with a zesty salad. Clearly, the main star for this dish is the scallop but what the chef has cleverly done is develop the richness of the scallop and parma ham combination to accentuate the freshness of the accompanying salad. This is a definite wow factor if you’re out to impress a date and you decide to be an absolute chauvinist and take charge to order for your girl.
Foie gras – that rich butter I can’t seem to stay away from. Ember, to my knowledge, has two options for the foie gras lover in us. One, a deeply rich and mellow flavor that kinda reminds me of a mature man [pictured above] and the other, a refreshingly light version paired with apples. My favorite foie gras dish to date remains in that cafe in Paris, paired with poached pears, a symphony of flavors I will never forget. Back home here in Singapore, Ember does well to satisfy my infrequent craves.
Introducing what I’ve come to associate with the mature man – a dish so rich and mellow, the essence of maturity or a deep red wine. This pan seared foie gras topped with truffle and poached egg is a dish I would recommend individuals who are truffle lovers, or rich food lovers. When savoring the dish, please do it justice by breaking the poached egg over and slurp up every morsel and drop in combination. It’s an orgasmic experience if I may say so myself. Some companions of mine have mentioned that the truffle is overwhelming but it works well for me so order and savor at your discretion. Everyone tends to different tastes.
And oh, how can I miss the beautiful parma ham crisp that the dish is served with. Thinly sliced and baked [i’m assuming] to crisp goodness, it provides for a contrast in texture to the dish. It’s the first time I’ve had a parma ham crisp anywhere and I must say, if it came in a bag I wouldn’t be able to stop. Surprising, coming from a non-pork lover.
An alternative to the heavy flavors presented above, a classic pairing of foie gras with fruit is the Pan Seared Foie Gras served with Apple. My personal favorite remains to be the pairing that I savored at La Fontaine in Paris where the Obamas also dined when they were there. That dish remains unforgettable but hand on heart, this pairing served up at Ember will delight most ladies or diners who prefer lighter combinations with that rich butter.
That’s all the starters I’ve tried and they are among the most outstanding. My challenge is refraining from ordering these familiar flavors that I’ve come to love and trust, to venture beyond these and to explore the rest of the menu. Till I do that, the shares will remain as such.
Ah, the section where meals are made or broken – mains. I have tried six different mains at Ember and only one of which is seafood. The conclusion is that the meats are crazy good but I have to give the chef credit for his pan seared sea bass. It does not come as a top recommendation if you were to ask your server but this piece of fish is cooked and seasoned to perfection and is probably one of the best cooked fish I have had. The quality control of the food is excellent as well. We all know how easy it is to overcook a fish but on two separate occasions I have had the sea bass, the same moist consistency and sweetness of a good catch enhanced by a simple and light hand. I really am impressed by the quality of the food served at Ember based solely on this sea bass dish.
I titled this snapshot ‘You can’t go wrong with beef steak’ but in reality, we all know how many things can go wrong with a beef steak. Satisfying for most men, or women who have a red meat crave. The kitchen gets the done-ness right every time, no matter your request and everything plated works in perfect harmony with the main. Nothing I can pick on, also nothing that I can particularly call out.
Two different groups, two rave reviews of the rack of lamb and both by women. Must be good. I typically shy away from lamb for fear of the gamey flavor that accompanies the meat, and especially so with meat this rare and pink. This seared rack of lamb however did surprise me in the taste department with a palatable richness that I quite enjoyed. In all honesty, I doubt I’d be able to polish this plate of lamb as a course for myself but it is a good bet.
That’s a close up for you to see how rare it actually is when served. You can’t dictate the done-ness for this dish and the server will actually check if you’re squeamish about having meat served so pink. Trust me though, given the done-ness, the dish went down well. Even for this chick who can’t quite stomach gamey flavors. In fact, it is hardly gamey.
The wagyu beef cheek was actually my virgin dish at Ember and also what sealed the deal for me as a restaurant worth a repeat visit. Everything you’d expect in a stewed dish like this – melt in your mouth rich flavors, yet able to still distinct the marbling of the beef cheek as you press into the bite. It was definitely a fine experience for me although admittedly, I have not ordered this dish since my first visit there.
As I build up to my favorite repeat order dish, I’d like to take the time to present to you what I’ve dubbed as the ‘crowd pleaser.’ The crisp pork belly has delighted so many table mates that I’ve lost count. Being a general non-pork lover, this dish is outstanding in how the skin is crisp beyond belief yet is contrasted with meat that is so moist and tender that you can’t help but remark at the chef’s skill and finesse. It’s a must order at every table, even if you don’t want it as your personal main.
The last but definitely NOT the least, the duck leg confit. I’ve not been able to break the spell of ordering a different main since the first time I stabbed my fork into this dish. It is pure amazement and a smile is curling on my lip as I revisit the past encounters where I’ve sunk my teeth into this duck leg. The meat falls off the bone and each bite is accompanied by the crisp skin and tied together beautifully with that rich sauce and sauteed mushroom. A symphony of textures and flavors. I love it. Period.
No meal is complete without dessert and I have a mere three to share, shame on me, I know. Starting with the sticky date, a must order when you dine with me because I’m such a sticky date nut. This one was underwhelming in every sense and I have never ordered it again. Nor thought about it for that matter. I’m just cringing recollecting this particular dessert, which is a very bad sign.
The best for last, presenting the chocolate fondant. There’s no turning away from this. Dark chocolate, fresh vanilla bean ice cream, moist cake, rich & gooey chocolate fondant. As them folks in Hollywood say, it is ‘amazeballz’. No regrets with this order.
So yes, I’ve presented a selection and it may be hard to pick a favorite, as I have experienced. Being the habitual eater I am, I have since settled for this standard order – tofu salad/ scallops with salad to start, duck confit for mains, ending with the chocolate fondant for dessert. Go ahead, make your own selection. Better yet, try something I haven’t.
So what makes Ember a place that has become a staple for me? Quality and consistency. These are the two ingredients that have won Ember a place in my heart. No other restaurant I have visited has been able to churn out the same consistency of flavor time and again no matter the period I’ve been away. Its that sense of reliability where you know you can return for that distinctive flavor or dish that you crave. That is also why, I have been and will be a repeat customer till the chef takes his leave or decides to put aside his discipline and pride.