Note: This venue is permanently closed.
Following an illustrious 12-year run as Restaurant Ember’s executive chef, Sebastian Ng left the longstanding Keong Saik in the hands of its new executive chef, Sufian bin Zain. With experience gained at decorated local establishments like Iggy’s and Waku Ghin, the recently refreshed Ember’s interiors have been updated to reflect Sufian’s simpler philosophies towards dining. Besides a fresh wash of paint and new floor of carpeting in the small 45-seater space, a breezier palette of white and teal have been injected into the reupholstered seats and curtains.
Save for a few favourites, most of the menu bears Sufian’s signature. The comforting appetiser of egg custard with a topping mud crab, aonori seaweed and asparagus on the set menus looks to be the next hot favourite at the restaurant, as is the 60-hour-braised Australian Angus short rib ($38), deliberately not seared on its flanks to showcase the exquisite marbling of the meat. A wine list of biodynamic and organic New and Old world wines are also in the works