Pamplemousse Bistro + Bar

 Jamón Ibérico with figs and manchego cheese

Surely Singapore is reaching its saturation point for new places to eat with its tiny population ? The Dempsey Hill area alone seems to be continually expanding with new restaurants, bistros and bars, with Pamplemousse being one of the newer residents (it’s been open just over a year now).

My friend M and I went there to catch up a few weeks ago and decided to forgo the set lunch menu, instead opting for a few appetisers from their a la carte menu and a bottle of champagne. To be fair, in this instance the bubbles were more of a priority than the food.

We ordered the  Jamón Ibérico, homemade fresh goats cheese and the beef carpaccio.

The Jamón Ibérico was “draped” over figs and manchego cheese with some Frisé. I think they tried to get the same effect as using prosciutto but because this type of ham has been cured for longer it simply doesn’t drape as well, so in this instance rather than looking like the slices magically fell on to the plate, it ended up making the dish look quite sparse. Having said that, the ham was delicious with that uniquely intense saltiness that seems to get more intense as it melts in your mouth as you chew.

Fresh home made goat’s cheese with sliced beetroot

The goats cheese was a surprise for me.  I’m not a huge fan of goats cheese. That twanginess that makes it so appealing to most is the thing that I dislike about it. Pamplemousse serves their fresh homemade goats cheese with thin slices of fresh beetroot and there is only a subtle hint of that twang. That, for me, made it palateable but I would think someone who likes goats cheese might want something to taste a bit stronger ? Having said that, it was a light and fresh dish and was refreshing with the strips of beetroot, especially in the hot Singapore humidity.

Beef carpaccio with Chinese pears, quail’s egg yolk with a yuzu and sesame oil dressing

The beef carpaccio was served with dehydrated Chinese pears, a quail egg yolk (which my friend and I ate around) and a mesclun salad with a yuzu and sesame oil dressing. This dish to me captures what Pamplemousse tries to do – European dishes with an Asian twist. I like the idea, but I found their dishes to be a bit confused and instead of being a perfect fusion of east and west, ended up being a bit schizophrenic.

It’s not that Pamplemousse is not good, it’s just that there are so many places out there, that competition is fierce, and I need that wow factor to make me want to go back again.

Pamplemousse Bistro + Bar
7 Dempsey Road #01-04
Singapore
Tel: +65 6475 0080

the Disgruntled Chef

Signature crispy lamb short ribs

Tucked away in Dempsey Hill near PS Cafe lies the Disgruntled Chef, where Daniel Sia (formerly of the White Rabbit) has designed a menu that is meant for sharing. Small appetisers, tapas-style, followed by a few main course dishes. Absolutely perfect for D and I who want to try everything on offer.

The friendly staff go through the menu with you, highlighting the signature dishes of the house, of which we picked the crispy lamb short ribs, the crab cakes and the serrano ham, and then D spied the “snack menu” which had thick cut truffle fries and brioche with cheese and truffles. It sounded so much like the truffle sandwich from Procacci in Florence we simply had to try them as well.

The lamb short ribs are pretty awesome – they must be slow-braised so they are tender and then fried till crispy, and come served with a generous dusting of crushed chilli, cumin and coriander seeds, served on dollops of yoghurt. I don’t eat lamb (my family didn’t eat it so I never grew up with it and I don’t like the strong smell and taste it has) but even I had to try some.  The chef really nailed this dish – a true balance of textures and flavours and not “too lamby” at all (although for those who like lamb, that might be a downside).

Warm brioche with cheese and truffles

And the humble brioche with cheese and truffles ? Turned out to be my favourite dish of the evening. The brioche is not too sweet and comes as a flat bun filled in the middle with cheese and truffles, which is then warmed to release the aroma of those truffles. Absolutely delicious.

Crackling suckling pig with crudites and clove and honey dip

For mains D and I tried the crackling suckling pig. I think having the word “crackling” in the description really does set very high expectations, and I think had they not done this, the dish would have been perfectly acceptable. Lovely tender meat with crispy skin that comes with a clove and honey dressing which had some acidity that helped to cut through the richness of the meat.

Would I rush back there again in a hurry ? I’m not really sure. There are just so many new casual dining restaurants springing up in Singapore that you really need to knock my socks off to lure me back again, but if you’ve not been, then make sure you try the lamb and the brioche.

The Disgruntled Chef
26B Dempsey Road
Singapore 247693
Tel: +65 6476 5305
E: BOOKINGS@DISGRUNTLEDCHEF.COM

Open
Tues – Thurs – lunch 12pm – 2.30pm /dinner 6pm – 10.30pm
Friday & Saturday – lunch 12pm – 2.30pm/dinner 6pm – 11.30pm
Sunday brunch – 12pm – 4.30pm/dinner 6pm – 10.30pm
(closed Mondays)