To be honest, I don’t know what took me so long to visit The Dempsey Cookhouse and Bar. But for once, I am not as slow cause I have finally checked out the restaurant as well as the new lunch menu that features world-renowned Chef Jean-Georges Vongerichten’s signature contemporary Asian-inspired European fare with the usage of the seasonal ingredients at their peak!
Basically for the New Weekday Set Lunch Menu, one can choose between a 2 Course ($38++) or 3 Course ($42++) depending on your appetite. Yes, the set lunch menu is inclusive of a serving of coffee or tea. Some of the items available on the menu are Guacamole with Peas, Warm Crunch Tortillas as well as Dempsey Cookhouse and Bar’s signature Crispy Calamari, Yuzu Dipping Sauce, Sesame. While I like how the smashed cooked sweet peas are added together with cilantro leaves and sliced fresh scallions to the creamy ripened Australian hash avocados to give it more texture, the restaurant also offer crudites for a gluten-free or healthier option.
Dempsey Cookhouse and Bar’s signature Crispy Calamari are made with precision as the fresh squids are cut into rings of the same thickness for consistent cooking. What is to live for is the airy dipping sauce which is made by aerating the bonito flakes dashi emulsion that is combined with egg yolks, yuzu juice, lime juice, grapeseed soil and kosher salt in a siphon.
Among the starters, one of my favourite got to be the Hamachi Salad with Lettuce Heart, Avocado and Soy Chili Dressing (Additional $5++). The fresh Japanese hamachi loin is sliced thinly and dressed with a refreshing dressing of white soy sauce, rice vinegar, sugar, yuzu juice and chilli oil. I like how it was a pretty dish without compromising on its taste and the toasted pecan also added a different layer of bite to the dish.
Served slightly pink but not to worry as this is to make the pork taste better and more succulent. The Grilled Pork Chop with Piperade and Crunchy Potatoes (Additional $8++) is a medley of flavours. The Borrowdale free range Pork from Australia is moist and juicy while the stewed peppers give it a nice and balanced acidity. The crunchy potatoes are like a welcoming sidekick of the pork which I secretly wished to have more.
Do NOT get intimated by the word ‘sichuan’ when you are considering the Roasted Chicken with Sweet and Sour Sichuan Glaze. The heat is so subtle that you hardly feel it there if you are a seasoned chilli padi eater. The An Xin free range French poulet chicken thigh is dusted with corn starch just before pan frying to give it a crisp on the skin while the the Sichuan glaze is a sweet and sour one rather than one with a fiery punch. The glaze is made with black Chinese vinegar, banyuls vinegar, sunflower oil, ginger, garlic, sugar, light soy sauce, sesame oil and housemade steak sauce which gives it a rather familiar taste to my chinese heritage. Oh yes, a bowl of rice is definitely taken in with much delight to go with the dish.
I love anything housemade. More than 80% of the time, I feel that it signified the chef’s devotion to bring the best to the table. Fresh Tagliatelle with Pistachio Pesto and Roasted Brussels Sprouts won my heart and at this point, I really wish that I am someone with enormous appetite. I like that the pasta is hand made fresh daily and the pesto uses lightly toasted pistachios instead of pine nuts as I have always fancy the unique nutty yet earthy flavour from this nut.
Needless to say, I am also a fan of the Tomato, Mozzarella, Chili and Basil Pizza as the pizza dough base is housemade to the thickness that is just nice, not too thick and not too thin. It has a lovely crispy edge with a chewy bite. Best of all, it is made upon order and baked in a wood-fired oven that uses apple and cherry wood.
I know it is hard to keep some tummy space till dessert. BUT please do not skip the dessert. I kid you not, it rounded up the lunch so well that you will be leaping with joy or at least I did. For strawberry lovers, do not miss the Strawberry Sundae. Yes I know, you must be wondering what so special right? It is strawberry done 5 ways! Strawberry ice cream made in-house with Strawberry red wine sorbet and served with Strawberry jam, Dehyrated strawberries chips as well as fresh strawberries and Kaffir lime Italian meringue.
For something more addictive with layers of textures, Salted Caramel Ice Cream Sundae is a winner. Housemade salted caramel ice cream served with caramalised peanuts, popcorn, whipped cream in a bowl with gooey hot fudge made from agave and Varlhona 60% Oriado organic chocolate is so good that I really do not want to share!!!!!
With an expanded range, there is something for everyone in the new Weekday Lunch Menu. Beside the set menu which is available from Mondays to Fridays, there are also a good selection of a la carte options with dishes start from $20++. Oh yes, there is also a new A La Carte Dinner Menu as well as the
‘Taste of Dempsey’ tasting menu at $138++ per person and an additional $68++ for wine pairing which I am looking forward to try the next time I visit Dempsey Cookhouse and Bar. I reckon that it will be rather soon as I am one who chase after good gastronomical experience.
Dempsey Cookhouse and Bar
Block 17D Dempsey Road, Singapore 249676
Tel: 1800 304 5588 (local calls only)
Online reservations
Operating Hours:
Restaurant
Lunch: Monday to Friday, 12pm – 3pm (Last seating 2:30pm)
Brunch: Saturday, Sunday and Public Holidays, 11:30am – 4pm (Last seating 3pm)
*Afternoon menu available on Sunday, 3:30pm – 5pm
Dinner: Monday to Thursday and Public Holidays, 6pm – 12am (Last seating 10pm)
Friday, Saturday & Eve of Public Holidays, 6pm – 1am (Last seating 11pm)
Sunday, 6pm – 10pm (Last seating 9pm)
Bar
Monday to Friday, 12pm – 3pm, 5pm – 12am
Saturday, 11:30am – 1am
Sunday, 11:30am – 11pm
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