{"id":45564,"date":"2017-05-23T07:43:59","date_gmt":"2017-05-22T23:43:59","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=45564"},"modified":"2017-05-23T02:33:56","modified_gmt":"2017-05-22T18:33:56","slug":"venue-by-sebastian-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2017\/05\/23\/venue-by-sebastian-singapore\/","title":{"rendered":"Venue by Sebastian, Downtown Gallery: After a Hiatus of 3 Years, Former Ember Chef Re-Emerges"},"content":{"rendered":"

\"\"After a hiatus of 3 years, the former Ember Restaurant <\/a>chef Sebastian Ng returns with Venue by Sebastian at Downtown Gallery<\/strong>. The modern French menu is designed together with Jonathan Lee, who was at Artichoke Restaurant previously.<\/p>\n

\"\"Spanish gem lettuce, anchovy dressing, parmigiano reggiano<\/em> ($9)<\/p>\n

I like many things about the restaurant. I like the openness and simplicity of decor, accented by white and Mediterranean blue; a breath of fresh air from the construction going around the new building.<\/p>\n

\"\"Chilled romanesco, lemon vinaigrette, almonds, parmigiano reggiano<\/em> ($12)<\/p>\n

I like it that the lunch and dinner menus are very different, an amazing feat for any restaurant. I like it that the menu has different offerings from Ember; I like it that the crispy pork belly, which Ng is famous for at Ember, is not on this menu. Most of all, I like how the food has a distinctive sprightly quality, leaving you sated but not dull.<\/p>\n

\"\"The food comes in small plates, and each person should order about 3-4 plates to be full. We ordered 3 plates from the Greens section, and my favorite is the salmon<\/strong> ($18), smoked in-house, and comes with green beans, mustard vinaigrette, and sorrel emulsion. While the salmon is a tad too fragile and it collapses with the prick of a fork, the softness of the salmon contrasts beautifully with the crunchiness of the green beans.<\/p>\n

The other two greens are very good too. I’ve always been partial to the beauty of chilled romanesco<\/strong> ($12), although it tastes like cauliflower. Here, it’s drizzled with lemon vinaigrette, giving it a nice zesty flavor.  The other salad, Spanish gem lettuce <\/strong>($9), is nice too, but I wouldn’t order it again; it isn’t as interesting as, say, the crispy house-made tofu, foie gras-mirin, ice lettuce<\/strong> ($14).<\/p>\n

\"\"From the meat section (“Pan, Coal, & Roast”), the grilled octopus<\/strong> ($27) is very good, nicely charred and quite tender. The bean puree, which tastes like hummus, gives it a nice earthliness, offsetting the delicateness of the octopus. The tangy lime undercuts the bitterness of the char. Altogether, a balanced dish.<\/p>\n

\"\" The wood-grilled chicken <\/strong>is marinated in a North African spice blend called chermoula, which consists cumin, paprika, turmeric, cayenne, etc. It sounds spicy but it’s light and balanced like the rest of the dishes.<\/p>\n

\"\"The potato gratin<\/strong> ($5), as a side, is a must-order for me. It’s nothing extremely unique, but it is done extremely well. It’s creamy and soft; addictive.<\/p>\n

\"\"Their weakest link is their desserts because there isn’t anything interesting. It is, however, good. Reminiscent of a tarte tatin, the pear tart<\/strong> ($14), topped with crumble, is homely and crispy. The pairing with baileys ice cream is smart; it doesn’t take away from the sweetness of the pear, so you taste two different kinds of sweetness.<\/p>\n

I thought for lunch and for a casual restaurant, it is quite expensive; we paid $118 for two persons<\/strong> without wine. But it was a pleasant meal. There is beauty in the clean balance of the dishes.<\/p>\n

\n

MENU<\/strong>
\n\"\"<\/a> \"\"<\/a><\/p>\n

\n
VENUE By Sebastian<\/a><\/strong>
\n6A Shenton Way, Downtown Gallery #01-02, Singapore 068815
\nTel: +65 6904 9688
\n11.30am-2.30pm, 6.30pm-9.30pm, closed Sun<\/address>\n

Food: 7\/10
\nPrice: 6\/10
\nDecor\/Ambience: 7\/10
\nService: 7\/10<\/p>\n

\n

You may also be interested in…
\n–The Dempsey Cookhouse, Dempsey<\/a>
\n–The Disgruntled Chef, Dempsey<\/a>
\n–Mad About Sucre, Outram<\/a>
\n–San Bistro, Bedok<\/a><\/p>\n

\n

Written by A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Venue by Sebastian is helmed by the former chef of Ember Restaurant, Sebastian Ng. It serves casual small plates. 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