Dempsey Cookhouse & Bar, The
This elevated casual restaurant is the first Singapore outpost of famed chef Jean-georges Vongerichten. Housed in a beautifully restored former army barracks with immaculate landscaping, the attention to detail shows through in every aspect of the dining experience—from the warm reception by the bevy of hostesses (which is almost becoming a rare sight in labour-starved Singapore) to the open kitchen where the multisensorial actions give an added dimension to the dining experience. Helmed by Cut alumnus and resident chef Dwayne Emuang, the menu is a crowd-pleasing selection of fusion appetisers for sharing as well as familiar favourites, which include the umami-loaded egg caviar and the all-time favourite pizza that’s jazzed up with black truffle shavings and fontina cheese. The front-of-house is very well staffed, with polished servers and a sommelier team led by the knowledgeable Callie Gao.
Nestled in the lush foliage of Dempsey Hill, it’s best to come during the day (especially for the weekend brunch) to take in the beautiful surroundings of the restaurant.
1. Egg caviar
2. Black truffle and fontina cheese pizza 3. Prosciutto-wrapped pork
4. Roast beef tenderloin