Dempsey Cook­house & Bar, The

T. Dining by Singapore Tatler - - Western -

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

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