Cuisine:

• European
• Contemporary

Ember Description:
Located on the ground level of the hip Hotel 1929, Ember is a 50-seat, split-level black-and-white dining space with floor-to-ceiling glass windows and funky metallic hanging lamps. Chef Sebastian Ng helms the kitchen while his wife, Sabrina, fronts the restaurant. The menu reflects the globetrotting background of chef Ng, who trained in renowned kitchens of London, Japan and Italy, steeped in continental tradition with an eye for Asian, mostly Japanese, ingredients. Signature appetizers are the crispy tofu served with foie gras-mirin reduction sauce and cold angel hair pasta with konbu and sliced abalone---both finished with a drizzle of white truffle oil. Don't miss chef Ng's rendition of Chilean sea bass, served with mushrooms and a smoked bacon ragoût on a truffle-yuzu butter sauce. Pan-roasted pork belly layers caramelized pork belly skin atop a slice of well-rendered pork meat, served with savoy cabbage, pomme purée and pork jus. Ember's limited wine list features 30 labels of mostly Australian and New Zealand wines. For dessert, skip the Thai-inspired creations and go with the warm banana tart with homemade lavender ice cream.


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