I have found memory of the food whipped at Ember. The dishes are always well executed. It is one of my usual turn to place when I am in need of a good meal to lift-up my mood since I know they will not disappoint. Since Chef Sebastian no longer at Ember, I do miss the food. After I got news of Venue By Sebastian was by Ember former Chef, I know I must visit them soon.
Difference between Venue By Sebastian and Ember is the former is a casual dinning while latter is fine dining.
At Venue By Sebastian, the menu doesn’t suggest which dish is Appetiser or Mains, instead it classified by its logical food category with a mixed of the type of food and the cooking method such as Toast, Green, Roast and Sweets.
I tried none of the Toast yet but dived straight into Fritti & Greens. With almost a dozen of choices, it is tough making the selection. Since I never could resist burrata cheese, naturally, Burrata, cerise haut clos cherry tomato, batard ($14) was my first choice. The simple combination of burrata and cherry tomato is always a delight. As long a the quality of both cheese and tomato are high, it won’t disappoint.
Next was the pale looking Watermelon Salad at a hefty $5. I am sure most wouldn’t order this. But I was curious to find out how Chef Sebastian would serve it. Under the hands of the chef, the sweet and juicy watermelon has transformed into a savoury dish due to the salt and herbs. It was the unique aroma of the herb that provided a different experience with this tropical fruit.
Likewise, under Pan, Coal & Roast, almost a dozen of dishes were available. Among the list, 2 Foie Gras items were offered at the same pricing. I went of the Pan roasted & poached Foie Gras ($24) with maitake, poached egg and cep sauce. At the first mouth, I fall in love with this dish. It is exactly the way I like Foie Gras to be. It has a savoury sauce instead of a fruity one. With the egg, enhances and provided a silky texture to the dish.
Unassuming Wood-grilled Chermoula Chicken ($15) perfectly grilled resulting in a slight smokiness on the surface of the succulent chicken thigh. Drizzle the lemon over the chicken for a refreshing taste.
Among the half a dozen of desserts choices, I tried, first, the Apple “Pie” ($14). Caramelized apple wrapped in Filo pastry and topped with crumble with the rum and raisin ice cream by the side. Somehow, the flavour was a little flat
Next dessert was the Pear Tart ($14). Pear slices was on puff pastry, topped with abundant crumble which taste like sand and in addition elevated the sweetness and masked the flavour of the pear. It was much better without them.
Almost all the dish was perfectly executed at Venue By Sebastian except for the desserts which I thought there is room for improvement. Overall, it was as good as it was at Ember.
Venue By Sebastian
6A Shenton Way, Downtown Gallery #01-02, Singapore 068815
Tel: +65 6904 9688
Mondays – Saturdays 1130 to 1430, 1830 to 2130 | Closed on Sundays and Public Holidays
East West line – Tanjong Pagar station
- UIC Building along Shenton Way 10, 10e, 57, 70, 75, 97, 97e, 100, 106, 107, 128, 130, 131, 133, 162, 167, 186, 196, 196e, 400, 402, 700, 850E, 951E, 970, 971E, 982E
- Aft Capital Tower along Robinson Road 10, 10e, 70, 75, 97, 97e, 100, 106, 107, 128, 130, 133, 162, 196, 196e, 850E, 868, 951E, 982E
- International Plaza along Anson Road 57, 131, 167, 186, 400, 402, 970, 971E