Ember

I’ve liked Ember and Chef Gary since my first visit, both share similar traits: laid-back, slightly edgy, a little dark yet welcoming and inviting. The food also channels Gary’s personality: familiar comfort food with underlying complexity and thoughtfulness in creating a balanced dish, punchy smoky flavours, with local Asian twists. For example, one of my favourites - wagyu beef and rice. MB4 but MB7 tenderness at non-wagyu price (a mere USD13+-), sweet-savoury tare, creamy yolk, balanced off with crunchy tangy pickled radish to cut through the richness. Other favourites are 4 days dry-aged duck breast, Ember’s kampung fried chicken, and not featured here: kampung chicken with Yuzu kosho, as well as grilled fish. Ember and Gary definitely has great great great potential to gain awards.