It was a $38 Egg Caviar. I needed time to deliberate the potential order, and told the waitress ”I need a few more minutes.” Plus, this tiny one was $35 just a week ago.
One of New York’s most celebrated chefs, Jean-Georges Vongerichten has opened The Dempsey Cookhouse & Bar at COMO Dempsey.
COMO Dempsey at Block 17 has integrated Michelin-starred Candlenut, Ippoh Tempura Bar By Ginza Ippoh, and this restaurant-and-bar by acclaimed Michelin chef Jean-Georges Vongerichten in a single place.
We should probably see some stars here in the next run of Singapore Michelin Guide.
Back to the Egg Caviar, my friend and I went ahead to order it. The rationale being, it was so difficult to reserve a seat here, that we might as well try the signature. In case we would never return.
Oh that note, I called but was given very late slots for reservations. After I got one, there was constant reminder than we needed to vacate the table in 90 minutes. The restaurant was only about half full though (even as we left), and so I wondered.
The Egg Caviar ($38) was finished in less than 3 minutes. That worked out to be about $14-15 per minute?
A tiny delicacy – does size equate price or value, I leave it to you to decide. It came with the top of the egg shell removed, piped in with whipped cream with hints of vodka and lemon juice, topped with a teaspoon of (osetra?) caviar.
The quality and taste was refined, delicate, luxe-mouthful but yes expensive. I could imagine this being one of the courses of a Michelin 2 or even 3 star restaurant. It set a positive note to the rest of the meal.
The waitress recommended the Guacamole with Tortillas ($14), something I would not have ordered otherwise. After all, this was ‘cinema food’? But she was so bubbly I couldn’t refuse.
It turned out to be a fun and worthy choice. The avocado dip with petit pois was smooth and flavoursome, and found it hard to stop munching on the chips.
My favourite dish of the dinner was the Black Truffle and Fontina Pizza ($26), perhaps also because this was different from the usual fine-dining dishes of small portions and occasionally unsatisfying taste.
This was grubby, and you could get your hands dirty.
The sides of the pizza were slightly charred, though overall still crisp on the rim and chewier towards the centre.
The toppings of truffle sauce (cans of truffle peeling, with white truffle oil) with semi-soft melty Fortina cheese were part earthy, part umami.
French Chef Vongerichten is said to have invented the molten chocolate cake in New York City, though others have argued that such a dish already existed in France.
The Warm Chocolate Cake ($14) became a necessary order, just to taste what the fuss was about.
It didn’t scream life-changing, but was a respectable choice. Also, because I had so many mediocre (even un-flowy) ones in Singapore, this turned out to be expectedly richer and better.
Designed by renowned architect and designer Paola Navone, the open kitchen concept, prompt (and plenty of) service staff, upbeat music made dining here rather New-Yorkish.
Loved the vibes, liked the food. I was initially worried it would just be another over-hyped place, but this turned out to be quite worth its fanfare.
The Dempsey Cookhouse & Bar
Block 17D Dempsey Road Singapore 249676
Tel: 1800 304 5588
Opening Hours: Lunch (available from end March) 12.00pm – 2.30pm (Mon – Sun)
Dinner 6.00pm – 9.30pm (Sun – Thurs), 6:00pm – 10:30pm (Fri, Sat, Eve of PH, PH)
Bar 5.00pm – 12.00am (Mon – Sun)