With a quirky name like The Disgruntled Chef, this laidback, yet sophisticated eatery offers a dining experience that is anything but ordinary. From the slate chalkboard to the graphite-coloured chairs, the restaurant is filled with hues of warm grey, creating a relaxing ambience for a casual meal with friends. The restaurant also offers diners the option of dining al fresco on its outdoor patio, which sits alongside the lush, natural greenery of Dempsey.

Even the menu offers a cool vibe, with items roughly categorised as "small plates" and "big plates". The chef seems more discerning than disgruntled, serving creative combinations of casual and refined ingredients, such as Baked Bone Marrow with Persillade & Sourdough Toast and Crackling Suckling Pig served with Honey & Clove Sauce. To accompany the delicious food is an impressive cocktail list, which includes refreshing fresh fruit concoctions like the Grapefruit & Cucumber Martini and their signature Sea Salt & Chilli Margarita. (Feb 2013)

"We dropped by to sample more than just their outstanding baked bone marrow with persillade. Having identified it as one of our 50 Things to Eat a couple of months back, we were curious to see if the rest of the menu delivered. The short answer: it does, and then some." -I-S Asia-City

"The casual-chic venue comes with a straight-forward menu that displays classic modern European favourites without the pretention." - Asia Tatler Dining

"At the Disgruntled Chef, Chef Daniel Sia presents a mouthwatering spread of casual eats served on small stone slabs, served with generous portions of French Classics." -L’Officiel

We absolutely adore sharing the variety of Big and Small Plates with friends while sampling the list of Cocktails long into the night. However, don't be fooled into thinking that "Small Plates" means appetisers while "Big Plates" are mains. They're more like large tapas and that the name of the game here is variety.

When it comes to the Baked Bone Marrow though, we find it quite difficult to share! The way the warm, buttery, rich marrow spreads across sourdough toast is irresistibly sexy. And while it’s always a challenge to save room for more, we somehow manage to find a way. Another not-to-be missed "Small Plates" is the Crispy Lamb Shortribs with Chilli and Cumin that packs a killer "one-two" kick-crunch combo. Not into red meats? Don't worry, the Galacian Baby Octopus with Smoked Paprika & Miso Squid-Ink Vinaigrette or Kicked Up Caprese Salad that's beautifully served with delicate slices of roasted beets, creamy burratina, and the world-renowned (yet difficult to source) super sweet heirloom tomatoes will leave you grinning from ear to ear.

For “Big Plates,” look no further than the Crackling Suckling Pig served with a honey and clove sauce: this probably ranks as one of the most addictive dishes that we've tried! The Disgruntled Chef is also one of the few places in Singapore (Spanish or otherwise) where you can get Fideua Negra (think seafood paella but with thin squid-ink noodles!). The accompanying garlicky mayo helps slide the noodles perfectly into place to fill up any leftover space in your belly.

There's no better companion for the outstanding variety of dishes than one of their many delectable and inventive cocktails such as Sea Salt & Chilli Margarita (Don Julio Reposado, calamansi, honey, and sea salt air) or Pimm's Punch (Pimm’s No. 1, cucumber, grapefruit, and eggwhite). Not to be discounted are the freshly squeezed Brunch Juices. Our favourites include the Green Goodness (more like Green Goddess, it's so divine!) and Sensation V (a uniquely refreshing blend of apple, carrot, and peach). Frankly, we can't decide which we love more, the food or the drinks, as they are both just so creative and delicious. (Feb 2013)

"Here, the cocktails are as much a draw as the food – almost half the restaurant is taken up by a marble-topped long bar with high chairs." -Time Out Singapore

OCBC: 10% off standard house pour drinks (6 to 8pm daily), valid till 31 May 2013.