Ember Restaurant & Wine Bar

The culinary voyage at Ember Singapore begins with the signature cold angel hair, where strands are slicked in truffle paste and crowned with translucent scallops and saline bursts of ikura. This refreshing prelude transitions into the taramasalata crab toast, a study in contrast featuring creamy spread atop bread bearing an assertive wood-fired char. The journey intensifies with the Spanish octopus, tenderized through precise technique and finished over open flames to achieve a smoky exterior that yields to a succulent core, brightened by a piquant nam jin dressing. For the centerpiece, the Koji-aged Argentinian ribeye arrives with a deeply lacquered crust and a concentrated umami profile, its mineral depth enhanced by a velvety port wine jus. The experience concludes with a Basque-inspired cheesecake, boasting a scorched, caramelized surface and a luscious, oozy center that releases a faint citrus aroma, grounding the meal in technical finesse and elemental fire.