Friday 15 July 2016

House @ Dempsey, Refresh Menu with Vegetarian Options

Apart from being known for their vintage high tea buffet, House at Dempsey is also a charming location for having weekend brunch. And this time, House is back with a new menu including a few vegetarian options. The refreshed menu feature bites of savoury punctured with sweet, sour and spice with interesting dishes overall.

Be warned! This snack is totally addictive, with shoestring yam fries generously drenched with truffle oil. The Truffle Taro Fries $9 is probably the best side to pair alongside with some.. beers. 

Introducing from the new menu, here's Baked Scallops on Shell $24. These Hokkaido scallops are mixed with spiced up Mediterranean eggplant zaalouk, then baked again on their shells and topped with crumbly Spanish migas. Unfortunately, the strong flavour from the Mediterranean eggplant sort of overwhelms the overall dish. And I couldn't enjoy the freshness and the texture of the scallops itself.

One of the vegetarian dishes offer at House - Baked Pumpkin and Goat's Cheese Rigatoni $23. This veggie dish consists of rigatoni pasta baked with sweet pumpkin and sage leaves, crumbled over with goat's cheese and almond amaretti. Not the most worth value vegetarian dish though, go for the next one if you don't mind the cost.

This vegetarian burger sure attract one's appetite, whether you're a herbivore or not. The Portobello Schnitzel Bun $28 is made up of breaded Portobello and provolone, sandwiched in between a arugula bun from Tiong Bahru Bakery. It is also assembled with House's mint and apple green slaw, cucumbers and spicy mayo, then served alongside with sweet potato fries. Interesting take on a vegetarian burger but maybe not with the hefty price tag.

Quinoa is one of the world's most popular health foods and House has in cooperate this into their salad selection. The Broccoli, Quinoa & Pom Pom Salad $18 feature House's mix of greens, nuts and sprouts tossed with quinoa, sprouted broccoli and coriander, then topped with pomegranate raita. This plate of healthy mess is House's take on quinoa and this is definitely for the health-conscious ones.

With all that veggie options earlier before, let's dive into the 'meat galore'. The Stinky Meets Crispy Chicken Waffles $24 is probably the crowd pleaser at my table, receiving many compliments for it's intense 'har cheong gai' (fermented prawn paste chicken) flavour. Southern-style does the Singapore twist, the crispy fried chicken is rest atop of the waffle and then topped with a sunny side up. Don't forget to drizzle the sambal maple syrup for a extra oomph. Locals will enjoy this creation but some Caucasians or foreigners may find the chicken stinky though.

Meat lovers may also find joy in this Bone Marrow and Steak Burger with Bacon Jam $29, featuring House original burger patty with added bone marrow, snuggled in between brioche buns with fried onion rings, lettuce, provolone cheese, spicy mayo and bacon jam. Also served with sweet potato fries at the side. The ground steak patty was tender and juicy, quite a satisfying and hearty dish.

If you have read till here, I'm pretty sure you would have know that the items at House isn't as cheap as your usual cafe dining. Next, we had the Bacon and Egg in a Naan Jam $22. A simple yet comforting dish - caramelized bacon with egg, spicy tomato jam and cream cheese in a grilled naan roll. This for $22? Yes.

Alcoholic beverage that is served in a vintage style, in metal stacking tins.

The har cheong gai chicken waffle is probably the highlight for me because it's done better than most zhi char stall out there. Hits and misses in the new dishes but no doubt House is a charming place to unwind, as it is tucked away in the lush surrounding of Dempsey Hill. Yes, wouldn't mind chilling here all day.

8D Dempsey Road
Singapore 249672
Tel: 6475 7787
Monday - Thursday: 12pm - 11pm (last order 10pm)
Friday: 12pm - 12am (last order 1030pm)
Saturday: 11am - 12am (last order 1030pm)
Sunday: 9am - 11pm (last order 10pm)

*This was an invited media tasting.

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