Isaac
Value for money meal. Though lacking in food presentation, the taste is worth 1 Michelin star. U may want to train the waiter to explain the dishes, and offer mashed potatoes instead of fries. Manager is very friendly, keep it up.
Teck Boon
Gets crowded by around 1230pm on a weekday even with the reduced office crowd nowadays so best make a reservation. Food is as well prepared as any fine dining restaurant and not hard to see why it’s so busy. Wait staff are also really nice so overall a great experience.
Casilda K
Didn't quite manage to catch all the food but everything was delicious, service was excellent! Had a great time catching up with my friends with good food! The salad and pork jowl was very good!
Ms. Voo
I was a little hesitant about stepping into this restaurant with my child. A glance at its menu, the offerings were a little too complex for the palate of my preschooler. Nonetheless, with the limited food options on a weekend at QUE Downtown, we stepped in warily, as I prayed that my child doesn't break any cutlery or create a scene.
Imagine my surprise when the server quickly offered children's cutlery to him, suggested to change the Rum and Raisin ice cream to vanilla so that we could both enjoy the dessert with our apple pie and swiftly saved our lunch by bringing along the ketchup to go along with his shoestring fries! Such careful attention to the child was definitely unexpected, given the facade of the restaurant that looked like it catered for adults. We deeply appreciated her thoughtful service throughout the meal and would like to commend her for her quality service.
Both my son and I enjoyed the meal: my seabass was on point and the unassuming-looking apple pie added a delightful finish to our already perfect meal. We will definitely come back again, perhaps if i daresay, with my tornado toddler.
Douglas Seah
Fries were done perfectly. Great business lunch venue. Nostalgic taste of fish from Reataurant Ember days. Always order the sundried tomato bread.
I feel it’s quite pricey for a casual setting. Prompt service nevertheless. Always packed, remember to book in advance.
Ems Huang
Love the food here!!
Now, I can finally understand why this place is so popular and hard to get a table. They serve contemporary European cuisine with selective Asian influences.
✨Food and Price
Everything that we had here was good. Worth noting is that we loved the cold pasta with truffle oil ($27) so much that we ordered seconds. The noodles texture was perfect - springy and coated in truffle oil.
- Charred grilled pita bread with dip $18 - the dip was unexpectedly good. Kinda spicy and salty.
- Burrata with ham, fresh Japanese tomato, basil oil $27
- Chilean seabass with truffle yuzu butter sauce $38
- Iberico fan steak $34
- Braised Wagyu beef cheek $36
Slightly pricey but definitely worth the price. FYI they have wines but it can get pretty pricey. We noted that most people brought their own wine and pays for corkage instead.
✨Ambience
The concept is very chill with white and blue as the main colours, tables spread out but yet lively, filled with conversations and laughter at every table.
Kelly Merie
Venue by Sebastian never disappoints. Three of us visited on a Saturday for lunch. Thé chilien sea bass was cooked to perfection and absolutely delicious. The roasted cauliflower dish was served with a generous portion of mint yoghurt sauce. The konbu pasta is highly recommended!!
Whiskey Tea
Great place for business lunch if you are around Shenton Way .
You can order ala crate or set lunch .
Got the two course set meal, mains and dessert.
Ordered Red pepper and taramasalata spread for appetiser, flavours were nice but found it odd they gave 3 pieces of pita for the taramaslata.
Had main course or Chilean sea bass with mushroom and bacon with yuzu truffle butter. Could not taste the truffle nor yuzu but fish was fresh.
Will definitely be back !
Janine Lim
We chanced upon this fully packed restaurant at 830pm on a Saturday night. We ordered starters which were served hot within 10 minutes after ordering. The cauliflower florets fritti was well seasoned, light and fluffy and most importantly addictive! For mains we ordered duck confit with truffle emulsion and mesclun w lemon mustard vinaigrette. Duck was cooked to perfection, went down well with the sauce and the mesclun nicely dressed. What caught us by surprise was the sakura ebi angel hair pasta which was al dente and well seasoned with ebi and konbu. Overall the food and wine quality was on point and it didn't burn a hole in my pocket!
Serene Lee Dubois
We dined at Ember just before it closed down and have been looking forward to Chef Sebastian starting a new restaurant when he was ready. Venue didn’t disappoint, the toasts, seared foie gras, sea bass, chicken leg, truffled pastas and even the desserts (we tried 3!) were delicious. We didn’t like the chilled romanesco though. Service needed a little more maturity and the prices for such a casual setting may be a bit high, but Venue would be worth at least a visit to check out Chef Sebastian’s talent.
Shawn Tripp
Venue serves outstanding food at good prices. Some of the chef's signature dishes from Ember are still on the menu (and still awesome) along with really great new items. Good service, good drink prices too. Can't wait to go back.
Kristy Yew
Chef made me a special less salty portion of Sea bass...
Service on point...��
Adam Teoh Kian Huat
The food and service is good only the portion a bit small and the fish broth quit salty
Jennifer Teo
Poor service & impression even before we get to dine in this place 😡 My friend came first at 11.30am today to get 6 seater table and was told only 5 seater table was available, and bar top seats. When the rest of us came to join my friend, we politely asked again if 6 of us could squeeze into the 5 seater table. The service staff said no, that it will be squeezy. Then one of the staff asked if we are ok with the bar top table which we said we were not given any other choice so should be ok. Then later the staff ask again if we are ok and thought we are leaving ..which we thot ..hmm who gave her the impression that we are leaving..then she came to explain the menu..by that time we were a little unpleased and then decided to leave. The staff then thank us with such a big smile like so happy that we are leaving...well I think this may be the last time I'm stepping in there..too bad the staff did not even gave us a chance to try their food ...bad service they have 😡
Edwin Khoo
Wonderful place! Friendly service and great food that are reasonably price!
Edward Ho Hon Hin
Loved every dish on the menu
Atina Tan
Delicious food, thoughtfully prepared, beautifully plated paying exquisite detail to the balance of flavors.
Edel Tan
I have been a fan of chef Sebastian since those days when he was with Ember at keong siak. When i first heard of his new restuarant, my family n i were very excited and we visited immediately. Chef Sebastian never fail to keep up with his standard. Eating at his restarant will never regret.
Timothy Tan
food tastes great but i don't fancy waiting more than 1 hour for a main dish
QiAn Ying
Good service and good food. Thumbs up! Recommend to reserve before going!
Casey Chua
Just call book a time ...n just go ....You won't be disappointed.
Sabrina is there if u need help for food recommendations .
ENJOY 😊!
Roger Yuen
We have always been a fan of Chef Sebastian since his time at Ember. Great to see him back in action. Our dinner got off to a great start with the Toast with Foie Gras Mousse, an airy flavourful appetiser. If you are a pasta fan, fear not - the Cold Pasta, Konbu, Truffle Oil is subtly delectable, while in contrast the Angel Hair Pasta, Sakura Ebi, Konbu, Chilli is robust and savoury; all the pastas done perfectly al dente.
Our bottle of 2014 Legende Medoc by Barrons de Rothschild Lafite is surprisingly well-rounded and paired seamlessly with all the dishes; great value at $68.
The smart airy space with an open kitchen is inviting. We'll be back soon.
Chen Qiuhan
Food was inedible, service was non existence.
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