Culinary Treats at Dempsey

June 13, 2010 by  
Filed under Exotic South East, Gourmet, News

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Did you know that gunpowder can spruce up your palate indulgence? Well, it is so at Dempsey Hill. The Prime Society restaurant has a 150-seater dining capacity. With crimson brick pillars extending to the high ceiling, its ambience offers you a sense of grandeur filled with the thick aroma of pan-Asian spices and, maybe, a tinge of gunpowder.

Australian chef Mr. Damon Amos sizzles with passion as he shares his extensive knowledge on the various cuts of steak on offer, the different cattle-rearing methods and how these methods lend each cut of steak a unique flavor.

“In short, we (The Prime Society) are all about diversity,” says Damon, who affably introduces himself as Dee. This belief is evident in their assortment of steak selections available on their menu. The gunpowder steak is one that captures attention.

Gunpowder is essentially made up of elements such as potassium and magnesium, which are required parts of a balanced diet. The gunpowder that is used goes through stringent checks to ensure that there are no traces of sulphur in its content before serving. The question is, where do they get the gunpowder? “I concoct it myself,” Dee reveals. For those game enough for novelty, this is one dish you’ll have to try.

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Watch how food engages not just our taste buds but entices our visionary and creative senses as well. Gourmet artistry is what The Tippling Club is all about. A blend of aesthetics and science, it is a wonder to see food in an unconventional presentation, yet still taste remarkably good. To enjoy the overall experience, the golden spot is at the bar where guests get to witness the owners in action. Award-winning mixologist Matthew Bax and Chef Ryan brought their expertise from down under Australia, and are now capturing the hearts of the local market with their degage concept tinged with élan.

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