Chef’s Table … a bingo board of innovation

When I visited: October 2017

Location: Singapore

Team: Stephen Zoisl (Chef Patron), Lorenz Raich (Head Chef), Alexandra Brito (Restaurant Manager)

Rating in the Michelin Guide: Recommended

Dining Owl Hoot rating: 4/5

What to wear: Men – jeans or nice trousers and a shirt; women – jeans and a smart top or a smart dress

Ambience: Informal, friendly

Course of the meal: Scallop with artichokes

If I could change one thing: Price


Chef’s Table is a great choice if you like innovation on your plate and a friendly atmosphere rather than super-formal dining. Chef Stephan from Austria lets you look at a list of ingredients laid out like a bingo board and just tell the staff which ones you don’t like – and then you choose to have 4, 6 or 8 courses made up of a sample of the rest of the named ingredients. This approach, and the fact that there is therefore no repetition in what is served, is the restaurant’s USP.

We enjoyed white wine (a Chardonnay and a Riesling) with the food, which included pumpkin, scallop with artichokes (which was particularly tasty), Barramundy fish with beetroot, duck with foam in a bowl and poached egg at the bottom, beef cheek and a beef strip with vegetables and broth, and chocolate with raspberry and yuzu dots. Some people round our table were able to avoid sweet stuff (so got a savoury ‘dessert’ course) and fish and seafood and still had a great, balanced meal.


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