Chef’s Table by Chef Stephan offers personalised dining in a humble unpretentious restaurant on Tras Street. Having trained in the whimsical and artistic 2-michelin starred Alinea in Chicago, it is no wonder Chef Stephan creates such a unique dining experience in his very own restaurant setting the bar high for every other established names located just around the corner.

Walking in, you immediately realise you haven’t stepped into a traditional run of the mill kind of restaurant, but more like someone’s home, with an open kitchen where guests seated beside it are chatting away with the chefs. There are no menus in the restaurant, but instead a place card which includes a grid of 28 ingredients, that day’s seasonal produce. Guests are instructed to cross out the ingredients they didn’t like whether due to preference or allergy or simply didn’t feel like eating that day and select either a 4-course, 6-course or 8-course omakase.

Terrine of Foie Gras, buttery foie gras beautifully plated with snap pea blossom (also known as butterfly blue pea flowers) topped with pickled rhubarb, dehydrated apple, dollops of rhubarb and mulled wine gel surround the liver with side of butter brioche. A play with rhubarb in various textures yielding a superb balance of sweet and sour in this dish.

To be savoured slowly is Pan Seared Red Snapper on a bed of rich seafood sauce mix of flavourful clam, squid, octopus with heirloom tomato stock and capers. The snapper is pan seared 95% on the skin and just a quick turn on the meat side served with saffron chips and vermouth foam.

At this stage diners will be captivated by how visually stunning the dishes are put together. Not only did the flavours work well together, so did the textures and colours.

Lamb Shoulder Ragout, lamb stew with butter poached egg yolk hidden in the middle below the velvety potato espuma (mousse) topped with kale powder, crisp quinoa and mustard leaves to finish. Layers of flavours are revealed as you dig into this interesting dish.

For the fifth course and likely contestant for the best dish of the evening is Medium Roast Angus Beef Sirloin with 48 hours Braised Wagyu Cheek. Both so perfectly cooked and have contrast in textures between the two preparations that it is hard to choose which favourite side to lean towards to. The meats together with celeriac creme, celery, leek ash, braised shallot and chip as well as nasturtium leaves certainly elevated diners senses beyond words.

Dark Chocolate Gateau deserves a standing ovation, plated with vanilla ice cream infused with Stroh rum from Austria, persimmon purée and poached persimmon with cocoa nip chip. Hitting the sweet spot with this one.

We usually comment on the wine list but like the food in Chef’s Table, everything is seasonal and paired with specific dishes. The wines served in the restaurant are hand curated by the chef himself and he ensures that the wines are only available in small quantities from the best wine making regions in the world.

ADDRESS:
61 Tras St, Singapore 079000
PHONE: +65 6224 4188
WEBSITE: www.chefstable.sg/