Chef’s Table by Chef Stephan Zoisl

Conceptualised by F&B consultant and Chef Stephan Zoisl, Chef’s Table pays particular attention to omakase-style, seasonally-driven menus; with three ($68) to eight ($158) course meals available. Diners can also look forward to a string of à la carte plates such as Angus Beef Tenderloin Tagliata ($22), Fried Pigs Ears served with Chilli Aioli ($14), and Doughnut Pte Ltd ($18); a donut hedonistically fried in duck fat and mixed with duck confit, thyme, poached egg, cider-infused apple jus, braised shallots, and rocket, of which there are only eight servings daily.

Phone: +65 6224 4188
Email: [email protected]
Opening hours: Tues-Sat:17:00-00:00

When Joel’s not partaking in one of his shameless eating sessions, he likes to think of himself as a sponge – absorbing the mysteries and beauty of our world – be it through a good book or a wacky jaunt in a foreign country.

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