Chef's Table by Chef Stephan Zoisl

Chef\'s table by Chef Stephan Zoisl Bespoke Omakase Dinner A daily selection of 28 ingredients for your personalised culinary experience. Tell us about yourself - what you like and don\'t like & Chef Stephan and his team will create a customised menu.

Wouldn’t it be great to base your meal decisions on ingredients you enjoy, rather than ones you’d rather avoid? At Chef’s Table, guests do precisely that, with a degustation menu that changes daily and is made up solely of ingredients. Cross out any ingredients you’re allergic to (or just don’t like) and your reward will be a one-of-a-kind, expertly prepared dish. There’s no repetition at Chef’s Table. Every dining experience at Chef’s Table is intimate and unique. Three degustation or omakase menus are offered, with a choice of four, six or eight courses. Each menu is based on 28 central ingredients that change daily. As such, there are no signature dishes, no repeats and no comparisons, just surprise after surprise. Because there is no set menu, local suppliers and producers direct the daily offerings based on what’s available and in season. Each dish is accompanied with microgreens and vegetables grown right there in the dining room. The set-up of the restaurant means there’s minimal waste, as the kitchen is supplied on a daily basis. Chef’s Table is an apt name for this venue, as the space is designed to feel like home, with high chairs that put you on the same level as the chefs to make for easy conversation. The result is a relaxed, friendly vibe paired with good company and exquisite food. With every good dish comes a good glass of wine, and at Chef’s Table, wines are sourced from Austria, Switzerland, Germany, France and Italy, and are available in limited numbers with new vintages constantly on rotation – in true Chef’s Table style. Chef Stephan’s daring concept is forcing guests to rethink Singaporean cuisine, flipping the idea of fine dining on its head. With authenticity and spontaneity at the heart of what Chef Stephan is doing, there’s no telling what each visit will bring.