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Telephone
6224 4188
Introduction
Chef’s Table by Chef Stephan Zoisl showcases the best seasonal ingredients through our daily changing degustation (omakase) menus.
We will offer a selection of 28 key ingredients, to give our diners a clearer picture of the daily used produce. Our guests can simply cross out produce they don't like or don't feel like eating that day - and Chef's will take those in consideration, including any dietary restriction - or option for vegetarian or vegan.
It's our goal to not serve our guests the exact dish twice - no signature dishes, no repetition.
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Good For
Fine Dining
Opening Hours
Today
18:00 - 00:00
Mon
Closed
Tue - Sat
18:00 - 00:00
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
Full review refer to http://www.nahmj.com/2015/12/20/chefs-table-by-chef-stephan-zoisl-tras-street-singapore/It was quiet on a Tuesday evening. All tables were bar tables and chairs. The space was very much like a private kitchen with dinning room extended.We chose Beef Tagliate ($22) as the starter. All ingredients (beef tenderloin, vine cherry tomatoes, aged parmesan cheese and rocket leaves) complemented each other perfectly and it was the aged parmesan cheese that brought the best out of the dish.Pan seared US scallop, risotto with cauliflower texture ($38) were with fresh ingredients. We like the crispy cauliflower that added some texture to the dish.Sirloin Steak wtih globe artichoke, broccolini, fermented grains and thyme jus ($48) for Main. A second beef dish. But we enjoyed the steak.Lastly on the Sweet, we had Inspired By Red ($14). It was sour since it consist of Raspberry sorbet, marinated raspberry.At The Chef’s Table, for coffee, the brew was Nespresso Coffee. You won’t be getting the usual Latte or Cappuccino. It was a little disappointing.
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