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2010-07-06
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Table 66 is a new 38-seater modern European restaurant helmed by Chef Teng, previously from Desire at Scarlet Hotel. It’s not fine dining, more like casual-smart dining where the focus is primarily on the food.There’s a good lunch crowd on weekdays, mostly working professionals out for a business lunch. Set lunch is 2- or 3- course ($22++/$26++, additional $3++ for main instead of pasta) with a wide selection on the menu, inclusive of tea/coffee.I started with Tuna Ala Nicoise which was nothing
There’s a good lunch crowd on weekdays, mostly working professionals out for a business lunch. Set lunch is 2- or 3- course ($22++/$26++, additional $3++ for main instead of pasta) with a wide selection on the menu, inclusive of tea/coffee.
I started with Tuna Ala Nicoise which was nothing fantastic, just 3 small tataki of sliced tuna, a scatter of salad greens and avocado, dressed with anchovy mayonnaise.
This is my first time trying buffalo mozzarella and it’s like tasteless egg white which is good cuz I’m not big on cheese. Just wondering though, is that how it’s supposed to taste like?
I wanted salmon which sounds more interesting with a herb fondue but it was sold out =(
So pan seared Seabass Fillet it is then. What makes this delicious is the herb crusted skin. A liberal use of herbs, salty and extremely crispy. It definitely helps that the seabass is not overcooked too.
While the crêpe is not as thin as I’d like, the filling of poached apple and lemon curd are good! Tangy, not too sweet and the vanilla ice cream is even better, very smooth and creamy with specks of vanilla beans.
If interested, you are welcome to drop by www.myfoodsirens.wordpress.com for full reviews/photos =)
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