SINGAPORE RESTAURANT

Chef's Table

Stephan Zoisl's standalone restaurant focuses on modern European plates of seasonal produce.

Chef Stephan Zoisl's space looks more like a high-end wine bar, with its high tables and stools, but sign-up for one of the multi-course dinners, he and his team whip up dish after exciting dish in their open kitchen, with subtle gastronomy touches. There's no menu, only a daily list of about 28 ingredients the kitchen will be working with, and the Austria-heavy wine list is a great accompaniment. We recently had a glorious hamachi with cauliflower, samphire and Bouchot mussels, and a quinoa with olive oil caviar, basil oil and a burrata foam.    

Chef Stephan Zoisl's space looks more like a high-end wine bar, with its high tables and stools, but sign-up for one of the multi-course dinners, he and his team whip up dish after exciting dish in their open kitchen, with subtle gastronomy touches. There's no menu, only a daily list of about 28 ingredients the kitchen will be working with, and the Austria-heavy wine list is a great accompaniment. We recently had a glorious hamachi with cauliflower, samphire and Bouchot mussels, and a quinoa with olive oil caviar, basil oil and a burrata foam.    

Venue Details
Address: Chef's Table, 61 Tras St., Singapore, 079000 Singapore
Phone: 6224-4188
Website: www.chefstable.sg
Area: Tanjong Pagar
Cuisine: European
Open since: August, 2015
Opening hours: Tue-Sat 5pm-midnight
Nearest trainTelok Ayer
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