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Chef's Table by Chef Stephan Singapore Yelp Reviews
Latest Reviews On Yelp
6 Reviews
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What a great evening at Chef's Table! I don't know if I was
What a great evening at Chef's Table! I don't know if I was lucky but I enjoyed the selections on the menu. The wine also paired nicely with the food and the sommelier was very knowledgeable. The only thing I wasn't crazy about was that the meat was a bit gamy for my liking (and I do like duck and lamb). But overall it was "FUN" dishes! I can't wait to go back.
Be the first to ReplyFour of us ordered the three course chef's menu tonight.
When the waitress said, "so 3 normal and one vegetarian" I knew I was screwed.I had ordered the vegetarian courses. For my dinner companions, the food was underwhelming and uninspired. They all got the same dishes, so the whole act of asking for preferences felt a bit like a gimmick. Especially when they served a red meat main course for the person who specifically said "no red meat for me" when asked for preferences. Also, it was hella bland.For me, they didn't even try. My first "course" was marinated mozzarella and tomatoes, something I routinely make and eat at home. Don't know why a chef is necessary to plate that up. Sometimes my 7 year old nephew makes that for me and he seasons it better. The main course was a lot, A LOT of very salty rice with exactly four pieces of artichoke, and some mushroom (or overdone pumpkin, I couldn't tell). Dessert was a magnum bar.On the upside, the wine was great! Thank god that came out of a bottle and wasn't made by someone at the restaurant :)
Be the first to ReplyModern European cuisine in Tanjong Pagar.
The concept of this place is the chef will prepare a unique set of dishes based on ingredients available on the day. Menu changes so you can expect each experience to be totally unique.I really like the concept and appreciate the creativity and effort the chef puts into the no-menu philosophy. ย However, taste-wise it's a solid fine dining place but nothing too memorable and some dishes were a bit of a miss - fish was slightly overcooked, the risotto / egg-yolk combo just didn't work for me taste-wise. Good burrata starter and dessert though. Dishes are also beautifully presented so a plus there. ย The Friday lunch is pretty good value if you want to check the place out.
Be the first to ReplyThey used expensive and amazing ingredients, but the
They used expensive and amazing ingredients, but the delivery was just ok. ย Some of the dishes looked amazing but were just one note on flavor. ย For the price, I would rather go to a number of other places.
Be the first to ReplyWe went ala carte for this first visit.
The pork burger was good (one for one on entertainer app), a little small but rich and lots of flavour at $18. Texture of the bun was perfect, tiny crisp to it. The donut thing that I heard so much about was not good. Texture of donut was not good ($18), it was supposed to be fried in duck fat and was a bit greasy outside but bit tough inside and hard to tear/cut through. It was topped with duck confit but if you're feeling like that, I would highly recommend instead to go for the mixed charcuterie platter where you get alot more with a wide selection of tender quality cold cuts. The charcuterie is not part of the 1-for-1 but at $24 it's worth it and can be shared by 3-5 happily. We were 3 and had it as one of our mains. The other dish we tried was the tenderloin on rocket and tomatoes. Super tender but I found myself wishing there was a little more juiciness. $22. The wines by the glass were a decent portion, 11 each. Quality stuff. I had the Shiraz and Pinot Noir. Interesting for a shiraz really smooth and kinda lighter bodied, not much tannins and very drinkable. The Pinot Noir was for me more complexity and longer finish, with some minerality which I associate very much with new world Pinots these days. The Shiraz came in a slightly small pour..more consistency would be nice. 2 gals ran the service, both very pleasant and all smiles. It's a skeletal crew as the first gal is also the cashier and hostess. Open concept kitchen is nice and the place wasn't too smoky. Apparently, if you order the sets which starts at $68 for the 3 course, it's done "omakase" style (chef's choice). You can specify if you have restrictions and the rest the chef takes it away. Nice touch, we saw chef going up to explain the dishes as they were served and the server also told us this is usual. For dessert, we went for the tarte tatin. The pastry was tasty and tender. It was nice to see they did a shortcrust obviously homemade rather than the puff pastry which always makes me think it's just a frozen job in many places as it's not much flavour. There was nice caramelizing of the sauce giving it a slightly more complex toasted note rather than just sweet. Really good rendition and I always appreciate when the ice cream comes not melted..so many places can't get that important detail right these days. All high tables here so bit of challenge for the older folks but my mom was quite happy. All around the tables were mostly expatriates drinking more wine then they seemed to eat.
Be the first to ReplyHad a really wonderful 6 course dinner to celebrate my
Had a really wonderful 6 course dinner to celebrate my friend's birthday. Totally blew us away.For the starter, we had salmon topped with some caviar and oyster leafs and the freshest array of tomatoes. Whoah. We knew we're off to an amazing dining experience.The 2nd dish was hokkaido scallops and beans. An excellent one as well.The 3rd dish was goulash with pork belly and mashed potatoes and mushrooms. This dish was simply amazing. The 4th dish was beef with mushrooms. It was good, but the highlight was still the goulash at this point. :)Then came the pre-dessert. Rhubarb with home made vanilla ice cream with rum with strawberries marinated in pepper. Sigh. I wish I could have more of this. Every day. The dessert was something like blackforest. Chocolate sponge cake with cherries and chocolate ice cream/mousse? It's delicious too. All the ingredients are extremely fresh and we...will be back for more.
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