We have mixed feelings every time we step into the cloistered corridors of CHIJMES—to put it in a politically correct manner, one might say they have a rather eclectic mix of tenants. Sitting unassumingly by the chapel, you’ll find Chef D’Table. Simplicity is key to the décor here, minimal fuss with table settings, an open kitchen and walls adorned with mirrors and a couple of art pieces.
We arrived at lunchtime and sat down for their set menu ($28). Fancy names for dishes are nothing new to us, but we were impressed by the poetry of what was on offer here. The chicken liver mousse accompanied by walnut pancake and mushroom sauce was distinctive, with the ball of liver mousse resembling a scoop of ice cream in texture and appearance. The soup of the day (the only uninterestingly named item available) was a rich and hearty cream of pumpkin soup.
Moving onto the mains, we were spoilt for choice—four standard mains, and two available with top ups (including grilled Wagyu ribeye). We chose the rosemary and paprika-marinated, grilled Kurobuta pork loin with apple sauce and pineapple-prune mash and the pomodoro-licked Dory fillet with baby spinach and basil pesto. The pork was absolutely brilliant; tender, flavorful meat grilled to perfection and fat that melts in your mouth with the herb, spice and fruit elements coming together in perfect harmony. The fish was excellent too and reminded us how a proper Dory fillet should be: Springy and fresh with the flavors of tomato and basil going all the way through.
For dessert, we went with the spiced pear poached in red wine with chocolate chip ice cream—an elegant spread of almost maroon pear slices flourished in a pinwheel shape with a generous dollop of ice cream.
With its friendly wait-staff, convenient location and real value for money, one meal at Chef D’Table will turn you into a regular. We’re already planning on returning for their chef’s dinner.
