Probably best known for being a mainstay at caterer My Private Chef and his various stints at glamorous pop-up dinners like STORIES, Chef Stephan Zoisl has struck out own his own with restaurant Chef’s Table, which is also the site of his cooking studio.
Serving his take on modern European food, the airy shophouse isn’t fussily decorated or too precious. And with the chef’s table located near the kitchen, you’ll be in the middle of all the action. The menu primarily functions on a degustation basis with three-, four-, six- and eight-course menus, starting at $68 for three courses.
The emphasis here is on seasonal and fresh produce (of course) but the homey feel is what sets this place apart. There is a mix of small and big dishes on the menu like classic duck confit ($12) with flatbread and red peppers; fried pig’s ears ($14) with chili aioli; seared beef tagliata ($22) with aged parmesan and the decadent-sounding Doughnut Pte Ltd ($18), which is a donut fried in duck fat with duck confit, thyme, a poched egg, apple cider-infused jus, braised shallots and rocket (with only eight portions served daily).
