SINGAPORE RESTAURANT

Table at 7

3
Average: 3 (1 vote)

The buzz: This fine dining establishment serves up a unique mix of contemporary European and Indonesian cuisine (don’t let the unusual combo throw you off), and has taken over the space where Sage, The Restaurant used to be.

The vibe: It’s an understated space, not too fussed over yet elegant enough for a date or dining in groups. Think black furniture and white linens, with gray walls, dark wood flooring and soft lighting, so it’s even suited for a business dinner.

The food: There’s modern European and Indonesian food, just not on the same plate. Veteran chef Karl Dobler is responsible for the European-inspired dishes, while Eugenia Ong brings her expertise in authentic Indonesian fare to the table. You can look forward to starters such as twice-baked caramelized onion and Gruyere soufflé ($16), thin-sliced house-smoked Atlantic ocean trout and arugula salad drizzled with fresh wasabi dressing ($18) and pan-seared foie gras on a sweet corn blini with roselle compote and raspberry-vinegar sauce ($28), and mains including duck leg confit on a bed of puy lentil with shallot and smoked pancetta ragoût ($32) and char-grilled Chilean sea bass on wilted greens-garlic mash and clam beurre blanc ($36). Fans of Asian fare will be delighted with comforting dishes like Manado-style twice-cooked Kurobuta pork ($28) and slow-braised Wagyu oxtail rendang ($36), both served with shallot-scented rice.

Why you’ll be back: It’s a charming spot with scrumptious food in a convenient location. Plus it provides a solution to tricky situations when the group you’re dining with can’t make their mind up about what they want.

When we heard that two reputable foodie scenesters were collaborating on a new venture, our taste buds pulsed quicker than our heartbeats. Chef Karl Dobler and Indonesian-born Eugenia Ong have birthed an unusual half-European, half-Indonesian dinner service-only restaurant.

We headed down on a recent Saturday evening excited at the prospect of a tryst with gastronomic excellence, and upon stepping in, were greeted by standard dark floors, gray walls and soft lighting; fortunately the visible theatrics of the kitchen provided some much-needed contrast. We opted for the iced gazpacho with tuna tartare and Bloody Mary sorbet ($18) and the twice-baked caramelized onion and gruyere cheese soufflé ($16) as starters. Both were pleasingly plated, creative affairs, although the former (a house signature) is a tad gimmicky; the Bloody Mary sorbet was electric, but the tuna tartare was a little flat and the gazpacho overly icy. The latter meanwhile, was predictably delicious. The light-as-air soufflé paired well with white wine fondue sauce.

The mains were a startling contrast. The char-grilled Chilean sea bass with garlic mash ($36) was ordinary, a tiny portion of underseasoned fish. On the other hand, the Indonesian yellow rice platter of beef cheek rendang, spring chicken opor, satay and acar ($32) was terrific. Although the opor gravy wasn’t quite as thick as we would like, the beef was indescribably tender and tasty, while the sticks of satay and satay sauce were immense with flavor. Even the rice was fragrant, fluffy and dangerously addictive.

One niggly thing, service, although warm, requires some serious work. During the 25 minutes it took to serve us dessert, we would have appreciated if someone had bothered to check on us. At prices like these, you’d expect better, more attentive service. If Table at 7 could sort that misstep out, we’d be tempted to return.


Have you tried the Manado-style Kurobuta pork at Table at 7? It's one of I-S Magazine's 50 things to eat in Singapore before you die (2011).

Venue Details
Address: Table at 7, 7 Mohamed Sultan Rd., Singapore, Singapore
Phone: 6836-6362
Website: www.tableat7.com
Area: Singapore River
Cuisine: European, Indonesian
Price Range: $$$
Open since: April, 2011
Opening hours: Mon-Sat 6:30-11pm
Nearest trainDhoby Ghaut
Parking available: along Mohamed Sultan Rd
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