Come December 2018, table65, named after Singapore’s country code, will open at Hotel Michael, Resorts World Sentosa, where Joël Robuchon Restaurant used to be. The man behind this new restaurant is Dutch chef Richard van Oostenbrugge, who with his business partner Thomas Groot, helms Restaurant 212, dubbed Amsterdam’s first no-tables restaurant. This was after both had worked together and garnered two Michelin stars for Hotel De L’Europe’s Bord’Eau.
With table65 at RWS, they hope to recreate the same fun and relaxed approach to fine dining at 212. Believing in“fine-casual” or a fine dining experience stripped down of rules and etiquette, chef van Oostenbrugge says, “We want fine dining to be fun. It shouldn’t make you too uptight, like you’re taking an exam. We like our customers to walk out with a smile.”
Like 212, table65’s setting will coalesce around an open kitchen with 31 counter seats, where guests can interact with the kitchen team while they serve up their dishes. Private booths, a private dining room and a separate 33-seater bar area complete the setup.
Chef van Oostenbrugge hopes to use local produce from Singapore’s farms, adopt a vegetable-centric approach where possible and add innovative touches to his brand of modern European cuisine. Some dishes to expect include scallop with black truffle gremolata and a deliciously rich fermented oxtail sauce; as well as a lighter take on foie gras, a traditionally heavy ingredient. Here, foie gras is marinated overnight in kombu, baked, then topped with a tart umeboshi jam and served in kombu dashi.
Desserts-wise, guests will get to try a dish that has become synonymous with Bord’Eau and van Oostenbrugge: Apple, a take on the tarte tartin featuring a transparent sugar glass bubble encasing a green apple sorbet with chocolate ‘pips’ on a puff pastry base. table65’s version will be presented as Apple with salted caramel and walnut.
Apart from just food alone, chef van Oostenbrugge hopes to add to the dining experience by exploring levitating creations and casting visual projections on the dining plate.
Chef Richard van Oostenbrugge