Wine & Dine - - RESTAURANTS - Level 1 Ho­tel Michael, Re­sorts World Sen­tosa, 8 Sen­tosa Gate­way. Tel: 6577 6688

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

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