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Chef D' Table

Chef D'Table, Singapore, CHIJMES
Chef D'Table, Singapore, CHIJMES Fish at Chef D' Table at CHIJMES at City Hall Singapore Angel Hair pasta at Chef D' Table at CHIJMES at City Hall Singapore Meal at Chef D' Table at CHIJMES at City Hall Singapore Dessert at Chef D' Table at CHIJMES at City Hall Singapore Interior at Chef D' Table at CHIJMES at City Hall Singapore
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  • Menus

    Menu

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    Menu Highlights

    Cold Angel Hair Pasta, Pomodoro-licked Dory Fillet, Kurobuta Pork Loin, Sago Panna Cotta, Chocolate Lava Cake

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  • About

    Location

    CHIJMES

    30 Victoria Street
    #01-29, CHIJMES
    Singapore (187996)

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    Cuisine

    Modern European

    Contact

    Phone Number: 6338 4898

    Opening Hours

    Mon-Sat: 11:30am-2:30pm, 6:30-10:30pm
    Closed Sunday

    Description

    Chef D' Table, which literally translates to the Chef’s table, is an unfussy, minimal restaurant with an open kitchen, whose best seats are in the al fresco area where one has a view of the beautiful CHIJMES chapel. A born-and-bred Singaporean, Chef Jason Lee has spent 20 years honing his craft overseas, opening restaurants with varied cuisines ranging from French, to Spanish, Japanese, and of course Singaporean. As a result the cuisine offered is true to his French culinary roots, but distinctly influenced from this plethora of experiences.

    While enjoying the excellent fare on offer, with the glow of the setting sun reflecting off the chapel walls, we were reminded why so many regulars return to this quiet corner of CHIJMES. The food, the ambience and the serenity, make Chef d' Table the perfect spot to enjoy a hearty meal. (Feb 2012)
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    The Buzz

    "Chef Jason Lee prides himself on offering value-for-money degustation menus with dishes such as a cold angel hair in truffle oil served with barbecued prawns, roasted duck fillet with vanilla mash potatoes and a hearty lobster bisque cappuccino." -CNNGo.com

    "Cooked from premium Australian beef tenderloin, this beef fillet was a perfect medium rare; red but not bloody. The beef was very tender and well-complemented by the really smooth sweet potato mousseline. The overall texture of this dish got even better when I paired the beef and mousseline with the crispy fried greens, according to the chef's recommendation." -Her World
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    Time Out

    "Every table is a chef’s table here – the kitchen overlooks the 45-seater dining room so chef Jason Lee can keep an eye on his diners. The Chef d’Table Deluxe dégustation dinner menu ($85++, minimum two persons) is a value-for-money four-course menu because in actuality, it’s seven courses in generous portions: two appetisers served together, one soup, a second course, two mains and a dessert. Of the various prettily painted (he uses parsley oil as his greens) modern-European-with-a-hint-of-Asian plates, we favoured the grilled prawns with cold angel-hair pasta cooked with konbu, a comfortable amount of truffle oil and ebiko roe. This refreshing dish also makes for a good à la carte lunch main ($18). The best part: despite the tables’ close proximity to the kitchen, diners don’t stink of kitchen fumes." -Time Out Singapore
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