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Chef’s Table by Chef Stephan @ Tras Street

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~Invited Session~

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Bespoke or omakase seems to have taken the concept beyond the Japanese cuisine. At Chef's Table, diners have the liberty to decide what they do not want to eat from the day's ingredient list and the experience is left to Chefs Stephan and Lorenz to concoct.

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Holding them to their word of every experience is unique, menus are changed every two days and that accumulates to their receipe-dia of hundreds of variations.

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Open concept right from the kitchen into the dining area. 

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Cured Arctic Char
Smoked Sour Cream, Cucumber, Oyster Leaves, Caviar d'aquitaine

The idea of smoked sour cream resulted in a tart and delicious whipped cream paired home cured fish. Lipsmacking yummy start. 

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Burrata Cheese
Semi-dried tomatoes, Quinoa, Olive Oil Caviar, Olives

This is brunch food for the carnivore. I liken this to bircher muesli or even yogurt from the looks of it. Think creamy burrata paired with a rainbow of colours in the form of tomatoes, quinoa crisps and caviar! I lapped them up so readily and welcomed the idea of this for breakfast, five days a week. 

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Halibut
Samphire, Cauliflower, Bouchot Mussels, Saffron Stock

As white as snow would be apt in describing the colour of the halibut. Simple poaching gave the halibut very light flavours yet retaining the firmness of meat and the assortment of flavours that shone through with burnt cauliflower, mussels and that amazing saffron stock made fish the official favourite protein for the night. Caveat: Before I was further wowed by the other two courses. 

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Iberico Pork Presa
Artichoke 3 Ways, Mustard 

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Kudos go towards that morsel of home made mustard that made the world of difference to the already on point iberico pork.

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Angus Beef
Medium Roast Bavette, 48 Hour Braised Beef Cheek, Purple Carrot Creme, Braised Carrots, Nasturtium Leaves

Beef done three ways, I love variety on my plate and more so if I had them in different cooking techniques. A good braise comes with the meat still intact and not disintegrating off the bone. Plenty of thought went into this beef dish that is really versatile.

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Dessert
Chocolate, Caramel, Popcorn Ice Cream

Popcorn icecream has to be a first though I would have expected some fireworks and sparks to go along this uncommon flavour - tasted like a milder form of salted caramel. Chocolate and caramel layered bar worked its charm on me however, loved this to the dentist and back. 

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Riesling, Schloss Vollrads - Rheingau,  Germany ($19+ / $92+)
Chef’s Table by Chef Stephan offers three menus, 4 course at $98+ per person; 6 course at$128+ per person; 8 course at $150+ per person. 

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A side track, their toilets are amazing! #toiletgoals and specially curated too. Doesn't this look so different from the restaurant proper?

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Having both chefs introduce the courses was very personal indeed!
 
I am a fan of not knowing exactly what would be presented, that mystery is a huge attraction and the uber intimate experience of having the chef introduce the dishes.
Chef’s Table by Chef Stephan
61 Tras Street

A foodie born to eat, shop and travel. Forced to work.

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