Omakase Menus at Chef’s Table are a unique experience, every single time
At Chef’s Table by Chef Stephan, every guest will be treated to a Chef’s Table experience; from a bespoke menu prepared with the freshest, seasonal produce, to table service by none other than the culinary maestros from the kitchen – Stephan Zoisl and his creative partner, Lorenz Raich.
Fluidity of Menu With Focus On Seasonal Produce
Instead of choosing what they want to eat, diners are invited to cross out what ingredients they would like to avoid on the menu. Once that is done, the experience is left completely in the hands of Chefs Stephan and Lorenz, both of whom are coincidentally of Austrian descent. The menu could differ from guest to guest as a result of this, depending on their choice of ingredients.
When asked how he does that, creating dishes almost on the fly it feels, Chef Stephan says; “We have an encyclopaedia of recipes, which we have kept since the day we opened. Every new dish is recorded into the book on a daily basis, so we know exactly what the guests had, even if he revisits months later to ask for the same dish. Depending on the availability of the ingredients, we can either surprise him in a new way, or provide him with the comfort of recreating the dish that he returned for.”
The 28 ingredients
To further uphold the experimental and exploratory spirit of the restaurant, the list of ingredients on the menu changes every few weeks to accommodate for the best produce that is in season. Chefs Stephan and Lorenz work together on a daily basis when new ingredients arrive, to brainstorm on ideas for new recipes or cooking techniques. “We are very similar when it comes to our cooking philosophy”, shares Chef Lorenz, “Sometimes when we receive a new ingredient, we have the exact same idea on how to work with them, and we feed off each other to bring the best results to the table”, he adds.
Chef’s Table & Table Tales
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