Chef's Table by Chef Stephan - Lovely Experience of Cosiness and Delicious Food

This restaurant is no longer in operation 

Actually, when I first heard of the restaurant Chef's Table by Chef Stephan, it sure caught my attention and my first thought was that the name sounds very exclusive. After a meal here, I can say it is far more than that. The vibe here feels very intimate and cosy, as if I'm at a private dining in Chef Stephan's home, where the chefs themselves will serve up all the dishes while the service staff, playing host, provides that homely hospitality. It is truly an unique and awesome dining experience here.

The food here, served omakase style for that extra excitement, is splendid, with lots of unique and delicious combinations of flavours and good juxtaposes of textures. I also love the variety here where various ingredients come from the fields, land and sea are featured. And the wine pairing here is like a trip through France, Austria, Germany and Russia! Highly recommend to go for wine pairing to get the full experience of fine dining with Austrian influences.

Wall made up of rustic coloured wooden Bricks, white-washed walls, shelves of books, collection of wine bottles, photos plastered at the back and romantic yellow lights really make this place feel like cosy, classy, fancy abode full of warmth.

The service here is excellent: full of warmth where patrons feel the VIP friends of Chef Stephan. Easy to strike friendly conversations with, while remaining professional and non-intrusive, it is an art well-executed. Dining here is definitely an awesome experience.

First Snack of spring onion and tonburi (well-known as caviar from the fields) in a super thin crispy shell is so delightful in taste: full of a myriad of nuanced flavours from the fields and the land. Now I’m super hyped about what is to come next.

The second snack looks simple, but the taste is so rich, creamy and exciting due to the cayenne pepper cream ganache with deep fried exterior. I love this so much.

Oyster mushroom with vinaigrette tastes like oyster! With an extra earthy flavour as undertone. This can match to the real oyster in taste.

Rye Bread with soft, fluffy, stretchy core and crispy skin is so delicious when eaten on its own. Even better when paired with whipped French butter sprinkled with sea salt plus olive oil and sweet balsamic vinegar.

Scallop can actually taste refreshing when complemented by the herbal bitterness of mint and shiso. The tangy sweetness of mango cream highlights the briny sweetness of scallop, while the pomelo and ikura give pops of excitement. Surprise of the day and one of my favourites.

Burrata with salmon, rhubarb, horseradish snow yields clean-tasting, briny taste with hints of nutty creaminess from the burrata. I also love the accompanying triangular crispy wafers to add an extra crunch to the texture.

I had tried monkfish liver, known as foie gras of the sea, before, but never the flesh. So I’m excited to the flesh of monkfish here. And yes, it is so good! Looks like scallop, it actually tastes mildly sweet like scallop and features texture similar to that of cooked scallop, with an extra bit of pliability and firmness. It is perfect with grassy, slightly bitter white asparagus and earthy, intense mushroom puree.

Grilled quail with duck jus fills me with lots of feelings io happiness and warmth the moment I bite into the moist, tender meat. It tastes so amazing that this is surprisingly my favourite of the day. It is so perfectly grilled to be unique in taste and have that magical balance of char, sweetness and gamey flavour.

I never expect that I will totally be wowed over by palate cleanser, but here I am, totally loving the Grape Sorbet and Jelly here. This is so meticulously made, just like a dessert. Lots of different textures, lots of mellow floral sweetness and refreshing juices in different forms, this is the best palate cleanser I ever have.

Wagyu Striploin with black pepper is so juicy and tender, making for a very hearty treat, full of meaty goodness.

Basil Dutch Chocolate is so unique in taste. In fact, the basil gives the chocolate a layer of extra dimension in taste to make it even better. An ingenious creation.

Cute and yummy trio of petit fours: blueberry gummy, mini Tiramisu and dark Chocolate with lava ganache.

Lovely Champagne of Grand Cru origin

White Wine from Austria

White Wine from Russia and uniquely made from fermentation in terracotta pots

Light Red Wine from Germany

Sweet Wine, whose vineyard is beside a lake in Austria.

Thoughts: Feel so Pampered by Warmth and Food made with Heart

Conrad Centennial Lobby Lounge - Beautiful Flowers, Lovely Pastries and Luxurious Lifestyle

Actually I’d never tried high tea before since I prefer the full dining experience from appetisers to mains and ending with desserts. But Language of Flowers Afternoon Tea special at Conrad Centennial Lobby lounge is too pretty to resist. In addition, there are savoury treats with beef, smoked salmon, crab, thus I'm totally sold on it and quickly made a reservation.

When the impressive tree-like curate decked with oh-so-beautiful cakes is served, I quietly squeaked in delight at how beautiful it looks. Instagram worthy? A definite YES! I love it that all the cakes of Language of Flowers each features totally different taste profiles to make the experience exciting. Each dainty, pretty creation showcases distinctive, well-balanced flavours that please the palates. After the lovely experience here, I'm eager to go for more sessions of Afternoon Tea because it can be exciting and full of surprises.

Incredibly high 24-carat gold leaf ceiling, towering classic wooden pillars, pots of elegant orchids and old world plush chairs, the furnishings of the place speaks volumes of opulence and class. And the live piano playing adds on to the luxurious, classy feel.

Conrad Centennial is truly an impressive hotel with incredibly impeccable service provided right upon arrival at the hotel. There are Doormen at the entrance to open the cab's door for me and also the door to the lobby. And friendly greetings ensured all the way. Then the usher in the lobby asks me on how he can help me and then guides to me to the Lobby Lounge. The service crew in the Lobby Lounge is so friendly and professional. I really feel like a queen here.

Beautiful display of treats, where I start with the good old traditional scones with creamy clotted cream and homemade wild strawberry jam.

Candy Star is actually a savoury treat of barbeque beef shabu shabu stacked with cream cheese, spring onions and sandwiched within the pretty beetroot eclair adorned with gold flakes. I am so surprised by how good a savoury treat can be. The wholesome meaty flavour is perfect match with the cream cheese.

Mini Aster features tangy, buttery and briny goodness with goodies such as avocado feta mousse on charcoal mussel.

Alyssum is an intense yet refreshing treat full of essence of the ocean: smoked salmon tempered with  refreshing cucumber. The cream cheese, tangy sweet cranberry and trout caviar on hazelnut bread add depth to the taste.

Yellow Daisy is one of my favourite with creamy briny sweet crab rillette, made even more exciting with bits of crunchy celeriac, creamy smooth crème fraiche, intense ikura, coriander cress on brioche.

Lavender took my breath away with how lavender cream and cassis gel can actually works so wonderfully together here to create pure earthy sweetness. It is actually difficult to balance powdery floral aroma of lavender with the sharp tang of cassis. I had tried disastrous cakes with either or both of these 2 ingredients, so I know. And this creampuff manages to feature the distinctive aroma of lavender while maintaining it at a level that is not overpowering. The crispy biscuit top of the puff makes it even better.

Osmanthus is absolute creamy, custardy, sweet floral delight due to the osmanthus jelly and smooth osmanthus cream within. Jaconde sponge and sable dough further highlight the sweet floral aroma of osmanthus. I totally love this.

Chamomile is a light, smooth, lovely confectionery with calming chamomile cream, sweet vanilla cream mousseline, almond pate de gene and sable dough.

The pretty Sakura has the most exciting taste due to an exciting good mix of flavours from earthy sakura mousse, tangy raspberry jam, sweet red velvet sponge to toasty, nutty almond sable.

Chrysanthemum Rise, a lovely, refreshing mocktail full of flora aromas.

I love the British crockery here, white floral patterns across the sky blue strip on them are so pretty.

Awesome live piano performance at the Lobby

Thoughts: A Lovely, Luxurious, Beautiful Experience

Conrad Centennial

2 Temasek Boulevard

Aniba - The Immersive Experience of Posh Mystique

North by Miznon brings me here! Since I absolutely love the robust, multifaceted flavours featured in Miznon, I’m all eager to try the food at Aniba, a Middle Eastern fine dining establishment, which is also under the same FnB group as Miznon. This is where mystique and modernity seamlessly blend together to create an unique, immersive experience like no others. I love this place!

The taste of the food here, with most of the dishes featuring fish as core ingredient, is so unique, exotic and enchanting. Every mouthful is full of many subtle, rich flavours that resemble the mysterious, exotic, rich culture of Middle East. I also love the good juxtapose of different textures presented in the dishes to make things more exciting.

The atmosphere is like no others: I feel like I’m being transported to Middle East, enhanced with the hip coolness of modern bar. Over the open kitchen is a stretch of stone wall with the illusion of hollow pockets of flames burning within, and at the opposite end is an arching rough stone wall engraved with huge Middle Eastern words. And with the candlelights dotted all around the restaurant, this feels so mysterious and culturally immersive. The touches of modern stylish poshness are added through the shelves of wine chillers, round bar counter with dancing lights, DJ booth, view of city through the windows and metallic ceiling with bronze scale-like surface.

The music here is also a highlight of the place. Yes, this is one of the few restaurants with music that totally hits the sweet spot, thus fitting seamlessly with the mood of the place, thanks to the DJ who is in the house on Saturdays. The mix of music with elements of Middle Eastern exotic charm and Techno actually sounds so good.

The service here is delightful: being friendly, thoughtful and professional. One even goes the extra mile to check if the mains meant for sharing can halved for me, a solo diner. I'm so impressed. And the recommendations on food and drinks are great too. The food, atmosphere, coupled with the service, cements this restaurant as one of my top choices to have a good time. 

Pani Puri is definitely one of my favourite dish because it showcases so many different layers of flavours and textures. The delicate buttery sweetness and firm texture of raw hamachi fish is highlighted by the the tang of candied mandarin, crispiness of the puri shell, refreshing mint and the cloud-like yogurt-yuzu foam. The most amazing part is that a floral sweetness actually manifests at the end that surprises me and makes me go, "Wow 😍!"

Crispy Cone filled with ocean trout tartare and quail's egg yolk is a lovely, creamy, savoury snack with hints of nutty sweetness of the raw trout fish.

Crispy Fatayer is creamy goodness with the nutty tang of feta and mild earthy sweetness of spinach. The magic comes in the shot of leeks & Hamusta soup, which is a Middle Eastern vegetable lemon broth. It is so refreshing, tangy and full of vegetal goodness, going so well with the fatayer. This dish is worth a try simply for this soup.

Recommended by the staff here, TLV Toastada is another must-try here. Varied textures from spiced waffled crisp, wild salmon ceviche, creamy charred avocado. And a myriad of flavours from simulating earthy wholesomeness, briny sweetness to vegetal buttery nutty goodness plus the spiciness and tart taste of the gazpacho shot. The taste is so exciting. Best of all, there is a beautiful layer of smokiness in taste making it even more complex and better.

Toro Yemenite Taco is like lightly seared toro steak with thin, fluffy soft pancake, and I love it. Lots of goodies added like lachurch, aioli, pickled celery, crispy shallot, pomelo and cilantro that a bite of this feels like a flood of multiple nuanced flavours teasing the palates. The toro, which is tuna belly, the most prized part of the fish, is of that wonderful melt-in-your-mouth texture, complemented excellently by the fluffiness of the taco. 

Lime Tart is the most beautiful tart I have ever seen thus far. I love it that it is totally different from the usual tart. The lemon custard and chantilly cream lined the ring of soft tart pastry, adorned with mint leaves and blueberries. Within the ring is a scoop of rosemary ice-cream to give that extra exotic oomph to the taste of the dessert. All the distinctive flavours are so well-balanced that I enjoy every bite of this dessert. Probably one of the best tarts.

White wine for the night

Fantastic fruity cocktail: Taste to Oasis

Ambience and mood made more amazing by the talented DJ of the night.

Thoughts: Amazing Experience of Mystique and Coolness

6 Battery Road #05-34