Best meal i’ve had in singapore in recent times. The complexity and pairing of flavours in every dish from start to end was mindblowing, we can’t even pick a favourite dish! This place deserves so much more hype - you can tell just how much creativity, passion and intentionality goes into the components to bring it to the next level!

Better than average restaurant with excellent food and service. The food quality is high, and the service standard is commendable. The waitstaff were professional and took the time to explain each dish clearly before we ordered. Their recommendations were spot-on and very helpful. We tried several dishes and especially recommend the beef flank steak with beef cheek, as well as the black cod—both were outstanding. Do note that portions are on the smaller side, so it’s ideal for light eaters or if you prefer a multi-course experience.

Warm service and incredibly finessed dishes that punches way above its price point. While Chef’s Tavern has pivoted from omakase (Chef’s Table) to a more casual concept, its pedigree still shows in the menu, where the flavour pairings are nuanced and typically what you’d expect in pricier fine dining establishments. A tinge of regret that I procrastinated and did not get around trying Chef’s Table, but was glad to have done so in Chef’s Tavern this time round. Dishes were all delicious, and the standouts for me were the black cod and charred hipsi cabbage.

The main dining area is spacious, with natural wood tones and soft red accents creating a comfortable vibe. • There are also two private rooms available, seating up to 16—perfect for special occasions. • The Signature Set Lunch featured popular dishes from Chef Stephan’s à la carte menu.
• Roggenbrot – Bread & Butter
• Starters Hokkaido Scallop Crudo: Mango Leche De Tigre, Trout Roe, Sawtooth Coriander Oil
This was a wonderful blend of flavors, with a Thai salad vibe. • Kombu Angel Hair Pasta: Argentinian Prawns, Tom Kha Coconut, Lobster Bisque Foam
The pasta itself had so much flavor, and when combined with the rich and creamy sauces. • Mains Tajima Wagyu Striploin: Sunchoke, Brown Butter Hollandaise, Veal Jus
I usually think of striploin as lean and dry, but this was incredibly tender. The veal jus elevated the meat beautifully. • Seasonal Fish / Cod Fish: Celeriac, Passionfruit Gel, Madras Curry, Tarragon, Beurre Blanc
The combination of cod and Madras curry worked perfectly, layered with flavors from celeriac, passion fruit, and beurre blanc. • Desserts - Cheese Platter: Comté, Époisses, Aged Cheddar - White Peach Mousse: Sablé, Oolongcha Ice Cream
The Oolongcha Ice Cream was a unique and delightful choice! • Cocktails - Singapura Sizzle - Wasabi Whip The Wasabi Whip was an adventurous drink, combining wasabi oil and Kikkoman soy sauce. I realised, I tend to enjoy salty, bold cocktails. @cheechin.chew on Instagram

I visited this café with a friend and we had a wonderful lunch. The portions were generous, the fish was delicious, and the desserts were excellent. It was a little chilly inside the dining area, but aside from that, the service and atmosphere were truly great.