Fans of Chef Jason Lee’s modern European fare at the now-defunct Seven on Club can rejoice again, with the opening of his new restaurant, Chef d’Table, at CHIJMES.
Contributed By Yong Yung Shin
The intricately-flavored Cold Angel Hair Pasta is a star dish by Lee.
Upon stepping in to the 45-seater eatery, you’re greeted by a homely atmosphere marked by strategically placed artifacts, dark wood and an open kitchen, where the din of food being prepared only adds to the anticipation of a good meal. The months-old Chef d’Table is a brand new venture by executive Chef Jason Lee of Seven on Club fame, which closed down last year after it had been irrevocably affected by ongoing construction nearby. If you’re part of the staunch following Lee has garnered through his palatable European creations there, you’ll not be disappointed here.
The cuisine, while still decidedly European, contains Asian touches. There is an a la carte menu, but the attraction here are the two multi-course degustation chef’s menu, which allows for diners to enjoy the best produce of the day. It changes every fortnightly or weekly, so you don’t exactly know what you’ll be served; but rest assured, you’re in good hands.
While appetizers are typically the build-up to the mains, over here it seems that they are the stars of the show itself. The Lightly Seared White King Crab meat was made all the more interesting with a drizzle of champagne-orange buerre blanc—a citrus-y white butter sauce. The Lobster Bisque Cappuccino was thick and rich, yet not overwhelmingly shellfish-y. The other star dish which caught our attention was the Cold Angel Hair Pasta, a loom of al-dente noodles blanched in an ice bath, tossed with slivers of konbu (a type of Japanese kelp), truffle oil and diced black olives, and topped with flying fish roe and pan-seared prawns. The result: a flavor that you can’t really pin down with any other adjective except “impressionable.”
The mains were not as awe-inspiring, but delectable nevertheless—Grilled Chilean Seabass Fillet, a not uncommon dish, was jazzed up with a basil garlic crust on the skin and complemented by a light sake-soy glaze. And then there is the Roasted Duck Fillet, served with duck and orange juice reduction; a nice marriage of tangy and gamey flavors. We were also pleasantly surprised by the ingenuity showcased in the Parma Ham Wrapped Monk Fish—the saltiness of the ham brought out the natural taste of the unseasoned monk fish well.
Chef d’Table’s romantic locale. PHOTO COURTESY OF CHEF D’ TABLE.
Lee’s streak of creativity extends to the desserts—the classic Crème Brulee was given a twist with Grand Marnier while the local dessert Sago Gula Melaka was barely recognizable in its recreated form as a pudding. There’s no escaping the fact that Chef Lee loves to play with his food—next to the feather-light Ice Nougat Parfait, there is the Carrot Cake, which came with a “Nutella chocolate ash,” a white mound of powder that dissolved into chocolate-y flavors upon contact with the tongue.
This place is a must-visit.
The Chef d’Table Delight is priced at S$68 and Chef d’Table Deluxe at S$85 (minimum two persons). Customers who wish to have a customized menu can submit a three-day advance notice. The three-course set lunch is priced at S$28.
Chef d’Table
CHIJMES, #01-29
30 Victoria Street
Singapore 187996
+65 6338 4898
