table65 goes deep and smoky in its autumn menu

It’s a marriage of style and intent. Michelin-starred table65’s distinctive European flair with a Japanese twist continues to intrigue palates with an autumn menu that introduces deep, smoky umami flavours.

Reflecting the style of high-profile 212 restaurant in Amsterdam, table65 presents the same avante-garde dining philosophy of celebrated chefs Richard van Oostenbrugge and Thomas Groot. Just like its counterpart, table65 is a no-table restaurant, showcasing a fine-casual dining concept where guests sit around three sides of the expansive open kitchen on bar-height counter seats. table65 keeps it interactive and intimate with kitchen staff serving guests directly and keeping them engaged with introductions to the dishes. It’s front-row seats at a culinary performance, with the dangling pendant light fixtures over the countertop tables providing the setting for the stage.

Created by Chef van Oostenbrugge and Chef de Cuisine Koen Wijnands who worked for him at 212, guests may expect a menu that is punchy and unpredictable. The first dish presented was Mackerel Cured in Kombu Salt, Quinoa Royal, Yoghurt and Tarragon Emulsion, Tomato and Strawberry Broth; the delicate “wafer rolls” of sliced cured atlantic mackerel wrapped around fluffy royal quinoa for a balanced mouth-feel that lightened the salty flavour, while the elements in the emulsion and broth perked up the end note with its vibrant flavours.

Next up was a symphony of deep complex flavours that left me craving more. The Mozambique Langoustine Poached in Duck Fat, with Coffee and Lemon and Albufera-style Dashi was a pleasure to indulge in; it was masterfully executed to bring out rich creamy notes that were balanced by the acidity of dashi vinegar and cognac and sweetness of the port in the sauce. This high point was followed by the meaty Silver Seabream Baked on Sourdough, Artichoke, Bordelaise Sauce and Salted Lemon; an intriguing dish with contrasting textures of crispy sourdough bread, soft artichokes and springy mussels.

The meat dishes that came after were simply divine in their textural allure and taste profiles. Melt-in-the-mouth Crispy Iberico Pork Jowl made for maddeningly moreish bites, heightened by the interplay of sweet, tangy, salty, fatty and earthy flavours from the pickled girolles and smoked marmalade bacon jam with the umami walnut miso on the side.

The Wagyu Kagoshima Striploin with White Clams and Ramsons with Oxtail Jus and Chinese Chive Oil was no less of a umami hit; the smoky A4 grade aged striploin grilled on binchotan was wonderfully crispy on the outside and tender within, brightened up by the sea grapes, purple seaweed and Chinese chive oil that dressed up the dish.

Dessert was a visual treat, with Chef van Oostenbrugge’s signature Apple, Salted Caramel, Puff Pastry and Walnut making an appearance. Looking like the core of Granny Smith Apple, this sherbet is made with dark chocolate piths and is encased in a caramel sugar glass dome for a whimsical flair. Beneath it are Granny Smith apples lightly poached in ginger syrup, salted caramel and a crispy pastry ring that made it a perfect dish for dessert lovers who crave complexity in their flavours. Also worth mentioning is the beautiful golden chocolate leaf, handcrafted with the mould of an actual cacao leaf. It is made with 65% cacao from Dominican Republic and enhanced with sea buckthorn and marigold leaves for a fruity and zesty finish.

Level 1, Hotel Michael Resorts World Sentosa 8 Sentosa Gateway Sentosa Island. Tel: 6577 7939