H O S T E D
What a difference time makes.
Right at the beginning, within the first couple of days of Chef-owner Richard Vvan Oostenbrugge’s restaurant opening, I had my first meal there, and had left feeling a tad perplexed by a couple of the courses. My second visit a few days ago, barely 48 hours after they got awarded One MICHELIN Star, fared much better. And not because it was a 4-hands with Chef-owner Thomas Van Santvoort of Restaurant Flicka in Netherlands either, although it was wonderful to have the opportunity to taste his cooking.
I personally feel the food by the Table65 team has improved a lot across the board. Every course was impeccable in terms of presentation, seasoning, balance in flavour, and hence, the much tastier results. The dishes I wasn’t sure about previously were almost unrecognisable to me which indicates the progression.
From the many courses that came my way at this 4-hands event, what I loved most were Table65‘s signature snack of pompano, coconut and combova, dill and calamansi (so vibrant an appetite-awakener), Flicka’s turbot with mace, shallot and smoked butter, and Table65’s beluga caviar-topped “bone marrow” with veal tartare (I was struck hard by how good it has become, to be frank).
The desserts by Pastry Chef Jurgis have always impressed, even from my first meal at this restaurant. This time, apart from the iconic “Apple”, he prepared for us a light-as-air marvelousness of yogurt calamansi ice-cream, salad of virgin olive oil-dressed blood orange, lemon and rose water crowned with a voluptuous bloom of blood orange foam and a sprinkle of crushed frozen rose petals. It was pure romance in dessert form and it tasted divine.
I highly recommend kicking off your evenings here with a concoction by Bar Manager Lilli If you like Pina Colada, do tell her because she makes a fabulous version.
And if there’s anything you need, don’t hesitate to speak to Kevin the Restaurant Manager or his team. They helped me obtain a portable charger when I needed one.

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