Burpple Beyond: Our Response to the Upcoming Dine-in Restrictions
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8 Sentosa Gateway
Level 1 Hotel Michael
Singapore 098269

(open in Google Maps)

Sunday:
Closed

Monday:
Closed

Tuesday:
06:30pm - 10:30pm

Wednesday:
06:30pm - 10:30pm

Thursday:
06:30pm - 10:30pm

Friday:
06:30pm - 10:30pm

Saturday:
12:00pm - 02:00pm
06:30pm - 10:30pm

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Reviews

From the Burpple community

Another outstanding dish from Chef Thomas van Santvoort (@santvoortthomasvan), head chef and owner of one Michelin-starred Flicka (@restaurantflicka) from The Netherlands. He was in Singapore recently for a 4 hands dinner with Chef Richard van Oostenbrugge (@rvanoostenbrugge) at Table 65 (@restaurant.table65).
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The clean tasting turbot rested on a sauce with mace and shallot, with fragrance of smoked butter permeating through the dish. To cut through the richness of the flavours, Chef Thomas added sharp acidity through the use of pickles. That's a display of all-rounded balance- when a clean tasting fish needed something rich, there's that rich sauce with foam and oil, yet the richness was tempered with brightness in the dish.
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[Hosted]

Newly minted Michelin-star restaurant at RWS has impressed me again during my third dinner here, twice invited and once as paying customer with my wife.
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This time it's for a 4 hands dinner, where head chef and owner Thomas van Santvoort (@santvoortthomasvan), of one Michelin-starred Flicka (@restaurantflicka) from The Netherlands, joined chef Richard van Oostenbrugge (@rvanoostenbrugge) at Table 65 (@restaurant.table65).
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You know I've been to many 4 hands dinner, and this collaboration by far has the tightest integration. There's strong teamwork between Chef Thomas, Chef Richard, and with the kitchen, so Chef Thomas' dishes was well-executed, probably as good as it would be in his Michelin-starred restaurant in Netherlands. Moreover, dishes from two different chefs came out as one seamless menu (you know how some four hands felt like you were simply eating off two different menu packaged like it was one) - dishes from both chefs were very rich, creamy, and savory, although Chef Thomas exhibited a little more brightness in his dishes.
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Although the heavy flavours in Table 65's dishes may not be for everyone, it worked for me each time I'm here. To me, deservedly Michelin-star indeed. Congrats once again!
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[Hosted]

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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What an uncanny resemblance to the real fruit!!! 💯 I was completely in awe when I saw the chefs at @restaurant.table65 preparing this exquisite dessert in the open kitchen & could wait to lay my hands on one! 😍😍😍
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Creatively shaped like a green apple, the glass bubble is made of sugar at (1)80degrees & then blown skilfully to take its iconic shape. 👏🏻👏🏻👏🏻 Go ahead & mash this glossy firm barrier to gain access to the green apple sorbet 🍨 which was totally refreshing! I simply applaud the chefs for completing the whole package by even making the chocolate ‘seeds’! 🍫
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The ‘Apple’ is surrounded by a buttery & flaky puff pastry, which pairs well with the tangy sorbet & green apple balls (real fruit!). 😋😋😋 Beneath the sorbet lies salted caramel & walnuts, which was undeniably the favourite part of this dessert as it lends that sweetness & nutty fragrance to end off the dessert on a sweet note. 💕
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100% well-played. There is absolutely nothing I could pick on for this dessert. ✔✔✔
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This is part of their 8-course Experiential menu ($218++) ❤

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Why not more ppl come here I don’t know. Maybe waiting for the Michellin star. Food here comparable to Robouchon. Fresher, more innovative.

I don’t like bread and I couldn’t stop eating this. Oak smoked butter

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