At Chef’s Table by Chef Stephan on 61 Tras Street, every guest will be treated to a Chef’s Table experience; from a bespoke menu prepared with the freshest, seasonal produce, to table service by none other than the culinary maestros from the kitchen – Stephan Zoisl and his creative partner, Lorenz Raich. For over two decades, Chef Stephan Zoisl explored the culinary world across Europe, United States and Southeast Asia. His travels led him into the Michelin-starred kitchens like Steirereck in Vienna, the Vila Joya in Portugal, the Fat Duck in Bray and Alinea in Chicago, before landing him the role of Executive Head Chef at the now-defunct Novus Restaurant in Singapore. Chef’s Table by Chef Stephan is a passion project in the making since his days at “My Private Chef”, a culinary studio located within the same premises on Tras Street, where he shared his love for cooking with others. “At Chef’s Table by Chef Stephan, we want people not just to enjoy the flavours of the food; we want them to get to know the ingredients behind the dish, and how they come together on a plate,” shares Chef Stephan. With this vision in mind, the dining journey at the restaurant begins with a menu that presents a grid of 28 of the season’s best ingredients.