Fresh from his recent stint at The Carvery, executive chef Robert Chan has conceptualized a restaurant that is both modern and classic in its execution. "Having been part of the industry here for almost two decades, I’m proud to see our restaurant scene blossom, but I had a sense of nostalgia for how fine dining used to be," says the chef. "There was no pretension or fluff, just great classic flavors executed really well with exceptional traditional cooking techniques."
Tablescape, born out of Grand Park City Hall's on-going facelift and rejuvenation, is beautiful in its sophisticated simplicity, both in its decor and menu. Watch this video for a tour of the space and introduction to the cuisine and gueridon service.
The restaurant is decked out in on-trend pastels and luxe velvet finishes.
The restaurant accords a neoclassical interior design style which features a decorative Peranakan-style tiled floor, blush-colored chairs set off by teal accents, and plenty of natural light through its floor-to-ceiling windows.
The food here throws back to nostalgic European fine dining plates like steak tartare topped with a poached egg, veal sweetbread in a creamy pea soup, and salmon gravlax that is house-cured and served with a quenelle of cream cheese ice cream. In the video, chef de cuisine Terence Sia demonstrates a main dish of prosciutto ham-wrapped monkfish and Maine lobster on risotto in an Armagnac lobster bisque.
The highlight of a meal at Tablescape could well possibly be the gueridon service bookmarking the experience with an array of house-made breads and freshly churned butter at the start, and ending with a colorful assortment of desserts, all presented on a trolley by your table.
The food here throws back to nostalgic European fine dining plates like steak tartare topped with a poached egg, veal sweetbread in a creamy pea soup, and salmon gravlax that is house-cured and served with a quenelle of cream cheese ice cream. In the video, chef de cuisine Terence Sia demonstrates a main dish of prosciutto ham-wrapped monkfish and Maine lobster on risotto in an Armagnac lobster bisque.
The highlight of a meal at Tablescape could well possibly be the gueridon service bookmarking the experience with an array of house-made breads and freshly churned butter at the start, and ending with a colorful assortment of desserts, all presented on a trolley by your table.
The dessert trolley features a rotation of sweets made from scratch.
Veal sweetbread in pea soup.
The salmon gravlax employs house-cured fish dressed in lemon-myrtle oil.
Prosciutto ham-wrapped monkfish and Maine lobster on risotto in Armagnac lobster bisque.
