Every table is a chef’s table here – the kitchen overlooks the 45-seater dining room so chef Jason Lee can keep an eye on his diners. The Chef d’Table Deluxe dégustation dinner menu ($85++, minimum two persons) is a value-for-money four-course menu because in actuality, it’s seven courses in generous portions: two appetisers served together, one soup, a second course, two mains and a dessert. Of the various prettily painted (he uses parsley oil as his greens) modern-European-with-a-hint-of-Asian plates, we favoured the grilled prawns with cold angel-hair pasta cooked with konbu, a comfortable amount of truffle oil and ebiko roe. This refreshing dish also makes for a good à la carte lunch main ($18). The best part: despite the tables’ close proximity to the kitchen, diners don’t stink of kitchen fumes.
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