Perhaps you need something to kick-start your date nights. Maybe you would like to catch up with friends more frequently.
It could be that you want to try new restaurants but feel overwhelmed by the endless options and reviews. With so many out there, which ones can you trust?
Dining out should always be a special occasion, an experience truly worth having where the food is incredible and the service is on point. These meals should involve discovering something new every time.
Every year, Karin and Peter, the founders of Table Tales select their best experiences and invite these restaurants to join Table Tales. The restaurants do not and cannot pay to be in our book. Karin and Peter's recommendations are genuine.
The result is a beautiful, limited edition publication with ten dining destinations to give you ten unique experiences. There is no need to feel overwhelmed by choice, there are only ten exquisite, hand-picked restaurants. With Table Tales, each chef will sign your book as a memento of your evening. You will also receive a complimentary second main course, or 20% off two set menus.
HOW TABLE TALES WORKS.
1. Reserve a table, letting them know you have Table Tales.
2. Bring your book on the evening.
3. Receive a signature from the chef and enjoy your privilege.
Here's what you can expect from this exquisite publication!
ATLAS
“ATLAS takes us back to when design, elegance and excess were celebrated.“
Art Deco’s golden era shines through in every detail, starting as you step into their grand lobby and continuing as you gaze up to their multi-story gin tower. Brass elements, beautiful paintings, original sculptures, ATLAS’ entire ambience makes you feel like you have stepped back in time a 100 years.
ATLAS is the type of venue where you start with drinks, move on to dinner accompanied by a beautiful bottle of wine and then stay on for more drinks. Their large, open spaces mean that you never feel crowded or rushed. It is the place to linger, to savour every moment, relaxing in the comfort of plush armchairs or perched on their glamourous bar stools.
Chef Daniele Sperindio serves his interpretations of dishes from the rich 1920’s. Pair each course with a bottle of wine from their extensive list or have a look at The Collections, ATLAS’ remarkable assortment of gins and champagnes from all over the world.
Contact and Location Details Here
EXECUTIVE CHEF: Daniele Sperindio
PRIVILEGE: A COMPLIMENTARY SECOND MAIN COURSE
BAM! RESTAURANT
“There is something mystical about watching chefs at work. This is why we love counter seating.”
It’s as if you are inside the kitchen, with the magic happening right before your very eyes. At BAM!, sitting on high chairs, peering over their counter, you can view Chef Pepe Moncayo and his team prepare each dish with such a level of detail, it is like watching art appear on a plate.
On historic Tras Street, BAM!’s location offers a welcoming dining space. Dark tones and cosy corners abound and when entering, you immediately notice the glass sake cellar. Featuring 80 labels from over 15 breweries, many small-batch and organic brewers, BAM!’s sommelier can recommend a pairing. Enjoy them alongside your four, six or eight course Omakase menu as they will only serve to enhance your experience.
Chef Pepe’s life experiences unfold through BAM!’s Spanish influenced menu. Driven by seasonal ingredients, each dish aims to excite and surprise all your senses.
Contact and Location Details Here
EXECUTIVE CHEF: Pepe Moncayo
PRIVILEGE: 20% OFF TWO SET MENUS
BINCHO
“Dinner at Bincho starts with finding the entrance and that’s no easy feat! We wandered by their entry at least five times on our first visit.”
A true hidden gem, Bincho’s door is tucked away at the back of a local noodle stall that operates by day. Once you locate the entry, open it to gain access to their hip, unique Japanese yakitori restaurant. Inside, the mixed furniture, handwritten black-board menus and noodle-stall-turned-restaurant create a warm atmosphere.
Bincho’s yakitori is seared on a unique, white charcoal grill traditionally used in Japan. It’s what the restaurant is named after and the heart of their establishment.
Sitting at the counter watching Chef Asai Masashi use his Bincho-tan grill makes the dining experience even more special. Chicken is the main feature on the menu, as this is what yakitori is (literally translated as burned chicken). However, at Bincho, you will also find many other seasonal ingredients to explore. These change every two weeks and their exquisite cocktails will complete your Japanese culinary adventure.
Contact and Location Details Here
EXECUTIVE CHEF: Asai Masashi
PRIVILEGE: A COMPLIMENTARY SECOND MAIN COURSE
BISTECCA TUSCAN STEAKHOUSE
“We LOVE steak. A beautiful, medium-rare steak, a bottle of red wine and good company... on some evenings, that’s all you need, right? Well, search no more.”
Bistecca serves a perfect Bistecca alla Fiorentina, steak prepared in classic Tuscan style over a wood fired oven. When cooked this way, the steak has a traditional, charred crust, while the inside remains tender, juicy and oh so tasty. If you’re not in the mood for steak, there are other options to explore. Bistecca serves traditional Italian cuisine and their antipasti dishes make you crave a second serving. Their daily home-made pastas are absolutely delicious.
Bistecca is located on Mohamed Sultan Road and recently moved into their new location. It’s one door to the left of their old space. Their bigger venue promises us many more evenings to enjoy a steak and explore their extensive wine list. It’s the perfect place to indulge in Italian decadence, whether it’s date night or an evening with friends.
CUISINE Italian, Tuscan Steakhouse FOUNDED 2012
Contact and Location Details Here
PRIVILEGE: A COMPLIMENTARY SECOND MAIN COURSE
“For us, Greek cuisine is about sharing... sharing food with a big group of friends and trying out many dishes. It’s about family style eating, lots of noise, laughter and perhaps some dancing at the end of the evening. This makes Blu Kouzina one of our favourite restaurants to catch up with friends.”
Located in former British army barracks, Blu Kouzina offers a Mediterranean get-away in the lush greenery of Dempsey Hill. At our first visit, we sat in the front, looking into the kitchen from comfy couches. It was like a front row seat viewing all the action. At our next dinner, we had a table on the beautiful veranda in the back.
The high, open terrace doors allowed a breeze to flow through. Closing our eyes, we could imagine ourselves sitting on a terrace at one of the Greek islands.
Blu Kouzina’s Head Chef is Effie Tsakiris. The idea started out of her home in Singapore, where she created a wide range of dishes, inspired by recipes handed down from one generation to the next Executive Chef Khima Nand Kharel joined Effie in her home kitchen for over 3 months to train, learn, and understand the Mediterranean cuisine. Till this day, both chefs work closely together to ensure consistency, and provide elevated creativity towards Blu Kouzina’s menu.
Contact and Location Details Here
EXECUTIVE CHEF: Effie Tsakiris with Khima Nand Kharel
PRIVILEGE: A COMPLIMENTARY SECOND MAIN COURSE
CHEF’S TABLE BY CHEF STEPHAN
“ Every dinner at Chef ’s Table is unique.”
There’s no menu, only a grid of 28 of the freshest, most seasonal ingredients. Strike out anything you don’t fancy and leave it to the chefs to create a four, six or eight course menu for you. We are always amazed by what Chef Stephan Zoisl and his team serve us, especially since we know and yet don’t know what to expect.
From the high seats at every table, you can view their open kitchen and the chefs at work. Ask them anything you want, even enter the kitchen if you wish. This is your chance to be in their domain.
It’s important to Chef Stephan that diners not only enjoy the flavours on a plate but they gain an understanding of each ingredient. Every course is served by one of the chefs who tells the story of your dish and highlights the ingredients used. We love this personal touch and the chance to connect with the chefs. It makes it a true Chef’s Table experience and an evening to remember.
Contact and Location Details Here
PRIVILEGE: 20% OFF TWO SET MENUS
EXECUTIVE CHEF: Stephan Zoisl
GATTOPARDO RISTORANTE DI MARE
“Dining at Gattopardo makes us feel like we are having dinner at a Sicilian home.”
Gattopardo is a restaurant dedicated to seafood which is the speciality in Chef Lino Sauro’s home region, the island of Sicily. This being the case, seafood dishes are well represented on the menu but you will have other choices too.
Chef Lino and his team always make us feel so welcome. In true Italian fashion he smiles and laughs a lot, taking the time to talk to anyone who walks through his doors. The restaurant is Chef Lino’s homage to his hometown but it is also a mindset, one that encourages you to adapt to your surroundings in order to progress.
Whenever possible, Gattopardo uses seasonal, sustainable ingredients, which is why it’s been recognised as one of the “Top Italian Restaurants” by the international, prestigious Gambero Rosso Restaurant Guide Another tribute to his family is their olive oil. Every year Chef Lino goes back to the farm where he grew up and harvests olives with his family to produce olive oil. His family’s olive oil is served at the restaurant.
We love these family traditions. It somehow makes everything taste better when you know that love and passion have gone into every dish.
CUISINE Sicilian Seafood | FOUNDED 2010
Contact and Location Details Here
PRIVILEGE: A COMPLIMENTARY SECOND MAIN COURSE
EXECUTIVE CHEF: Lino Sauro
KILO KITCHEN
“The first time we arrived at Kilo Kitchen we thought the taxi driver had brought us to the wrong address!”
Kilo Kitchen is located in an old warehouse building in a dark and remote location. This couldn’t be right... If we had been anywhere else in the world, we might have not gotten out of the taxi. This was all part of the experience though.
Once you take the graffiti-covered cargo lift to level two and walk into the restaurant, you know you are in the right space. Kilo’s minimalistic and industrial decor makes it an intimate setting, the perfect place to relax.
Kilo’s name stems from a nautical background. It is from the maritime signal flag that is half-blue, half-yellow and conveys the message ‘we wish to communicate with you’. This is what Kilo does best, communicating special moments through their food and generating conversations that create unforgettable experiences.
Contact and Location Details Here
PRIVILEGE: A COMPLIMENTARY SECOND MAIN COURSE
EXECUTIVE CHEF: Keith Wan
PO
“It was while we were cycling by the big white warehouse along Robertson Quay that we noticed the start of renovations. Each time we passed, more work had been done and with excitement, we waited to see what it would become. Fast forward a few months and we set foot in The Warehouse Hotel. This is home to Po.”
As you enter The Warehouse Hotel lobby, you view high ceilings with original roof trusses. It is absolutely stunning. The beautiful interiors continue within the restaurant. Green marbled tables and spacious couches create intimate areas just perfect for a special date.
Inspired by local flavours and a traditional approach, the menu was crafted in partnership with Chef Willin Low to present modern Singaporean cuisine with a familiar, classic sensibility.
Po is named in homage to popo (Mandarin for grandmother) and also serves as a tribute to the humble, quintessentially Singaporean dish, popiah. This signature starter is a do-it-yourself highlight as you create your own popiah by filling the skin with different sauces, condiments and spices.
Contact and Location Details Here
EXECUTIVE CHEF: William Lim
PRIVILEGE: A COMPLIMENTARY SECOND MAIN COURSE
TAMARIND HILL
“Just thinking about the bar at Tamarind Hill makes us smile. While being expansive with high, vaulted ceilings, it is also a beautiful and romantic location.”
Tamarind Hill’s black and white bungalow breathes history. Their opulent chandeliers against white walls and dark wooden beams remind us of the Colonial era of Singapore.
Located at the top of Labrador Nature Reserve, Tamarind Hill is surrounded by nature. We enjoy sitting outside on the verandah, taking in the view of greenery and water in the distance. With such a setting, you feel like you’ve left the concrete city that is Singapore.
At Tamarind Hill, indulge in the fragrant cuisine that is traditional Thai and Shan. While you can order a classic pad Thai or curry, take the time to explore and savour some of the lesser known dishes from the courts of the royal palaces.
Each dish follows a traditional recipe sourced by Chef Wanthana Nikonsaen and her team. Preparation of each ingredient is always from scratch, to ensure that authentic flavours come to life.
Contact and Location Details Here
EXECUTIVE CHEF Wanthana Nikonsaen
A COMPLIMENTARY SECOND MAIN COURSE
