Summary: The High Table at High House featuring Michelin-starred Chef Sun Kim delivers a curated menu inspired by Korean flavours, reimagined with modern techniques.
The experience is defined as much by its setting as its cuisine.
A Collaboration Series Spotlighting Singapore’s Culinary Talent
Perched high above the city on Level 62, High House boasts panoramic views that most restaurants in the city would die for. Popular amongst the nightlife crowd, it is a space where a leisurely evening can seamlessly evolve into something far more electric as the night unfolds.
Keeping things exciting is The High Table, High House’s signature collaboration series. Now in its third edition, the concept brings leading chefs into the spotlight, inviting them to present curated menus that interpret their culinary philosophies through High House’s pan-Asian lens. Each edition introduces a distinct voice, creating a dynamic and evolving dining experience in Singapore’s ever-competitive restaurant scene.
Chef Sun Kim: Precision, Heritage, and Two Michelin Stars
The latest edition features Michelin-starred Chef Sun Kim, whose culinary journey bridges tradition and modernity. Born in Busan and raised in Seoul, Kim’s early exposure to cooking came through his mother’s restaurant. He later refined his skills at Le Cordon Bleu Sydney and trained under Tetsuya Wakuda.
His tenure at Waku Ghin further shaped his meticulous approach before he went on to open Meta, now a two-Michelin-starred destination. Known for his balance of Korean heritage and global techniques, Chef Kim’s cooking is defined by clarity, precision, and thoughtful layering of flavours.
The High Table Menu: Korean Favourites Reimagined
For The High Table at High House, Chef Sun Kim presents six dishes inspired by Korean classics, reinterpreted with modern techniques and a refined, approachable touch.
The Beef Carpaccio introduces hay-smoked tenderloin paired with charred leeks and a soy milk mustard dressing. A light dashi jelly adds subtle complexity, while citrus elements bring balance.
The Kingfish Sashimi featuring Hiramasa kingfish with pomelo, shiso, and myoga stands out for its composure. Wasabi cream and gochujang sauce provide contrast without overwhelming the dish, allowing the quality of the fish to remain central. This was my favourite dish of the evening. Small portions, exquisitely crafted to balance delicate flavours. A must-try.
The Eggplant With Salsa, on the other hand, leans more experimental, combining crispy eggplant with burnt capsicum and cucumber salsa, enhanced by citrus soy and yuzu kosho. While conceptually interesting, the eggplant seemed to lose its inherent character, outshone by its accompanying elements.
Heartier options include Beef Short Ribs, prepared galbi-style and paired with mushroom ragu and caramelised onion purée or Steak Bibimbap, a comforting dish with chargrilled flank steak and gochujang garlic sauce. While familiar, it remains relatively straightforward in its interpretation. The Lobster Chawanmushi on the other hand, offers a more sophisticated experience, with silky egg custard infused with lobster dashi and finished with blue lobster and chilli oil, elegant and aligned with Kim’s signature precision.
Beyond the Collaboration: The High House Experience
Alongside the collaboration menu, High House’s regular offerings provide additional variety. We tried the Chicken Massaman Curry with a side of Brussels sprouts. The chicken was perfectly cooked, perhaps sous vide, and the Massaman Curry was toned down to appeal to varied palates. The Brussels sprouts were crispy and addictive, if a tad heavy on the honey. If you are looking for heartier portions, you could mix and match between the menus, but do make sure you order the Kingfish Sashimi from Chef Sun Kim’s menu!
What truly distinguishes High House is its setting. Expansive windows frame sweeping views of Singapore’s skyline and the ocean beyond, creating an immediate sense of occasion. Early evenings are calm and atmospheric, ideal for a relaxed dinner. As the night progresses, however, the energy shifts, music builds, lights dim, and strobe lights come on, and the space transitions into a lively, club-like environment.
This duality is central to High House’s appeal. It is not just a restaurant, nor purely a nightlife venue, but a hybrid space that evolves over the course of an evening.
A Dining Concept That Prioritises Perspective
The High Table series reflects High House’s broader vision: to create experiences that go beyond static dining. By collaborating with chefs like Sun Kim, the venue introduces new culinary perspectives while maintaining a consistent identity rooted in pan-Asian influences and elevated hospitality.
This third edition, while uneven in parts, offers moments of refinement and balance, particularly in dishes like the kingfish sashimi and lobster chawanmushi. More broadly, it reinforces the idea that dining at High House is as much about atmosphere and context as it is about the food itself.
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