Most of the fine dining experiences have a traditional formality but at table65, diners can enjoy their meal in an upbeat setting with a full view of the kitchen crew prepping each dish. The meal starts off with the amuse-bouche and appetizer before indulging into the entrees such as the new dishes of Dutch Potatoes Gnocchi, which contains parmesan cheese, drizzled with bacon oil and finished with shavings of white truffle and the inventive Silver Seabream that’s baked on sourdough, garnished with artichoke and finished with bordelaise sauce and salted lemon.

The highlight of the evening for me is the delish Crispy Iberico Pork Jowl that’s served with pickled porcini mushrooms, a scoop of that incredible bacon jam and a dollop of walnut miso. The combination of the pork jowl and bacon jam is truly a match made in heaven, so much so that I asked if the chef is planning to bottle the bacon jam for retail. Last but not least, you cannot leave table65 without having their signature dessert, the Apple, which has made its round on Instagram on numerous occasions.
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✨ table65
📍 26 Sentosa Gateway, Hotel Michael, Unit 01-104/105, Singapore 098138
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