3 munchies: A confit of lightly cured and marinated salmon trout; topped with trout caviar, pickled pumpkin, horseradish, pumpkin seed oil, red veined sorrel, and in-house grown rocket leaves. The freshness and smooth texture of the trout might be excellent, but the flavours lacked complexity and needed more zest. If you're after something creamy and umami, I’d highly recommend the Duck Leg Ragout that contains an egg yolk poached in duck fat, potato espuma, crisp quinoa, and mustard leaves.

The Salmon Trout Confit is part of Chef's Table's omakase menu. From now to 9 Dec 2017, diners get to enjoy 20% off your food bill when an early bird seating reservation is made between 6pm and 6.30pm!

Congratulations to Chef's Table for winning the Best Western Restaurant (Casual Dining) award at the RAS Epicurean Star Award 2017! #RASEpicurean