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The Kitchen Table

3.2

Eatability rating

20 reviews

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AsianCantoneseChineseIndianInternationalJapaneseThaiWestern
Address: W Singapore - Sentosa Cove, 21 Ocean Way, 098374

Welcome to The Kitchen Table at W Singapore – Sentosa Cove, where giant overturned tables suspended from the ceiling set the tone for this whimsical eat-venture, and rubber ducky salt and pepper shakers and colourful cutlery on everyday add a dash of fun to convivial dining. At six live cooking stations, chefs work their magic on dishing up a la minute platters – you can literally taste the freshness brimming from the raw bar’s shellfish selection, just-steamed dim sum, crisp salads, succulent seafood, crackling wood-fired pizzas and aromatic tandoori. Enjoy it all with good friends and family, indoors under chandelier installations of inverted bowls, or al fresco with views of WET® pool. Dress Code: Smart Casual - No room sandals, swimwear and bathrobe.

+65 68087268
$71 based on 20 submissions
Buffet (7 votes), Large Groups (6 votes), Dinner (4 votes)
4

sustainable seafood

This is a long overdue of a review from a HGW foodtasting review session featuring guest chef Peter Kuruvita. Peter is an Australian who grew up on Sri Lanka plus he is a firm believer of sustainable seafood. Here’s some of the items I sampled Jaffna Kool (soup) – light broth made from fish, a bit too light on taste Ginger, Chilli, Shallot crab – a fragrant and power packed sauce that goes well with the mud crabs Wok Fried Dory fish, sambal chilli sauce – sambal can be a bit more powerful Barramundi, Orange Beurre Blanc – nice use of the citrus infused creamy sauce with the fish Ambul Thial – traditional Sri Lankan dish, like a dry curry sauce, my fav I also had a good conversation with chef Peter over the different sustainability concepts, hype and facts. It will be qute hard to draw diner based on the suatainability theme as diner goes for good food first and foremost. But I applaud W Hotel attempt in raising awareness of the farming/harvest practices of the seafood sources.
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• 24 Aug 2015 • 262 reviews • 38 followers

sustainable seafood

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This is a long overdue of a review from a HGW foodtasting review session featuring guest chef Peter Kuruvita. Peter is an Australian who grew up on Sri Lanka plus he is a firm believer of sustainable seafood. Here’s some of the items I sampled Jaffna Kool (soup) – light broth made from fish, a bit too light on taste Ginger, Chilli, Shallot crab – a fragrant and power packed sauce that goes well with the mud crabs Wok Fried Dory fish, sambal chilli sauce – sambal can be a bit more powerful Barramundi, Orange Beurre Blanc – nice use of the citrus infused creamy sauce with the fish Ambul Thial – traditional Sri Lankan dish, like a dry curry sauce, my fav I also had a good conversation with chef Peter over the different sustainability concepts, hype and facts. It will be qute hard to draw diner based on the suatainability theme as diner goes for good food first and foremost. But I applaud W Hotel attempt in raising awareness of the farming/harvest practices of the seafood sources.
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• 04 Jul 2015 • 2 reviews • 0 follower

Utter fail

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Given the price for weekend dinner ($85 per pax++) buffet dinner was worst value for money, period. Not only was the selection meager and weak (read small and not well balanced); most dishes on offer was tasteless and not served hot. For the price you'd expect more than boxed pasta or the fishcake served with the local noodle of your choice. When asked how are the various dishes were to be served, i was repeatly met with blank stares.
 The shashmi was borderline 'going bad' and the desserts are a hodgepodge of misses.
I had difficulty plating enough nuturious food to feed my 2 year old and ended feeding him crackers, parpadams and mantou as subsitute for a proper meal in a what is supposed to be a five star hotel.
Surely an unforgettable dinner experience made worst by the uber pricing which makes it hard to digest from such a high end establishment. "Does anyone taste the dishes before being served?" i was wondering the whole night, obviously not was the refrain.  As a Starwood member, this is the worst experience dinning or staying with the Group. Utter Fail is all i can say.
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• 10 Jun 2015 • 505 reviews • 4 followers

Buffet With Sustainable Seafood

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Recently, Kitchen Table at W Hotel hosted Australian celebrity chef Peter Kuruvita. I was fortunate to dine over the weekend when he was in Singapore for the launch and see him in person.   I have been to Kitchen Table restaurant before and Kitchen Table has a good spread of local, western, Indian, seafood and dessert offerings. The restaurant has most of their food items laid out buffet style, alongside live stations where chefs prepare your food to order.   For this sustainable seafood campaign, Chef Kuruvita had some dishes prepared according to his recipes and these dishes were laid out together with the regular buffet items, in the different sections: Local, Western, Indian, Seafood and Dessert counters.   Chef Kuruvita’s dishes focuses on new renditions of flavourful seafood using fresh and sustainably sourced ingredients.   Some of the dishes that I liked were: - Ambul Thial: King fish with black paste over it. A little dry for my liking.   - Snapper Curry: This is a stand-out! The fish is soft and tasty. The curry is also good. It went well with the plain basmatic rice. Must try!   - Red Rice Fishcakes: Fish cake patty deep fried. Good taste and goes well with chutney.   - Crab with ginger sauce: The sauce is gingery in taste. It looks much like chilli crab, except that its more watery. This was very popular and once the serving station is topped up, its cleared out by the diners. Try it!   - Wattarlarain Dessert: Sri Lankan Crème brulee. Its thick and after torching the top of the dessert, its fopped with some syrup. Taste-wise, it reminds me of coffee crème brulee.   The standouts from the usual buffet were: - Tandoori Chicken and Fish: These were freshly grilled in the tandoor. Its nicely marinated. I much prefer the chicken than the fish. The chef recommended me to eat this with the mango chutney. Its delicious. Recommended!   - Freshly shucked oysters: These were very fresh. Instead of eating it with vinegrette/ tabasco and lemon, I added the soy sauce for the sashimi. It gave the oysters a nice flavour.  - Cheese and Desserts: There were a wide range of cheese and desserts. Cheese and dessert lovers will be happy.   I loved the ambience of the restaurant and after your meal, you can take a stroll outside to enjoy the view of the marina and relax.   Recommended!
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  • Sashimi Counter
The management of The Kitchen Table responded to this review:
17 Jun 2015
Dear howinston,

Thank you for fantastic review and choosing The Kitchen Table as your dining destination. It is a pleasure to read about your comments about our ocean friendly cuisine. Chef Peter Kuruvita dishes are also in line with W Hotel’s environmental and sustainability commitment.

Thank you once again and I am looking forward to welcome you again to W Singapore – Sentosa Cove.

Best Regards,

Thamotharan Sellakutty
Venue Manger, The Kitchen Table

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