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.
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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.