Daily: 06:00 - 11:00
Daily: 12:00 - 15:00
Daily: 18:00 - 23:30
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.
Was at W Hotel for a full day seminar and this restaurant - The Kitchen Table, was where we had lunch. They serve buffet, which allow each participant to eat what they like. From the seafood and cold cuts section, I had the cold poached prawns, mussels and salmon sashimi.
There are good selections from the Indian counter at The Kitchen Table. Garlic marinated chicken thigh tikka. Also love the mint and mango chutney.
From the noodle section, a choice of laksa or chicken soup. Pick your own ingredients to make your own bowl of noodles. Totally love the spoon which looks more like a table sculpture than cutlery
For dessesrts, the standouts were: - Curry Creme Brûlée: Looks like durian pengat (durian purée). Interesting to taste the curry in this dessert. On the top are cut pineapple in cinnamon spice, which I didn't really enjoy.
-Panna cotta: This was served in a plastic egg cup. Now this egg doesn't need any salt and pepper at all. It's actually a panna cotta dessert in a plastic egg shell that looks like the real thing! Even the yolk when I break my spoon into starts to 'flow' like an actual egg yolk. High points for presentation!
A good variety of food at different stations that caters to different taste buds.
With a good view of the marina to boot!
Came here twice during a stay at W hotel
Breakfast was superb! a wonderful spread of deliciousness
Dinner however, was pricey and the selections were only comparable to the breafast offerings. nothing tangably more than that
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.
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.