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!
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.
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.