Table 66 offers a perfect destination for a hearty afternoon lunch. The natural sunlight is plentiful in the cosy alcove along Tras Street. Chef Vincent of My Dining Room and The Scarlet Hotel helms Table 66 alongside co-owner Celine Tan—creating an unpretentious dining spot for modern European cuisine. Highly recommended is a refreshing confit of tomato momotaro. A spin on the classic insalata caprese, this version infuses basil into the Japanese tomato momotaro. Served with fresh mozzarella and drizzled with white sesame vinaigrette, Chef Vincent uses the best of the east and west to create this simplistic delight.

A popular specialty of Table 66 also includes the crispy pork belly. Chef Vincent incorporates sous vide techniques in almost every dish, with the pork belly being no exception. The pork belly cracks and breaks despite the sous vide application, while the grilled pineapples make for a sweet balance against the pork’s rich fatty flavours. On the dessert front, the creamy panna cotta is a highlight with its delicate lavender flavours. Dessert does not escape the chef’s sous vide obsession either—the strawberries are compressed with balsamic vinegar in the sous vide, making for a savoury strawberry compote. 66 Tras Street, Tel: 6225 6690

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