Whole Venue at Chef’s Table by Chef Stephan

61 Tras Street, Singapore, 079000
Tanjong Pagar MRT Station (250 m)

About this space

Western Omakase Restaurant in the heart of Singapore.

Chef's Table by Chef Stephan Zaoisl has is an Open Kitchen concept, that should give a feel of home. You can hire the whole restaurant for your event. We can provide sit down dinners in a casual setting, with fine dining food. The sit-down capacity is 34pax and for Standing Cocktails up to 80pax.

Bespoke, educational, social, and theatrical culinary experiences – an independent & different culinary concept, that creates dinners beyond a simple menu. Chef's Table is a perfect space for any corporate reception or private event.


Prices

Sunday
11:30 – 0:00
from S$4280–S$11286 min. spend
Per afternoon
11:30 – 15:30
from S$4280 min. spend
Per evening
18:00 – 0:00
from S$11286 min. spend
Note: Alcohol licence until 0:00. Extension available. All prices include GST.
Menus for Canapes start at $58++ per person
Sit down lunch starts at $88++ per person,
Dinner pricing for menu starts at $148++ per person
Monday
11:30 – 0:00
from S$4158–S$8316 min. spend
Per afternoon
11:30 – 15:30
from S$4158 min. spend
Per evening
18:00 – 0:00
from S$8316 min. spend
Note: Alcohol licence until 0:00. Extension available. All prices include GST.
Menus for Canapes start at $58++ per person
Sit down lunch starts at $88++ per person,
Dinner pricing for menu starts at $148++ per person
Tuesday
11:30 – 0:00
from S$4158–S$8316 min. spend
Per afternoon
11:30 – 15:30
from S$4158 min. spend
Per evening
18:00 – 0:00
from S$8316 min. spend
Note: Alcohol licence until 0:00. Extension available. All prices include GST.
Menus for Canapes start at $58++ per person
Sit down lunch starts at $88++ per person,
Dinner pricing for menu starts at $148++ per person
Wednesday
11:30 – 0:00
from S$4158–S$8316 min. spend
Per afternoon
11:30 – 15:30
from S$4158 min. spend
Per evening
18:00 – 0:00
from S$8316 min. spend
Note: Alcohol licence until 0:00. Extension available. All prices include GST.
Menus for Canapes start at $58++ per person
Sit down lunch starts at $88++ per person,
Dinner pricing for menu starts at $148++ per person
Thursday
11:30 – 0:00
from S$4158–S$8316 min. spend
Per afternoon
11:30 – 15:30
from S$4158 min. spend
Per evening
18:00 – 0:00
from S$8316 min. spend
Note: Alcohol licence until 0:00. Extension available. All prices include GST.
Menus for Canapes start at $58++ per person
Sit down lunch starts at $88++ per person,
Dinner pricing for menu starts at $148++ per person
Friday
11:30 – 0:00
from S$4280–S$11286 min. spend
Per afternoon
11:30 – 15:30
from S$4280 min. spend
Per evening
18:00 – 0:00
from S$11286 min. spend
Note: Alcohol licence until 0:00. Extension available. All prices include GST.
Menus for Canapes start at $58++ per person
Sit down lunch starts at $88++ per person,
Dinner pricing for menu starts at $148++ per person
Saturday
11:30 – 0:00
from S$4280–S$11286 min. spend
Per afternoon
11:30 – 15:30
from S$4280 min. spend
Per evening
18:00 – 0:00
from S$11286 min. spend
Note: Alcohol licence until 0:00. Extension available. All prices include GST.
Menus for Canapes start at $58++ per person
Sit down lunch starts at $88++ per person,
Dinner pricing for menu starts at $148++ per person

Capacity

Standing
up to 80
Dining
up to 34
Boardroom
up to 34

Catering and drinks

In-house catering
External catering not allowed
Venue provides alcohol
BYO alcohol allowed

Facilities

Wi-Fi
Air conditioning
Natural light
Free parking is available on-site
Projector
Flatscreen TV
Whiteboard
Flipchart
PA system / speakers
Conference call facilities
Storage space
Quiet space
Accommodation available

Music & sound equipment

Own music allowed
Bring your own DJ
Noise restrictions

Accessibility

Wheelchair accessible

Rules of the space

Allowed events

Promoted and ticketed events
Wedding licence
Temporary event notices (TENs) available

Chef’s Table by Chef Stephan Zoisl showcases the best seasonal ingredients through our daily changing degustation

We will offer a selection of 28 key ingredients, to give our diners a clearer picture of the daily used products. Our guests can simply cross out produce they don't like or don't feel like eating that day - and chefs will take those into consideration, including any dietary restriction - or option for vegetarian or vegan.

​It's our goal to not serve our guests the exact dish twice - no signature dishes, no repetition.


Location