Chef’s Table by Chef Stephan
61 Tras Street, Singapore, 079000
–
Tanjong Pagar MRT Station (250 m)
Stephan Z.
Spaces for hire at Chef’s Table by Chef Stephan
from S$4158
minimum spend / per afternoon
minimum spend / per afternoon
Whole Venue
34
80
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 80...
Prices and opening hours
Sunday
11:30 –
0:00
from
S$4280–S$11286
min. spend
Whole Venue
11:30 –
0:00
from
S$4280–S$11286
min. spend
Monday
11:30 –
0:00
from
S$4158–S$8316
min. spend
Whole Venue
11:30 –
0:00
from
S$4158–S$8316
min. spend
Tuesday
11:30 –
0:00
from
S$4158–S$8316
min. spend
Whole Venue
11:30 –
0:00
from
S$4158–S$8316
min. spend
Wednesday
11:30 –
0:00
from
S$4158–S$8316
min. spend
Whole Venue
11:30 –
0:00
from
S$4158–S$8316
min. spend
Thursday
11:30 –
0:00
from
S$4158–S$8316
min. spend
Whole Venue
11:30 –
0:00
from
S$4158–S$8316
min. spend
Friday
11:30 –
0:00
from
S$4280–S$11286
min. spend
Whole Venue
11:30 –
0:00
from
S$4280–S$11286
min. spend
Saturday
11:30 –
0:00
from
S$4280–S$11286
min. spend
Whole Venue
11:30 –
0:00
from
S$4280–S$11286
min. spend
Facilities and catering options
Up to 80
standing
Up to 34
seats
In-house catering
Parking available
Alcohol provided
BYO alcohol
External catering allowed
Accommodation available
Promoted / ticketed events
About Chef’s Table by Chef Stephan
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.
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.
