table65 isn’t your typical Michelin-starred restaurant – with its open kitchen and communal dining set-up, you not only get front-row access to see the chefs in action, but get to interact with one of Singapore‘s most talented and quirky chefs, Dayal Kesha.
Originally from New Zealand, chef Dayal has trained at restaurants across the globe, including the renowned two-Michelin starred restaurant, Librije’s Zusje (now Spectrum) in Amsterdam. At table65, a one-Michelin starred fine dining destination at Resorts World Sentosa, he works closely with celebrity chef Richard van Oostenbrugge (creator of table65 and two-Michelin starred Restaurant 212 in Amsterdam) to serve up some of the most impeccable dishes you can find in Singapore.
We’re talking ice cream of Gillardeau oyster on a bed of jelly made from the head of turbot – topped with caviar no less – a fluffy egg souffle with bacon and white truffle, and the IG-friendly dessert finale of green apple sorbet in a see-through round casing made of caramel sugar. And when you’re not ooh-ing and ahh-ing over the dishes at table65, you’ll probably be laughing at chef Dayal’s dry jokes, delivered deadpan style, of course.
In our latest instalment of Eat Like A Chef, we asked chef Dayal to share his favourite five food haunts in Singapore. From grilled yakitori to steamy bowls of laksa and buttery pastries, here’s where the chef fills up on flavour:
Ashino
On my first visit to Ashino, I overate and overdrank, with absolutely no regrets. I’ve now visited Chef Ashino repeatedly for the past four years – always leaving myself in his masterful hands, allowing myself to sit back and be mesmerised by the beauty of the craftmanship displayed in his food and drink.
An item that stands out for me especially is the preparation of sting ray liver, which I find absolutely mind-blowing. I’m also in awe of the quality of the chef’s ingredients and his ability to showcase different preparations of the same thing.
Ashino, 30 Victoria St, #01-23 Chijmes, Singapore, ashinoatchijmes.com
Kai Yakitori
Located in Orchard Plaza, I wasn’t sure I was in the right place at first, but from the moment the food (and, of course, sake) arrived, I knew I was in the right place. So much care and thought is put into the dishes here, with staff that keep you on your toes with good humour and witty banter. It’s a great place to go if you want a casual night out – and a killer hangover in the morning.
Kai Yakitori, 150, #03-16 Orchard Rd, Orchard Plaza, Singapore, facebook.com/kaiyakitori
88 Hong Kong Roast Meat Specialist
I salivate just thinking about 88 Hong Kong, which for me has the best char siew (barbecue pork) and sio bak (roast pork belly) in Singapore. I order three portions just for myself when I’m here. The crunchy skin on the roast pork and the perfect char on the char siew, plus the way the fat drips down to season the rice makes me want to devour every grain of rice before going home in a food coma.
88 Hong Kong Roast Meat Specialist, 308 Lavender St, Singapore, facebook.com/88-Hong-Kong-Roast-Meat-Specialist
Sungei Road Laksa
You’re going to have to stand in line at Sungei Road Laksa, but it’s also where you get to watch the three ladies go about their work with such beautiful movements, it’s like you’re watching a ballet. The bowls of fragrant laksa dressed with cockles, dried shrimp and green laksa leaves prepared over charcoal are light, yet beautifully balanced and always a pleasure to consume.
Sungei Road Laksa, 27 Jln Berseh, #01-100, Singapore
Lunar Rabbit Boulangerie
I stumbled upon this place by accident and love coming here to relax with a pastry and an espresso for breakfast before I embrace the rest of my day. Their Kouign-Amann has such a beautiful texture and buttery flavour, while still being moist and not overpowered with sugar.
Lunar Rabbit Boulangerie, 16 Hamilton Rd, #01-02, Singapore, lunar-rabbit.com
Follow Chef Dayal Kesha on Instagram @dayal.kesha and find him at Table65 at ResortsWorld Sentosa!
Get more tips on the Lion City with our LUXE Singapore guide:
