The explosion of flavours in each revolutionary recipe reflect the imagination of Executive Chef Tom Goetter. The clockwork precision of Chef Tom’s German heritage is evident in the meticulous attention to detail he Invests into designing each recipe. From soy sauce for sushi flown in especially from Japan, to the 24-hour brining and air-drying of the traditional roast chicken, no meal is taken for granted.
Goetter is all about reinventing time-tested recipes and giving them his own unique spin. From foie gras lollipops to smoked blue candy floss on caviar, Goetter knows how to keep things enchanting, especially at Chef’s Table, the exclusive, ‘by invitation only’, degustation dining experience.
In his own words, “We want to make something you know already but make you feel, ‘Oh, that’s special. Why does that taste so different?’”