Table 65 @ RWS

November 25, 2020

Table 65 @ RWS

This restaurant took over what used to be Robuchon in RWS. Centre of the restaurant sits a large Plating and Presentation area. The service was a good effort but lacking. Our table was left messy from breadcrumbs until we had to ask for it to be cleaned. The kitchen and service came across extremely contrived and condescending to accommodate to dietary preferences. Probably just needs more polishing.

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Tomato jelly, served with Burrata, Marigold and lovage oil

Strong flavours in the jelly which was accentuated by the sharp Burrata.

Nori tartlet, Dill, Calamansi, Lobster salad X.O foamy Poire

Can't go wrong with a Lobster salad, the XO on top and the Dill Calamansi at the bottom resulted in a triple layered flavour bomb.

Putanesca churro, with marinated Anchovy and Kritamos

The Anchovy with the Sea Fennel on top was nice, but not sure about the "Murukku" inspired churro.

Mackerel cured in Kombu salt, Quinoa royal, yoghurt and Tarragon emulsion, Tomato and Strawberry broth

The Mackerel minced into a texture like pork, which came across quite fishy but then overpowered by the tarragon. This wasn't a crowd favourite.

Turbot baked on sourdough, artichoke, bordelaise sauce, and salted lemon

The turbot should have been the main. Not sure why the trend now seems to be put everything on toast! But the fish was cooked perfectly, and the Bordelaise sauce was very rich with a taste of the sea from the salted lemon and the mussels on top.

Crispy Iberico Pork Jowl, Pickled Porcini, Bacon Jam and Walnut Miso

The pork jowl slow cooked retained its firmness but was melt-in-your-mouth. It is cute that they added crisps to mimic the crust of roasted pork. The saltiness from the bacon jam and walnut miso accentuated the flavours of the pork well.