You know how the old adage goes, that the best way to a man/woman's heart is through his/her stomach. This coming Valentine's Day, Table at 7 lays truth to it with a special Valentine's Day Set Menu that's sure to set hearts on fire.
7 Mohamed Sultan Road, Singapore 238957
For reservations, ring us on +65 6836 6362, +65 9666 4241 or +65 9660 9480!
Karl Dobler, Chef de Cuisine (Executive Chef)
Austrian-born chef Karl Dobler first started dabbling in the kitchen at the tender age of 8. When he turned 15, he began a three-year apprenticeship in Salzburg before heading to the kitchens of a renowned luxury hotel in Ticino, Switzerland, where he spent 7 years fine-tuning his approach to the various intricacies of fine European cuisine before jetting off across the globe to Sydney, Australia.
In Sydney, Karl spent 14 years in famous establishments such as Orso and Claudine. It was in Sydney that he developed a new-found respect and interest in seafood, especially in fish. As Karl explains, “The challenge in cooking fish lies in knowing what cooking methods are best for a particular fish. Fish is a very delicate product that can easily be destroyed by a few seconds of under- or over-cooking.”
With 26 years of culinary experience under his belt, he made his way to Singapore to start the Salut group of restaurants and have helped to put the Salut brand on the regional gourmet map in less than 10 years. He ran Salut Private Dining for 5 years before starting Table at 7 with Eugenia.
Karl’s house specialities at Table at 7 include the Thinly Sliced House Smoked Atlantic Ocean Trout with Fresh Wasabi Dressing, and Char-grilled Aged Grain Fed Black Angus Rib Eye with Truffle Mash and Asparagus, Crispy Roast Suckling Pig, and Twice-baked Cheese Soufflé with White Fondue Sauce.
Karl is the Executive Chef for Table at 7.
Eugenia Ong , Chef de Cuisine (Executive Chef)
Indonesian-born Eugenia has made her career in the local food and beverage industry for the past 30 years. Her culinary skills and discerning tastes were instilled in her at the tender age of 10 by her mother. Eugenia first began managing her family-owned Jawa Timur Indonesian restaurant before venturing into private catering, then setting up Singapore’s first satay restaurant, Pasar Satay, and, finally, Table at 7.
Her years in private catering have seen her cook for some of Singapore’s most famous names and has helped to change the image of Indonesian food. Eugenia says, “Many people do not realise that, with 6,000 populated islands, Indonesia has one of the most diverse and subtle cuisines in the world.” The interplay between the various herbs and spices used in Indonesian cuisine continue to fascinate Eugenia, and she travels frequently in Indonesia to discover new recipes, explaining that “by introducing a blend of imported products and high-quality local produce, Indonesian cuisine can be as intricate and fine as the best European cuisine.”
Be prepared to be delighted by Eugenia’s Indonesian specialties. They include a mouthwatering Wagyu Oxtail Rendang, Nasi Kuning Platter, and Pan-seared 5 Spice Quail with Aromatic Spice Reduction and Kaffir Lime, Rocket and Pine Nuts.
Eugenia is the Executive Chef for Table at 7.
Mon - Fri: 11:30am - 2:30pm (Lunch)
Mon - Sat: 6:30pm - 11:00pm (Dinner)
Closed on Sundays
The restaurant is located at 7 Mohamed Sultan Road, along a stretch of quaint shop houses that is home to some of Singapore’s most popular food and beverage establishments.
Nearest MRT: Clarke Quay NE5
Opp Mohd Sultan Rd - Stop ID 13101: 32 / 54 / 139 / 195 / 530
UE Sq - Stop ID 13109: 1N / 2N / 3N / 4N / 5N / 6N / 32 / 54 / 139 / 195 / NR1 / NR2 / NR3 / NR5 / NR6 /