Richard van Oostenbrugge, chef-owner of Amsterdam’s 212 restaurant, brings “fine-casual” to Resorts World Sentosa.

Come December 2018, Table 65, named after Singapore’s country code, will open at Hotel Michael, Resorts World Sentosa, where Joël Robuchon Restaurant used to be. The man behind this new restaurant is Dutch chef Richard van Oostenbrugge, who with his business partner Thomas Groot, helms Restaurant 212, dubbed Amsterdam’s first no-tables restaurant. This was after both had worked together and garnered two Michelin stars for Hotel De L’Europe’s Bord’Eau.

Co-owners of 212 - Thomas Groot and Richard van Oostenbrugge - - new celebrity restaurant Table 65 at RWS

Thomas Groot and Richard van Oostenbrugge

With Table 65 at RWS, they hope to recreate the same fun and relaxed approach to fine dining at 212. Believing in“fine-casual” or a fine dining experience stripped down of rules and etiquette, chef van Oostenbrugge says, “We want fine dining to be fun. It shouldn’t make you too uptight, like you’re taking an exam. We like our customers to walk out with a smile.”

Like 212, Table 65’s setting will coalesce around an open kitchen with 31 counter seats, where guests can interact with the kitchen team while they serve up their dishes. Private booths, a private dining room and a separate 33-seater bar area complete the setup.

Foie gras with umeboshi jam in seaweed broth - - new celebrity restaurant at Table 65 RWS

Foie gras with umeboshi jam in seaweed broth

Chef van Oostenbrugge hopes to use local produce from Singapore’s farms, adopt a vegetable-centric approach where possible and add innovative touches to his brand of modern European cuisine. Some dishes to expect include scallop with black truffle gremolata and a deliciously rich fermented oxtail sauce; as well as a lighter take on foie gras, a traditionally heavy ingredient. Here, foie gras is marinated overnight in kombu, baked, then topped with a tart umeboshi jam and served in kombu dashi.

Desserts-wise, guests will get to try a dish that has become synonymous with Bord’Eau and van Oostenbrugge: Apple, a take on the tarte tartin featuring a transparent sugar glass bubble encasing a green apple sorbet with chocolate ‘pips’ on a puff pastry base. Table65’s version will be presented as Apple with salted caramel and walnut.

Apart from just food alone, chef van Oostenbrugge hopes to add to the dining experience by exploring levitating creations and casting visual projections on the dining plate. Cool stuff akin to the imagined possibilities we discussed in our May/June 2018 Future Foods issue earlier in the year! Looking forward to seeing what van Oostenbrugge’s team have up their sleeves at Table 65 RWS.

Level 1 Hotel Michael, Resorts World Sentosa, 8 Sentosa Gateway.  Tel: 6577 6688

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