Dining at Chef’s Table by Stephan feels much like hanging out at a friend’s apartment. There is no menu and no wine list either. What you are given is a list of ingredients like hamachi, beetroot and celeriac, just to name a few. Each diner is given a choice of four, six or eight courses. Once you make your decision, the sommelier comes by for a chat to discern your wine preferences, and then makes his recommendations. Everything at the restaurant is understated, which places the superbly executed food in the spotlight. Dishes served might include the likes of Hokkaido scallop ceviche in tomato juice, topped with avocado and paired with an oyster leaf grown in the restaurant’s garden; or hamachi with puréed peas, pea shoots and mussels. Every dish that comes out of the kitchen is sublime, including desserts such as the deconstructed black forest cake.