Occupying what used to be the Joël Robuchon Atelier, table65 is helmed by acclaimed Dutch chef Richard van Oostenbrugge and his partner Thomas Groot. Here, they serve a fine-casual dining experience where diners enjoy bold, exciting flavours in an interactive setting. Expect decadent dishes such as the signature veal tartare with bone marrow, cockles and Beluga caviar; langoustine poached in duck fat, with coffee and lemon, and Toh Thye San duck with mole madre, blueberry aigredoux and sauce Rouennaise. Dessert is the delightful Apple, with puff pastry and salted caramel, encased in a delicate sugar bubble.