Restaurant Review

Gastronomic throwback

Tablescape's 62 deg C Egg, Asparagus, Parmigiano and Black Truffle (far left) and Iberico Pork Chop (left).
Tablescape's 62 deg C Egg, Asparagus, Parmigiano and Black Truffle and Iberico Pork Chop (above).PHOTO: GRAND PARK CITY HALL
Tablescape's 62 deg C Egg, Asparagus, Parmigiano and Black Truffle (far left) and Iberico Pork Chop (left).
Tablescape's 62 deg C Egg, Asparagus, Parmigiano and Black Truffle (above) and Iberico Pork Chop.PHOTO: GRAND PARK CITY HALL

Tablescape brings back food items that were all the rage here a decade ago and offers old-school bread and dessert trolleys

Dining at Tablescape at the newly reopened Grand Park City Hall hotel is like a throwback in time.

Remember the sous vide egg and Josper grilled meats that were all the rage in Western restaurants here a decade ago? Tablescape's new executive chef Armando Aristarco has unabashedly brought them back.

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A version of this article appeared in the print edition of The Sunday Times on August 11, 2019, with the headline 'Gastronomic throwback'. Print Edition | Subscribe