Restaurant Review

Gastronomic throwback

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

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

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.

Please or to continue reading the full article.

Get unlimited access to all stories at $0.99/month

  • Latest headlines and exclusive stories
  • In-depth analyses and award-winning multimedia content
  • Get access to all with our no-contract promotional package at only $0.99/month for the first 3 months*

*Terms and conditions apply.

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