Taste Is Our Way Of Cooking

Jalan Serampang is just a turn from Jalan Tebrau Lama, one of the busiest roads in Johor Bahru. It is one of the most romantic streets in Johor Bahru too. Couples find their dream wedding come true at this street. Chef’s Table is the most sparkling star among the wedding service providers. Last year, Chef Alan arrived in Johor Bahru with a new mission: To share the Art of dining to fellow Johoreans. The food culture in Singapore and Kuala Lumpur are relatively mature. Johor Bahru is sandwiched between these 2 metropolitan. However, Chef Alan hopes to enhance food knowledge to fellow Johorean diners.

“We like to give a total experience to the diners. We take our eatery venue, our food in great pride, with commitment to the highest standard of scientific cooking, turning the meals into celebration to reflect the spirit of food and taste” said Chef Alan with a nod. “Our regulars are very comfortable, have strong faith with the chefs who can decide and provide personalised menu for them instantly.” In short, both the regulars and our chefs’ are able to engage in a common food communication with each other.

Chef’s table takes pride on its slogan: Where Passion Meet Creativity”. In fact, the chefs walk the talk. They indulge in innovating and experimenting of scientific cooking, such as torched and reduced method on new dishes. Four signature new dishes are shared as followed:

Chicken Flossed Goose Liver & Oyster Shooters, Petite Salad

Chicken Flossed Goose liver (Foie gras) & Oyster Shooters, Petite Salad. The flavor of goose liver is quite greasy. Chicken floss help to localize the greasiness. Drunken oyster has not lost it unique raw taste. The crunchy petite salad is served with special ‘in house dressing’ is indeed refreshing. It blends perfectly with the goose liver. One shot of oyster will refresh your tongue with its spiciness, sourness and freshness.

Salmon Roll, Light Pesto Cream, Reduction and Thyme Dust

Reduction is the catchy word in this dish. It is a method of cooking to evaporate the spirit content of the wine, which later adds into the light pesto cream. Every bite of the fish is very moist and full of flavor.

Flamed Salmon Tartare

Raw salmon is finely chopped and mixed with fresh vegetable and dressing. The top layer of salmon is slightly flamed to increase the texture. Kombu is processed and sprinkle in the salmon for the salty sensation.

Spanish Iberico Pork Steak & Jowl

Spanish Iberico Pork Steak & Jowl, Garden vegetable Most diners know that Wagyu is the best among beef. While, Iberico Pork is the extra virgin olive oil of meats. Iberico hails from the native of Iberian Peninsula. These breed feed on acorns and have a good marbling throughout its meat.

The succulent flavor of Iberico collar steak comes from the marbled the cut of meat. This generates more tangy flavors in the steak when eaten. The texture of Jowl is on the crunchy side. It complimented the collar steak.

Conclusion

As he speaks passionately about the future plans for Chef’s Table, Johoreans can now experience the art of food. Chef Alan is looking forward for a more mature culinary world in Johor Bahru. Dining is more about appreciating the ‘food art’- decoration with colourful display. Thus, Chef’s Table is a place may passion meet creativity.