The Top Table - Singapore

One standout feature of the restaurant is its guiridon service, where select menu items are prepared right at your table on a cart. This adds an interactive element to the dining experience, allowing curious guests to observe the preparation process firsthand. The banana flambé, in particular, is a highlight, with cinnamon flakes shimmering and dancing in the flames right at your table. With all this and more for only $25, I highly recommend Top Table for diners seeking an exciting and unique culinary adventure.

The food is incredible, the service is outstanding, and the prices are excellent. The students at CIA have truly impressed me, and it’s a delight to dine there every time (I believe I've eaten there at least four times now). Thank you for everything!

I had a delightful lunch three times in two weeks this September, each time with different friends who all praised the experience and left feeling very satisfied. The service was excellent and friendly, as usual. My favorites were the delicious Genovese, the Sea Bass, and the semi-freddo. The freshly baked bread was also fantastic. Overall, a great experience!

Excellent and prompt service. Ordered the mocktail and it was refreshing with a spicy twist (ginger). Seafood salad is a must, seafood poach to perfection, Vietnamese/Thai inspired purée, garnish with green papaya and crushed cashew. Stuffed chicken wings, crispy yet succulent and juicy on the inside. Accompanying yoghurt prefect to cut through the richness of stuffed wings. Chilli crab ravioli is unique, marrying of local flavors with classic Italian technique that is intriguing to the palate. Kaya pain perdu, local 'traditional breakfast ' dessert. A twist to the local kaya roti with soft boiled egg. Awesome flavors and superb service with an affordable price tag!

Lunch experience at top table was great. The classic french food served were impeccable and the service was prompt. Ordered hot appetiser of the day, sautéed chicken livers for the main course and the assorted ice cream and sorbets to end off with a sweet note for desserts. The plating of the food were niche-looking and defined. The flavours compliment the dish exceptionally well. Kudos to Dorcas and Don who prepared all our table side dishes professionally. The banana flambé were executed beautifully with the flaming flare and the tiny sparkles of the cinnamon powder when dusted on the flame. The creamy vanilla ice cream, savoury brown butter ice cream and green apple sorbet were paired marvellously. Definitely a good happy ending.