For a romantic night out, Tables by the Bay, a new concept by Le Lifestyle Hospitality Foodservices, impresses with its al fresco dining space. Located at Keppel Club with a gorgeous view of the southern shoreline, lush vegetation and the limitless sky, it almost feels like one is being transported to an exotic beach resort. Indoors, however, the atmosphere offers touches of a fine dining establishment.
For a romantic night out, Tables by the Bay, a new concept by Le Lifestyle Hospitality Foodservices, impresses with its al fresco dining space. Located at Keppel Club with a gorgeous view of the southern shoreline, lush vegetation and the limitless sky, it almost feels like one is being transported to an exotic beach resort. Indoors, however, the atmosphere deviates a little. It has some touches of a fine restaurant establishment such as starched white linen and crystal chandeliers but the addition of jarring colours of turquoise and sunny yellow that border the top of the entire interior is questionable – a thread that translates in their cuisine
as well.
Its modern Perigord cuisine showcases some interesting sumptuous offerings and some… otherwise. The style of cooking that hails from that region of France is unctuous and rustic, perhaps not quite reflected in all of Executive Chef Kenny Yeo’s dishes. While the amuse bouche of grilled watermelon, feta cheese and fresh mint was a refreshing yet welcoming start to the meal, the appetiser of apricot bao mushroom with garden herbs and leaves didn’t leave much of an impression. That it is essentially grilled sliced mushrooms and seasoned lightly is all it is – translating to a mediocre dish that lacks flavour and imagination.
Thankfully there were saving graces to the meal. The lobster bisque is a thick broth full of the flavours of the sea and it was presented innovatively in a cup – it would satisfy most seafood lovers. Additionally, the entrée of wagyu beef with braised oxtail ragout is also something to shout about. The wagyu was fork tender, fragrant and when eaten, brings to mind the robust comfort that rustic French cooking would convey. The tasty oxtail was just as good and gave the dish a different dimension through flavour and texture.
Though Tables by the Bay may not have its concept down pat, you can still find a good meal here with prices that are reasonable for the quality of food served alongside a wine and cocktail list that an in-house sommelier is on hand to help with.
Keppel Club, 10 Bukit Chermin Road, Tel: 6375-5516