Travelling to Sentosa Cove is always an adventure. Be it for the my previous escapade at The Kitchen Table at W Hotel or now at Ezoca Japanese Cuisine, where supposedly some of the finest Kaiseki Ryori is found in Singapore. Coming from the mainland, it is always a treat to see the sights and hear the sounds down at Quayside island. And as the sun slowly sets in the evening horizon, it is time for dinner to start. Ezoca opened recently in February this year, and the kitchen is helmed by Chef Shinji Morihara-san. Chef Morihara is a familiar name in the local and perhaps regional culinary circles, where his most recent stint was as head chef at Inagiku, Fairmont Singapore and Japanese chef at the Marriott Hotel Shanghai. Treats such as the Japanese OMI Beef Tenderloin with Organic Vegetables stand out in perfect harmony with the Cheese Ice Cream, Caramelized Apple and Homemade Red Bean Paste served with Japanese Kyoho Grapes in Wine Jelly. With a wealth of experience, Chef Morihara is proud to present the finest Kaiseki Ryori at Ezoca Japanese Cuisine!
Sentosa Cove is the latest prime district in Singapore with sleek residences, waterways and restaurants coming together to delight both residents and visiting guests. The W Singapore at Sentosa Cove is proud to be part of that experience with The Kitchen Table, an open kitchen concept buffet restaurant with intimate experiences of endless gourmet dining and chefs almost right next to you. An ambience that reminds you closely of home, any preconceived image of a restaurant slowly melts away into one of cozy, warm dining, that is close to the heart. And special for this weekend only, The Kitchen Table is delighted to host two prominent Guest Chefs, Anthony Ricco and Peter Lloyd who will appear for a last time today (Sunday 9th June) out of their three day stay, during brunch. Hungry for a brunch escapade?