Intercontinental Hotel's Chef's Table presents a menu of modern classical European cuisine with Asian influences. Designed by Executive Chef Jai Krishnan, the menu (usually five to six courses) features popular creations such as poached quail eggs with French pink asparagus, Balik salmon and shaved black truffle.

The beauty of this dish lies in the harmony of flavours and texture - the crunchiness of the fresh pink asparagus, the light smokiness of the rare Russian Balik salmon and the earthy texture of freshly shaved summer truffles. The chef concocts a "jam" using chilli padi and roasted red peppers, which is then drizzled over the warm poached quail egg.

Also a favourite is the Peking duck tea with crispy duck, young ginger and cilantro. This is an interesting dish which intense consomm?is made of roasted Peking duck bones. The chef points out that the stock is simmered and made into a very clear, strong broth that resembles tea.

At Grand Copthorne Waterfront Hotel's Pontini restaurant, guests at the Chef's Table are invited to embark on a culinary journey with Italian Chef Michele Pavanello. Diners get to experience something unusual as the table is set in the restricted air-conditioned section of the kitchen. It becomes a visual treat to watch Chef Michele at work - from the preparation of the ingredients to the crafting of the final presentation.

Chef Michele will plan a different menu for each Chef's Table. The five-course menu is designed exclusively to fit the occasion and guest profile. It features many surprise elements in terms of ingredient, cooking technique and presentation. Some of the chef's recommendations include grilled lamb partnered with seasonal ingredients, and homemade beetroot fagottini with scallops and truffle. The meal is also paired with premium wines, and includes pre-dinner sparkling wines with canapés.

Marina Mandarin Singapore offers exclusive Chef's Tables at three of its restaurants: Ristorante Bologna (authentic Italian fare), Peach Blossoms (Cantonese cuisine) and Aquamarine (fresh seafood spread). The tables, placed in an area near the kitchen, are exquisitely laid out with the finest dining ware.

Head chefs will be on hand to introduce personalised menus that showcase their signature dishes and to provide unparalleled service and attention during dinner. The restaurants offer various menus for selection, with the flexibility of changing some of the courses to suit individual preferences.

Aside from personal requests, the chef of the respective restaurant will also offer his recommendations. Diners can choose to savour Ristorante Bologna's oven-baked rack of lamb with rosemary and red wine sauce served with mashed broccoli, or dive into Peach Blossoms' juicy pan-fried lobster with barbecued chilli sauce. Complemented by excellent wine pairing, the Chef's Table dinner ends with mementos for each guest; compliments of the restaurant.

At Royal Plaza on Scott's newly revamped restaurant, Carousel, the Chef's Table is placed in the "State Room", which is a private dining room adorned with plush furnishings and a crystal chandelier.

Guests can delight in customised degustation menus (usually six courses) that offer a choice of French and Asian cuisines and are perfectly matched with fine wines. The chefs will make recommendations to incorporate seasonal ingredients to the menu.

One of the signature dishes is the braised wagyu beef cheek with baby carrots and girolles mushrooms. The beef cheek used is from a special breed of cattle in Australia (Perth or Richmond). After a period of slow braising in the oven alongside brown stock and vegetables, the beef cheek becomes very tender and flavourful. It is bound to be a hit with meat lovers.