When Chef Stephan Zoisl opens a new spot, I get curious. After all, this is the same chef who ran Chef’s Table for a decade, introducing us to Western Omakase before "omakase" became part of everyone’s dining vocabulary here. His new venture, Chef’s Tavern, is less fine-dining formality, more casual-chic - think izakaya meets European tavern, but with dishes that still surprise and delight.

Step inside and you are first greeted by the bar at the entrance, glowing in bold red hues. It is the kind of space that makes you want to settle in for the night even before the meal starts. The creative mind behind the cocktails? Rai, the bar manager, who doesn’t just mix drinks, he builds flavours. His Umami Drift (think miso butter-washed gin) and the fiery, refreshing Wasabi Whip are not your usual suspects, but they are dangerously easy to enjoy.

The dining room continues the theme - warm wood, soft lighting, and a buzz that somehow feels both lively and intimate. Special thanks to Leroy, the sommelier, for guiding us through the pairings and making sure our glasses were never empty. Hospitality like that makes a meal memorable.

Food-wise, the experience hit all the right notes. We started with the Hokkaido Scallop Crudo, dressed in mango leche de tigre, pomelo, shiso, and trout roe - a refreshing, complex bite. The Prawn and Lobster Ramen came next, swimming in a 24-hour lobster bisque. Comforting, rich, but never heavy. The Alaskan Black Cod was buttery soft with Madras curry beurre blanc and passionfruit gel, an elegant east-meets-west moment. And of course, the Schnitzel 'Wiener Art', a nod to Chef Stephan’s Austrian roots, crisped to perfection.

Dessert was a two-act finale: the White Peach Mousse with oolong tea ice cream for something light and floral, and the Dark Chocolate Gateau layered with yuzu sorbet for the chocolate fans at the table (me).

Chef’s Tavern feels like a new regular spot in the making, familiar yet inventive, fun but polished. One meal in, and I’m already planning my return.