Chef D Table

 My first time joining restaurant week, thanks to the invitation from Min.
I managed to book two fabulous restaurant this time with very good online review, they are mainly Chef d Table a french restaurant and Capricci an Italian restaurant. 

 First stop, Chef d Table at Chijmes with 3 course dinner at $35++ each pax.

 Due to restaurant week, they are many groups of friends with uncontrolled noise level.

 Welcomed with warm bread in basket, served with chopped olive in olive oil.

 Delicious, i enjoyed this!

 For appetizer, the husband picked crispy soft shelled crab on green salad lavish with mango chutney.

  Lightly seared foie gras on bed of sauteed mushroom asparagus and golden raisin. (additional $8)

Every mouth is sinful yet satisfying. The fats in the liver melt on the pan, you are able to taste the intense fragrant of the liver.

Mushroom cappuccino, a bonus for restaurant week, small and sweet.

 Slow braised iberico pork rib fondue served with sweet potato and garden pea

Only if the rib is served hot, this might be a good dish. I do love their selection of sides, they uses sweet potatoes instead of carrots or potatoes, the clash of sweet and savory is really an explosion of flavors in your palette. Sadly, the sweet potato taste much more impressive their the main rib.

 Grilled pink dory fillet served with beetroot compote with lemon butter cream sauce

So so, as plain as cafe standard, I should have ordered the pasta or chicken leg instead.

 Lychee panna cotta with fruits coulis
Yummiest panna cotta we had. It was smooth, creamy and not too sweet, the mango puree or coulis is so fresh and concentrate, perfect.

Mille feuille of seasonal with praline cream laced with assorted berries compote served with vanilla ice cream

Better than Paul's but still quite dry and hard. I think the Japanese (Rive Gauche) did a better job in baking crispy shells.

Overall experience: This is the better restaurant we enjoyed on restaurant week.The only let down is i dont see much french signature dish, i was expecting to see duck confit but all i saw was chicken leg.Also, panna cotta was a dessert originated from Italian not French. I feel very Italian here than French.