When Tablescape first opened its doors in late 2017 at Grand Park City Hall, Executive Chef Robert Chan, previously from The Carvery and sister hotel Park Hotel Alexandra helmed the kitchen and we had our first taste of Tablescape dining in February of 2018.
In April this year, a new Executive Chef Armando Aristarco took over the kitchen at Tablescape, coming directly from LaBrezza in St. Regis Singapore as its chef de Cuisine where he spent over 2 years. Prior to this, Chef Armando was also Sous Chef at The Ritz-Carlton Bahrain and Chef de Partie at Park Hyatt Milan amongst others.
Egg Asparagus Parmigiano Black Truffle 
Raw Scallops Cucumber gazpacho with Red Onion and Salmon Roe 
Black Angus Beef Tataki with pumpkin and white pepper
Keeping to Tablescape’s theme of fine European dining, Chef Armando adopts a ‘flavour-first’ approach so that each ingredient has its turn in the limelight. Each dish is limited to 3 or 4 ingredients, he invites guests to discover flavours and textures of each dish.
Start off with appetisers such as the Black Angus Beef Tataki with Pumpkin and White Pepper (S$20) or Raw Scallops with Cucumber gazpacho, Red Onion and Salmon Roe (S$20).
The bar at Tablescape offers wines, craft beers and artisanal cocktails.
Iberico Pork Chop 
Organic Chicken 
Carnaroli Risotto with Cauliflower cream smoked duck and foie gras
At the hosted media tasting, we got to try the Organic Chicken with baby romaine, bacon, Parmigiano and Cardini Dressing (S$28). The French chicken is sous-vide at 75℃ for 45 minutes and then roasted with oil, salt, rosemary and garlic until crispy.
The Carnaroli risotto with cauliflower cream, sous-vide smoked duck breast that is smoked with wood chips three times and foie gras (S$38) is a great choice for main. Raw rice is first tossed in oil and shallots. It is slow-cooked with a housemade light duck stock that is added scoop by scoop until starch is released from the rice to produce a creamy risotto without the need to use actual cream. Two scoops of cauliflower cream are added into the risotto and finished with olive oil, Parmigiano Reggiano and parsley. Pan-seared foie gras and house-smoked duck and drizzled with duck jus are added before serving. The cauliflower cream is created with cauliflower that is cooked in milk and blended into a creamy texture without the need for any cream as well.
Order the Iberico Pork Chop (S$42) to share. Marinated with salt, sage, thyme, black pepper in a vacuum-sealed bag, and grilled for six minutes just before serving, the piquant Iberico Pork Chop is served with Pommery mustard sauce, sautéed vegetables and roasted red potatoes from Australia.
Coconut Raspberry Mousse 
Champagne Jelly 
Choice of Grand Marnier of Valrhona Chocolate and Crème Anglaise
Desserts are a must, so remember to save some space when dining here. One of my favourites from the Dessert Trolley is the Champagne Jelly which is not new on the menu. The beautiful serving of Champagne, Kirsh Liquor gelatin is served with Mascarpone cheese, assorted berries and orange peel in a tall clear Coupe glass.
I have a soft spot for Soufflé (S$16). We tried the Valrhona Chocolate Soufflé. The traditional soufflé is made using sugar and egg white, and chocolate ganache and is baked in the oven at 145℃ for 18 minutes.
Earn Points When You Dine at Tablescape
Before dining at Tablescape, be sure to sign up for Park Hotel Group’s loyalty programme Park Rewards which offers loyalty points from participating Park Hotel Group properties and restaurants. Park Hotel Group properties include Destination Singapore Beach Road, Grand Park City Hall, Grand Park Orchard, Park Hotel Alexandra, Park Hotel Clarke Quay and Park Hotel Farrer Park.
Participating Restaurants include Folklore and Lobby Bar at Destination Singapore Beach Road, Tablescape Restaurant at Grand Park City Hall, Bar Canary & Mitzo Restaurant & Bar at Grand Park Orchard, Aqua Luna and The Carvery at Park Hotel Alexandra, Cocobolo and Porta at Park Hotel Clarke Quay, Blue Jasmine and The Coffee Belt at Park Hotel Farrer Park as well as Smoke & Mirrors and Yan at National Gallery Singapore.
The loyalty programme has three tiers. Everyone starts at the Member basic tier which earns PARK$1 for every S$1 qualifying spend on hotel stays and PARK$2 for every S$1 qualifying spend on dining amongst other hotel stay privileges. Once you have had 15 qualifying nights or spent S$10,000 in the past 12 months, you will upgrade to the next Park Rewards tier of Insider. The highest tier is Ambassador for loyal guests who have stayed 30 qualified nights or spent S$25,000 in the past 12 months. The higher your tier, the more PARK$s you earn.
PARK$ can be redeemed for rewards. For just PARK$300, you can exchange it for 375 LinkPoints. PARK$3,400 can be redeemed for a US$25 Amazon e-Gift card while PARK$5,500 can be redeemed for a S$100 Yàn dining e-voucher. You can even get a S$200 Best Denki or NTUC Fairprice voucher with PARK$19,800 or PARK$20,150 respectively.
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