Chef's Tavern by Stephan Zoisl, Craig Road's newest culinary jewel, welcomes customers to experience a unique blend of European classics and Japanese refinement. Following a decade of success at Chef's Table on Tras Street, Chef Stephan's next endeavour honed his unique style by combining fine-dining expertise with the conviviality of an izakaya-inspired tavern.
Chef's Tavern, which seamlessly combines Austrian heritage, Michelin-starred competence, and a great respect for Japanese culinary traditions, offers itself as a refined yet approachable venue where quality and inventiveness meet at affordable pricing. At the heart of Chef's Tavern is a carefully crafted cuisine that captures the essence of fusion dining.
Guests can enjoy healthy Teishoku-style lunch sets, which start at $28++ and include rotating proteins such monkfish and pig, seasonal veggies, soup, and either sourdough or Japanese rice. In the evenings, the à la carte menu features expertly produced cuisine that appeal to both experimental palates and comfort seekers. Chef Stephan's passion for precise, complex flavours is seen in dishes like the Hokkaido Scallop Crudo, which includes mint, shiso, mango leche de tigre, and trout roe, and the Hamachi Sashimi, which is enhanced with Kracher Auslese-infused grapes.
The venue's noodle creations are equally appealing. The Prawn & Lobster Ramen features a luscious lobster bisque cooked for 24 hours and enhanced with Argentinian prawns, furikake, and onsen egg, providing a comforting, savoury depth. Meanwhile, the Cold Kombu Angel Hair Pasta mixes chilled pasta with a tom kha coconut and lobster bisque sauce, topped with crispy artichoke chips and aromatic garnishes, for an umami-packed, tactile experience.
Mains provide further depth and craft. The pan-roasted Alaskan Black Cod is elevated with salt-baked celeriac and a Madras curry beurre blanc, while the Maple Leaf Duck Breast combines succulent slices with duck leg confit and allium accompaniments. The Schnitzel 'Wiener Art' pays homage to Chef Stephan's heritage, featuring pork loin covered in imported kaisersemmel breadcrumbs and served with a butterhead lettuce salad and acidic sides that evoke Japanese katsu but have a distinct Viennese character.
Desserts provide a playful and elegant finish. The Piña Colada dessert features coconut parfait, caramelised pineapple, and gula melaka, while the White Peach Mousse combines oolong tea ice cream and marinated berries for a subtle, flowery flavour. For absolute enjoyment, the Dark Chocolate Gateau combines mousse, glaze, and yuzu components to create rich textures and colourful contrast.
The menu is complemented by a vibrant beverage selection that honours izakaya culture. Happy Hour, running daily from 12pm to 7pm, provides enticing prices including $9.90++ pints of Japanese beer and whiskey highballs. Signature drinks like the Umami Drift, which features fat-washed miso butter gin and ginger honey, and the Wasabi Whip, which combines wasabi oil vodka with citrus and ginger beer, bring culinary innovation to the glass.
The space exudes warm sophistication. Natural wood tones, gentle lighting, and open floor plans make it great for informal lunches, intimate dinners, or celebratory parties. Chef's Tavern offers private dining rooms for groups of up to 16, as well as full-venue reservations for up to 96 guests, making it an appealing venue for both business gatherings and large parties.
Chef's Tavern by Stephan Zoisl provides a refined yet comfortable eating experience that guests return to time and again by offering exceptional quality without inflated pricing and mixing European culinary methods with Japanese elegance.
a. 20 Craig Rd, Singapore 089692
fb. www.facebook.com/chefstavernsg
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