Few chefs have shaped Singapore's dining scene as quietly and consistently as Chef Eugenia Ong. With more than 40 years in the food and beverage industry, her journey spans her family's Jawa Timur restaurant, private catering for some of Singapore's most prominent families, and now Table at 7, where she continues to share her deeply personal vision of modern Indonesian cuisine.

For Singapore After Dark, Chef Eugenia brings selected highlights from Table at 7 to 67 on Scotts throughout the week, including her celebrated 'Hae Mee' Prawn Noodle Soup – a signature built on an intensely savoury broth of lobster and dried scallops – alongside dishes that reflect a lifetime spent perfecting the balance of herbs, spices and exceptional local produce. Together, the menu celebrates the natural conversation between two cuisines that have long shared the same table.

The 29th August menu is as follows:

Balinese ‘Bebek Goreng’ Crispy Duck Wrap
Spiced pulled duck, crispy duck skin, sambal mata, slaw, lettuce wrap
2019 Gusbourne, Brut Rosé

Signature ‘Hae Mee’ Prawn Noodle Soup
Prawn, pork, abalone, lobster & conpoy broth, handmade noodles
2023 Freemark Abbey, Chardonnay

Slow-Braised ‘Buah Keluak’ Wagyu Beef Cheeks
Porcini mushroom risotto, sautéed mushrooms, broccolini
2023 Bruno Rocca, Fralù, Nebbiolo

Kaya & Caramelised Banana Crumble
Young coconut ice cream
2009 Justino’s Madeira, Malvasia Colheita