Singapore's food has never stood still. Built on generations of people who made our island home, our cuisine continues to evolve with every new influence, ingredient and story that finds its place at the table.
After spending more than 15 years in Michelin kitchens across Europe and Asia, before settling in Singapore, Chef Stefan Kam is part of that continuing story. His cooking reflects both where he comes from and where he is today, bringing together European technique, Asian flavours and the ingredients that define contemporary Singapore.
For Singapore After Dark, Chef Stefan and his wife, Wendy Wang, present The Community Table, a communal supper club inspired by The Dinner Club – their intimate dining concept designed around generous sharing plates and conversation. The evening celebrates the way Singaporeans have always gathered: across cultures, around food, and in the company of friends – old and new.
Chef Stefan's menu looks at Singaporean cuisine as a living tradition – one that continues to grow as new people make this island home, adding their own stories to the table.
The 15th August Menu is as follows:
Snacks
Savoury Kaya Toast
Toasted brioche, kaya yam, chicken liver parfait, shaved coconut, green oxalis
Laksa Bitterbal
Fish and prawn, coriander cress, coconut emulsion, sambal
NV Henri Giraud, Perpetual Reserve 90-20, Brut
Main Course
Black Pomfret Ceviche (To share)
Caviar, bawang goreng, tiger milk, served on banana leaf
2024 Domaine William Fèvre, Chablis
Lobster and Chili Crab Chawanmushi
Mango chutney, soy marinated ikura
2025 Susana Balbo, Crios, Torrontés
Charcoal Grilled Tiger Prawns (To share)
Sambal, calamansi, crispy garlic, fried curry leaf, served under a burnt banana leaf
2022 Chateau Ste. Michelle-Dr. Loosen, Eroica, Riesling
Seared Sous Vide A4 Wagyu Striploin (To share)
Tomato rendang sauce, toasted coconut, pandan oil, curled scallion, crispy shallots, wasabi leaf
2023 Seghesio Family Vineyards, Zinfandel, Sonoma
Aromatic Rice
Coconut and pandan
Dessert
Ondeh Ondeh
Vanilla cake, pandan coconut ice cream, gula Melaka caramel, puffed wild rice, toasted coconut, Atsina cress
2015 Badia a Coltibuono, Vin Santo del Chianti Classico
67 on Scotts
Saturday 15th August
19:00 – 21:30
Dinner only: $98++ per person
Wine Pairing: Available for an additional $90++ per person