Nestled among a row of rustic old shophouses on Mohamed Sultan Road, Table at 7 offers a contemporary, yet cozy retreat for diners both in the mood for European standards and Indonesian flair. Austrian-born Karl Dobler and Indonesian Eugenia Ong's menu features the best of both worlds: modern European fare, like pan-seared foie gras and refreshing iced gazpacho, alongside a long list of Indonesian-inspired dishes, like the succulent twice-cooked Kurobuta pork and the tangy char-grilled prawns with chilli-lime sambal. (Aug 2011)
"Brown walls, black furniture and classic European artwork make up the decor, and the food is adventurous." -Time Out Singapore
"A new restaurant that eschews culinary convention and challenges established perceptions of eating out by offering two very different cuisines within the same menu." -The Business Times
"Just thinking of the Atlantic Ocean Trout and Eugenia's yellow rice is making us drool." -8 Days
We love the oxtail rendang. Richly flavoured with fall-off-the-bone tenderness, this generous portion of oxtail is served alongside Eugenia's signature yellow rice, brimming with flavours of fresh ginger and fragrant coconut milk. (Aug 2011)
"This is a union of French-leaning European chef Karl Dobler and Indonesian food catering chef Eugenia Ong, although the lines are drawn clearly: they run the glass-windowed kitchen behind this 40-seater, offering a menu that lists both cuisines. Brown walls, black furniture and classic European artwork make up the decor, and the food is adventurous. Across their menus (three are offered: à la carte, European dégustation and Indonesian set), dishes like the char-grilled frog leg and parsley vichyssoise served with tomato collies, chips and 'garlic air', slow-cooked Wagyu oxtail rendang ($36) and twice-cooked, Manado-style Kurobuta pork ($28) are typical."
-Time Out Singapore
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