Admit it. At some point either in your schooling or working life, you've been tempted to skyve and perhaps just get away from it all for a while. We have JUST the place for you. Take a recess break and head down to the old Monk's Hill Secondary School where the former canteen has been transformed into an oh-so-stylish yet playfully elegant modern bistro and bar. With all day dining from Breakfast till late, it's perfect if you're looking for a full meal, a quick bite or to lounge with a refreshing drink any time of day. Helmed by restaurateur Celine Tan of Table 66 fame, the attention to detail in the decor is inspired and many of the signature menu items from Table 66 that helped build up a loyal following are also found in this reincarnation.

Anyone who has grown up in Singapore will notice the various details around the restaurant that have been inspired from the elements of local school life. From the refurbished wooden benches in the bar area to the table tops that resemble the glass louvers in windows of days gone by. From the invitingly placed jar of ice gems to the menu that has the look and feel of a class yearbook. Every flourish has been lovingly selected to seamlessly create a sleek modern atmosphere while simultaneously paying homage to its surroundings. The floor to ceiling windows provide the room with natural light during the day and give the dining room a sense of spaciousness while the individually picked low hanging lights help create a fairly intimate space in the evenings.

Chef Vincent Teng takes great pride in championing the sous vide technique of cooking. It is yet another interesting connection to Skyve's location in a former school as it would not be too out of place in a chemistry lab. This involves vacuum sealing and placing food in water baths at predefined temperatures for a long time so as to ensure even cooking and retain the natural juices. Meat dishes are then quickly browned in the oven or frying pan to lock in the flavour as well as to give it extra texture. It's a technique that is often used at many high end gourmet restaurants and the quality of the dishes prepared here would not be out of place in an up-market setting. Thankfully, you won't have to break the bank to enjoy a meal here.

Conveniently located just a few minutes’ walk from Newton MRT and with ample parking onsite (around the back or on the street after 7pm), there's no excuse not to Skyve. We promise not to tell your boss that you're there. ;)

"Don’t tell our boss, but we’ve even contemplated calling in sick just so we could play hooky and have ourselves some fluffy ricotta hot cakes with passion fruit butter and maple syrup ($12) in the morn’ to battle the dreaded Monday blues." -I-S Magazine

"For a place that advocates skiving, the selection is a hefty one to get through. We like the signature sous-vide confit leg of duck ($34) served on maple-glazed root vegetables..." -Time Out Singapore

The lightly charred Scallop Sashimi was a delightful appetiser that really got our taste buds perked up for the meal ahead. Served with ikura, spicy seaweed lemon dressing and chilled Japanese wheat noodles, it balanced so many flavours and textures beautifully. For those of us more carnivorously inclined, the Seared Beef Tartare with truffle miso infused creamy egg yolk and croutons really hit the spot especially when paired with the light wasabi mayo. The Sous Vide Eggs Benedict was a real eye opener, served on top of grilled portobello, iberico ham and spinach salad with confit of cherry tomatoes, and topped off with gratinated truffle hollandaise. This dish really piqued our interest in the other Sous Vide dishes on the menu.

Take our word for it: Order anything with the words "Sous Vide" as part of the description and you won't go wrong. The Spring Chicken was perfectly cooked, retaining a an amazing amount of flavour while almost being fall-off-the-bone tender and moist. We were literally fighting over the last tender morsels of meat. Served with cream corn and brocollini, the sides did not last long either. The Crispy Pork Belly was a lip-smacking "Jenga" tower of tender slices with an amazing gradient of textures from the crisp crackling skin through to the unbelievably juicy layers of meat below.

The highlight though, surely has to be the Confit of Duck Leg. Nicely browned and crispy on the outside, bursting with natural flavours and juices on the inside. As recommended by the restaurant manager, we were invited to pause for a moment and just enjoy the warm, inviting aroma of the recently fried duck fat. You know it's something special when she still recalls her first day of work when she saw all her customers enjoying the duck confit, then deciding that she was definitely ordering it for herself the next day. Jokingly, she now describes her life as B.C. (Before Confit) and A.D. (After Duck) after that somewhat life changing day.

Needless to say, we are converts now. These Sous Vide dishes realy need to be tasted to be believed. You can thank us later.

For the vegetarians out there, we highly recommend the Chargrilled Vegetarian "Beet" Burger. (Beetroot is what gives this vegetarian patty its signature deep red hue) Packed full of flavour and bite, it almost had us fooled into thinking it was beef! It even had the meat-lovers in our group wanting more.

With "Skyving Hours" specials from opening till 8pm serving $5 half pints and 1-for-1 wines, you can be sure that The Chope Team will be back again real soon. Ssssshhh! Don't tell our boss.

"Someone’s got to move in to District 10’s old digs now that it’s moved to UE Square. The takers: Table 66’s chef Vincent Teng and Celine Tan. The duo have gone for a casual vibe, converting the former Monk’s Hill Secondary School canteen into two dining spaces: on both sides of 1970s brick-tile-patterned black dividers are a sit-down dining area with tempered-glass table-tops and worksheet-style paper placemats, and a lounge area fitted with rocking chairs and benches that hark back to prep-school days. There’s also a small alfresco space with swings.

The menu of this 100-seater run along the same thread: the à la carte is a thesis-like book that’s broken up into sections such as ‘The Snoozy Brunch’ and ‘The Lazy Afternoon Tea’. For a place that advocates skiving, the selection is a hefty one to get through. We like the signature sous-vide confit leg of duck ($34) served on maple-glazed root vegetables – although a little salty, crisp skin rests on a substantial layer of soft fats and pull-apart meat.

Vegetarians with a penchant for crumbly, meaty textures will take to the smoky char-grilled beet burger ($30) made with soy products, beets, carrots and smoke essence. Want to do less chewing and more imbibing? Happy hours – or rather, ‘Skyving Hours’ – run from 8.30am to 8pm every day – that’s $5 half-pints of Hoegaarden and Stella Artois, or one-for-one housepour wines." -Time Out Singapore