Table 66 is a labour of love by Chef-owner Vincent Teng and restaurateur Celine Tan. Opened December 2009 at 66 Tras Street, Table 66 is a modern European 
restaurant that features a menu with selected entrées prepared with the sous-vide cooking technique. Former Chef-owner behind the award-winning restaurant, My Dining Room, Chef Vincent held the position of Executive Chef at the The Scarlet Hotel till he decided to take on his most personal venture to date, Table 66.
With Chef Vincent's passion for the sous-vide technique, the kitchen of Table 66 is fully equipped with sous-vide equipment — a vacuum machine, water bath and additional freezer. Making use of ingredients from all over the world, he has created a menu that offers guests a lighter take on traditionally hearty European cuisine.
Table 66 also carries a selection of exclusive wine labels from boutique wineries that are not for retail. Our specialty drink includes our premium Mojitos made with the freshest ingredients. On its list of non-alcoholic beverages, Table 66 serves Vittoria coffee and Gryphon Tea. Patrons have the option of choosing from 12 blends from the Gryphon Artisan Selection.
The main dining room of Table 66 seats up to 30 guests and the private dining room accommodates up to 10. Designed to offer guests a relaxed atmosphere, the decor of Table 66 is kept clean and simple. Earthy hues and set the tone for a casual dining experience and sunlight streams in from a skylight during the day into the restaurant, creating a comfortable and roomy ambience.
