It was so funny cos all the way there we were making silly jokes, like how the name of the restaurant was very original, because it was named after its address (which is a pretty common thing here no?)
and that since Table 66 is a restaurant that serves Modern European cusine, then RM (who is from London) is a true blue Modern European will be the one who can fully appreciate it?!
haha. fun.
Really good complimentary bread. This onion bun was soft, slightly crusty, warm and delicious. I think the standard of bread has really improved in recent years. Amazing.
For all of us. Each had an individual serving of butter, a thin slice but just right. Hate it when it's too much, what a waste.
we shared a sous vide egg with iberico ham grilled asparagus and hollandaise sauce. Because MOKY bought a sous vide machine and has been making sous vide eggs at home. And we wanted to try it out.
Then we each ordered a wild mushroom soup with truffle croutons chives and fresh cream.
We all also ordered the same thing - grilled beef tenderloin with garlic mashed potatoes, cherry tomatoes and beans.
The dessert of the day was a passionfruit tart with raspberry mousse. very tart.
All that for $25! Dont you love Restaurant Week?
We started with geoduck sashimi, SGD 114. the most expensive dish that day. I think we kena cheated cos the waitress purposely picked a geoduck that was very heavy for our table of only 6 people - 1.4 kg! I should have gone to the tanks to pick out my own.
We then had each had one yummy abalone braised in thick sauce, with a choice of sea cucumber or goose web as accompaniment. So nice. I don't like to share my abalone! So glad DH ordered one serving each for everyone!
I also liked these bamboo clams, also 1 serving each. It is steamed with lots of garlic, just the way DH and I like it! They do it by slicing the flesh of the clam into large pieces so it retains it succulence and juiciness. Some other restaurants slice it more thinly, but then it would require more skill to cook it right.
scallop in yam
seafood claypot
The chili mussels (half eaten) were the most worth it - SGD9 for a big plate!
Thanks DH for the birthday dinner!
Cutie loved playing around the fish tanks... seeing the fish and trying to catch them.
Then on the actual day, we had a birthday cake with lots of candles (haha, old already). Cutie had fun blowing out the candles and helping to cut the cake.
Cutie likes this part best I believe. 
Look at how engrossed he is in this photo, cutting Kong Kong's birthday cake.
We ordered the claypot chicken (SGD12) - which was pretty good value for money. It was at least half a chicken, and very substantial. It came bubbling hot and exuded a very appetising aroma. The chicken was tender and almost falling off the bone. It had absorbed all the delicious sauce it was simmered in and was therefore most tasty. The cabbage wrapping the chicken was also soft and tender, particularly suitable for any geriatric with no teeth.
Hokkaido Scallop Carpaccio and Barracuda Fish Mousse with Miso Cream. It was an interesting and harmonious blend of flavours, textures and colours.
Jasmine Tea Perfumed Duck Consomme made with Fiji Water, Foie Gras Tortellini. This seemed like a very interesting dish. What a clever way to present foie gras. This would indeed be a burst of flavour, theoretically. However, I think the proportion of foie gras to pasta skin was a little unbalanced, so I only tasted tortellini, not the foie gras. (I would also add that, this could be my fault as I arrived late, and maybe the chef thought that I wouldn't be coming so didn't cater for another portion of foie gras?)
Escargot with Herb-Garlic Butter on Button Mushroom GratineeParsley Oil and Arugula Salad. Enjoyed this very much. Again, a clever juxtaposition of flavours and textures - with the spongy mushroom, chewy escargot and slightly crunchy garlic.
Rigatoni tossed in Crustacean Oil, Tiger Prawn, Shaved Bottarga and Parmesan Cheese. Sorry for the poor photo. This was my favourite. Delicious and tasty morsels of pasta which were perfectly al dente.
Char-Grilled King George Whiting Fillet with Toasted Mustard Seeds andSaffron Tomato Sauce. This was very good as well. It was fragrant and tender. I liked how the chef decided to char-grill the fish. It really added oomph to this delicate dish. And, it looks so pretty!
I started my meal with a traditional Scottish dish not commonly found in these parts– Haggis (SGD 15). Haggis is sheeps’ innards (heart, lung and liver) minced with onions, oatmeal and spices encased in sheeps’ intestines and boiled. It was served with “neeps and tatties” (turnips and potatoes). The haggis was tasty and hearty and didn’t smell strongly of offal. I was assured that the haggis is as authentic as it gets, as it is sourced directly from Scotland, and is not in anyway modified for the local palate. The “neeps and tatties” were smooth and creamy and went well with the hearty haggis.
The Scotch Eggs (SGD 10) were my personal favourite. The hard boiled eggs were wrapped in minced beef, dipped in breadcrumbs and then deepfried. They were light and crispy, and not at all oily or cloying. The best part was the whisky-infused mustard mayonnaise which provided a tangy creamy lift to this dish.
The Venison Sausages (SGD 18) were savoury and meaty, with a tasty spicy bite. Like the haggis, these delicious bits were sourced from Scotland to ensure that authenticity is not compromised.
If meat is not quite your thing, go for the Grilled Royal Deeside Salmon (SGD29) which was well seasoned with rosemary and accompanied by a delicate whisky hollandaise. The fish was still pink in the centre and flaked off easily.
My starter of baked gratin of cheese and broccoli was good. The portion seemed a little small. I was scraping my plate every time I scooped up a bite, which means that the serving of was too thin.
DS' starter of grilled prawn salad was nice and tasty.
I had the braised beef with mashed potato, a hearty savoury and tasty dish. The potato was fluffy and smooth, and the beef was tender.
DS' grilled sea bream was delicate, and served on a bed of peas and some green mash. Pretty good.
Our dessert was panna cotta with mango and a macaroon on top. The panna cotta was a little too stodgy for me, almost pudding-like.
We shared a crabmeat linguine with tomato chilli cream (SGD 18) as a starter. The linguine was al dente, delicious, hearty and a little spicy, as chili padi is used. This is a half-portion, as the waitstaff had discreetly split the serving into 2 for us. It was an inspired move to add chili padi to the cream, as it cut the cloying heaviness of the cream, and introduced a unique local twist to this dish.
Then DH ordered the duck confit with yam cake (SGD28) which we shared by swopping plates halfway through the meal. The duck was again, excellent. The layers of crispy skin, fragrant fat and tender meat all melting in the mouth to create an interplay of taste and texture. Sheer epicurean delight.
I had the rack of lamb with garam masala (SGD32), which was a generous portion of 3 pieces of tender, delicious and very meaty lamb ribs. The hint of local spices and smokiness on the lamb was just right, and not overbearingly so. I 
DH's dessert of affogato (SGD8) was a scoop of ice cream with hot expresso poured over it. I didn't try it, but I think DH sure liked it.
My dessert of kueh boloh tiramisu (SGD8.80) was also very good, the liquer-tinged cheese was delicious. Kueh boloh, as most of you know, is the round shaped cake that one eats typically during Chinese New Year. It has the same fluffy texture as the ladyfinger cakes that one uses for tiramisu, so it is quite a good idea to substitute kueh boloh, for a more local flavour.