A publication by SIT Alumni Relations
No one loves food like Singaporeans do, so it's only fitting that the Culinary Institute of America (CIA) set up its first and only Asian campus here in 2010.
Some of our pioneering students have recently graduated and started bringing their culinary management skills to various fine-dining establishments around Singapore. But did you know that you can sample the cooking of these future culinary leaders even before they graduate, AND without burning a hole in your pocket?
The secret is to dine at the The Top Table, a full-service restaurant at Temasek Polytechnic staffed by second-year CIA students. Which is exactly what the folks at Alumni Relations did one fine lunchtime.
Great food, great service
Feature | 2012 Q4
Recipe for success
CIA students cook up a storm
Loo Xue Mei
Oven roasted semi-boneless chicken served with spinach, Tuscan bread, twelve-hour tomatoes, natural jus and garlic-chilli oil
As part of their course requirements, students have to undertake kitchen and service duties at The Top Table. We were greeted at the door by impeccably polite and smartly-pressed servers who cheerfully led us to our seats.
The ambience was relaxed but still pretty smart. We really enjoyed the open kitchen where you can watch stern-faced student chefs cooking away.
The servers took our orders and shortly after the food began to be served, course after tantalising course. They were delicious and all cooked to perfection (we snuck bites of one another's dishes, quite contrary to proper dining etiquette). But I must say the stand-out was something we didn't even, strictly speaking, pay for — the bread. Warm, crusty, with a subtle savoury flavour — we must have eaten baskets of the free-flow bread. I still dream of that bread sometimes.
THE BREAD
Autumn pumpkin-apple cider soup
Country-style terrine
Pan roasted snapper fillet
Oven roasted semi-boneless chicken
Did I mention the bread?
Lemon pound cake
Crème Brulee
Lace cookie basket
Special mention goes to the excellent service recovery we encountered — they had run out of lace cookie basket that the pandan ice-cream was served with, and had to bring out one of the servings with a cookie shard instead of a full basket. We were fine with this, being full to bursting (probably with bread) at that point. Unexpectedly, when we were having coffee, they brought out a complimentary, freshly made lace cookie basket — the full works, filled with ice cream and fruit and everything. Although we were super full at that point, free food always makes a kiasu Singaporean's day, so it was a nice gesture that was much appreciated.
If you love great food and great service at reasonable prices (and who doesn’t), you should check this place out. I’ve definitely had worse meals at much more expensive restaurants!
Unfortunately, this term’s lunch service has just ended, so the restaurant is closed till next September. BUT, if you want to sample the students' cooking, they will be serving a la carte dinner for $12 per set in November and December, so do make reservations if you're keen! Dinner is self-service and choice of meals are on a first-come-first-serve basis.
Read more:
Dining Secrets at the CIA, Singapore
