Chef's Table just won "Best of the Best" Epicurean Star award. Chef Lorenz Raich discusses his "Western Omakase" style of service. Guests choose from a list of ingredients, then the Chef prepares and brings to the table to discuss the food. Intimate space provides close contact with customers, kitchen, and Chef. Evolution of the concept. Every meal is customized for every person, tables designed to be eye-level with the customer. Ingredients change daily, no set menu. Every morning, suppliers contact the Chef to let them know what is freshest, best. Many using WhatsApp. Catering options. Grew up in a small village next to Innsbruck, between Germany and Italy. 8 years ago, visited Singapore and got a chance for internship and met Stefan. Evolved from a wine bar with degustation menu and started listing ingredients, then thought, why not get the customers involved? 4-course, 6-course, 8-course available. Wine pairings. Yabbies coming on the menu mid-December. Lunch 4-course option available on Fridays. Chef's favorite ingredients.