For its latest edition of The High Table, HighHouse has partnered with Chef Sun Kim of two-Michelin-starred Meta for a limited-time collaboration that brings his distinctive brand of contemporary Korean cuisine to HighHouse. Available until 27 June, the exclusive Korean-themed menu highlights Chef Sun’s ability to draw upon his heritage and traditional cuisine, while incorporating modern techniques and global influences.
Perched above the city with sweeping views of Singapore’s skyline, HighHouse offers a dynamic backdrop where guests can dine, socialise and enjoy the vibrant atmosphere. As the day turns into night and the music picks up, the ambience becomes very lively.
For The High Table, Chef Sun Kim adapts to HighHouse’s convivial dining concept, presenting a collection of dishes that are sophisticated yet approachable and designed to be enjoyed in a more relaxed, social setting with plenty of drinks.
Our meal began with a selection of appetisers, accompanied by mocktails from HighHouse’s extensive drinks programme, which offers a wide range of cocktails, wines, spirits and non-alcoholic options to suit different preferences.
Eggplant with Salsa 4.2/5
I enjoyed the Eggplant with Salsa ($28), which featured crisp, fried eggplant topped with puffed quinoa, confit garlic, and a citrus-soy dressing. Moreish, crispy and easy to share, it works especially well as a bar snack.
Beef Carpaccio
The Beef Carpaccio ($32) features hay-smoked beef tenderloin complemented by charred leeks and mustard dressing. It looked promising; however, as neither my dining companion nor I could consume raw beef, we were unfortunately unable to sample this dish.
Grilled Spanish Octopus 4.2/5
Served as part of the lunch set menu, the Grilled Spanish Octopus was well executed, with a lightly crisp exterior and a tender, succulent interior. It was served on a bed of cream-cooked potatoes and accompanied by a herb dressing, olives, and sweet Chitose tomatoes for bright, Mediterranean-inspired flavours that we enjoyed.
Kingfish Sashimi 3.8/5
The Kingfish Sashimi ($30) showcased pomelo, shiso, wasabi and gochujang. The citrus of the pomelo complemented the clean flavour of the kingfish. A touch of wasabi and gochujang provided gentle heat to the dish.
Lobster Cevan Jjim 4.2/5
The Lobster Cevan Jjim ($72) is inspired by the Korean steamed seafood dish haemultang jjim. Succulent lobster and a savoury seafood broth are served over a silky steamed egg custard, and finished with chilli oil. My dining companion found this dish to be on the salty side, but I enjoyed it very much. That said, considering the price point, I felt the BBQ Short Rib offered better value for money and would be my pick between the two.
BBQ Short Rib 4.8/5
The BBQ Short Rib ($88) is a magnificent platter of melt-in-your-mouth tender beef slices, served with gochujang-tossed mushrooms, shishito peppers, onion purée and a pickled cucumber salad. This allowed the beef flavours to take centre stage while the acidity from the pickled cucumber and gochujang helped cut through the richness of the beef. Incredibly flavourful and delicious, this was the standout dish of the meal for me.
Steak Bibimbap 4/5
Rounding out the collaboration is the Steak Bibimbap ($58), Chef Sun’s take on one of Korea’s most iconic dishes. Featuring flank steak, Korean zucchini, Korean bean sprouts, black fungus and sesame oil, the dish is fragrant, hearty and comforting. While the flank steak was tender enough, I personally preferred the more buttery BBQ Short Rib to the leaner flank steak.
In fact, I found myself pairing some of the short rib with the bibimbap rice, which proved a satisfying combination, as the fat from the short rib mixed into the rice. All the more reason to order a few dishes and share among friends.
Yoghurt Ice Cream 2.8/5
For dessert, we were served a combination of Yoghurt Ice Cream with pomelo, mandarin and basil. The tangy yoghurt ice cream, together with pomelo and mandarin, provided a light and refreshing finish after a heavy meal. However, I found the addition of basil somewhat unappealing, and it did not work for me. Presentation-wise, the dessert also lacked visual appeal.
The High Table by Chef Sun Kim is available for lunch and dinner at HighHouse until 27 June, offering diners a rare opportunity to experience a more casual yet equally thoughtful expression of the celebrated chef’s modern Korean cuisine.
Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.
HighHouse
1 Raffles Place
L61-62
Singapore 048616
Tel: +65 9677 8074
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Nearest MRT: Raffles Place (EW, NS Line)
Opening Hours:
Mon-Tue: 1130am – 11pm
Wed-Fri: 1130 am – 1am
Sat: 5 pm – 1am
(Closed on Sun)
Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]