Elevating its vibe dining programme, The High Tables is a rotating showcase of acclaimed chefs with their take on flavours from the Pacific Coast.
HighHouse, the day-to-night destination by OUE Restaurants, continues to change up its dining programme with the launch of The High Tables. Conceived in the spirit of community and as a creative exchange, The High Tables is a new dining series which invites acclaimed chef collaborators to reinterpret HighHouse’s Pan-Asian foundation with their expertise and culinary style across 3-month-long waves.
Kicking off with Chef Daniele Sperindio of Michelin-starred Italian fine dining restaurant, Art di Daniele Sperindio, the debut edition will feature 8 exclusive dishes available from April to June.
Crossroad Of Culinary Perspectives at the Top
In light of consumers increasingly scaling back on traditional nightlife in Singapore, the team has committed themselves to finding ways to engage and excite guests. Building on its Dinner & Dance launch that weaves live performances, roving entertainers and DJs into its regular programme, The High Tables series amplifies their vision of dynamic dining so guests will always have a reason to make their way up top.
In the same vein of community that taps on their network DJs and bartenders, The High Tables focuses on its dining pillar by inviting acclaimed chefs with distinct culinary styles for a diverse showing of Pan-Asian flavours.
The Debut Chef-Collaborator
Shaped by his time with Michelin-starred legends and some of Singapore’s awarded kitchens, Chef Daniele left his first mark in 2020 with his eponymous restaurant, Art di Daniele Sperindio, which was awarded a Michelin Star within just seven months of opening. His philosophy of continuous innovation rooted in understanding and
redefining culinary boundaries makes him a perfect fit to initiate HighHouse’s creative collaboration series.
Chef Daniele’s approach to cooking is all about connection and nostalgia, with the simplest of meals becoming his favourite. It is his understanding of vibe, commitment to pushing culinary limits while honouring his heritage that made him the perfect candidate to initiate the High Tables series.
“HighHouse has this great energy—it’s lively, stylish and fun. It’s the kind of place where people come to celebrate and indulge and that’s exactly how I like to cook. I wanted this menu to match that vibe—big on flavours, satisfying, friendly and a little unexpected. It’s Italian at heart, but free-form and infused with flavours that pay tribute to Asia—particularly Singapore, my home,” says Chef Daniele on his direction for the collaboration.
The Exclusive Dishes
He has curated dishes that feel adaptable, enjoyable at any time, and effortlessly indulgent. Whether it’s a midday bite, a casual after-work indulgence, or a lively dinner spread, the menu flows naturally across different moments. For three months only, guests can savour 8 collaboration dishes that bring together Chef Daniele’s Italian heritage and Kaizen approach with HighHouse’s Pan-Asian roots.
Panino Al Sugo Frito
Fried flat bread topped with fresh burrata, dried Italian Crusco peppers, and Art eXO Sauce, inventive interpretation with notes of porcini mushrooms, braised Parma ham and Korean chilli- airy, creamy and bold at once.
Summer In Seoul
Somen and aged watermelon slices paired with a light broth made from simmering watermelon rinds, geranium leaf and fruit tomatoes. Finished with oregano caviar, capers and San Marzano tomato jam.
Insalata Fumo E Spezie
Josper-charred Romaine with Trentino spiced ham dressing, marinated anchovies, green apples and lemon for a bright and nutty crunch to start.
DIY
Crispy Parmesan and Tuma Persa waffle with artichoke aioli and Amalfi lemon dotted grids, best enjoyed like an open-faced sandwich with bresaola and Thai basil served on the side.
Cacio E Peppe Di Mare Tutte Bucce
Pasta tossed in a piquant sauce of earthy-sour black lime and Parmesan rinds, lightly seared Hokkaido scallops and a sprinkle of Italian Furikake.
Piemonte
Piedmont influenced pasta sauced in aged pecorino, Piedmont Hazelnuts and winter truffle shavings that altogether deliver a simple yet robust and earthy mouthful.
Uovo E Spirito
Torched Italian custard infused with marsala wine, dusted with Timur pepper for an unexpected kick.
From Singapore with Love
Ice Kachang inspired treat with shaved banana nectar ice, compressed Nashi pear, bergamot gems, adzuki beans, basil oil and a dollop of burrata cream for a creamy and refreshing close.
Wine Pairings
Diners will also have the option of pairing their meal with Sommelier Crafted Wine Flight, chosen to complement the lightness and complexity of the dishes. Rotated in tandem with the collaborations, the selection include:
- 2023 Craggy Range, Te Muna Martinborough Sauvignon Blanc for a highly drinkable wine prominent with citrus and tropical fruit notes to start (120ml)
- 2020 Chianti Classico Riserva DOCG to contrast dishes with a nice balance of concentrated cherries, leather and spice (120ml)
- 2021 Dr. Loosen Dr L Riesling Spätlese for light sweet finish of green apples and apricot, with a fresh minerality
The High Table underscores HighHouse’s dedication to fostering connections through food. By bringing Chef Daniele’s distinct approach to its ever-evolving dining programme, HighHouse continues to further its standing as the go-to where guests gather, explore and indulge across occasions.
“HighHouse has given me creative freedom and they’ve been incredibly receptive to my ideas. Considering that HighHouse offers different experiences throughout the day, the target was clear from the start: a menu that’s non-pretentious, friendly and moorish. Because at the end of the day, food should be fun and we want people to feel good when dining at HighHouse,” adds Chef Daniele.