The Top Table - Singapore

Nestled in an unassuming corner of temasek polytechnic, the CIA at top table is the home of possibly the best dining experience $25 can give you. The food here is classic french food done in a modern context, and the menu manages to keep to the roots of classical french cuisine without compromising it's authenticity. The food for example, is presented beautifully and is very modern in its design, even though many of it's components have probably been around longer than you have. unique to the restaurant is it's guiridon service, certain menu items are prepared tableside on a cart, giving curious diners a look at how the food is prepared and giving them a more interactive experience. the banana flambee is of particular delight as the cinnamon flakes sparkle and dance in the flames right at your tableside. with all this and more for just $25, it's hard not to reccomend the top table for diners looking for an exciting new experience.

Amazing food, excellent service, great prices. The students at CIA have certainly proven themselves and it's an absolute joy to eat there every single time (I think I've eaten there at least 4 times now? . Thank you for everything! :

Enjoyed delightful lunch thrice in a fortnight this Sept, with three different sets of friends, all of whom were full of praise, and left feeling very satisfied happy. Excellent service, and friendly, as always. Favourites were the yummy Genovese, Sea Bass the semi freddo. And the freshly baked bread was so good too. Great going!

Excellent and prompt service. Ordered the mocktail and it was refreshing with a spicy twist (ginger). Seafood salad is a must, seafood poach to perfection, Vietnamese/Thai inspired purée, garnish with green papaya and crushed cashew. Stuffed chicken wings, crispy yet succulent and juicy on the inside. Accompanying yoghurt prefect to cut through the richness of stuffed wings. Chilli crab ravioli is unique, marrying of local flavors with classic Italian technique that is intriguing to the palate. Kaya pain perdu, local 'traditional breakfast ' dessert. A twist to the local kaya roti with soft boiled egg. Awesome flavors and superb service with an affordable price tag!

Lunch experience at top table was great. The classic french food served were impeccable and the service was prompt. Ordered hot appetiser of the day, sautéed chicken livers for the main course and the assorted ice cream and sorbets to end off with a sweet note for desserts. The plating of the food were niche-looking and defined. The flavours compliment the dish exceptionally well. Kudos to Dorcas and Don who prepared all our table side dishes professionally. The banana flambé were executed beautifully with the flaming flare and the tiny sparkles of the cinnamon powder when dusted on the flame. The creamy vanilla ice cream, savoury brown butter ice cream and green apple sorbet were paired marvellously. Definitely a good happy ending.