TBLS (as in Tablespoon) is the latest incarnation of former Duke’s Burger Executive Patty Flipper Chef Que Vinh Dang. The Vietnamese born, New York raised chef has opened a new private kitchen that’s reservation only, dinner only and a six-course set, only. The chef, tired of the city’s shallow fine dining scene, has decided to go back to basics – and take diners along for the ride – with a 12 cover eatery that boasts an expansive, licensed terrace and show kitchen. The menu is playful - the Bacon & Egg Risotto features natural wood-smoked bacon and poached Taiyouran organic eggs - and if it's not a slap in the face of fine dining, it’s definitely a provocative wet willy. The intimate layout also means the chef meets the diner, an increasingly rare encounter in a city that claims food capital recognition. While Duke’s Burgers might not have worked out (it’s closing), getting back to basics by creating a truly innovative comfort food experience might just be the special of the day.

Chicken nuggets on toasted brioche anyone?

TBLS
7/F, 31 Hollywood Rd, Central, 2544 3433. Mon-Sat 6pm-11pm
Tel: +852 2544-3433; www.tbls-kitchenstudio.com
Six-courses, $480 per person

Nuts & Bolts
Playful food and chef interaction at Soho’s newest private kitchen
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