One-Ninety Festive Chef’s Table 2026: A Group Dinner Guide

The official Chef’s Table menu makes the party-size requirement unusually clear. This is worth considering for a small team celebration, an extended-family dinner or a group of friends who want to stay at the table through a tasting menu.

It is not a standard reservation for two, and “semi-private” should not be understood as an enclosed room with complete sound isolation. If you are planning speeches, gifts or a business discussion, ask about the layout and other diners rather than assuming exclusive use.

For a larger or more flexible gathering, a buffet may be easier. Our Christmas buffet comparison covers that alternative. The Chef’s Table makes most sense when everyone is comfortable with a shared start time and a paced dinner.

At the S$188++ starting rate, the food subtotal is S$1,128 for six people, S$1,880 for ten or S$2,632 for fourteen. These are calculations from the published minimum per-person price, before drinks and charges; they are not negotiated group quotes.

The page adds a 10% service charge and applicable government taxes. Applying 9% GST after that service charge makes the starting food-only amount about S$225.41 per person. Budget roughly S$1,352.47 for six at that base rate, with rounding and any customised items subject to the hotel’s final bill.

The classic wine pairing adds S$128 per person and the premium option S$148, before charges. With the starting menu, that makes S$316++ or S$336++ per person. Ask whether pairing choices can vary within the group, and do not include a wine upgrade in everyone’s share until they have agreed.

The published progression includes crab and caviar, cauliflower velouté with black truffle, lobster tortelloni, Wagyu beef with foie gras and a chestnut dessert. Menu customisation is available, but the page also notes that dishes may change.

The current menu names pistachio in the pasta course and alcohol in its sgroppino and sauce preparations. Someone declining the wine pairing is not necessarily receiving an alcohol-free meal. Discuss allergies, abstention and other requirements at the menu stage, not when the course reaches the table.

Ask the hotel to confirm each required change and whether it alters the quoted price. “Customisations available” is an invitation to discuss options, not a guarantee that every restriction can be accommodated without affecting the experience or cost.

Get the attendance commitment before requesting the table. A group that starts at six and later drops to five may fall outside the published format, so ask what happens if the number changes. Check the deposit, cancellation deadline, menu-selection deadline and final balance arrangements in writing.

Give diners the expected format, starting cost and what is included. Ask the restaurant for an estimated duration so guests can plan onward travel without leaving partway through. No fixed dinner length is promised in the source reviewed here.

Use the official page’s dining contact for the discussion and keep one organiser responsible for changes. A single consolidated dietary list and one final headcount will be clearer than several guests contacting the restaurant with different versions of the booking.