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Michelin-starred Chef Sun Kim collaborates with HighHouse for the third edition of The High Table

June 5, 2026 / No Comments
High Table - Sun Kim

CONTENT: Yiew Kai Jie

HighHouse’s third edition of The High Table brings a compelling new guest chef into the mix: Sun Kim, the acclaimed force behind Meta, Singapore’s two-Michelin-starred restaurant. Running from now until 27 June 2026, this limited-time collaboration sees Chef Sun Kim channel his Korean heritage and global training into six dishes that sit neatly within HighHouse’s pan-Asian framework, but with sharper flavour profiles and a lot more soul.

Eggplant with Salsa ($28)

One of the strongest starters is the King Fish Sashimi (S$30), where fresh Hirama kingfish from Australia is lifted by pomelo, myoga and shiso, then pulled together with a gochujang dressing that adds gentle heat, brightness and a subtle Korean edge. The Beef Carpaccio (S$32) takes a more savoury route, pairing Argentinian beef tenderloin with lightly charred leeks and a soy-milk dashi jelly, finished with mustard dressing, lemon zest and myoga for a smoky, refined interplay of richness and acidity. Vegetarians are not left out either: the Eggplant with Salsa (S$28) is a crisp, playful dish built around fried eggplant, burnt capsicum salsa, cucumber, red onion, citrus soy, yuzu kosho, confit garlic and puffed quinoa, giving it a nice crunch, sweetness and a clean savoury finish.

Steak Bibimbap ($58)

The main courses are where Chef Sun Kim’s style really settles in. The Lobster Gyeran Jjim (S$72) is a standout for anyone who likes comfort food taken to luxurious extremes: the steamed egg custard is silky and delicate, but its depth comes from a haemultang sauce made with lobster shells and gochujang, while minari, fungus and chilli oil add freshness, texture with a slow-building spice. The Steak Bibimbap (S$58) turns the Korean quintessental into a polished, satisfying main, with chargrilled flank steak, steamed rice, vegetables and a garlicky gochujang sauce delivering that familiar sweet-savoury balance in a more elevated form.

For something with more smoke and heft, the Beef Short Rib (S$88) is marinated galbi-style and grilled over charcoal, then paired with mushroom ragu, caramelised onion purée and shishito peppers for a dish that’s rich, deeply savoury and built for diners who like a little drama on the plate.

HighHouse is located at 1 Raffles Place, 048616.