HighHouse is turning up the heat this season with the return of The High Table, its signature chef collaboration series spotlighting culinary visionaries from around the world. For its third edition, the rooftop dining destination welcomes one of Singapore’s most celebrated talents, Chef Sun Kim, the mastermind behind the two-Michelin-starred Meta.
From 10 April to 27 June 2026, guests can experience an exclusive six-dish menu where Chef Sun Kim blends his Korean roots, global training, and refined craftsmanship with the bold, pan-Asian flavours that HighHouse is known for.
A Culinary Story Rooted in Heritage and Innovation
Born in Busan and raised in Seoul, Chef Sun Kim grew up in his mother’s restaurant, a place that planted the seeds of his passion for strong flavours and meticulous technique. His journey took him to Le Cordon Bleu Sydney, followed by a pivotal mentorship under culinary icon Tetsuya Wakuda.
After joining Waku Ghin in Singapore, he launched Meta in 2015, a tasting-menu-only restaurant dedicated to Korean-inspired cuisine elevated with Japanese and Western precision. Meta earned its first Michelin star in 2017 and reached its second in 2024, cementing Chef Sun Kim’s place among Singapore’s top culinary innovators.
Now, over a decade into his Singapore journey, Chef Sun Kim brings a more approachable expression of his sophisticated craft to HighHouse, inspired by familiar Korean flavours, personal memories, and the vibrant energy of the rooftop venue.
Six Exclusive Dishes Crafted for The High Table
Chef Sun Kim’s menu reimagines comforting Korean classics with modern finesse. Highlights include:
- King Fish Sashimi — $30 (Lunch add-on +$6): Fresh Australian hiramasa kingfish with pomelo, myoga, and shiso, dressed in a lively gochujang sauce accented with wasabi and chive oil.
- Beef Carpaccio — $32 (Lunch add-on +$8): Hay-smoked Argentinian tenderloin served tataki-style with charred leeks, soy-milk dashi jelly, mustard dressing, and bright citrus zest.
- Eggplant with Salsa (V) — $28 (Lunch add-on +$4): Crisp fried eggplant paired with smoky burnt-capsicum salsa, citrus soy with yuzu kosho, confit garlic, and puffed quinoa for crunch.
- Lobster Gyeran Jjim — $72: A luxurious steamed egg custard enriched with lobster haemultang sauce, white and black fungus, minari, chilli oil, and charcoal-finished French blue lobster poached in tarragon butter.
- Steak Bibimbap — $58: A refined take on a Korean staple: steamed rice topped with chargrilled flank steak, seasoned vegetables, sesame oil, and a robust gochujang-garlic sauce.
- Beef Short Rib — $88: Charcoal-grilled Australian galbi-style short rib served with mushroom ragu, caramelised onion purée, grilled shishito peppers, and leeks for a smoky, aromatic finish.
Where Global Techniques Meet Asian Soul
The High Table series continues to be a platform for boundary-pushing cuisine, inviting chefs to infuse their personal identity into HighHouse’s pan-Asian culinary canvas. From French refinement to Middle Eastern aromatics and Korean precision, each edition is a celebration of diverse global perspectives.
Chef Sun Kim’s edition captures this spirit perfectly: bold, inventive, soulful, and designed to keep diners coming back for more.
Dining Details
- HighHouse Singapore
- 10 April – 27 June 2026
- Available for lunch and dinner
