[Review] Two Michelin Starred Chef Sun Kim from Meta Brings Elevated Korean Comfort to HighHouse

We always find it thrilling to ascend to the 62th floor of One Raffles Place and step into HighHouse for a literal top of the world dining experience. The panoramic views of Singapore’s skyline stretch endlessly, the buzz of the city fading into a distant hum far below.

Last Thursday, the view was not the main event for us. The highlight was the return of The High Table, the rooftop destination’s signature chef collaboration series, and for its third edition, they have pulled out all the stops by welcoming Chef Sun Kim, the mastermind behind the two Michelin starred Meta.

From 10 April to 27 June 2026, Chef Kim is presenting an exclusive six dish menu that artfully showcases his Korean heritage, international training, and the bold pan Asian spirit that HighHouse is known for, and we were fortunate enough to be among the first to experience it.

Welcome cocktails began from 6.30pm before our dinner commence. Two cocktails were featured, the Makgeolli Vam Fize, a concoction with Ube Yam Liquer, Goguma, lime, soda and Makgeolli, presente in a cool purple hue; and the Red Date Reverie, a Korean flavours inspired blend with Tokki Black Soju, Amontillado Sherry, Falernum Intense, Daechu Cha, ginger, honey and citrus.

Two bite-size snacks were also served to go along with the welcome drinks, a salmon tartlet and a foie gras bite.

A trio of appertisers came together next.

We started off with our clear favourite of the night which was the King Fish Sashimi (). It delivered a fresh explosion of flavours that balanced fruity sweetness with intense savoury notes.

The Australian hiramasa kingfish was beautifully tender, elevated by the bright citrus of pomelo and myoga, while a lively gochujang sauce paired with wasabi and chive oil gave the dish an extra kick.

Another stellar appetiser was the Beef Carpaccio ().

Featuring hay smoked Argentinian tenderloin served tataki style, it came dressed with charred leeks, a unique soy milk dashi jelly, and a mustard dressing drizzled with bright citrus zest.

For the vegetarian option, the Eggplant with Salsa () featured crisp fried eggplant paired with a smoky burnt capsicum salsa.

The addition of citrus soy laced with yuzu kosho and confit garlic brought depth, while puffed quinoa provided a delightful crunch for extra texture.

Moving on to the richer courses, the Lobster Gyeran Jjim () will be a delight for seafood lovers. This dish is a luxurious spin on the traditional steamed egg custard, enboldened with a rich lobster haemultang sauce, white and black fungus, minari, and a touch of chilli oil. The crown jewel of the bowl is the charcoal finished French blue lobster which is delicately poached in tarragon butter.

When it came to the mains, the meats stole the show and left a lasting impression. The Steak Bibimbap () is a highly refined take on the beloved Korean staple.

A bed of warm steamed rice is topped with chargrilled flank steak, a medley of seasoned vegetables, a drizzle of sesame oil, and gochujang garlic sauce to tie up the flavours.

We were equally impressed by the Beef Short Rib (), presented with the whole rib bone for theatric.

The charcoal grilled Australian galbi style short rib was tender and smoky. It was served alongside a mushroom ragu, a sweet caramelised onion puree, grilled shishito peppers, and leeks, presenting an aromatic finish.

For dessert, we indulged in a fruity sorbet, served alongside a seasonal of seasonal fruits.

No visit to HighHouse is complete without exploring their inventive beverage programme curated by award winning bar specialist Jay Gray.

We tried The Hanoi Hawker cocktail (), a daring and savoury concoction featuring Mezcal Los Siete Misterios, fish sauce cordial, and lemongrass cider vinegar.

For those who prefer non alcoholic options, the mocktail selection is equally thoughtful.

The Temikai () is a refreshing blend of watermelon cordial, hazelnut, thyme, and citrus, while the Jambu () offers a floral and fruity mix of rose apple shrub with cold brew osmanthus and sencha.

The entire experience is a masterclass in balance and flavour, making this limited time collaboration a dining event you simply cannot miss.

Overall, The High Table Vol. 3 at HighHouse presented a cohesive, exquisite dining experience. Chef Sun Kim has managed to translate his Michelin starred magic into a menu that feels both elevated and approachable. For more information or to make a reservation, visit HighHouse’s website.

The High Table with Chef Sun Kim @ HighHouse

Available for lunch and dinner
10 April – 27 June 2026

HighHouse Singapore
1 Raffles Place
L61-62, Singapore 048616

Opening Hours:
Mon & Tue: 11:30am – 11pm
Wed, Thu & Fri: 11:30am – 1am
Sat: 5pm – 1am
*Last order will be 30 mins before closing time

Contact:
hello@highhouse.sg
+65 9677 8074