Casual European restaurant Table 66 (66 Tras St., 6225-6690) launched a new menu featuring new sous-vide dishes that Chef Vincent Teng has been developing over the last six months. The new menu will showcase starters like confit of Momotaro tomatoes, a refreshing starter of basil-infused momotaro tomatoes prepared using the sous-vide technique; the Petuna ocean trout; pork belly which is first infused with osmanthus then cooked sous-vide style in its own juices before being roasted to obtain a crispy, crackling skin, and the confit of duck leg which is paired with tamarind jus.