Tina’s Kitchen Private Dining – A Refined Showcase of Technique and Ingredients

Tina's Kitchen Private Dining is helmed by Chef Tina, a Taiwanese chef trained at Le Cordon Bleu. She does not host private dining sessions regularly, usually opening her cosy home kitchen only a couple of times each month, so securing a dining slot felt especially fortunate. Priced at $188 per pax, we were treated to a thoughtfully curated 10-course dinner that showcased her culinary skills and training.

While the menu does not strictly focus on Taiwanese cuisine, it felt more like a personal culinary résumé — highlighting refined techniques, quality ingredients and elegant presentations, with subtle Taiwanese influences woven through the courses.

Filo Pastry Cone, Cream with Kaffir Lime Zest, Caviar by Nomad, Chives 4.2/5

Dinner began with a series of bite-sized snacks, starting with the Filo Pastry Cone topped with Kaffir Lime Zest Cream, Caviar by Nomad and Chives. Crisp and delicate, the filo pastry delivered a satisfying contrast of textures, while the citrusy cream and briny caviar came together harmoniously for a multi-sensory opening bite.

Amaebi Tartare, Avocado Cream, Ponzu Cured Egg Yolk, Microgreen 4.2/5

The Amaebi Tartare was paired with Avocado Cream, Ponzu Cured Egg Yolk and Microgreens. The natural sweetness of the amaebi was allowed to shine, complemented rather than overshadowed by the creamy avocado and savoury egg yolk.

Salmon Tartare, Cured Yolk Shredded, Tobiko, Edible Flower 4/5

Served atop toasted bread, the Salmon Tartare was finished with Cured Yolk Shredded, Tobiko and Edible Flowers. Each bite delivered a burst of oceanic flavours, with the tobiko adding pops of salinity and texture.

Foie Gras Chawanmushi, Truffle Sauce, Squid Ink Tuile 4.5/5

One of the standout dishes of the night was the Foie Gras Chawanmushi with Truffle Sauce, which reminded me of the excellent version at Shisen Hanten. The egg custard was smooth and silky, enriched by the luxurious truffle sauce. A Squid Ink Tuile accompanied the dish, providing a welcome textural contrast when broken and eaten together.

Edible Oyster Shell, Oyster, Champagne Sauce Foam, Green Oil, Edible Flower 4.5/5

Creativity shone through in the oyster course. A plump, briny Oyster was presented in an Edible Oyster Shell, topped with Champagne Sauce Foam, Green Oil and Edible Flowers. Visually striking and thoughtfully composed, the flavours were elegant and well-balanced.

King Crab Bisque, Torched King Crab, Saffron, Edible Flower 4.2/5

The King Crab Bisque was comforting and deeply flavourful, packed with robust crustacean sweetness. Infused with Saffron and garnished with Edible Flowers, the bisque was further elevated by a generous portion of Torched King Crab on the side for a fuller appreciation of the prized ingredient.

Beef Consomme, Slow-Cooked 4 Hour Beef Shin, Homemade Chilli Oil 4.2/5

Inspired by Taiwanese beef noodle soup, this course featured Slow-Cooked Beef Shin, braised for four hours until fork-tender. The accompanying Beef Consomme was light yet richly flavoured, and a few dollops of Homemade Chilli Oil added depth and warmth to the dish.

Uni Risotto, Torched Scallop, Smoked Cherry Chips 4/5

Next came the Uni Risotto, paired with a torched scallop, lightly smoked with cherry chips for a subtle smoky finish. While the dish was enjoyable, the uni flavour could have come through more prominently in the risotto itself.

Watermelon, Granita

A refreshing Watermelon with Granita was served as a palate cleanser, effectively refreshing and resetting the palate before the main course.

Wagyu Beef Cheek, Truffle Sauce, Glazed Veg Assortment 4/5

The main course featured Wagyu Beef Cheek, cooked until meltingly tender and served with truffle sauce and glazed vegetables. Rich, comforting, and well-executed, it was a satisfying centrepiece to the meal.

Hazelnut Tiramisu, Crumbs, Cacao Tuile 4/5

To conclude, dessert was a Hazelnut Tiramisu paired with Cacao Tuile for added crunch. Simple yet satisfying, it wrapped up the dinner on a pleasant and sweet note.

Tina's Kitchen Private Dining offers an intimate and refined dining experience that highlights Chef Tina's training and culinary finesse. With thoughtfully composed dishes, quality ingredients and elegant execution, it is a memorable experience — especially for those who appreciate technique-driven cuisine in a cosy home setting.


Tina's Kitchen Private Dining
Upper Bukit Timah Road Area
Instagram
Nearest MRT: Cashew (DT Line)

The Drunken Chef Private Dining - Affordable Home Private Dining with Comforting Chinese Classics

The Drunken Chef by Sherine Chua is one of the newest additions to the home private dining scene, offering a Chinese cuisine menu at $98 per pax, making it one of the most affordable options currently available. The experience focuses on comforting, well-executed dishes that feel familiar yet thoughtfully prepared, making it ideal for intimate gatherings and family-style celebrations.

We started with the Marinated Tomatoes, a refreshing opener that delivered a pleasant balance of sweetness and tanginess. Light and appetising, it gently whetted our appetite and set the tone nicely for the upcoming feast.

Braised Beef Shin & Tripe 4.5/5

One of the highlights was the Braised Beef Shin & Tripe. Both components were well infused with the rich braising sauce. The beef shin was tender and flavourful, while the tripe retained a delightful chewy bite. A gentle hint of spiciness helped lift the overall flavour profile, making this a satisfying and robust dish to start the meal.

Drunken Chicken 4/5

The Drunken Chicken was tender and well-cooked, though it felt slightly restrained in terms of the Chinese wine aroma and flavour. A more generous hand with the alcohol could have elevated the dish further, giving it the signature fragrance that drunken chicken lovers would expect.

Kam Heong Clams 5/5

The Kam Heong Clams stood out with their bold aromatics. The sweet and juicy clams were beautifully coated in a fragrant, punchy sauce that paired exceptionally well with rice. The sauce was so addictive that it was impossible not to drizzle it generously over our bowls, savouring every last drop.

Sio Bak 4.8/5

A clear crowd favourite at the table was the Sio Bak. It had been a while since I encountered this style of roast pork, featuring an addictive, crispy, almost biscuity skin. It immediately brought to mind the roasting technique of 88 Hong Kong Roast Meat Specialist, delivering both nostalgia and satisfaction with every bite.

Cai Poh Steamed Snapper 4.5/5

The Cai Poh Steamed Snapper was simply and skilfully executed. Steamed to perfection, the fish remained moist and tender, while the preserved radish and soy sauce enhanced and highlighted the natural sweetness of the fish meat without overpowering it.

Kai Shui Bai Cai 4.2/5

At first glance, the Kai Shui Bai Cai may look humble and unassuming, but simple dishes often require the most finesse. This was done excellently — clean, light, and delicious, allowing the vegetable's natural sweetness to shine through.

Seafood Pao Fan 4.5/5

The undeniable highlight of the dinner was the Seafood Pao Fan. Even before it arrived at the table, the rich crustacean aroma wafted out from the kitchen. Once served, the fragrance intensified, drawing everyone in. The robust seafood flavours paired with fluffy rice created a dish that was both hearty and deeply comforting, making it a memorable centrepiece of the meal.

Gui Hua Gao 4.2/5

To end on a sweet note, we were served Gui Hua Gao (Osmanthus Jelly). The gentle sweetness and floral fragrance of osmanthus were complemented by crunchy chestnuts and wolfberries, offering a light yet satisfying conclusion to the meal.

Overall, The Drunken Chef by Sherine Chua delivers a value-driven home private dining experience with comforting Chinese dishes that resonate with warmth and familiarity. At $98 per pax, it presents an accessible entry point into the private dining scene, especially for those seeking honest flavours and a hearty communal dining experience.


The Drunken Chef Private Dining
Dover Parkview
Instagram
Nearest MRT: Buona Vista (CC, EW Line)