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
Nearest MRT: Cashew (DT Line)
