Lucky House Cantonese Private Kitchen (陶然居) @ Upper East Coast Road - A Wonderful 8-Course Private Dining By Self Taught Chef

Together with 10 other foodie friends and after waiting for a good 2 months, we finally get to check out Lucky House Cantonese Private Kitchen (陶然居) at Upper East Coast Road. The venue of the private dining is actually at Chef Sam Wong's home. It opens on weekday and every night he can only accept two table of guests. We paid $80 per pax for a 8-course meal.

There are 2 rooms at Chef Sam Wong's home. We are seated at the bigger room which can sit up to 16 guests. The small room sits around 8-10 pax. Don't worry, it is air-conditioned, so you can dine in comfort.

Chef Wong does welcome his guests to step into his kitchen. This is probably the kitchen where one's grandmother used to cook in. At Lucky House, this is where Chef Wong works his magic.

Charcoal Boiled Pork Shoulder, Arrow Root and Peanut Soup 3.5/5

Our first dish is the Charcoal Boiled Pork Shoulder, Arrow Root and Peanut Soup. This has been slow cooked over charcoal fire for hours. Accordingly to Chef Wong, he used 3 batches of charcoal to cook this pot of soup. No salt is used either. For some, this may taste a little bland but I actually enjoyed the natural flavours extracted from the different ingredients and herbs.

Steamed Wild Caught Red Garoupa 4.2/5

I noticed Chef Wong was frying the shallots before drizzling them over the the Steamed Wild Caught Red Garoupa. It gives the fish a beautiful aroma, complementing the freshness of the wild caught fish.

Concubine Chicken 4.5/5

I not sure why the dish is called Concubine Chicken but the sight of it just makes me want to sink my teeth into them. The flavoursome chicken was tender and juicy. One of my favourite dishes of the night.

Fried Prawn with Rose Liqueur 4/5

The Fried Prawn with Rose Liqueur was plump, huge and crunchy. I find the seasoning a bit heavy for this dish but it goes well with a bowl of plain rice.

Lucky House Roasted Duck 4.5/5

A signature is the Lucky House Roasted Duck. The duck is marinated in fish sauce and soy sauce for 2 days and air dried. It is then charcoal grilled in his hand-built oven. The result is smokiness, crispy skin and tender meat.

Fried Organic Vegetable 4.8/5

Chef Wong doesn't like to use salt and garlic in his cooking. Hence we are surprised how sweet the Fried Organic Vegetable tasted. He shared that he uses fish sauce in placed of salt. On top of that, these vegetables are freshly harvested from a local farm.

Crayfish Omelette 5/5

The dining group's favourite dish has to be the Crayfish Omelette. I think we all have the initial thought that it is just a simple egg omelette dish. Never did we expect that the fluffy egg cooked to golden brown with chunky crayfish meat is such a perfect match. It has brought my love of egg omelette to a whole new level.

Shandong Peanuts and Kidney Beans Soup 4/5

Wrapping up our dining is the Shandong Peanuts and Kidney Beans Soup. Mildly sweetened with the used of rock sugar, I enjoyed the nutty soup which is quite refreshing after all the richness from the previous dishes. It is like have a cup of tea after a great meal.

For those that is hoping to dine at Lucky House Cantonese Private Kitchen, you have to be patient as the reservation is up to a good 2-3 months now. For those driving, parking is very limited. You have to park around Evergeen Gardens private estate. You are also welcome to bring your own wine as there are no corkage here.


Lucky House Cantonese Private Kitchen (陶然居)
267 Upper East Coast Road
Singapore 466413
Tel: +65 98237268
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Nearest MRT: Bedok (EW Line)

Opening Hours:
Mon-Fri: 630pm - 10pm

Direction: 
1) Alight at Bedok MRT station. Take Exit A. Walk to Bus Stop at Bedok MRT station (Stop ID 84039). Take bus number 137. Alight 4 stops later. Walk to destination. Journey time about 15 minutes. [Map]

Woon Woon Pek Beehoon @ Changi Village Food Centre - A Steady Plate of Seafood With White Beehoon

A popular trend in 2017 is the number of white beehoon stalls that have been sprang up across the island. One of them is Woon Woon Pek Beehoon which started back in July 2016 at Changi Village Food Centre by Javien (34 years old) and Reece (36 years old) who quitted their corporate careers to move into food and beverage business. With the help of Reece's father who is a chef with 52 years of experience.

The stall offers a variety of seafood such as lobster, crayfish, prawn, lala, sliced fish and scallop to go with their rice vermicelli. I decided to go for the Lala Crayfish White Beehoon ($10/$20/$30) which comes with the lala clams, crayfish, cabbage, pork lard and white beehoon. The portion is good for 2-3 persons.

Lala Crayfish White Beehoon 4.2/5

I have to say the plate of Lala Crayfish White Beehoon is actually quite well executed. The beehoon probably has been wok fried first to achieve the wok hei flavour before being braised together with the seafood and chicken stock for the beehoon to absorb the flavours. Pork lard is further add to boost the already flavoursome plate of white beehoon.

Woon Woon Pek Beehoon
Changi Village Food Centre
Blk 2 Changi Village Road
#01-52
Singapore 500002
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Nearest MRT: Tampines East (DT Line)

Opening Hours:
Tue-Sun: 11am - 9pm

Direction: 
1) Alight at Tampines East MRT station. Take Exit B. Walk to bus stop at Tampines East MRT station (Stop ID 76031). Take bus number 9. Alight 15 stops later. Walk to destination. Journey time about 30 minutes. [Map]

2) Alight at Tampines East MRT station. Take Exit A. Walk to bus stop opposite block 230 (Stop ID 76221). Take bus number 19. Alight 15 stops later. Walk to destination. Journey time about 30 minutes. [Map]

Wee's Family Seafood @ Bukit Merah Central - A New Zi Char Place In Bukit Merah Central

It is great to know that my friend Milton from Wee's Family Coffee Shop has opened a 2nd branch nearer to my place at Bukit Merah Central named Wee's Family Seafood. The new branch is actually located behind an industrial building, hidden from the main road. It took up a stall inside the industrial canteen which is quite spacious and airy.

Prawn Paste Chicken Wings 3.8/5

We started with the Prawn Paste Chicken Wings ($8/$12/$16) which are coated in a light crispy batter. The chicken wings were also moist and juicy inside with a hint of prawn paste. I personally prefer the prawn paste flavour to be stronger.

Handmade Prawn Roll 4.5/5

One of our favourite items is the Handmade Prawn Roll ($10/$15/$20). The prawn roll is generously stuffed with many delectable ingredients such as minced pork, mushroom and crunchy chestnut. Marinated in five spice powder and encased in a thin crispy beancurd skin, this is best eaten together with the accompanying sweet sauce.

Green Dragon Chives 4/5

A common greens on the menu is the Green Dragon Chives ($10/$15/$20). Simply stir fried, I like the used of bean sprouts together with the green dragon chives for the extra crunch and bite.

Lamb 3/5

The Lamb ($25) probably is a rather rare dish to find in a zichar menu. I actually quite enjoy the red meat but my dining company is not a fan of the gaminess.

Crispy Pig Knuckle 2.8/5

A dish that required improvement is the Crispy Pig Knuckle ($30). While we enjoyed the crispy skin but we felt the whole execution was rather bland. It felt like the kitchen has forgotten to season it.

Assam Red Snapper Fish Head 3.8/5

For the price, I thought the Assam Red Snapper Fish Head ($24) is rather worth it  Not only was the fish head fresh, it was huge and meaty. Being an assam fish head lover, I think the dish is not sour and spicy enough. The flavours can be intensified further.

Salted Egg Crayfish 4.2/5

Wrapped in a thin batter and coated with salted egg sauce is the Salted Egg Crayfish ($20). What I applauded is the effort to de-shell the crayfish. Its like removing the barrier for the sauce to marry with the succulent crayfish. The batter which replaced the shell, provided the extra layer of texture to the dish.

Three Egg Fu Zhou Mee Sua 3/5

Last but at least we had the Three Egg Fu Zhou Mee Sua ($10/$15/$20). Once again this is a dish I do not usually see in zichar menu. The texture of the noodle is quite similar to those Ban Mian stall's you mian. I thought the dish has great potential but again it was under seasoned. I ended up mixing the mee sua with the sambal chilli to elevate the flavour.

Overall I felt the new branch still fell short in standard compare to the main outlet in Bedok Reservoir Road. Most of the dishes also felt a bit light handed. I thought they can be a little more bold in their seasoning.


Wee's Family Seafood
Blk 1003 Bukit Merah Central
#01-3752
Singapore 159836
Tel: +65 62755711/98798868
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Nearest MRT:

Opening Hours:
Daily: 1130am - 230pm, 530pm - 1030pm

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit A. Walk to bus stop at opposite Tiong Bahru Plaza (Stop ID 10161). Take bus number 5. Alight 3 stops later at Bukit Merah Central Bus Interchange. Walk to Bukit Merah Central road. Turn left and walk down the road. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Tiong Bahru MRT station. Take Exit A. Walk to bus stop at opposite Tiong Bahru Plaza (Stop ID 10161). Take bus number 16 and 851. Alight 4 stops later at Bukit Merah Central Bus Interchange. Walk to Bukit Merah Central road. Turn left and walk down the road. Walk to destination. Journey time about 15 minutes. [Map]

The Original Katong Laksa @ Upper Paya Lebar Road - Atas Laksa With Crayfish

Have you ever been ask the question, what is that one local dish you miss whenever you return from an overseas trip? My reply is Laksa. It is great to know that the pioneer of the "Katong Laksa" - The Original Katong Laksa or also known as Janggut Laksa has opened a new outlet at Upper Paya Lebar Road. The third outlet after Roxy Square and Queensway stalls.

If you are not aware, the original katong laksa was started by Mr Ng Juat Swee (Encik Janggut) in the 1940s. Mr Ng was selling his laksa off the street in the Marine Parade area before moving into a physical shop at 49 East Coast Road. Due to increase in rents, it moved down the road to 57 East Coast Road and eventually settling at Roxy Square. By then Mr Ng has passed down the business to his niece, Mdm Ng Sway Hong who in turn partnered with Mdm Tan Siew Suan to run the business.

Laksa 4.2/5

The Laksa ($5) here comes with ingredients such as prawn, cockle, fishcakes and laksa leaves. The thick beehoon is cut into short strips which can be easily eaten with a spoon. This is exactly how Mr Ng served his customers in the 1940s, which many so called 'Katong Laksa' stalls followed to serve in this way. A good laksa broth comes from the rempah used to cook with the coconut milk. The broth here is mildly spicy, creamy and has lots of dried shrimp for that addition oomph

Crayfish Laksa 4.2/5

Only available at the new outlet, it has introduced a premium version of the laksa - Crayfish Laksa ($9.50). It comes with a whole crayfish sliced into half. Once again, you can only have this at the new Upper Paya Lebar Road outlet. It is not available at Roxy Square and Queensway outlet.

Curry Chicken 4/5

If you need a more substantial meal, the new outlet has expanded their menu to include Curry Chicken and Fried Chicken. While the fried chicken was tender and juicy with crispy skin, my favourite is the curry chicken for its rich and thick gravy. It felt like having grandma cooking.

Fried Chicken 4/5

For those that wants to dine in a more comfortable environment, the newest outlet will allow you to do so. You can enjoy a bowl of laksa with air conditioning. It also offer other mains if you don't feel like having noodle for your meal.


The Original Katong Laksa
331 Uppper Paya Lebar Road
Singapore 534949
Tel: +65 97361833
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Nearest MRT: Tai Seng (CC Line)

Opening Hours:
Daily: 10am - 930pm

Direction: 
1) Alight at Tai Seng MRT station. Take Exit A or B. Walk to bus stop at Tai Keng MRT station (Stop ID 70281). Take bus number 22, 24, 43, 58, 62, 70, 80 and 76. Alight 5 stops later. Walk to destination. Journey time about 10 minutes. [Map]

Lai Huat Signatures @ China Street (Telok Ayer) - All You Can Eat At $29.90

Lai Huat Signatures known for their sambal promfret has opened a new outlet at Telok Ayer area offering a wide range of Chinese food adopted from their Geylang outlet. Recently the outlet has launch an all you can eat a la carte buffet with around 20 delectable dishes, at $29.90 per pax.

Fish Maw Soup 2.8/5

Although it is an unlimited a la carte buffet, each table is given only one servicing of the following 5 items. 1) Signature Samba Fish, 2) Fishmaw Soup with Crabmeat, 3) Choice of either poached live prawns/cereal/salted egg prawns, 4) Choice of either chilli or black pepper crayfish and 5) Hokkien style Kong Bak Pau.

Salted Egg Prawns 3/5

We started with the Fish Maw Soup with Crabmeat which I thought was way too starchy. I also could not traced any crabmeat in it. For the prawn dish, we opted for the salted egg prawns. The flavours were there but the texture was kind of mushy. Definitely not the best I have eaten.

Hokkien Style Kong Bak Pau 3/5

For the Hokkien Style Kong Bak Pau, my dining partner felt that there was a slight sour taste in the pork belly while I thought it lacked the robustness of a good braising sauce.

Black Pepper Crayfish 3/5

For the choice of Chilli or Black Pepper Crayfish, we decided to try the black pepper version which has a fiery kick to the crustacean. Once again it's not the best quality but for the price I am not complaining much.

Sambal Promfret 4/5

The highlight goes to the Sambal Promfret that is topped with a geneeous servicing of aromatic sambal. The combination of the spiciness and crispiness was rather shiok. However some may find the fish meat on the dry side.

Prawn Paste Chicken 3.5/5

After trying the five standard items that will be served only once, we proceeded to order from the rest of the unlimited items. The Prawn Paste Chicken was juicy and had a nice exterior crispiness. If the prawn paste flavour could be stronger, it would be better.

Onion Omelette 3/5

Naibai Vegetable 3/5

The Onion Omelette and Naibai Vegetable were a comforting addition to the spread. They were decent but nothing much to shout about.

Hainanese Pork Ribs 2.8/5

I remembered reading from the menu the dish is called Hainanese Pork Ribs but it turned out to be pork chop instead. The pork chop was too lean and dry for my liking. Even the bread crumb was lacklustre.

Ginger Spring Onion Sliced Fish 3.5/5

One of the better dishes among the spread is the Ginger Spring Onion Sliced Fish. I enjoyed the lovely flavours of the spring onion and ginger coming together with the moist sliced fish for a delectable finish.

Singapore Beehoon 4/5

Wrapping up our meal at Lai Huat Signatures, we had the Singapore BeeHoon. Putting the controversy name aside, it actually quite flavour. It is like upgraded version of your morning breakfast with seafood.

I can't say the a la carte buffet is the best but for $29,90 per pax I think it is quite reasonable priced. Moreover if you are a bigger eater, you can eat to your content.


Lai Huat Signatures
23 China Street
Singapore 049565
Tel: +65 66363828
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 1130am - 10pm

Direction: 
Alight at Telok Ayer MRT station. Take Exit B. Walk down Cross Street towards Far East Square. Turn right onto China Street. Walk to destination. Journey time about 5 minutes. [Map]

Takumi @ Marina at Keppel Bay - A 3-IN-1 Dining Concept Under One Roof

Takumi at Keppel Bay has recently refreshed their menu. Helmed by Chef Okumura, who has a deep respect for ingredients and craft out dishes that bring out the best of them. From his omakase menus, you will get to try unique ingredients, curated from places such as Iseshima, Mie prefecture, Shimanto and other parts of Japan. We had the chance to taste one of his Omakase menus, priced $130.

Seasonal Leek Soup 4.5/5

We started off with Seasonal Leek Soup, made with Shimonida leek, olive oil and potato boiled in dashi and soya milk. Topped with Sea urchin, Scallops, Crab Meat and Nano Hana (Spring vegetables), I felt I was drinking an exquisite soup essence with all these premium ingredients, out of a martini glass.

Mashed Japanese Yam Stuffed Minced Chicken 4/5

Next up is Mashed Japanese Yam Stuffed Minced Chicken, served alongside with Crayfish (Ise-ebi) and Shark’s Fin cooked teppanyaki style. What impressed me was not the crayfish or the Shark's fin but the mashed Japanese yam ball which was excellent. Cooked in dark soy sauce, sugar, ginger and sake, the yam took on a savoury taste but still retained its flavour.

Assorted Appetisers 4/5

We had a platter of Assorted Appetisers that changes with seasons. That evening, we had what Chef Okumura envisaged as the approach of Winter (the mountain spring vegetables on the plate symbolise the coming of spring in Japan). He selected grilled Tile fish, Unagi sushi, Soramame (broad bean), egg cake, small prawns, Black beans, Gingko nuts and Chisato (End of winter and beginning of Spring vegetable) to tell his story.

Sashimi 4/5

Before the mains, we had assorted Sashimi. Beautifully plated and adorned with flowers were Flounder (Hirame) with Sea Urchin (Uni), Puffer Fish (Fugu), Spanish Mackerel (Sawara), Amberjack (Buri), Golden Eye Snapper (Kinmedai) and Cyutoro (Fatty Tuna). My first encounter with Fugu sashimi!

A5 Miyazaki Beef Sirloin Hot Pot 4/5

For mains, we started with A5 Miyazaki Beef Sirloin Hot Pot. Though sliced thinly, each piece of the beef tasted full and rich. Enriched with the mouthwatering fats and juice released from the beef, the miso broth was wiped cleaned within minutes.

Taraba Kani 4/5

Oysters 3/5

We had a couple of Chef's specials from the Teppanyaki - Teppanyaki Taraba Kani (King Crab) and Oysters with Ponzu Sauce from Mie Prefecture. The crab meat was so soft and tender, that I could almost slurp it off the shell. Its sweetness was unbeatable.

Don 3.8/5

To satiate our appetite fully, a rice dish was serve just before dessert, which is Amberjack and Tuna Zuke Don (Sliced Raw Fish Marinated in Special Sauce on Rice) with Green Tea (Ochazuke Style). You can have it either on its own or mix with the green tea. I personally like it with green tea, though some feel that the tea watered down the taste.

Assorted Desserts 3/5

The dessert platter sweetened the evening with an interesting mix of Green tea Ice Cream, Homemade Black bean mochi, Chocolate cake with Amano-Ichigo (strawberry), Muskmelon, dried persimmon and Chinese orange.

I feel privileged to be able to taste one of the finest ingredients from Japan, especially most are from places which I might never get to set my foot in. This is only made possible because Chef Okumura travels to Japan and meet farmers and producers in person to source for exclusive ingredients for Takumi. Here houses 3 concepts under one roof - Robatayaki, Teppanyaki and an extensive a la carte menu. There are always more reasons to come back for.

Written and photography by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Takumi
Marina at Keppel Bay
2 Keppel Bay Vista
#02-01
Singapore 098382
Tel: +65 62717414
Facebook
Website
Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Mon-Sun: 12pm - 230pm, 6pm - 1030pm

Direction: 
1) Alight at Harbourfront MRT station. Take Exit B. Walk to Telok Blangah Road. Continue walking along Telok Blangah Road. Turn left onto Keppel Bay Drive. Continue on Keppel Bay Drive. Walk to destination. Journey time about 15 minutes. [Map]