Beok Private Dining - Natural Flavors Through Korean Contemporary Cuisine

Singapore's private dining scene continues to thrive with inventive concepts, and one of the rising stars is Beok Private Dining. Launched in May 2023, Beok offers a unique perspective on contemporary Korean cuisine, infusing traditional elements with modern interpretations in a refined, intimate setting. I finally had the chance to pen down my experience from a visit sometime back when I indulged in their carefully curated Autumn menu.

Makgeolli Bread with Smoked Purple Sweet Potato Butter 4.2/5

The evening began on a promising note with Makgeolli Bread and Smoked Purple Sweet Potato Butter. The bread, soft with a pleasant chew and gentle rice fragrance from the makgeolli, was beautifully elevated by the subtly sweet and smoky butter. It was a warm, comforting introduction to the meal.

Salt-grilled Prawn 4/5 and Bingtteok 4.2/5

Next came a duo of small bites – the Salt-grilled Prawn and Bingtteok. The prawn was fresh and plump, paired with a Fuji apple and lime chojang jelly that delivered a bright medley of acidity and sweetness, teasing the palate with layers of texture. The Bingtteok, a buckwheat pancake topped with kombu and finely shredded white radish, was a lovely surprise. Earthy and umami-rich with a gentle bite, it played beautifully between savoury and refreshing.

Gam Endive Muchim 3/5

The following dish, Gam Endive Muchim, was probably the most restrained in flavour. Slightly bitter endive leaves were dressed in a date-anchovy sauce and topped with biltong and a jujube chip. The textures were interesting, but overall it leaned towards a clean, minimalist profile.

Haemul Tang 4.2/5

Things took a heartier turn with the Haemul Tang, a spicy seafood broth that arrived brimming with flavour. Half-dried mussels, flower crab, and butternut squash added depth and sweetness to the umami-rich broth. It was warm, soothing, and satisfying.

Perilla Noodle 4.5/5

A standout of the night was the Perilla Noodle. The hand-pulled buckwheat noodles were silky yet toothsome, swimming in a nutty, aromatic broth enriched with perilla oil. Garnished with cucumber, nuts, and a touch of jalapeño for a bit of heat, this dish was layered, fragrant, and completely moreish.

Sutbul Moksal 4.2/5

Sutbul Anchang 4.5/5

The centrepiece of the meal came next – grilled meats cooked over binchotan charcoal. First, the Sutbul Moksal, featuring Australia Bangalow sweet pork collar, was well marinated and charred just right, paired with sweet potato leaf jangajji for a tangy counterpoint. Then came the Sutbul Anchang, showcasing a marbled MB7/8 Tajima Wagyu outside skirt, grilled to a perfect medium rare. Juicy, tender, and full of umami, it was easily the highlight among the proteins. That said, the portions were rather petite – each diner only got a small tasting portion, which left us craving a bit more.

Mushroom Gondre Sotbap 4.2/5

Pickles and Soup

To round out the savouries, we had the Mushroom Gondre Sotbap – a comforting bowl of multigrain Korean rice infused with wild thistle and topped with autumn mushrooms. Earthy and nutty, it showcased the beauty of simplicity. A side of soup and house pickles helped cleanse the palate and tie everything together.

Bam & Bac 4/5

Dessert came in the form of Bam & Bac, a delicate and well-composed plate featuring firm yet smooth chestnut yanggaeng, sweet poached pear, a scoop of ice cream, and an artistic fallen leaves tuile. It was a sweet ending with finesse – not too rich, but well-balanced and satisfying.

Overall, Beok Private Dining offers a unique and thoughtful exploration of Korean cuisine beyond the usual fare. The dishes are artfully plated, flavourful, and well-curated, with an elegant progression from start to finish. While some plates felt a little restrained and a couple of portions modest, the overall experience was intimate, elevated, and reflective of the Chef's evolving interpretation of Korean flavours. It is a gem worth experiencing for anyone seeking modern Korean fare with soul.


Beok Private Dining
Farrer Road
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Fragment Private Dining - Modern Asian Cuisine meets European Influences

Our latest home private dining adventure brought us to Fragment Private Dining, helmed by Pristina Mok and her husband. One of the newest entrants into the private dining scene, Pristina only began hosting guests in 2024. She offers an eight-course menu featuring modern Southeast Asian cuisine with European influences. Her experience working at Skirt and Magic Square shines through in the thoughtfully curated dishes, blending familiar Asian flavours with refined Western techniques.

Shima Aji, Brown Crab, Radish Cake 4.2/5

The meal started on a strong note with a trio of small bites: Shima Aji paired with Bonito and Gu Chye, Brown Crab with curry and passionfruit, and Radish Cake topped with spicy bacon and uni. Each bite packed a punch, showcasing a beautiful interplay of flavours and textures. The fusion of Asian ingredients with European techniques was impressive, setting the tone for what was to come.

Beetroot & Persimmon 4.2/5

This light yet refreshing starter featured Beetroot and Persimmon, complemented by peanut dukkah and achar sorbet. The achar sorbet was a particularly clever touch, adding a tangy brightness that elevated the dish beyond the ordinary.

Aburi Sawara 4.2/5

Next, we were served Aburi Sawara, a prized Spanish mackerel known for its delicate flavour and buttery texture. It was presented in a Tom Kha broth — a Thai-inspired coconut milk-based soup — and further enhanced by adding Amela tomato, lending a delightful balance of creaminess and acidity.

Scottish Hand Dived Scallop 4.5/5

One of the most memorable dishes of the night was the Scottish Hand-Dived Scallop. Encased in an Otah (fish paste) filling and finished with a crispy exterior, it was paired with a curry emulsion. This unexpected yet well-executed combination worked wonderfully, bringing together the best of texture and bold Southeast Asian flavours.

Braised Lamb 4.8/5

This dish was an absolute standout. The Braised Lamb was served in a piquant black pepper sauce made from a unique blend of three different types of peppers. The sauce was so good that it came with a side of fluffy naan, perfect for mopping up every last bit. The rich, aromatic flavours made this one of my favourite dishes of the night.

Quail & Claypot Rice 4/5

For the mains, we had the Quail & Claypot Rice. The quail was perfectly grilled and accompanied by sambal belachan, mixed mushrooms, and black truffle. While not pictured, the meal also came with a small serving of claypot rice, ensuring that diners looking for a heartier bite got their fill of comforting carbs.

Whiskey & Coffee Malai Gao 4.5/5

The dessert course was just as impressive as the savoury dishes. The Whiskey & Coffee Malai Gao featured malted barley cream, dark chocolate sorbet, and sesame brittle. The combination of earthy, bitter, and sweet flavours worked in perfect harmony for a delightful and indulgent finish.

Pistachio Nougat, Hawthorn Tea 4.2/5

As a final touch, our meal ended with homemade Pistachio Nougat, accompanied by a cup of Hawthorn Tea infused with black lime and Yakult foam. It was a light, refreshing way to cleanse the palate and conclude a truly memorable private dining experience.

Fragment Private Dining is an exciting new addition to Singapore's private dining scene, offering a modern Southeast Asian menu with European influences that showcases chef Pristina Mok's creativity and expertise. From the impeccable execution of dishes to the warm, intimate setting, the experience is one that both food enthusiasts and adventurous diners will appreciate. Would I return? Absolutely. The thoughtfully curated menu and innovative flavour combinations make it a standout in the home dining space, and I can't wait to see how Fragment Private Dining evolves in the future.


Fragrment Private Dining
Clementi
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Nearest MRT: Clementi (EW Line)

Pxza Private Dining - An Epic 12 Pizza Dining Experience Comprising of Classic and Contemporary Flavours

In August 2024, we visited Pxza Private Dining, a hidden gem that offers a unique twist on the private dining pizza scene. Unlike traditional spots, Pxza crafts a mix of both classic and inventive pizzas, delivering a memorable feast in a cosy and intimate setting.

Our meal began with a platter of Grilled Zucchini, Grilled Capsicum, Cheese, and Olive, a refreshing and flavourful starter that set the tone for the pizza feast to come.

Garlic Pizza 4.5/5

The Garlic Pizza was an aromatic delight, featuring three variations of garlic: fresh, dehydrated, and slow-roasted. Topped with parmigiano reggiano shavings, each bite was bursting with rich, garlicky goodness and a beautifully savoury finish.

Marinara 4.2/5

The Marinara Pizza paid homage to its Neapolitan roots with a simple yet bold combination of tomato sauce, garlic confit, oregano, and Parmigiano. Its rustic flavours and fresh ingredients highlighted the beauty of simplicity.

Margherita 4.2/5

Next, the Margherita Pizza showcased the classic trio of tomato, mozzarella, and basil — a nod to the colours of the Italian flag. Known for its elegance and minimalism, this pizza delivered the fresh, authentic flavours that make it a timeless favourite.

Pestacchio 4.2/5

One of the more inventive offerings was the Pestacchio Pizza, featuring homemade pistachio pesto, fior di latte, and parmigiano. The nutty, creamy pesto paired perfectly with the cheese, creating a unique, unexpected, and delicious combination.

Burrata 4.2/5

The Burrata Pizza elevated the traditional tomato base with the addition of creamy burrata, fresh basil, Maldon salt, and white balsamic. It was a luxurious take on the Margherita, with rich flavours that felt indulgent yet balanced.

Vongole 4.8/5

The Vongole Pizza was a standout. Topped with white clams, garlic confit, parmigiano, and a touch of lemon zest, it delivered a fresh, briny flavour reminiscent of a classic Italian seafood pasta. It was easily one of the night's highlights.

Miso Eggplant 4.5/5

Another creative offering was the Miso Eggplant Pizza, where miso-glazed eggplant and nori flakes met a drizzle of sesame oil. The Japanese-inspired flavours worked harmoniously, creating a savoury, umami-packed dish.

Fennel Sausage 4.2/5

The Fennel Sausage Pizza combined homemade fennel sausage, onion confit, panna, and parmigiano for a perfect balance of sweet and savoury. The flavours melded beautifully, resulting in a rich and satisfying bite.

Tony's Otak 4.2/5

Tony's Otak Pizza offered a local twist with otak paste, torched ginger, coconut cream, and onions. It evoked memories of enjoying otak with bread, but the pizza dough added an elevated texture and taste here.

Salami Hot Honey 4.2/5

The Salami Hot Honey Pizza featured tomato sauce, fior di latte, salami, and a house-made fermented hot honey. The sweet and spicy combination was masterfully balanced, making each bite irresistibly delicious.

Potato with Raclette Cheese 4.8/5

One of the host's latest creations is the Potato with Raclette Cheese Pizza, paired with creamy raclette with potato and a sprinkle of black pepper for added aroma. It was a comforting, indulgent twist on a classic pairing.

Brie and Figs 4.5/5

We ended with the Figs Pizza, a sweet and nutty masterpiece that perfectly concluded our meal. The flavours were light yet indulgent, leaving us marvelling at how we managed to enjoy 12 different pizzas in one sitting.

Pxza Private Dining is a must-visit for pizza lovers seeking both classic and inventive flavours. With a thoughtful balance of tradition and creativity, each pizza offered a unique experience, making it a memorable journey through the world of artisanal pizza.


Pxza Private Dining
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Baan Ah Chew Private Dining - A Communal Style Thai Cuisine Private Dining

Baan Ah Chew Private Dining offers an authentic, communal Thai dining experience full of traditional flavours and rare dishes steeped in history. My long-anticipated visit didn't disappoint, delivering a memorable meal highlighting Thai cuisine's complex, vibrant taste profiles. Baan Ah Chew brings a more communal approach compared to the fine-dining style of Pun Im. Yet, each dish is meticulously crafted, drawing from the Snidwongse family recipes and other heritage sources.

Khao Tang Na Dang Ped Yang 4.5/5

We started with Khao Tang Na Dang Ped Yang, a roasted duck dip with sawtooth coriander and nutmeg curry paired with rice crackers. Inspired by the Snidwongse Family Cookbook, this dish had rich, bold flavours that hit the senses like a train, setting the tone for the rest of the meal.

Mahor 3.5/5

Next was Mahor, a unique bite-sized snack with caramelised salted Chinese radish and peanut relish served over fresh orange segments. The sweet acidity of the orange balanced the richness of the relish, creating a refreshing contrast.

Miang Som 4/5

The Miang Som was a delightful one-bite wrap that paired seasonal fruits with a caramelised shallot relish, adding a touch of sweetness and zest. Inspired by Lady Jeeb Bunnag's recipes, this dish was refreshing and highlighted the balance of flavours Thai cuisine is known for.

Pla Haeng Taeng Mo 4/5

Continuing with fruit-forward starters, Pla Haeng Taeng Mo — a watermelon salad with sun-dried black kingfish floss and crispy shallots was next. This dish, oringally served at the inauguration of King Rama I in 1809, showcased a deliciously harmonious mix of fruity sweetness and savoury fish floss.

Yum Strawberry 4/5

Yum Strawberry was a fun twist on fruit salad, with strawberries dressed in a zesty chili and lemon dressing and topped with toasted coconut flakes. The dressing enhanced the strawberries' sweetness, adding a punch of flavour.

Yum Mamaung 3.8/5

The Yum Mamaung, a Thai mango and mandarin orange salad with spicy lime dressing, was incredibly delicious. The sweet and tangy combination, highlighted by the citrus notes of mandarin, made this dish a standout.

Yum Kun Chiang 4.2/5

Yum Kun Chiang, a Thai-Chinese salad of Chinese sausage and cucumber with a chilli garlic lime dressing, was a firework of flavours. Each bite showcased Thai cuisine's vibrant, characteristic profiles with its spicy, tangy, and savoury notes.

Gaeng Jeud Dtai Kraduk Moo Cha Muong 4.5/5

The Gaeng Jeud Dtai Kraduk Moo Cha Muong, a Southern-style clear stew with pork ribs and shredded cowa leaves, may look simple, but it packs an unexpected sour punch, elevating the mild flavours of the pork and greens.

Moo Hong 4/5

Moo Hong, a Southern Thai-Chinese braised pork belly stew with cinnamon and star anise, was hearty and comforting, perfect with steamed rice. I was pleasantly surprised by the use of cinnamon and star anise, which added an aromatic depth.

Lon Khai Khem Goong 4/5 and Nam Prik Kapi 3.5/5

We had two rich relishes next: Lon Khai Khem Goong, a creamy dip made of salted duck eggs, shrimp, and coconut cream, and Nam Prik Kapi, a pounded fermented shrimp paste relish. Both were robust in flavour and complemented by fresh vegetables for dipping.

Phla Hoi 4/5

Phla Hoi paired blanched oysters with lemongrass and a chilli jam herb salad, offering a refreshing take on oysters that opened my eyes to new pairing possibilities with this unique Thai flavour profile.

Yum Som O Goong 4.8/5

One of my favourites was Yum Som O Goong, a pomelo and seared tiger prawn salad tossed in creamy chilli jam dressing. The pomelo's sweetness paired beautifully with the fresh, crunchy prawn, making this dish a satisfying treat.

Bai Liang Pad Kai 4/5

I also tried Bai Liang Pad Kai, stir-fried melinjo leaves with garlic and egg. The mildly bitter leaves gained a lovely fragrance from the garlic and eggs, a unique addition to the meal.

Gaeng Khua Gati Gai Sai Fak Thong 3.8/5

The Gaeng Khua Gati Gai Sai Fak Thong, a Southern-style coconut curry with chicken and pumpkin, was both savoury and aromatic. The sweet undertones of the pumpkin paired perfectly with the creamy, spicy coconut base.

Pad Mak Khea Yao Moo Saab 4.5/5

Pad Mak Khea Yao Moo Saab reminded me of the Chinese "Yu Xiang Eggplant" but with a Thai twist. Stir-fried to retain a slight crunch, the eggplant was combined with minced pork and Thai basil, resulting in a beautifully fragrant dish.

Pad Krapao Neau Nippon 4.5/5

Another excellent dish was the Pad Krapao Neau Nippon, which featured stir-fried Japanese wagyu beef with holy basil and chillies. The rich, marbled beef paired perfectly with the aromatic herbs and spices, adding a touch of Thai character to the premium ingredient.

Kanom Tako 4.2/5

For dessert, we enjoyed three traditional Thai sweets. Kanom Tako was a delightful Thai corn pudding topped with salted coconut foam pudding, creating a balanced sweet and savoury finish. Piak Poon featured pandan pudding with toasted sesame seeds, while Kanom Lin Taa Nin was a Thai pandan custard ball with smoked coconut milk syrup. Both showcased the fragrant qualities of pandan, rounding out the meal with a taste of traditional Thai flavours.

Piak Poon 3.8/5 and Kanom Lin Taa Nin 3/5

Baan Ah Chew Private Dining offers a communal-style Thai dining experience that blends heritage recipes with bold flavours. The carefully crafted dishes introduce rare ingredients and historical flavours, each telling a story that enhances the dining experience. For those looking to explore authentic Thai cuisine, Baan Ah Chew is an exciting find that captures the essence of Thai culinary heritage.


Baan Ah Chew Private Dining
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