Showing posts with label Private Dining. Show all posts
Showing posts with label Private Dining. Show all posts
Thursday, April 11, 2024
Salut Private Dining @ Grange Heights - A New Private Dining Concept By Chef Karl Dobler
Celebrate and entertain your friends and loved ones in this beautiful, intimate space. Welcome to Salut Private Dining, a new dining concept helmed by Karl and Jessica - one with excellent culinary skills, the other with impeccable taste.
Austrian Chef Karl Dobler's culinary repertoire spans from Michelin-starred restaurants to luxury hotels across Europe and Australia. You might also remember him from Flutes Restaurant or then Restaurant Salut Private Dining in Dempsey. With great respect for classic flavours and culinary techniques, Chef Karl personally sources fresh seasonal ingredients and carefully prepares them. While contemporary European cuisine is his speciality, he is adept at Asian and Peranakan cooking and whips up a very popular Prawn Noodles. Meanwhile, Jessica works her magic to create the perfect ambience for your dinner event and can set the table for personalised themes. Tonight, we're enjoying a romantic candlelit table set with white roses and artfully strewn crystals.
As guests stream in, smartly dressed wait staff warmly welcome them with flutes of champagne and canapés of the most luxurious degree - smoked salmon with cream cheese & caviar, beef cheeks mini puffs and burrata & tomato mini toasts. Feel free to bring your own wines and spirits. There is no corkage charge. A generous policy!
A dish of Hokkaido Scallop Carpaccio appears in front of us. It's delicately sliced and draped like a flower, drizzled with truffle soy dressing and some olive pearls.
As White Asparagus is in season, the Chef prepares it as a warm appetiser served with a soft hen egg, truffle hollandaise and bellota ham, which is the finest grade of Jamón ibérico with a smooth texture and a rich, savoury taste.
Next comes a pan-seared NZ Bass Grouper prepared with artichoke mash, edamame, and scampi glaze. The fish's flesh is firm, white, and flaky. Delicious!
We got to try the Chef's signature Crispy Roasted Suckling Pig, which had a crackling skin. It is served with smoked pancetta cabbage, rosemary potatoes, and star anise jus.
The dessert was well-timed. We caught an aromatic whiff of the soufflés baking as we were about to finish our main course. Out from the kitchen came those piping hot ramekins of Passionfruit Soufflé, baked with real fruit bits. It was delightfully melty and absolutely enjoyable.
We thought dinner had come to an end but were presented with Hand-rolled Hazelnut Chocolate Truffles. As a chocolate lover, I can only say that I wished I had the whole tray to myself.
Afterwards, a fine selection of Cheese, Dried Fruits, and Crackers accompanied the post-dinner wine and conversation.
Although newly opened, Salut Private Dining has already received strong interest from regulars, who invite Chef Karl to their homes for private catering. A minimum party of 6 persons is required, and the dining room can accommodate up to 20. Typically, a 5-course menu starts from $198 per pax, with no service charge or GST. If interested, do reserve at least 2 weeks to 1 month in advance.
Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavors and experiences. Note: This is an invited tasting.
Salut Private Dining
Grange Heights
15 Saint Thomas Walk
Singapore 238145
Tel: +65 9831 3067
Website
Nearest MRT: Great World (TE Line)
Direction:
1) Alight at Great World MRT station. Take Exit 5. Walk to bus stop at Riva Lodge (Stop ID 13071). Take bus number 32, 54, 139 or 195. Alight 1 stop later. Walk to Saint Thomas Walk street. Turn right onto Saint Thomas Walk street. Walk to destination. Journey time about 6 minutes. [Map]
2) Alight at Great World MRT station. Take Exit 5. Walk down River Valley Road towards Saint Thomas Walk. Turn left onto Saint Thomas Walk. Walk to destination. Journey time about 8 minutes. [Map]
Labels:
.Area: Great World,
.Station: Great World,
#Line: TE Line,
Canapes,
Carpaccio,
Cheese,
Chocolate Truffles,
Grouper,
Media Invite,
Private Dining,
Scallop,
Souffle,
Suckling Pig,
White Asparagus
Monday, November 20, 2023
Happiness Kitchen Private Dining (幸福廚房), Mother & Son Duo Serving Comforting Taiwanese Cuisine
Gathering with the foodie gang, we explored Happiness Kitchen, a relatively new home private dining that unveils the rich tapestry of Taiwanese cuisine.
Pickled Tomatoes 4.2/5
Our meal commenced with the Pickled Tomatoes, a delightful mix of sweet and tangy flavors that sparked our appetites. Its refreshing taste acted as intermittent palate cleanses, making it a constant companion throughout the dinner.
Bamboo Shoot 4.8/5
An unexpected gem was the Bamboo Shoot with Goma Sauce, crowned with sakura ebi. The goma sauce complemented the chunky and sweet bamboo shoot, while the sakura ebi added a contrasting texture and fragrance.
Moonlight Prawn Cake 4.5/5
The Moonlight Prawn Cake, shaped like a full moon, showcased a prawn stuffing encased in a light and crispy wrap. Its unique texture made it a standout on the table.
Braised Beef Shank 4/5
Surprising us in both flavour and portion, the Braised Beef Shank, though labelled an appetiser, was generously sized. The lean cut, adorned with connective tissue, boasted tenderness and rich flavour, a testament to skilled braising.
Spring Onion Chicken 4/5
Defying appetiser norms, the Spring Onion Chicken graced our table as a whole chicken. The tender meat, complemented by ginger and scallions, showcased an unexpected gelatin layer beneath the skin.
Handmade Peanut Tofu 3.8/5
The Handmade Peanut Tofu, akin to a creamy pudding, featured a unique texture. Paired with bonito flakes and a garlic-infused sweet peanut sauce, it presented a distinct flavour profile, though the garlic notes were a tad overpowering.
30 Yr Old Chay Po Chicken Soup 4.8/5
A highlight was the 30-year-old Chay Po Chicken Soup, a comforting elixir that was light, clean, and sweet. Its flavours were so captivating that seconds were inevitable.
Perilla Plum Pork Ribs 4.8/5
Introducing a brilliant fusion, the Perilla Plum Pork Ribs, adorned with sesames, showcased the innovative use of perilla plum sauce. The fall-off-the-bone ribs immersed in this delectable sauce proved to be a winning combination.
Seasonal Greens 4/5
In a nod to freshness, Seasonal Greens made a simple yet satisfying appearance. Stir-fried to retain crunch and sweetness, it served as a wholesome accompaniment to the meaty offerings.
3 Cups Squid 4.2/5
The 3 Cup Squid was a delightful twist, a departure from the more common 3 Cup Chicken. The springy squid, bathed in rice wine, sesame oil, and soy sauce, was elevated by the aromatic basil leaf, adding a distinctive charm.
Dry Braised Prawns 4.8/5
Seafood stole the spotlight with Dry Braised Prawns, featuring impeccably fresh prawns immersed in a delectable sauce. So enticing was the sauce that not a drop went to waste.
Handmade Hakka Abacus Seeds
A surprise find on the menu was the Handmade Hakka Abacus Seeds, showcasing the versatility of Taiwanese cuisine. Soft and delightfully chewy, these seeds were wok-fried with an ensemble of flavours for a robust finish.
Roe Crab Glutinous Rice $160
Our dining experience took an indulgent turn with the addition of Roe Crab Glutinous Rice. A dish usually reserved for grand occasions, this Taiwanese delicacy promised a symphony of flavours.
Yam Sago
Concluding our feast was the sweet note of Yam Sago, bringing a delectable end to our private dining expedition at Happiness Kitchen.
Happiness Kitchen Private Dining
(幸福廚房)
Punggol
Monday, October 23, 2023
Linda's Table Private Dining @ Pandan Valley - Impressive Peranakan-Cantonese Cuisine that Showcases a Level of Finesse
Linda's Table, a private dining experience blending Peranakan and Cantonese influences, has become one of the most sought-after private dining spots in town. The long wait over six months to secure a reservation at Linda's Table indicates its popularity. Linda's reputation for exceptional cooking and her unique fusion of flavours make her fully booked until next year. She is not currently accepting any more bookings, as it's become overwhelming for her to manage.
Kerabu Jambu 4.2/5
Our meal began with the Kerabu Jambu. For the visit, Linda thoughtfully replaced the jambu with pineapple, offering a refreshing starter that perfectly paired the sweet tang of pineapple with the satisfying crunch of winged beans.
Kueh Pie Tee and Ngoh Hiang 4.5/5
The Kueh Pie Tee and Ngoh Hiang presented delightful bites, made even more enjoyable with a tantalisingly spicy sambal.
Hu Pioh Tng (Fish Maw Soup) 4.8/5
The Hu Pioh Tng, a traditional Fish Maw Soup, was hearty and comforting. It exuded robust flavours enriched with the deep essence of crustaceans, elevating it to a whole new level.
Pork Lard Rice 4.8/5
The simple yet much-loved Pork Lard Rice stole the show. Fragrant and fluffy rice, infused with freshly fried pork lard, was bound together by a dark soy sauce hailing from Ipoh.
Nonya Chap Chai 4.8/5
Nonya Chap Chai, a staple in Peranakan cuisine, showcased perfectly cooked vegetables with a slight crunch, all harmoniously infused with rich soybean paste. Linda possibly incorporated prawn stock to elevate the dish further, adding depth and flavour.
Babi Tohay 4.2/5
Babi Tohay, an almost forgotten dish rarely found in restaurants, was a revelation. This unique pork dish was prepared with red rice yeast, fermented shrimp, and brandy, resulting in a complex and rich flavour that was both unfamiliar and utterly delicious.
Sambal Prawns with Belimbing 5/5
The Sambal Prawns with Belimbing had a real kick. The spicy and fragrant prawns were beautifully complemented by the tang and sourness of the belimbing, and the sauce paired wonderfully with rice.
Beef Rendang 4.8/5
Beef Rendang was a standout, with its fragrant and delightful rempah seasoning that enhanced the tenderness of the beef. The flavours were beautifully absorbed into the succulent meat, creating a dish that was a perfect companion for rice.
Sago Gula Melaka 4/5
To conclude this remarkable culinary journey at Linda's Table, the Sago Gula Melaka presented a harmonious blend of fragrant and creamy coconut milk, sweet and savoury gula melaka, and chewy sago pearls.
Having visited various Peranakan private dining experiences, Linda's cooking left a lasting impression. Her dishes not only brimmed with flavour but also showcased a level of finesse that set her apart from the others.
Linda's Table Private Dining
Pandan Valley
Friday, August 18, 2023
Liu Fu Si Fang Cai (劉府私房菜) Privating Dining - An Exclusive Culinary Haven for Chinese Cuisine Enthusiasts
I recently had the privilege of experiencing Liu Fu Si Fang Cai (劉府私房菜), a sought-after private dining in Singapore. It stands as a revered bastion of private dining dedicated to the art of Chinese cuisine. Though open to reservations monthly, it maintains an air of exclusivity, requiring a dash of luck to secure a coveted table.
Black Garlic Chicken Soup 4.5/5
The dining symphony commenced with the elegant overture of Black Garlic Chicken Soup. Served bubbling in a pot, the chicken, infused with the subtle sweetness of black garlic, bestowed an enriched depth to the flavoursome broth. The harmony between the robust chicken essence and the nuanced black garlic note was a delightful prelude to the feast ahead.
Har Cheong Pork Belly 4.2/5
Setting the stage for innovative culinary twists, Liu Fu Si Fang Cai showcased their rendition of Har Cheong Pork Belly. While Har Cheong Chicken is a familiar delicacy, the concept of Har Cheong Pork Belly was a revelation. Delicately fried to a golden crisp, the pork belly delivered a burst of flavour, harmoniously merging the beloved shrimp paste essence with the tender meat.
Steamed Soon Hock with 2 types of Chye Poh 4/5
The spotlight then turned to the Steamed Soon Hock with 2 types of Chye Poh. This perfectly executed dish demonstrated the synergy between delicate cooking techniques and thoughtfully paired ingredients. The marriage of the Soon Hock's tender flesh with the distinct sweetness of the Chye Poh created a symphony of flavours that tantalized the palate.
Mustard Greens with Sio Bak 5/5
An unexpected delight arrived in the form of Mustard Greens with Sio Bak, cooked ingeniously in Assam. This unique concoction showcased the culinary prowess of Liu Fu Si Fang Cai. The infusion of Assam into the dish balanced the inherent bitterness of the mustard greens, resulting in a harmonious blend of flavours that delighted even the most discerning palates.
Fried Hokkien Mee 4/5
The highly anticipated signature, Fried Hokkien Mee, took the stage next. Infused with the rich essence of prawn stock, the dish was a homage to traditional flavours. While not claiming the crown of the best I've tasted, it was undoubtedly a plate of gratifying delight.
Black Pepper Crab 4.5/5
The feast took a delightful twist with the indulgence of Black Pepper Crab. Delving into the crab's succulent flesh, coated in a piquant black pepper sauce, was an experience that ignited the senses. The sauce's fiery notes skillfully complemented the crab's natural sweetness, making it a finger-licking, unforgettable endeavour.
Crystal Tang Yuan 3.5/5
As the culinary journey drew to a close, the Crystal Tang Yuan took centre stage, offering a sweet denouement to the gastronomic masterpiece. Bursting with two distinct flavours, this dessert captured the essence of Liu Fu Si Fang Cai's innovative approach to traditional dishes, leaving a lingering and memorable impression.
In conclusion, Liu Fu Si Fang Cai stands as a testament to the heritage and classic dishes that flourish within the realm of private dining. Each dish's harmonious symphony of flavours and techniques showcases the chef's dedication to elevating the dining experience. While the reservation process may demand a dash of luck, the resulting culinary journey is undoubtedly worth the anticipation. For those pursuing a gastronomic adventure that marries tradition and creativity, Liu Fu Si Fang Cai awaits with open doors and exquisite creations.
Liu Fu Si Fang Cai (劉府私房菜) Privating Dining
20 Tembeling Road
Singapore 423556
Wednesday, July 19, 2023
Mama Jac's Kitchenette Private Dining - A Memorable and Satisfying Cantonese-Peranakan Dinner
During my visit to Mama Jac's Kitchenette Private Dining in April 2023, I had the pleasure of experiencing an 8-course meal priced at $125.50 per person. Mama Jac specialises in Cantonese-Peranakan cuisine, offering a unique fusion of flavours and culinary traditions.
Mango Salad 4.5/5
Our private dining experience commenced with the tantalising Mango Salad, a refreshing appetiser that combined the perfect balance of crunch and pungent flavours. The vibrant mangoes added a delightful sweetness to the dish.
Hai Zhou 4.8/5
Next, we indulged in the Hai Zhou, a substantial dish featuring plump prawns wrapped in crispy beancurd skin. The prawns were succulent, bursting with natural sweetness, while the beancurd skin added a satisfying crunch to each bite.
Bakwan Kepiting 5/5
One of the standout dishes was the Bakwan Kepiting, a meatball soup packed with depth and robust flavours. The generously sized meatball was juicy and tender, enhanced by the addition of crabmeat, which imparted a delightful seafood sweetness. The bamboo shoots added a layer of texture and flavour to the dish.
Brandy Cincalok Ayam 4.8/5
A highlight of the evening was the Brandy Cincalok Ayam, a unique Peranakan creation that surprised and delighted my taste buds. The combination of cincalok, a traditional fermented shrimp paste, with brandy brought a new depth of flavour to the tender chicken, resulting in a deliciously unique culinary experience.
Nonya Chap Chye 4.8/5
The Nonya Chap Chye was executed flawlessly, with the various ingredients retaining their crunch and the fermented soybean imparting a distinct savoury note that elevated the dish's overall taste.
Mengkabo (Babi Masak Asam) 4.2/5
Mengkabo, also known as Babi Masak Asam, was another standout dish on the menu. The tender pork slices were cooked in a spicy and tangy sauce, tantalising the palate with their robust flavours. We were even encouraged to enjoy the dish with cut green chilli for an added dimension of enjoyment.
Assam Pedas Stingray 4/5
The Assam Pedas Stingray, a classic fish stew, is further impressed with its tangy and spicy profile. The addition of pineapple lent a fruity sweetness that beautifully complemented the tender stingray.
Panna Cotta Chendol
We savoured the Panna Cotta Chendol for dessert, a delightful conclusion to our meal. The homemade chendol, sea coconut, corn, and red beans were immersed in a thick and creamy coconut milk infused with the rich sweetness of Gula Melaka. While the dish was served without ice to allow the natural flavours to shine, I preferred it chilled for a more refreshing experience.
Mama Jac's Kitchenette Private Dining provided an enchanting culinary journey through Cantonese-Peranakan cuisine. The meticulously prepared dishes showcased a harmonious blend of flavours and textures, with each course leaving a lasting impression. Mama Jac's passion for her craft was evident in every dish, making this private dining experience a memorable and satisfying exploration of unique flavours and cultural influences.
Mama Jac's Kitchenette Private Dining
Blk 434 Clementi Ave 4
Singapore 120434
Nearest MRT: Clementi (EW Line)
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