Fussy Duck Private Dining @ Sampan Place - Modern European Cuisine With Indian Influences

With the private home dining scene getting popular in Singapore, new players have also emerged in the scene. Is it too late into the game or there is still a market for them? My view is there still an opportunity for them as the popular ones are fully booked up to 3 months or more. Their prices have also increased by 30% or more since they started. This means diners may go for shorter waiting time and cheaper options instead.

One of these new players is Fussy Duck hosted by Chef Raj offering modern European cuisine with some Indian influences. He has worked in professional kitchens for over 13 years including under Daniel Boulud in New York and at MBS. His place can host up to 8 person per night. Currently he is only open for weekends. We had the 5 course meal at $99 per pax. They even have a vegan 6 course menu.

Our dinner started with some freshly baked bread and butter. Not sure whether this really good or we were hungry, the bread disappeared from our table within minutes.

Ravioli 4/5

Next we have the amuse bouche,  homemade Ravioli filled with Shiitake and Button Mushroom, topped with shaving of black truffles. Love how the earthy flavours from the mushrooms shone through the pasta shell. It can be a lovely pasta dish by itself too.

Truffle Leek and Potato Vichyssoise 4.5/5

We started the dinner proper with the Truffle Leek and Potato Vichyssoise. It is a cold soup that comes with potato chips and burnt figs. A very refreshing soup that kind of brightens up the palate for the next dish.

Vegan Eggplant Caviar and Tomato Tart with Earl Grey Infused Tomato Water 3.8/5

Our next dish is the Vegan Eggplant Caviar and Tomato Tart. I actually quite enjoy this. It is like have a toast with eggplant and tomato jam spread on it, except that the base is a flaky tart. The dish also comes with a cup of Earl Grey infused Tomato Water with a few drops of chilli oil.  It has that strong tomato flavour, yet not overwhelming, probably the addition of earl grey and chilli oil helped to harmonise it. It is quite complex in taste but yet light and refreshing.

"Palak Paneer" Risotto with Pan Seared Scallops 4.5/5

I have to say Fussy Duck serves an awesome plate of risotto. Inspired by chef's Indian heritage is the "Palak Paneer" Risotto with Pan Seared Scallops, served with paramsen and ricotta cheeses. There was a silent at the table followed by "wow this is really good". The infusion of the different palak paneer into the risotto simply elevated the whole dimension of the traditional risotto dish. I have not tried or seen anywhere incorporating Indian influences into a risotto dish, at least for my food journal. This is a winning dish.

Duck Confit with Pea Fricassee and Pumpkin Puree 4/5

For the mains, diner can choice between the Duck Confit and Roasted Lamb Rack. For the Duck Confit, it is served with pea fricassee and pumpkin puree. You get a whole duck leg which is really huge and tender.

Roasted Lamb Rack with Pea Fricassee and Spiced Carrot Puree 4/5

As for the Roasted Lamb Rack, there is additional $10 charge if you want to have it. Similar to the duck confit, it comes with pea fricassee but the pumpkin puree is changed to spiced carrot puree. I understand NZ lamb rack that is less than 3 months old is picked so it doesn't have not strong gamy flavour. Simply cooked with some spices rub to showcase the beautiful piece of red meat

Saffron Creme Brulee 4.2/5

Wrapping our dinner is the Saffron Creme Brulee. Creme brulee is quite common but spiced with saffron is an unique take to the classic dessert. It even comes with crushed pistachio, rounding it off with a nutty finish.

Overall we have a lovely time at Fussy Duck. Chef Raj and his partner are great host too. We even get to bring some homemade cookies home and they were delicious. For Fussy Duck to stand out among others, it may need to incorporate more Indian influences into is modern European cuisine or even a traditional Indian menu which is something not available in the market as for now.

Note: This is an invited tasting.


Fussy Duck Private Dining
RiverEdge
21 Sampan Place
Singapore 436593
Tel: +65 90146386
Facebook
Nearest MRT: Mountbatten (CC Line)

Direction:
1) Alight at Mountbatten MRT station. Take Exit B. Walk to bus stop at Mountbatten Road (Stop ID 80279). Take bus numbers 12, 14, 30, 158, 196 and 401. Alight one stop later. Cross the road. Walk to Kampong Kayu Road. Walk down Kampong Kayu Road. Turn left onto Sampan Place. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Mountbatten MRT station. Take Exit B. Walk to Mountbatten Road. Cross the road to Jalan Benaan Kapal. Walk down Jalan Benaan Kapal along the canal. Cross the canal onto Kampong Kayu Road. Turn right onto Kampong Kayu Road. Turn left onto Sampan Place. Walk to destination. Journey time about 10 minutes. [Map]

Jiak (家) @ Joo Chiat Place - Grandma's Recipe Private Dining With Whiskey Pairing

One of the newest kid in the private dining scene is Jiak at Joo Chiat Place. The 3 month's old private dining place is helmed by Chef Anon Foo. Unlike most of the private dinings I have attended which the chefs have a colourful resumes of working in top restaurants, Anon followed and learned from his grandmother at her hawker stall since young. Hence at Jiak, one can look forward to home cooked dishes largely inspired by Anon's grandmother.

Achar 4/5

Before starting our dinner, each of us are given a small serving of homemade Achar.

Signature Foie Gras Ngor Hiang 3/5

Our meal started with the Signature Foie Gras Ngor Hiang. It is an interesting take of the traditional ngor hiang and it taste pretty good. However the foie gras did not stand out in the execution which is a slight disappointment. Some of us also find that it is on the salty side.

Prime Rib Lotus Root Soup 4.2/5

Doubled boiled over charcoal is the Prime Rib Lotus Root Soup. The slow cooked over charcoal has drawn out the essences and sweetness of the ingredients without the used of salt. All of us had another helping as this is really good.

Kong Bak Pau 4/5

The surprise special of the day is the Kong Bak Pau. Sandwiched in between the soft and fluffy bun is the pork belly that has been well infused with the braising sauce.

Herbal Emperor Chicken 3.5/5

Didn't look too photogenic is the Herbal Emperor Chicken as I did not get a shoot before it was dissected at the back of the kitchen before serving. I appreciate the fact that the tender chicken didn't come across too strong in the herbal taste which was pleasing to the palate.

Steamed Cod Fish in Chicken Broth 3,8/5

Next up we are served a whole fillet of Steamed Cod Fish in Chicken Broth. Nothing complicate just allowing the soy sauce to bring out the buttery flavour of the cod fish.

Dry Laksa 4.2/5

For the mains, diner will have a choice of Dry Laksa or Homemade Fish Otah Nasi Lemak. The Dry Laksa comes with 2 huge prawns in a very coconuty sauce. Add a dollop of chilli to spice up the flavour. I only wish that I can get the usual bean sprouts, fish cakes, tao pok and even cockles in my laksa though.

Homemade Fish Otah Nasi Lemak 4.2/5

Personally I prefer the Homemade Fish Otah Nasi Lemak for the fact that it is more substantial. The otah is really good, so good that I have to reconfirm whether it is really homemade as it tastes very similar to a particular brand I like. The plate of fragrant rice even comes with ikan bilis, japanese-style lava egg and sambal chilli.

Green Bean Soup with Coconut 4.5/5

The Green Bean Soup with Coconut wrapped up our meal. Diner has a choice of either hot or cold. I would recommend going for the hot one to appreciate the full flavour as the ice tends to duplicate the richness.

Dining at Jiak is set at $70 nett per pax for 6 dishes plus a special of the day. Whisky pairing is available at $12 to $15 per dram to complement the meal, which has been put together by their in-house whisky connoisseur. If you plan to bring your own wine or whisky, corkage fee applies at $25 and $50 respectively.

Note: This is an invited tasting


Jiak (家)
184B Joo Chiat Place
Singapore 427896
Tel: +65 82842758
Facebook
Nearest MRT: Eunos (EW Line), Dakota (CC Line)

Opening Hours:
630pm till late

Direction:
1) Alight at Eunos MRT station. Take Exit B. Walk to Eunos Bus Interchange (Stop ID 82009). Take Bus 150. Alight 2 stops later. Walk down Still Road. At the junction of Still Road and Joo Chiat Place, cross the junction. Turn right onto Joo Chiat Place. Walk to destination. Journey time about 12 mins [Map]

2) Alight at Eunos MRT station. Take Exit A or B. Walk to Bus Stop at Sims Ave (Stop ID 82061). Take Bus 13 or 155. Alight 1 stops later. Walk down Still Road. At the junction of Still Road and Joo Chiat Place, cross the junction. Turn right onto Joo Chiat Place. Walk to destination. Journey time about 12 mins [Map]

3) Alight at Dakota MRT station. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take bus 33. Alight 7 stops later. Cross the road. Walk to destination. Journey time about 20 mins. [Map]

Dearborn Supper Club @ Chai Chee Street - Private Dining Focusing On Greens, Grains And Seafood

Our private dining adventure brought us to Dearborn Supper Club in the East which has like 5 months of waiting list. We are quite lucky to score a session at the start of the year in January if not we will have to wait until June. Dearborn Supper Club is hosted by Chef Christopher Kong who has worked at Waku Chin and Guy Savoy, offering fine-modern American cuisine in a casual setting that focus on grains, greens and seafood at his cosy five room flat.

A selections of Gin and Tonic welcome us before we proceeded to our dinner. It is definitely a warm reception from the host.

Chickpeas with Lemon 4/5 and Carrot Tartare 4.2/5

Local Snapper Riclette 4/5

Edamame Hummus 4.2/5

With started with some bite-size amuse bouche. We have the Chickpea with Lemon, Carrot Tartare, Local Snapper Riclette and Edamame Hummus. I like the zest with the chickpea which is kind of a surprise combination to elevate the flavour. The edamame hummus is also a unique take of combining middle east and Japanese flavours that is well received by the dining group.

Hokkaido Scallops 4/5

Our first course is the Hokkaido Scallops that is paired with green apple, horse radish, celery and apple vinaigrette. The refreshing pairings allows the sweetness of the scallop to stand out in the dish. A clean and pleasing dish to kick start the dinner.

Agnolotti Pasta 4.2/5

Chef Christopher's dad used to run an Italian restaurant in Washington. Hence the Agnolotti Pasta is like remembering his root. The vegetarian pasta consists of elements like sunflower seeds, pea and pecorino cheese. These parcels of delight probably just got me converted to be a vegetarian. Well maybe just for the night.

Eggplant 3.8/5

The Eggplant is char-grilled and topped with tomato relish, jalapeno relish, quinoa and dressed in a chicken mayo jus. Eggplant can be quite one dimensional in taste but dearborn has smartly created firework in the dish with the pairings.

Squid Ink Fried Rice 4.5/5

The Squid Ink Fried Rice is done paella style, giving the short brown organic rice a crispy texture at the edges. One can find seafood such as squid and prawns in the fried rice, as well as anchovy for that lift in flavour. A very delicious and comforting dish that has more Asian and Spanish influences.

Sourdough 4.5/5

For the next course, we are called upon the kitchen table where Chef Christopher brought out 2 loaves of Sourdough. A weird flow of serving as bread is usually served at the beginning of dinner but once Chef Christopher cut into the sourdough, everyone just could not stop spreading the homemade butter onto their slices of bread. The time also allows us to have more interaction with the chef who has been busy cooking all night, which I really appreciate to complete the whole private dining experience.

Grilled Cauliflower Steak 4.5/5

For our main course, we have the Grilled Cauliflower Steak topped with pickled cauliflower and olives. Noteworthy is the eggyolk and sherry sauce that complements the cauliflower steak excellently. Even though there was no meat through out the dinner, at this point I was already feeling full. Some of us could not even finish the dish.

Seaweed Madeleine 5/5

The beautiful aroma of the Seaweed Madeleine was already making me drool when it is being baked in the oven. Served fresh and hot, these moist and fluffy seaweed madeleine had us asking for more but there is only one piece per person. I was told that Chef Christopher has made yuzu madeleine and pepper madeleine. We actually challenged him to make uni madeleine.

Coconut Ice Cream 4/5

Our dessert is all about coconut. The Coconut Ice Cream has a coconut meringue roof with edible white pandan flowers. On the base of plate is coconut crumbles for texture. There is also a bit of lime zest to balance the sweetness. A refreshing dessert that is not overly sweet, well balanced and of course coconuty.

Fortune Cookies 3.5/5

Last but not least, instead of the petite fours to go along with our coffee or tea, we are offered homemade Fortune Cookies in Chinese noodle takeaway box. We even get to take home a bottle of homemade granola. The private dining dinner cost us $128 per pax for 6-course but actually we have more than 6 courses. Also I noted that the have increased the price to $138 now. Private dinner is really getting more and more expensive.


Dearborn Supper Club
Blk 51 Chai Chee Street
Singapore 460051
Website
Nearest MRT: Kembangan (EW Line), Bedok (EW Line)

Direction:
1) Alight at Bedok MRT station. Take Exit B. Walk to Bedok Bus Interchange (Stop ID 84009). Take bus number 26. Alight 2 stops later. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Bedok MRT station. Take Exit A. Walk to bus stop at Bedok MRT Station (Stop ID 84039). Take bus number 222. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Kembangan MRT station. Take Exit A. Walk to bus stop at Kembangan MRT station (Stop ID 83062). Take bus number 26. Alight 6 stops later. Walk to destination. Journey time about 15 minutes. [Map]

Subrosa Private Dining @ Jalan Besar - Exclusive Farm-To-Table Fine Dining Experience Without An Ostentatious Price Tag

With home private dining getting popular in Singapore, a new private dining restaurant concept has sprung in the F&B scene. One such new establishment is Subrosa Private Dining at Jalan Besar. The private dining restaurant is helmed by both Executive Chef Steven Snowdon from London and Consulting Chef Francis Lee from Singapore, offering an amalgamation of East and West. A 7-course menu is priced at $128 for lunch and $168 for dinner.

Artisan Bread Selection

Our 7-course dinner started with a selection of homemade Artisan Bread. However I was drawn to the homemade Truffle Butter that was arousing my senses while waiting for the bread to be served. I have to refrain myself from picking up another piece of the bread to finish up the truffle butter.

Fresh is Best 3.8/5

Next we moved to a cold starter, Fresh is Best. The fresh and sweet scallop is paired with fermented melon, cucumber, dill, lemon and smoked trout roe. I applauded the chefs effort in making his own pickled and fermented fruits and vegetables. It did give the dish a vibrant taste. However I thought there was a bit too much flavours at work masking the natural sweetness of the scallop.

The Cocktail 4/5

We were in luck as the crabs were just delivered the morning of our visit. The Cocktail comes with crabmeat that has been painstakingly removed from its shell. It is presented in a glass with aerated shrimp. The richness of the aerate shrimp tastes almost like crab roe. The bloody mary tomato is a lovely touch to cut through the richness.

Quaking Cod That 4/5

The Quaking Cod That is another dish on the menu that showcases the influences of both East and West. The fat and buttery cod fish is wrapped in a layer of nori and topped with ginger and shimeji. This is served together with an aromatic duck consomme. An interesting combination that replicate the Asian steamed fish.

Palate Cleanser 4.2/5

Before moving on to our next course, we are served the palate cleanser which is Lychee Sorbet with morello cherry granita, chocolate mint and preserved mandarin orange. It is a well received break to refresh the palate after all the rich flavoured dishes.

Oh 'Dang! 4.8/5

After travelling around the world , we are back home with Oh 'Dang!, a local rendang dish consists of ox cheek, carrot puree, purr and topped with coconut flakes. The fork tender ox cheek took me by surprises with its texture and robust rempah. I didn't expect the restaurant to be serving me such a well executed local dish.

Remember Mee 3/5

The other locally inspired dish is the Remember Mee or Hokkien Mee a luxurious take using the  lobster with yellow noodle and bee hoon. I don't quite get the idea when the broth is pour into the plate at table side. It fell short of my expectation as the noodles didn't get to absorb the robustness of the broth. The pro is it comes with pork lard.

Tropical Passion 4.5/5

Wrapping our 7-course dinner is the Tropical Passion. When I first read the menu, I thought I will be served a plate of fruits with the description just mentioning the dish consists of coconut, mango, lime and passionfruit. It was a pleasant surprise with the exquisite presentation.

You probably has the same doubt as me what makes Subrosa different from other restaurants? Apparently you can’t just walk in and you need to make reservation 2 days prior. Hence it is categorised as a private dining restaurant. I also understand the chefs are flexible with their menu and they will try to accommodate to your request within the capability.

Note: This is an invited tasting.


Subrosa Private Dining
369 Jalan Besar
Singapore 208997
Tel: +65 66100555
Facebook
Website
Nearest MRT: Boon Keng (NE Line), Lavender (EW Line)

Opening Hours:
11am - 12midnight

Direction: 
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left onto Horne Road. Walk to the end of Horne Road. Turn right onto Tyrwhitt Road. Turn left onto Beatty Lane and walk to Jalan Besar Road. Cross the road and walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Boon Keng MRT station. Take Exit C. Turn left onto Boon Keng Road.  Walk to Bendemeer Road. Turn right onto Bendemeer Road. Walk down Bendemeer Road to Jalan Besar Road. Walk to destination. Journey time about 12 minutes. [Map]

The Ampang Kitchen Private Dining - Impresses with Its Peranakan Cuisine Influenced By The Region

The last chapter of our private dining adventure for 2018 ends at The Ampang Kitchen which is run by a father and son team, Uncle Raymond and David. David does the cooking nowadays while Uncle Raymond takes care of the guests at the front of the house, as well as explaining the dishes they have prepared for us.

Satay Bohong 4.8/5

Dinner started with the Satay Bohong.  Each stick consists of 50g of pork belly which is grilled to an aromatic char on top of its tender texture with layers of fats in between. Too bad each guest get only 2 sticks. I wish it can be served straight from the grill so it is hotter, instead of being left to cool down before serving.

Bakwan Kepiting 4.5/5

Bakwan Kepiting is a dish served in all the Perankan private dinings we have attended. The version at The Ampang Kitchen is not authentic type. Uncle Raymond has tweaked it in a good way. The soup came across rich and robust from the long hours of boiling prawn shells, chicken and pork bones to draw the flavours. The meatball is also soft, tender and airy packed with crab meat, prawn and bamboo shoot. If you have a sharp tongue, you will taste fermented beans in it. Uncle William has added them into his soup to elevate the flavour. Other unusual ingredients found in the soup are mushroom and tang oh, which is not usually served in bakwan kepiting.

Kueh Pie Tee 4/5

Although Uncle Raymond does not make his own shell for the Kueh Pie Tee, they are fresh and crispy with no porky smell. These are delightful parcels that whetted the appetite.

Rojak 4.8/5

The Rojak here is served chilled which I find it brilliant, giving it a refreshing touch. The version combines both the local and Penang style, which got the thumb of approval from the dining group. Some even commented that this is the best rojak they have ever eaten.

Chap Chye 4/5

Ampang Kitchen uses 8 different ingredients for its Chap Chye. Unlike the usual Peranakan style, red and white fermented beancurd as well as fermented beans are added which is more of a Cantonese style.

Beef Rendang 4.5/5

Uncle Raymond shared that his Beef Rendang consists of 17 ingredients. Of course I am not able to taste all the individual ingredients. What I tasted is the aromatic rempah that married with the tender beef excellently.

Ayam Buah Keluak 4.2/5

I have tried many versions of Ayam Buah Keluak and this is probably one of the better versions I have eaten. It is more saucy infused with the rich buah keluak flavour. I could not help drenching my steamed rice with the gravy to enjoy it to the last drop.

Assam Fish with Lady's Finger 4.5/5

Another well executed dish which I enjoyed a lot is the Assam Fish with Lady's Finger. The tang from the assam and tomatoes, plus the sweetness from the pineapple is so appetising. It just opens my appetite for more.

Banana Flower Kechai 4.5/5

The one dish that I have been looking forward is the Banana Flower Kechai. It is a dish not commonly served nowadays and it is my first time trying it. I didn't know what to expect. I can taste a lot of different textures and flavours from the prawn, pork, cucumber, mint leaves and banana flower all coming together harmoniously.

Chendol 4.8/5

Wrapping up the dinner we have Chendol for dessert. You can't get anywhere wrong when the chendol are freshly made, with fresh coconut milk and premium gula melaka.

Our dinner at The Ampang Kitchen is $120 per pax. We really enjoyed the food and was well fed. A lot of time and preparation is put into serving the delicious food to our table. I could not say The Ampang Kitchen serves authentic Perankan food because some of the recipes have been influenced by the region, Straits Cuisine maybe a more appropriate to label the cuisine served at The Ampang Kitchen. Besides private dining, it also caters for takeaways. Hence don't be despair if you can't get a booking, you can also order takeaway.


The Ampang Kitchen
39 Jalan Ampang
Singapore 268625
Tel: +65 96187107
Facebook
Nearest MRT: Sixth Avenue (DT Line)
[Map]