No Burn No Taste (NBNT) Private Dining By Chef Sam Chablani

No Burn No Taste by Chef Sam Chablani is one of the most sought-after private dining destinations. Unfortunately, getting a booking at No Burn No Taste (NBNT) is not easy. The last I checked, the waitlist was already full for 2023/2024. I have followed Sam's cooking philosophy of marrying fire-driven barbecue with a distinctly Asian perspective, combining premium produce with traditional, time-honoured techniques since his days at the now-defunct Fat Lulu.

Steamed Clams

Our dinner started with sweet Steamed Clams in an umami cream. I love the accompanying burnt garlic toast that is not only delicious but also allows me to soak up the delicious broth.

Tomatoes and Burrata

Not everything on the menu is barbecue items such as the light and refreshing Tomatos and Burrata Salad helps freshen the palate and whet the appetite.

Burnt Wings, Spicy Iberico Pork Satay

How can we not have chicken wings and satay when having a barbecue? It is torture to be seated just before the barbecue pit while the Burnt Wings and Spicy Iberico Pork Satay got kissed by the charcoal's heat.

"Porn" Corn

Corn may be a common ingredient, but I remembered how Chef Sam had transformed it into a delicacy at Fat Fuku. The "Porn" Corn grilled to a nice charred on its external was extremely sweet.

Charred Wagyu Skirt Steak MBS9

Moving to the mains, we had the Charred Wagyu Skirt MBS9 paired with Burnt Potatoes. Perfectly grilled to medium with beautiful pink tenderness and crispy charred edges, showcasing the intense marbling and rich beefy flavour.

Lychee-smoked Umami Crab, Lemon Garlic Butter

Besides the grilled chicken wings, pork satay and wagyu, our dinner includes seafood. The crowd's favourite for the night goes to the Crab, smoked with lychee wood paired with lemon garlic butter. The grilling and smoking enhanced the natural sweetness and brininess of the crustaceans while adding a hint of charred savoury notes.

Spencer Gulf King Prawns

As delicious as the crab was the Spencer Gulf King Prawns in an intoxicating burnt sambal cream sauce, topped with coriander. I was screaming for some toasted bread to dredge them in that splendour sauce.

We paid $185 per person for the 10-course Umami BBQ Omakase. It is one of the more expensive private dining I have visited. However, it differs from your usual barbecue as every dish is thoughtfully executed to elevate the appreciation of the premium ingredients as good as any restaurant's standard.


No Burn No Taste (NBNT) Private Dining
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Roof Terrace BBQ Private Dining @ East Coast Road - A Feast Of Grilled Meat and Seafood

Recently, together with my foodie friends, we went to Roof Terrace BBQ, a private dining home at East Coast Road that specialises in barbeque. The action happens on the roof terrace under the stars. However, during our visit, the roof terrace's lighting was not working, so we shifted indoors.

Smoked Beef Brisket

We started the dinner with the Smoked Beef Brisket. It comes with a beautiful pink smoke ring. The smoked beef brisket was flavorful, succulent and packed with a smoky aroma.

Roasted Baby Potatoes with Fried Garlic and Shallots, Sauteed Swiss Brown Mushrooms

Japanese Coleslaw

Grilled Zucchini, Eggplant, Baby Corn, Bell Peppers

Cornbread

To go with the mains, the host has prepared a couple of sides to go along with them. They are delicious sides that complemented the mains excellently. Diners can look forward to sides such as Roasted Baby Potatoes with Fried Garlic and Shallots, Sauteed Swiss Brown Mushrooms, Japanese Coleslaw, Grilled Vegetables, and our favourite Cornbread.

Grilled Spanish Duroc Pork Chops

For the non-beef eaters, do not worry, as the host can customise the menu, such as the Grilled Spanish Duroc Pork Chops we had. Grilled to perfection, it is tender and juicy.

Salted Baked Fish

Grilled Jumbo Tiger Prawns

Besides the grilled meats, we also have seafood on the menu. We had a whole Salted Baked Wild Caught Red Snapper and Jumbo Tiger Prawns.

Sticky Date Pudding with Caramel and Homemade Burnt Vanilla

Wrapping the BBQ feast, we had Sticky Date Pudding with Caramel and Homemade Burnt Vanilla. A beautiful dessert for a sweet ending.

We paid $75 per pax. It is a price you can't find in the current private dining scene. Most of the private dining places are charging above $100 per pax nowadays. Unlike other private dining places, Roof Terrace BBQ does not allow alcohol.


Roof Terrace BBQ Private Dining
East Coast Road
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People Table Tales @ Tiong Bahru - New Private Dining Serving Crocodile Rib Rendang

People Table Tales is a new private dining place that recently opened in the quaint Tiong Bahru neighbourhood. It caught my attention for serving whole-roasted crocodile rib rendang on its menu. The 8-course meal is priced at $198 with alcohol pairing.

Our dinner started with the Mouth Pleasers, a selection of small bites to kickstart the dinner. The Croc Fin Crackling intrigued us, which can be enjoyed with the accompanying Green Sambal and Lacto Pumpkin Sambal.

Other mouth pleasers included Toasted Coconut, Sourdough-so Butter and Toasted Koji.

Natsuki's Dream 4.2/5

Next is Natsuki's Dream, a speciality of vegetables from Natsuki's Garden, a local organic farm. The highlight on the plate is the sweet corn paired with lacto mango.

Mushroom Buddies 4.2/5

The Mushroom Buddies is inspired by Vietnamese pho covered by a sheet of rice paper. It showcased the earthy tone of the mushrooms excellently in a robust broth lifted by kaffir lime. I felt the soaked rice paper somehow substituted the noodle for the pho.

Black 4/5

Looking like a piece of charcoal is Black, chicken pieces in coffee shoyu, blackened garlic and pineapple, resting atop a pulut hitam cracker. The succulent chicken pieces are from a breed known as Silkie Chicken, whereby their bone and skin are black.

Pineapple Gazpacho 3.5/5

The chilled Pineapple Gazpacho is a welcome break from the meal to freshen up the palate for more to come.

Nasi Ulam 4.2/5

Next, we had Nasi Ulam, which is served at the tableside. The service staff will mix all the different ingredients, such as toasted rice, herbs from Corridor Farmers, and lime dressing, in a big bowl. The bowl of rice is packed with beautiful aroma from the herbs, enhanced by a zesty finish from the lime dressing.

Whole-roasted Croc Rib Rendang 4.5/5

The one dish everyone was anticipating throughout the night was the Whole-roasted Croc Rib Rendang. I am not new to eating crocodile meat, but it is my first for the rib and the cooking style. For those that have not eaten crocodile meat, it is clean tasting without any gamey taste, almost like chicken.

The rib meat is very tender and falls off the bone with ease. It is also served with achar, coconut serundeng, roti and smoked coconut rice.

For me, the highlight is the spiced coconut jus. Not only did it complement the croc rib, but it also went so well with the roti and smoked coconut rice.

Moju Granita 4/5

Before moving to the dessert, we had the Moju Granita for palate cleanser that consists of seasonal fruits, candied winter melon and cranberry hibiscus.

Everything Makgeolli 4/5

Wrapping up our dinner is Everything Makegeolli comprising of black rice makgeolli cremeux and tuile paired with white rice makgeolli ice cream.

Note: This is an invited tasting.


People Table Tales
Blk 79 Chay Yan Street
#02-20
Singapore 160079
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Nearest MRT: Tiong Bahru (EW Line), Havelock (TE Line)

Opening Hours:
Wed-Sun: 630pm - 11pm
(Closed on Mon-Tue)

Direction: 
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station. (Stop ID 10169). Take bus 121. Alight at the next stop. Walk to Yong Siak street. Turn right onto Yong Siak Street and walk to Chay Yan Street. Turn left onto Chay Yan Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Havelock MRT station. Take Exit 2. Walk down Zion Road to Seng Poh Road. Turn right onto Seng Poh Road. Walk to end of Seng Poh Road. Turn left onto Guan Chuan Street, and then right onto Chay Yan Street. Walk to destination. Journey time about 8 minutes. [Map]

WALA Pizza Private Dining - Out Of This World Pizza Flavours That Will Blow Your Mind

WALA Pizza is a new private home dining started in 2021 by Jenna that offers Canotto-style pizza with out-of-the-world flavour profiles that you can't find elsewhere. Besides the delicious food, be treated to Jenna's warm in-home hospitality and inspiring travel stories to find the best pizza.

Herring & Red Beet Hummus, Kale Wrap

Our antipasto started with the Herring & Red Beet Hummus paired with Wala homegrown Kale Wrap and dill. Resting on a bed of red beet hummus are marinated herring topped with caviar and pomegranate dressed with Italian extra virgin olive oil. To eat, place everything onto the kale and have it like a wrap.

Garlic Basil Bread

The other antipasto is Garlic Basil Bread. A glimpse of Canotto-style pizza with its huge air pocket. The airy and fluffy pizza dough is topped with Wala sweet Italian basil, French garlic and Italian 36-month-aged Parmigiano.

REAL Pistachio Mortadella

A popular choice among the diners is the REAL Pistachio Mortadella. The pizza is topped with Italian mortadella, Wala Sicilian pistachio puree, fresh Italian stracciatella, creme fraiche, 36-month-aged Parmigiano, crushed Sicilian pistachio, and further accentuated with lemon zest and Wala homegrown basil.

Pumpkin 4 Cheese

Next, we have another exciting and unique combination in the Pumpkin 4 Cheese. It comprised Wala Japanese pumpkin creme, 36-month-aged Parmigiano, Ex-matured vintage cheddar, gorgonzola, charred halloumi, pink peppercorn, red onion and Wala homegrown Thyme as the topping.

Truffle Carbonara

An OG of Wala Pizza and a must-have for any first-timer is the Truffle Carbonara. The airy and fluffy pizza is packed with beautiful flavours from topping comprising Italian tartufata truffle, buffalo milk, guanciale, creme fraiche, pasteurized egg yolks, 36-month Parmigiano and Italian truffle-infused EVOO.

Xinjiang Lamb

An unexpected pizza on the menu is the East meets West, Xinjiang Lamb pizza. It is the most flavoured pizza that packs a robust punch to it. It is topped with Wala Xinjiang spiced lamb, cumin seeds, Wala basil, red onion, mala oil, white sesame and fresh Italian mozzarella.

3-Way Toms & Chovies

The last savoury pizza we had was the 3-Way Toms & Chovies topped with Wala San Marzano base, Italian sun-dried tomatoes, roasted golden tomatoes confit, Spanish anchovies, Italian burrata, Wala pine pesto, Wala dill and Italian balsamic vinegar.

5-Spice Pumpkin Kaya & Coconut 'Nice' Cream

We opted for the 5-Spice Pumpkin Kaya & Coconut 'Nice' Cream for the dessert pizza. It is a sweet combination of hot and cold contrast. The hot elements came from the Australian pumpkin, Nyonya pandan kaya and Chinese 5-spice, while the coconut dairy-free ice cream, Wala mint and orange zest provided the cold element.

Wala Pizza Private Dining is worth visiting for its unique flavour combinations that are out of this world. Jenna has over 100 different flavours up her sleeves, and I have only seven of them. However, I am already planning my next visit to try other flavours. By the way, it may be seen that there are a lot of pizzas over one meal, but the dough is airy; hence you will not feel stuffed after the meal.


WALA Pizza Private Dining
Choa Chu Kang
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The Matriarchs Kitchen X Buttercup Mixes Private Dining @ Bartley Road - Private Dining With Cocktails/Mocktails Pairing

The booming private dining scene in Singapore came to a standstill when the COVID-19 pandemic hits Singapore. While the pandemic is not over yet, the government has relaxed the COVID measures, allowing some form of business to restart. With the relaxation, I have noticed some private dining places have started taking reservation in smaller session accordingly to the COVID measures put in place by the government.

We visited The Matriarchs Kitchen, which is new to the private dining scene. Jazmyn is an amazing cook who is well-versed in many cuisines, partly due to her rich family roots. Hence there is not really a fixed menu but different cuisine theme for each session. In fact, Jazmyn has done private dining eight years ago but took a 3 years break. Now she is back collaborating with Melissa from Buttercup Mixes, the resident mixologist pairing the meal with cocktails. Mocktails are available too.

We started with Kueh Pai Tee to kick start the dinner. The host has made some for us, and if you want more, you can make them yourself too, having some hands-on fun piecing the snack together.

Next is a refreshing Fruit Salad paired with homemade rojak sauce. I have not been an attentive listener during the meal as I was enjoying the food more than paying attention to the host explaining the ingredients that go into the rojak sauce. If I am not wrong, plum sauce is added to balance the saltiness of the prawn paste, complementing the sweetness of the fruit.

There are also some mid-wings for us to nibble before moving to dinner proper.

The dish that wows me most is an assuming soup dish which I have never come across before. This is the first time I have Mee Soto Soup paired with Begedil. Unlike the begedil we get outside, which only consists of potato, the version here is a mixture of potato and mutton.

Next, we have the Beef Rendang and Sambal Chilli Eggplant that are cooked with rempah and sambal homemade by Jazmyn. The host indeed makes an impression with the aromatic rempah and sambal.

Our main is the Udon Laksa that comes with prawn, squid and quail egg. The laksa broth is thick and creamy, pack with flavours. It is quite interesting in the choice of noodle, using the Japanese udon instead of the usual thick beehoon noodle. The similarity is like having a bowl of Japanese curry udon with a local twist. We felt the laksa can be spicier too.

Wrapping up our dinner, our dessert is Yam Paste. Jazmyn's version is healthier without the use of lard or shallot oil. It is lighter in taste and smoother in texture. We thought the addition of a contrasting texture will make the dessert more enjoyable.


The Matriarchs Kitchen X Buttercup Mixes
Bartley Road
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