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
