The dim sum, which will be served small plate style for $4-6 per plate, will be a combination of more traditional options, as well as a few creative takes. 1 will offer a small menu of five to seven dim sum offerings, which will be available on Sunday evenings only from 4 to 9 p.m. 2nd St.Īccording to Chef Dave Swanson, Lucky Bun Dim Sum No. 1, a fun pop-up dim sum concept, will be a new weekly offering in the upstairs events space (and rooftop patio) at B raise Restaurant, 1101 S. That is truly what you are paying for.It’s time to welcome a bit of dim sum to Walker's Point. While you do not get restaurant level service or Michelin food standards, the home cooked fares, flavours and home dining experience are unique and not replicable elsewhere. Will I Return Again? For S$80 per person, I tried 8 dishes and it is definitely an interesting dining experience for me. You also need some luck with a dining slot too, and be prepared to reserve a few months in advance too as there are only weekday night slots at the moment. That said, there is an option for free parking at the nearby Evergreen Gardens. Rants If you are driving, parking is a challenge as the property can accommodate at most three cars on site. The last savoury dish we had is the Fried Organic Vegetable, a simple plate of greens without much seasoning but nevertheless tasty on its own.įor desserts, expect homestyle fare like the Shandong Peanuts and Kidney Beans. The texture of the duck is slightly charred, with a strong smoky flavour and tender duck meat. Of course, we can’t leave Lucky House without trying the Lucky House Roast Duck! This is one of chef’s signature dishes, where the duck is marinated for two days, followed by being sun-dried for a day, before finally being roasted in the charcoal oven. One of my favourite dishes is the Crayfish Omelette, decorated with the shell fish where the egg is fried with generous chunks of crayfish. I definitely prefer the fresh flavours of the garoupa more, which is light in flavour but that is also when I can appreciate the fresh water flavours of the fish more. We also had the Fried Prawns with Rose liqueur and the Steamed Wild Caught Red Garoupa Shifu Style. Take the beautiful Concubine Chicken for example, one of the most pretty looking roast chicken I have seen. The meat dishes are definitely the forte of Chef Sam. Huge chunks of pork shoulder meat is added to boil the soup, where I also tried bits of the tender pork. This soup is boiled for 11 hours, with a very clear and refreshing flavour. We started with the Charcoal Boiled Pork Shoulder with Arrow Root and Peanut Soup, which has no pepper and seasoning added. From what I understand from chef’s illustration of the dishes, minimal seasoning is used to retain the original flavours of the dishes. The Food Priced at S$80 nett per pax, we had a total of 8 dishes during our visit. The kitchen where we had our meal is huge, with a long wooden table that easily fits 10-12 diners, as well as a spacious and rustic looking backyard area where chef does most of his cooking. The kitchen is run by Chef Sam Wong, a self-taught home cook and a fishing enthusiast who has been running his home based kitchen for the past two years.Ĭheck out some of the other Private Home Dining Experiences we have checked out so far! Lucky House is located at 267 Upper East Coast Road within a terrace house. I was excited to check out my first private home dining experience at Lucky House Cantonese Private Kitchen (陶然居), all thanks to a fellow foodie who managed to secure a table for the eight of us about three months in advance. The Place Private home dining is all the rage these days and looks set to be the latest food trend in 2018.
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