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Private Kitchens 🏠

Private Kitchens 🏠

Chefs flexing their craft but in the comforts of their own homes.
Kenneth Lee
Kenneth Lee
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How pasta was meant to be.

My dinner slot at Ben Fatto 95 was booked way back at the start of the year. Naturally, expectations for the meal were running high but I have to say, Chef Yum Hwa exceeded them.

There were four main pasta dishes and it was exciting to see how they varied so much. There was the hearty tortellinis in a chicken consommé, which I would consider as the perfect hangover dish. But the tortellinis were beautifully intricate that it’d be a shame if one was drunk and unable to admire them in their full glory. There was an amazing tortelli bathed in a deceptively simple sauce of butter and water. It had the perfect ratio of pasta to stuffing which was a rich mix of mascarpone and parmigiano-reggiano. There was the usual suspect, the ragu pappardelle which many consider king. It had a grittier texture than your usual run-of-the-mill pastas which allows the pasta to retain and absorb the sauce better.

However, my favourite would have to be what’s in the first picture. It’s a pasta that is relatively unknown to the world outside of Sardinia and that one day could possibly be lost. The squid ink lorighittas were coated in a lovely seafood bisque with chunks of octopus. The pasta apparently is the easiest to make but takes a heck lot of effort according to the chef. It has a wonderful softer bite and it retains so much of the wonderful bisque that makes it such a joy to eat.

It’s been a while since a meal conjured up so many emotions in me and I can’t wait for the opportunity to come back. I would probably need to wait another 6 months though.


An amazing lunch at one of the most popular private kitchens in Singapore.

I’ve been anticipating having a meal at The Ampang Kitchen for quite a while now. There’s a minimum required number of persons each session, 8 for lunch at $60 pp and 10 for dinner at $100 pp. (We had an additional dessert so we paid $65 pp.) Imagine my excitement when I finally had enough lunch kakis to go!

Uncle Raymond and his son, David have planned a curated 7-course menu for us and each course was great in its own way. My favourites include the best kuih pie tee I’ve had, primarily because of the exquisite crispy pastry tart shell. Also, the century egg rojak was so delicious and fresh, safe to assume that I had half the bowl which was meant for 5 persons. What I really loved was the combination of fragrant buah keluak fried rice and the unique banana flower kechai. It was a beautiful contrast between the savoury fried rice, the fresh vegetables and the heat of the house made sambal that made me fall in love.

If you have the numbers, I’d totally recommend a makan session here. If not, the father-son duo offers takeaway too!

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I look at the number of posts, then I look at my stomach and I realise my body is a machine.

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