267 Upper East Coast Road
Singapore 466413

(open in Google Maps)

Tuesday:
06:30pm - 10:00pm

Wednesday:
06:30pm - 10:00pm

Thursday:
06:30pm - 10:00pm

Friday:
06:30pm - 10:00pm

Saturday:
Closed

Sunday:
Closed

Monday:
06:30pm - 10:00pm

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Reviews

From the Burpple community

When I saw just how yuge the soon hock (marble goby) was, I was kinda apprehensive. Generally speaking, big fish tend to have flesh that’s a lot less firm than a smaller fish. However, Chef Sam completely proved my dad & I horribly wrong, as his steamed soon hock with chye poh (preserved radish bits), bean paste sauce & preserved plums was undeniably my favourite dish of the dinner.

The flesh was impossibly firm & flaky, and the freshness of the fish was absolutely unprecedented. That being said, the freshest of fish can only get you so far in terms of savoury satisfaction, and that’s where the chye poh, bean paste & plum would like you to allow them to introduce themselves.

The supplemental sauce was stunningly stellar, being sweet and salty in just the right amounts of each to make you moan in pleasure, and yet it was ludicrously light and completely guilt free. There may be some fishy business as to how Chef Sam got the sauce to be this sapid, but it’s just good business, and business is a boomin’.

Don’t believe me about just how frgggin fab this fish dish was? Just ask me old man. He NEVER goes for seconds, but he gladly took thirds of this fish. Yessir, it really is that phenomenal.

1 Like

Contrary to expectations, Lucky House’s newest dish of crayfish hor fun (flat rice noodles) was steamed as opposed to stir fried, and I was expecting it to be quite underwhelming. Fortunately, I was completely wrong, as the crayfish hor fun was ridiculously redolent despite being simply steamed.

The sweetness of the crayfish had bled out into the noodles, and when dressed with a sensationally sapid & aromatic soy-based sauce fused with fragrant shallot oil, the lowly rice noodles attained sweet, savoury nirvana. Of course you gotta toss those noods, but then again, nothing worth having came easy did it? As for the crayfish chunks, dat shit cray. They were fabulously fresh, satisfyingly springy in texture, strikingly sweet and simply succulent.

This dish cray cray, yo. I r8 8/8 m8

3 Likes

Well, technically, I did create my own luck because this reservation was made many months ago in anticipation of T.H.’s birthday. And since Chef Sam’s birthday is the very next day, it’s become a little tradition to do a dual celebration.

Anyway, about the meal, with the exception of the double-boiled soup and duck, both long-time signatures, the rest of the menu was new to me. But oh boy, were the dishes astonishingly delicious! Here is what we enjoyed:

1. Double-boiled soup with pork, radish, chestnuts and sea coconut - it had simmered on the charcoal stove since 11am.

2. Hakka handpulled chicken - so easy to eat since the peeled chicken is bones-free. I love the moist, tender flesh and fragrant “zhup” (sauce).

3. Steamed wild-caught Soon Hock - we were lucky to have such a ginormous specimen and it was steamed with bean sauce and preserved plums to such perfection, @kailingtiffyx proclaimed it “the best steamed fish” she‘s ever had.

4. Stirfried five-fingered sweet potato leaves with dried scallop - this flowered with umami flavour.

5. Braised “tau kee” (beancurd skin) in pork broth with abalone - very unique item that sounds simple but has a tastiness that bowled us over.

6. Steamed crayfish horfun - fantastically shiok as the chunks of crayfish were fresh and sweet, and once tossed, those jiggly strands of soft rice noodles tasted divine as they’re coated in shallot oil and crayfish juices.

7. Crayfish omelette - not officially part of the 8-course menu but a surprise from Chef Sam for which we couldn’t thank him enough.

8. Charcoal-grilled duck - this iconic course takes three days to prepare but disappears in seconds. Overwhelmingly good is the only way to describe it.

9. “Tong shui” dessert of “luo han guo” with dried longan and wintermelon - a perfect ending.

3 Likes

Even though @luckyhouse_privatekitchen has been booked solid till March/April 2021 (das rite, TWENTY TWENTY ONE), I managed to beat the queue when @veronicaphua very kindly invited me to join the party there last night.

Hooooo mah gaaaaaaawwwddd I am SO glad I said yes. This right here is Lucky House’s signature and trademarked crayfish omelette, and DIS SHIT CRAY YO. I mean, if you go to Lucky House and don’t get this massive mound of mouthwatering majesty, why’d you even go?

You see that there ten crayfish shells? You know where all that sweet, succulent meat went? Das rite, straight into the omelette. While I think it could’ve done with some chye poh in it just to really turn up the indulgence to eleven, it was still pretty delicious, just not as transcendent as I expected it to be.

I have no clue how wok frying turned the omelettes into something resembling a quiche, but I ain’t complaining. Soft fluffy omelette with an exterior texture reminiscent of deep fried egg empowered by tender, springy & sweet crayfish? Oh yeah das tite, and you best believe I enjoyed every last chew of this obscene omelette.

3 Likes

You can always expect a fish course when you dine here. There is no fixed type of fish though because it will depend on what Chef Sam finds at the market. But rest assured whatever arrives on the table is bound to be very fresh and meticulously prepared.
At my most recent dinner here, we were served a big Red Grouper. He steamed it with preserved soya beans and finished it off with coriander. It tasted incredible.
Honestly, Chef Sam has his technique and timing for this tricky method of cooking down to an art.

3 Likes

I have not really enjoyed this dish elsewhere as I feel when it isn’t cooked properly, it is rather oily and gross tasting. However, when Chef Sam Wong of Lucky House does it, the outcome is completely different in a very good way.
His features loofah from Taiwan and the only other ingredients he uses in here are cooking oil and dried scallops. Somehow he manages to cook the “kak kway” (that’s the dialect name of this gourd) till soft-but-not-too-soft, and tasting so divine and sweet.

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