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267 Upper East Coast Road
Singapore 466413

(open in Google Maps)

06:30pm - 10:00pm

06:30pm - 10:00pm

06:30pm - 10:00pm



06:30pm - 10:00pm

06:30pm - 10:00pm

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From the Burpple community

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.


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.

Every meal at Lucky House kicks off with a bowl of Chef Sam Wong’s special soups.
On my most recent visit, he served a so-good-it-silenced-the-room concoction of pork shoulder, green radish, chestnuts, apricot seeds and dried scallops. It had been simmering on the charcoal stove since 11am that day so you can probably imagine how concentrated and sweet the flavours were in every sip.

Disclaimer: This isn’t on the regular menu at Lucky House but I can’t not share about it because it’s just too good for words.

Once Chef Sam lifted the lid off the huge pot and dug in with his spoon to give the rice a good stir, the air was filled with an intense fragrance. Although people flock here for his Cantonese cuisine private dining sessions (he’s now booked until September 2019!), it’s obvious he can cook other kinds of cuisine too judging by this Nasi Biryani.
Everyone who’s dined with me will know I am not fond of lamb and he had made this with Australian lamb ribs. Understandably, I was initially reticent to have it when I found out, but after a few spoonfuls, my mind was completely changed. The fact that the extremely tender lamb had no gamey smell was a huge reason but besides that, I found the rice immensely delicious. Every grain was fluffy, light, deeply aromatic and surprisingly spicy. You can bet I was carb-loading like there’s no tomorrow.


Looking like a dish you would find in a restaurant, this beautiful arrangement features the male and female pumpkin flowers (they are from Chef Sam Wong’s own garden) after they had been stirfried Chinese style. On the top are the male pumpkin flowers while the female with the baby pumpkins attached, are below.
I had never eaten this plant before, let alone known they had genders, and was bowled over by how delicious it was. While the baby pumpkins were crunchy (they tasted like a cross between a courgette/zucchini and an apple), the orangey parts of the blooms had a sweetness I wasn’t expecting.
It’s hard to tell if and when I get a chance to enjoy pumpkin flowers again, but I certainly hope the opportunity won’t take too long to present itself again.


This was the biggest single serving of Chef Sam Wong’s wildly popular crayfish omelette I had ever seen. And that’s excluding the one-person’s portion prepared separately for the birthday boy TH. Even then, I am sure we wouldn’t have minded one bit if he suddenly appeared with even more. Because honestly, everyone I know who has had a taste of this beauty, where abundant chunks of crayfish gambol in between the fluffy folds of egg, can attest to its fabulousness. I have yet to find anyone who has not fallen hard for this deceivingly simple dish.
A must-must-must-have at Lucky House Cantonese Private Kitchen.