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267 Upper East Coast Road
Singapore 466413

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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

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.