Private Chef's Table 2019 Immerse Yourself in a Private Dining

Home , Bakwan, Balado (food), Gulai, Oxtail soup, Riceberry, Sweet soy sauce

Private Chef’s Table 2019

Immerse yourself in a private dining experience and taste the secrets of Singapore’s best home chefs

Heritage Food

Chef Eric Teo, 56 Celebrity Chef Eric Teo brings more than 30 years of culinary experience to the F&B industry in Singapore. The culinary line-up for Private Chef’s Table is specially curated by Celebrity Chef Eric Teo. In this event, Chef Eric Teo acts as a mentor to the home chefs, curating the menu and culinary themes: Heritage Food and Modern Takes, thus presenting dishes that stay true to their traditional roots and also dishes with modern interpretations.

Date: 5 Jul 2019 | Time: 7-10pm

Starter Cantonese Lobster & Avocado Soup Paired with Perrier-Jouët Grand Brut

Teochew Heavenly King Braised Crab Meat Soup Paired with Perrier-Jouët Grand Brut

Main Hokkien Kobe Beef, Bell Peppers Paired with Martell Cordon Bleu

Golden Chef Abalone, King Oyster Mushroom & Asparagus Paired with Martell XO

Hakka Grandma Fish Noodles Paired with Martell XO

Dessert Hainan Slow Cooked Bird Nest Paired with Martell XO

Eat Moreish (Yun Hui, 33) As someone who lives for food experiences, Yun Hui enjoys sharing good food, fine-tuned with his own twists and style. You will find classic dishes, inspired by the cooking matriarch of the household - his grandmother. “Eat Moreish” features nosh that are zhng-ed up with a personal touch, fine-tuned with many trials and errors. The item on the menu Yun Hui is most proud of would be the Lor Bak Rice, with pork belly teased on low heat for maximum flavour.

Date: 6 Jul 2019 | Time: 7-10pm

Starter Chicken Tortilla Creamy soy chicken breast spiced with chilli padi. Served on a tortilla chip and flame-charred on the spot. Paired with Altos Margarita Altos Blanco, Chili Padi Infused Agave Syrup, Fresh Lime Juice

Main Otak Pudding Lemongrass scented mackerel otak-otak infused with prawn reduction. Topped with a layer of lightly-flavoured egg pudding. Paired with Egged Tom Collins Monkey 47 Gin and lemon, served tall with lemongrass whipped peaks

Lor Bak Rice Slow-braised pork belly topped with a liquid center miso-marinated egg and served on rice. Grandma’s chilli sauce on the side.

Ngoh Hiang It’s a yong tau fu, it’s a ngoh hiang, it’s both Grandmas’ specials in one. A fried pocketful of “five-spice” pork and prawn served with coriander dip. Paired with Jacob’s Creek Reserve Riesling A Riesling with a lovely mix of citrus, spice and ginger to accompany and cleanse the palate

Dessert Classic Lemon Tart Sweet and creamy lemon curd on a buttery shortbread. Highly addictive! Paired with Sloe Gin Negroni A not so classic Negroni. The chief attraction of the Sloe Gin Negroni is of course, our Schwarzwald Sloe Gin, which is distilled in small batches from 47 rare and regional botanicals and macerated with hand-picked sloes.

Honeytree (Ferry, 35) With a genuine interest in cooking since the early age of 5, Ferry Nursalim learned the ropes where it most mattered - home. His source of inspiration stems from his mother, a passionate cook who prepares food from the heart. As a representation of his life journey as an Indonesian away from home, the dishes include a hearty oxtail soup and Fish Gulai, stingray fish drenched in a lemak gravy, sure to impress like a home-cooked meal with care.

Weekend Menu Weekday Menu

Date: 7 Jul 2019 | Time: 7-10pm Date: 22-25 Jul 2019 | Time: 7-10pm

Pre-dinner activity Starter ● Chivas Blending Workshop Sweet Sensation Salad ● Includes welcome cocktail (Chivas Sour) Crispy Greens Coated with Authentic Thai with other samplings Inspired Sauce topped with Crispy Chicken Bits and Nuts Oxtail Soup Paired with Lillet Vive Savoury Indonesian oxtail soup with potato and Aromatised wine served with seasonal fruits and carrot tonic, a bright and refreshing start Paired with Chivas Extra Heavily sherried, Chivas Extra will add some Forest Harvest Delight extra spice and depth to this savoury starter. Sautéed Wild Mushrooms served with Rich Vegetable Clear Broth Paired with Monkey 47 Gibson A martini variant with home pickled onions – A sharp, clean contrast to a rich vegetable broth

Udang Sambal Petai Main Sauteed tiger prawn with chilli paste and petai Taste of Singapore (stinky beans) Lemongrass Infused Risotto served with Crispy Paired with a Chivas Mizunara highball Soft Shell Crab in Chilli Crab Sauce A Sensho pepper & clementine infusion make for a Paired with Mexican Stop-Over crisp highball with a lip tingling sensation. Turns out Tequila can pair wonderfully with Singapore’s treasured dish. Cumikecap Pedas Altos Blanco with Sambal Belachan Chilli Sauteed squid with spicy sweet soy sauce Mango and a lime, tamarind blend Paired with a Chivas Mizunara highball A Sensho pepper & clementine infusion make for a Dessert crisp highball with a lip tingling sensation. Tropical Euphoria Rich Coconut Pudding served with Mango Puree Fish Gulai topped with Wild Berries and Butter Cookies Stingray fish served with coconut gravy with Crumble vegetables Paired with Tropical Daiquiri Paired with a Chivas Mizunara highball Coconut infused Havana Club 7 with citrus and A Sensho pepper & clementine infusion make for a mango puree, sweet a zesty crisp highball with a lip tingling sensation.

Telur Balado Hard Boiled egg served with spiced chilli sauce Paired with a Chivas Mizunara highball A Sensho pepper & clementine infusion make for a crisp highball with a lip tingling sensation.

Es Selasih Kiwi seed with nata de coco served with lemongrass and Indonesian herbal infused water and special rose syrup Paired with Monkey 47 shot (optional) Finishing with this uplifting dessert, guests can decide if they would like to add some artisanal gin into the mix.

Will be served with plain rice and Indonesian condiments

Jane See, 64 Get the best of both Cantonese and Heng Hua cuisine (兴华) with Jane See! Her menu echoes cooking techniques learned from both her mother and mother-in-law, who are superb cooks in their own ways. Fans of bak kut teh will be blown away by her Klang-style Bak Kut Teh Ramen, which is special to her hometown. It boasts a broth that is rich, herbal, and has a darker colour than the one we are more used to in Singapore. Another unique factor is that she customizes her own noodles, ensuring that she keeps her tradition alive.

Date: 12 Jul 2019 | Time: 7-10pm

Jumbo Scallops with SzeChuan Garlic Chilli Vermicelli Paired with Perrier-Jouët Grand Brut

Three Egg Baby Spinach with Wolfberries Paired with Martell VSOP Red Barrels

Wok Fried Prawns & Broccoli in Spicy Sauce Paired with Martell VSOP Red Barrels

Oven Baked Nan Ru Mid Joint Wings Paired with Martell VSOP Red Barrels

Klang Style Bak Kut Teh Ramen Paired with Martell XO

Edamame Cream with Glutinous Rice Balls Paired with Martell XO

Baba Tubs (Gary, 47) Immerse yourself in Peranakan cuisine with Baba Tubs, helmed by Gary who grew up eating amazing Peranakan food since he could remember. Taking pride in the tedious work behind the cuisine, Gary’s passion is shown in the food he serves. Enjoy his Bakwan Kepiting Soup, a nutritious soup boiled for 6 hours, with meatballs made from a trio of prawns, pork, and hand picked crab meat.

Date: 13 Jul 2019 | Time: 7-10pm

Pre-dinner activity ● Chivas Blending Workshop ● Includes welcome cocktail (Chivas Sour) with other samplings

Sambal Timun Cucumber pork salad with dried shrimp and kaffir lime leaves Paired with Chivas Collins Long, light and lovely alongside this fresh, zesty starter.

Bak Wan Kepiting Soup Handpicked fresh crab prawn pork meatball soup in 6 hour stock Paired with A glass of Chivas 18 With 85 flavour notes in every drop, expect an explosion of flavour.

Kong Bak Bao Pork belly in soy sauce and spices served with mantou and sambal belachan Paired with a ‘The Glenlivet’ cocktail– Sambal Belachan Chilli Mango Mango & chili combine with the zesty ‘The Glenlivet Founders Reserve’ to further tantalize your tastebuds.

Sambal Prawns Prawns in tamarind & homemade chilli paste stir fry Paired with a ‘The Glenlivet’ cocktail– Sambal Belachan Chilli Mango Mango & chili combine with the zesty ‘The Glenlivet Founders Reserve’ to further tantalize your tastebuds.

Chap Chye Assorted dried & mixed vegetables bean paste braised Paired with a ‘The Glenlivet’ cocktail– Sambal Belachan Chilli Mango Mango & chili combine with the zesty ‘The Glenlivet Founders Reserve’ to further tantalize your tastebuds.

Durian Pengat Smooth, creamy and luxurious, comes in a mousse-like texture Paired with a glass of ‘The Glenlivet’ 15 Once described as a ‘rich custard highly flavoured with almonds’, this durian-based dessert deserves the creamy, rich & nutty flavours of TGL 15.

The Veg Kitchen (Arti, 44) Take a seat at The Veg Kitchen if you’re looking for truly authentic Indian cuisine. The woman behind the vegetarian-friendly dishes is Arti, who had cooked alongside her mom from an early age. Fusing traditional Indian techniques with locally sourced fresh and seasonal ingredients, the result is a treasure trove of robustly flavoured food such as paneers chock full with pistachios and cranberries, and a fragrant saffron and herb basmati rice.

Date: 14 Jul 2019 | Time: 7-10pm

Shikhampuri Yam Kebabs with Chutneys Indian Yam pastries with hung curd filling inside, served with mint chutney, and a simple onion salad. Paired with Monkey 47 Gin and Tonic Simplicity is best – Light and refreshing to start your night

Tandoori Vegetables Satay Baby potatoes, mushrooms, cauliflower florets, mixed peppers, and onions marinated in tandoori masala and grilled. Served with a dip.

Smoked Dal Bukhara (Black Lentils) and Butter Naan Whole black lentils simmered for hours. With tomato paste, butter and cream. Smoked with traditional Indian technique. Paired with Jacob’s Creek Reserve Chardonnay

Nawabi Paneer Pasanda Two thin paneer slabs with a filling of pistachios, cranberries and paneer. Pan-fried to make a sandwich and then served with an onion tomato cashew paste gravy. Paired with Wydham Bin 999 Merlot (Australia) to enhance the rich flavour

Saffron & Herb Pulao with Raita Basmati rice cooked with coriander, parsley, saffron powder and Indian spices. Served with plain yogurt flavored with roasted cumin and black salt. Paired with Monkey 47 Sloe Gin with Soda and finish with a garnish of mint

Malpua (Pancake) with Cream and Nuts Flour and condensed milk pancakes, deep fried and then dunked in sugar syrup. Paired with Monkey 47 Sloe Gin with Soda and finish with a garnish of mint

Modern Takes

Date: 19 Jul 2019 | Time: 7-10pm

Starter Slowed Cooked Salmon & Otah Roulade, Assam Curry Emulsion Paired with Monkey 47 Martini Gin and seafood make a classic combination and what better way to drink your Gin than in a martini

Crispy Seafood Fritters with Squid Ink Batter, Asian Slaw Soup Paired with Perrier-Jouet Grand Brut Bright, fine champagne to complement and contrast against your next two starters, palate cleansing

Ginger Infuse Crustacean Milk with Crab Wonton, Herb Oil

Main Slow Roast Beef, Sauce Porto, Pumpkin Puree, Baked Rendang Brioches, Sauteed Greens Paired with Jacob’s Creek Double Barrel Shiraz A bold red hailing from the Barossa, this Shiraz boasts some sweeter notes of berries to accompany this dishes Sauce Porto

Pan Seared Barramundi with Pumpkin Puree, Ginger Shoyu Dressing, Baked Chili Crab Brioches, Sauteed Greens Paired with Ginger Chivas Mizunara Highball A very light hit of ginger to accompany your Chivas Mizunara, served tall to not overbear your Barramundi

Dessert Coconut & Gula Melaka Sphere, Mango Gel, Crumble, Chilled Soya Curd Paired with Tropical Daiquiri Coconut infused Havana Club 7 with citrus and mango puree, sweet a zesty

Jo Ong, 40 Jo Ong has been in the creative industry for 14 years as an Art Director, coming up with artistic directions for advertising and design work in the F&B industry. His second passion still involves designing, but this time it’s in the kitchen. Watch him fuse traditional flavours with modern techniques as he re-creates gastronomical dishes such as his hawker-style Honey Roasted Chicken Leg with Roasted Balsamic Mushroom & Cauliflower and fusion Kueh Agar Lapis with Ondeh Ondeh.

Date: 20 Jul 2019 | Time: 7-10pm

Starter Fusion Rojak with Salad served on Roasted Sweet Potato Paired with Martell VSOP Red Barrels

Mini Yam Ring with Vegetable Fillings, Truffle Apple Pork Wonton & Fresh Grill Sambal Stingray Paired with Martell VSOP Red Barrels

Main Spicy Aglio Olio served with Crispy Pork Knuckle Paired with Perrier-Jouët Grand Brut or Martell Cordon Bleu

Hawker-style Sweet and Spicy Roasted Wings with Balsamic Mushrooms & Cauliflower Paired with Perrier-Jouët Grand Brut or Martell Cordon Bleu

Dessert Fusion Kueh Agar Lapis with Ondeh Ondeh (Gula Melaka & Cranberries) Paired with Martell Cordon Bleu

WeAreLittleBites (Jonathan, 24 & Kristoffer, 24) Jonathan and Kristoffer are the dynamic duo behind WeAreLittleBites. The pair crossed paths in the army, which sealed their culinary fate together. Both were trained in French culinary, but Jonathan was trained in bistro du vin, while Kristoffer leaned more towards the modern French cuisine. Cooking up a storm became a serious affair, as they whipped up classic Singaporean dishes like har mee and nasi biryani with an added sophisticated flair.

Weekend Menu Weekday Menu

Date: 21 Jul 2019 | Time: 7-10pm Date: 15-18 Jul 2019 | Time: 7-10pm

Amuse-bouche Satay A single bite-sized spiced rubbed chicken breast, with spicy pickled vegetables and peanut sauce Paired with Havana Club Daiquiri 3 The mix of white rum, lime and syrup is well balanced and refreshing

Starter Har Mee Starter Swordfish Carpaccio served Prawn bisque with fried with Green Tea Soba and scallops and sautéed kangkong Apple Dashi Vinaigrette Paired with Martell VSOP Paired with Perrier-Jouet Red Barrels Grand Brut Fine champagne to Sambal Goreng complement your swordfish Tempeh with gluttonous rice and amazing floral notes to Paired with Martell VSOP pair with the accompanying Red Barrels green tea soba and Apple Dashi Vinaigrette

Carrot Soup with Brown Butter and Croutons Paired with Chivas 12 Fat Washed Old Fashioned Rich and savoury. Burnt Butter Fat-Washed Chivas 12, Lemon Syrup, Bitters

Main Nasi Briyani Main Chicken Roulade with Saffron risotto with spiced Spinach, Ratatouille and potato espuma, compressed Butter Squash tandoori chicken and papadam Paired with Jacob’s Creek Paired with Martell VSOP Reserve Riesling Red Barrels A Riesling with a lovely mix of citrus, spice and ginger to accompany and cleanse the palate

Dessert Bubble Tea Dessert Brown Sugar Pearls with Milk tea curd with muscovado Earl Grey Panna Cotta and sable and brown sugar tapioca Mint Infused Milk pearls Paired with Chivas Mizunara Paired with a shot of Havana Milk Punch Club Rum 7 A timeless classic in the Add abit of fun to your bubble cocktail world and a must to tea with a shot of dark rum accompany your dessert. Chivas Mizunara, Clarified Mint Milk, Sweetened Earl Grey, Lemon

Jo Ann, 36 Chef Jo Ann impresses with numerous awards under her belt. This culinary heavy-weight has a resume that includes the famous Bee Kee Truffle Wanton Noodle, and Vanilla & Bar Cafe, which was featured in Epicure Magazine’s Top 10 All Day Breakfast awards. Jo Ann thrives on contrasting flavour elements into harmony. Go on a gastronomical ride with fun dishes such as her Baked Shrimp “Laksa”gne and Gula Melaka Caramelised Lamb Rack!

Weekend Menu Weekday Menu

Date: 26 Jul 2019 | Time: 7-10pm Date: 8-11 Jul 2019 | Time: 7-10pm

Starter Fresh Mentaiko Crostini, Starter Seasonal Vegetable Salad Crispy Prawn Paste Pork Paired with Monkey 47 Gin Strips & Rocket and Tonic Simplicity is best – Light and Aburi Mentaiko Crab Cakes refreshing to start your night Paired with Perrier-Jouet Grand Brut Aburi Mentaiko Crab Cakes

Main Baked Shrimp “LAKSA”gne Main Bake Shrimp “LAKSA”gne Paired with Jacob’s Creek Paired with Chivas 12 Double Barrel Shiraz Sensho Pepper Highball A crisp highball with a lip Gula Melaka Caramelised tingling sensation served with Lamb Rack your Laksa Paired with Jacob’s Creek Double Barrel Shiraz Fiery Salt Baked Baby Chicken （4 pax to share 1 chicken) Paired with Jacob’s Creek Reserve Chardonnay A chardonnay with a good balance between citrus and

oak, allowing it to hold up to that Fiery Chicken

Dessert Pulut Hitam Matcha Dirt Dessert Pulut Hitam Matcha Dirt Cake Cake Paired with Chivas Mizunara Paired with Monkey 47 Sloe & Match Gin Old-Fashioned inspired by a A neat and easy trick with twist of Japanese flavour. your Monkey 47 Sloe Gin. Frozen for added viscosity.

Janan Kwek, 29 Janan Kwek is a self-taught private home chef and a believer in food that tastes good and looks good. He takes inspiration from world renowned chefs and personally curates recipes from cookbooks. He is a newlywed and his wife has since joined him on this culinary journey. Thus presenting a power couple with a strong passion for cooking. This is deemed to be unconventional as home chefs usually work solo. Basing on his Peranakan roots, the dishes that Host Janan serves are made with a smorgasbord of ingredients and cooking techniques. A notable mention would be the single Crab and Tiger Prawn Ravioli with a moat of prawn stock.

Date: 27 Jul 2019 | Time: 7-10pm

Pre-dinner activity ● Chivas Blending Workshop ● Includes welcome cocktail (Chivas Sour) with other samplings

Starter Barramundi Carpaccio Locally Farmed Barramundi Capaccio, Lime, Ikura and Cucumber with Dashi-sesame Broth Paired with The Glenlivet 12

Main Seafood Ravioli Crab and Tiger Prawn Filled Ravioli with Rich Umami Prawn Stock and Sage Paired with Chivas Mizunara East meets west with this delicious dram with honeyed sweetness and hints of spice and coconut.

Pork Belly Pork Belly, Peanut, Pineapple, Pomegranate and Charred Leek Paired with Chivas 12 A classic Speyside whisky with strong notes of herbs and orchard fruit will complement the flavours of this dish.

Dessert Cheng Tng Sago, Longan and Candied Fruits Paired with a special Chivas 18 cocktail A sweet and seductive take on an old fashioned, perfect to finish off your evening.

1Place1Dream (Kent, 57 & Min, 54) 1Place1Dream is the beautiful project of the lovely couple, Kent and Min. Having bid corporate life goodbye, they seek to connect with people with the best way they know how - food. The husband and wife strive towards presenting healthy and sumptuous nosh, for diners to appreciate and enjoy the tantalising tastes. You will even find vegetables grown in an HDB garden in the mix!

Date: 28 Jul 2019 | Time: 7-10pm

Pre-dinner activity ● Chivas Blending Workshop ● Includes welcome cocktail (Chivas Sour) with other samplings

Welcome Drink Bhutanese Himalayan Tea

Starter Fusion Fruits, Nuts, Chef Garden Salad

Mediterranean Pan-seared Prawns Paired with The Glenlivet 12

Summer like fragrances and fruity, pineapple notes are sure to enhance this Mediterranean inspired dish.

Main Dalmatian Stew & Roast Beef / Pork

Grandma’s Riceberry Pumpkin Rice Paired with Chivas Extra Rare and spicy malts in this exquisite blend add an extra layer of complexity to this hearty dish.

Dessert Baba’s Gula Melaka Pandan Cake Paired with a special Chivas 18 cocktail A sweet and seductive take on an old fashioned, perfect to finish off your evening.

Terms & Conditions ● Tickets are strictly non-refundable.