{"id":49587,"date":"2018-06-04T07:43:32","date_gmt":"2018-06-03T23:43:32","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=49587"},"modified":"2026-03-18T09:12:32","modified_gmt":"2026-03-18T01:12:32","slug":"lucky-house-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2018\/06\/04\/lucky-house-singapore\/","title":{"rendered":"Lucky House Cantonese Private Kitchen \u9676\u7136\u5c45\u79c1\u623f\u83dc, East Coast: A Three-month Waiting List for this Private Home Kitchen"},"content":{"rendered":"

\"\"Private home dining has really taken off in Singapore. Private home dining means going to someone’s home and she or he cooks for you. And perhaps the most famous of all private dining is\u00a0Lucky House Cantonese Private Kitchen\u00a0<\/strong>along Upper East Coast Road. When I asked\u00a0Sam Wong<\/strong> how he learned to cook, he replied, he has been experimenting and tinkering around the kitchen since he was 10, and after almost 40 years, he is ready. By day, he is a shoes wholesaler.<\/p>\n

\"\"<\/p>\n

\"\"There are two rooms<\/strong> (both air-conditioned) that accommodate 8-10 persons and 10-16 persons. It is best to come in a group of 10 persons who are served 8 dishes. But if you come in a group of 8, you only get 7 dishes. And it is $80 nett per person\u00a0<\/strong>regardless if you’re served 7 or 8 dishes. Dinner will take about 2.5 to 3 hours<\/strong>.<\/p>\n

\"\"<\/p>\n

\"\"Not really sure you can call his cuisine “Cantonese” anymore but there is a lot of sincerity in the food. He uses\u00a0charcoal fire<\/strong> for many dishes, including the boiled soups and roasted duck. He goes to the market and get fresh ingredients, and he cooks whatever he can find, so the menu changes daily. He hand-grounds spices and desserts using the stone mill in the kitchen. And beside the kitchen, there is a garden in which he plants organic vegetables although these days, the demand is too high and his small garden cannot supply for guests.<\/p>\n

\"\"He seldom uses salt in his dishes and allows natural flavours to speak for themselves like in the first course of eight, old hen\u00a0soup with sea coconut and cactus flower\u00a0<\/strong>\u9738\u738b\u82b1\u6d77\u5e95\u6930\u7172\u9e21\u6c64. The soup—look at how cloudy it is—is boiled for 8 hours over charcoal fire. There is no added salt in the soup, but Wong adds Jinhua ham which salts the soup. This soup may come across as bland at first, but the natural ingredients shine through and it feels as nourishing as your grandmother’s soup.<\/p>\n

\"\"The\u00a0yellow chicken<\/strong> (\u849c\u9999\u9ec4\u6cb9\u5927\u80a5\u9e21) is my favourite dish of the night. It’s a simple homely dish with a 3 to 4-month old chicken (which is slightly older than the usual chicken you purchase at supermarkets). But the deep flavour goes deep till the bone. The chicken is drizzled with shallot just freshly fried before serving. The shallot gives a beautiful pungent, bittersweet punch to the chicken.<\/p>\n

\"\"<\/p>\n

\"\"The\u00a0shifu wild-caught steamed grouper\u00a0<\/strong>\u5e08\u7236\u84b8\u5927\u6df1\u6d77\u8001\u864e\u73ed is gigantic and weighs 3.2kg. It was caught off the shores of Batam just the night before our dinner. So it is very fresh. The skin is thick but has a nice, mochi-like texture; the flesh is firm. But, again like the yellow chicken, it’s the fried shallots that lift the fish.<\/p>\n

\"\"The\u00a0steamed egg with la la and crab roe<\/strong> \u9c9c\u87f9\u9ec4\u5566\u5566\u84b8\u6c34\u86cb has no extraneous seasoning; the flavour depends wholly on the seafood and it is good.<\/p>\n

\"\"The\u00a0lamb tajine\u00a0<\/strong>\u91d1\u74dc\u9ec4\u91d1\u756a\u85af\u7f8a\u8089\u5854\u6d25 is more Middle Eastern than Cantonese. It’s stewed in pumpkin and sweet potatoes so the dominant flavour is the sweetness from the vegetables. It may be too sweet for some as a main and I wish it could be more savoury but there is also homemade preserved lemon peel and homemade lemon tea in it, which serve to undercut the sweetness.<\/p>\n

\"\"<\/p>\n

\"\"We missed out on their speciality,\u00a0crayfish omelette<\/strong>, because the morning market did not have it, but we did have another of Wong’s signature,\u00a0roasted duck\u00a0<\/strong>\u9676\u7136\u70e4\u9e2d, which is marinated for two days, and then sun-dried for another day, before getting itself into the oven that Wong made himself. The duck is wonderfully salted and succulent. It is excellent but given all the good reviews and my expectation is high, I was just a little disappointed. This level of care and tradition makes one think of planning truly memorable reunion dinner feasts<\/span><\/a><\/strong>, whether you’re dining out or considering a gourmet Pen Cai delivery<\/span> for Chinese New Year. <\/p>\n

\"\"The\u00a0organic (chinese spinach?) \u6709\u673a\u82cb\u83dc\u7092\u9c9c\u86ac <\/strong>from Lim Chu Kang farm\u00a0is stirred fried with la la and a dash of fish sauce with no salt added.<\/p>\n

\"\"For dessert, the\u00a0charcoal-fired red bean soup with orange peel\u00a0<\/strong>\u70ad\u7089\u7172\u7ea2\u8c46\u9648\u76ae\u7518\u8517\u7cd6\u6c34 is naturally sweetened with sugarcane juice. Some people said that they cannot really taste the orange peel which is overpowered by the sugarcane. I am fine with the flavour, but I think the soup uses red kidney beans whereas I prefer the small, red adzuki beans which are sweeter and less starchy.<\/p>\n

This is an amazing experience for us. The familiar, homely environment truly makes it seem like we are dining at a friend\u2019s place and we can behave uninhibitedly, which is a rare find for those used to <\/span>high-end, intimate tasting menus<\/span><\/a>. Wong is super friendly and warm. And the food is superb. Really enjoyed ourselves here. Highly recommended.<\/p>\n

Tip: If you’re driving<\/strong>, go early and park in front of the house which allows only 3 cars. Don’t be the 4th car because it means you’ll be parking at the pavement and you will be fined. If you can’t get a lot, park along Evergreen Gardens road (beside Esso Petrol) or Evergreen Ave.<\/p>\n

Thanks to Sg Food on Foot for securing a reservation. You can read his review here<\/a>.<\/p>\n

We pay for the food we review anonymously.<\/p>\n

\n
Lucky House Cantonese Private Kitchen<\/strong>
\n267 Upper East Coast Rd, Singapore 466413
\ntel: +65 9823 7268
\nweekdays dinner only<\/address>\n

Food: 7.5\/10
\nService: Na (It’s a home kitchen!)
\nDecor\/ambience: 10\/10 (It’s somebody’s home but it feels really good.)
\nValue\/price: 6\/10<\/p>\n

\n

You may be interested in…
\n–Chef Kang, Little India: Should Have Gotten 3 Michelin Stars<\/a>
\n–Mui Kee Congee <\/a>\u59b9\u8a18<\/a>, Shaw Centre: Fantastic Cantonese Porridge from Hong Kong, One of the Best Casual Restaurants This Year<\/a>
\n–Majestic Restaurant, Marina One: Excellent Contemporary Cantonese Restaurant with AMAZING Truffle Fried Rice and Durian Dessert<\/a>
\n–Joyden Canton, Orchard: When Traditional Cantonese Food Meets Modernity<\/a><\/p>\n

\n

Written by Dr. A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

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