Fresh Beginnings, Chef Chan’s Private Dine Makes a Comeback Just in Time for Chinese New Year

Private dining has increased in popularity with more chefs offering this service to guests who value it. Chef Chan’s Private Dine on Scotts Road is one such establishment.

Providing top quality Cantonese cuisine in the form of set menus for lunch and  dinner, priced at $98++ and $188++ was a total value-for-money experience. With resident Chef Wong adept at working the hot wok, wielding the roast in skewer and crafting delicate dim sum, you are bound to walk out feeling totally satiated.

I loved starting with a sip of 90 year old Pu Erh tea, known for its medicinal value and of course fine taste. Pairing well with the courses that were to follow, it is one of the reasons why Chinese tea has been hailed as a great digestive aid after a meal.

Beginning with a Maitake Mushroom soup this delicious treat was a great start to whet the palette. Abalone and caviar on sticks were presented together as a starter to the meal.

A trio of dishes beautifully presented followed. An Iberico pork with chive dumpling, marinated quail with five spices and foie gras with shrimp paste to complete aperitifs. Each so flavoursome, I did not dip into any of the three sauces provided.

A wellness chicken soup was my favourite for the day. As the word suggests, I was at the last ends of the flu so this heartwarming soup made me feel a healing of sorts. Imagine two chickens brewing with gin seng over twelve hours!

At Chef Chan’s Private Dine, an unusual steamed Grouper served on a bed of tofu and egg white was a newbie on the block for me. Light and filled with freshness of live fish, we could taste the difference. The freshest daily catch sourced from seafood markets, you will love this take on fish.

A bit of reprieve when poached Australian cabbage with double boiled chicken broth, wishing food abundance and fortune (according to a Chinese Proverb), was served next. Stylishly served as chicken broth was poured over the cabbage, it was lovely to see cabbage leaves fall apart into a flower shape.  

Getting significantly bolder as courses progressed at Chef Chan’s Private Dine, the Signature crispy Sakura chicken roasted to a glistening sheen was the order of the day. With fat melted away leaving tender meat and a crispy skin this was served with salt and vinegar.

As if we were not full enough, we poured a fresh crab roe gravy individually into our bowl of fried flat noodles. Some noodles fried till crunchy were in the mix to give that soft and crunchy texture. Chunks of crab roe made this a perfect grand finale.  

Great that a chilled Supreme Bird’s Nest with rock sugar managed to neutralize the meal we had devoured. Little sweets served on a multi-layered tray was not only visually appealing, also a wow of what was displayed.

My favourite at Chinese New Year and only available at this time of year a small piece of “nian gao” fried. Symbolising progress, advancement and growth this is a welcome sight during this Season. Made from rice flour it’s sticky texture is what most enjoy.

It was a fantastic showcase of Resident Chef Wong’s prowess, as he breathed new life into the restaurant. With such fine Cantonese cuisine and a run up to the Year of the Dragon, this is indeed an opportune time to book in to Chef Chan’s Private Dine.

For those enamored with Chef Chan's Private Dine and its exquisite Cantonese fare, a vibrant resurgence awaits. Now under the capable leadership of Chef Wong Hong Loong, the protege of the esteemed Chef Chan Chen Hei, the restaurant seamlessly blends cherished classics with inventive twists.

Entrusted with upholding the restaurant's esteemed reputation, Chef Wong breathes new life into its timeless offerings, showcasing his mastery of Chinese cuisine through adept handling of the hot wok, skillful roasting on skewers, and the delicate art of crafting dim sum.

This culinary virtuoso continues to present a diverse array of dishes, including the iconic Chef Chan's Famous Crispy Roast Chicken, ensuring that the restaurant's legacy thrives with each flavourful creation.