Singapore’s dining scene is an extraordinary tapestry of the world’s best culinary offerings. This is evident not just in its incredible slate of restaurants and exciting gastronomic pop-ups, but also in the private dining ventures that exist in hidden pockets around the city. Unbounded by the restrictions of an establishment, these private dining experiences are often a culmination of each chef’s individual careers—a reflection of their unique personality and culinary journey. There is no limit to the type of cuisine one can find, from an immaculate Japanese kaiseki experience that comes as a collaboration between two two-Michelin-starred chefs, to an authentic Peranakan feast that includes a tour of a home museum.
Held in the privacy of either the chef’s home or your own, these dining experiences allow loved ones to come together over good food, whilst also ensuring an intimate space for gatherings and conversations. For culinary enthusiasts, these experiences also provide the rare opportunity to watch these skilled chefs at work and to freely chat with them about their process and creations.
As the time comes for Lunar New Year celebrations, consider booking a private dining experience as an alternative option for your get-togethers. Below, look to our list of the city’s most exciting private dining experiences to check out.
1 / 6
4 Stars at Home
A collaboration between head chef Kazumine Nishida of Shoukouwa and chef-owner Emmanuel Stroobant of Saint Pierre—each with two Michelin stars to their name—4 Stars at Home experience brings an exceptional modern kaiseki experience right to your doorstep. Signature ingredients from both establishments are revisited in innovative new ways, such as a velvety cut of monkfish paired with white peach, and a scrumptious Amela tomato served with angel prawn, okra, rock seaweed and adashi vinaigrette. From the food to the service, every detail mirrors the impeccable standards of both restaurants—enhanced by unparalleled levels of customisation and exclusivity, all in the comfort of one’s own home.
Book here.
2 / 6
Butterfly Table
Founded by Masterchef Season 2 contestant Sophia Yeow, Butterfly Table serves up a veritable Peranakan feast. Think do-it-yourself kueh pie tee, rich Nyonya curry chicken and flavourful buah keluak pork ribs that take days to prepare. To complete the meal is a tour of Yeow’s personal Peranakan antiques collection—tying up an experience that proves a treat for both the eyes and the palate.
Book here.
3 / 6
Cutlery Optional
From the choice of tableware to the dining style, each element of a meal at Cutlery Optional is carefully considered to represent South Indian culture as wholly as possible. Chef Vasunthara Ramasamy—known for her time as a contestant on Masterchef Season 2—whips up authentic, time-honoured South Indian dishes, from moreish curries to her signature handmade thosai.
Book here.
4 / 6
Umami Table
Chef Will Chng brings to the table years spent in the kitchens of acclaimed restaurants like Michelin-starred Meta and working on culinary projects across China, Taiwan and Japan. All of this culminates in Umami Table, where he combines authentic Chinese flavours with European and Japanese cooking techniques from the comfort of his home kitchen. Over four nights a week, guests can savour an eight-course tasting menu, which changes regularly.
Book here.
5 / 6
Pun Im
Having studied at the Le Cordon Bleu Dusit Culinary School in Bangkok, chef Vincent Pang brings a taste of Thailand to Singapore with Pun Im Private Dining. Combining authentic Thai flavours with French techniques, he presents seasonal multi-course menus that go beyond the typical dishes most Singaporeans are familiar with. Be introduced to plates like choo chee curry with Thai river prawn, and nam prik ta daeng—or red-eye chilli sauce—with chicken skin, quail egg and Thai eggplant.
Book here.
6 / 6
Fragment
Chef Pristina Mok has built an impressive portfolio, having honed her skills at the renowned three-Michelin-starred restaurants Odette and Zén. At Fragment—which she hosts in her home in Clementi—she uses this experience to create bold, purposeful dishes with a Southeast Asian flair. There is an immaculate Scottish hand-dived scallop served with otah, cereal and curry emulsion, as well as a Quail and Black Truffle Chestnut Rice topped with quail leg, quail broth, lotus leaf and sambal belacan. Over creative plates, Fragment is a space for good conversations and even better food.
Book here.
