Private Dining @ Cockaigne SG

This was my first-ever private dining experience hosted in someone’s flat, and it turned out to be far more memorable than I had imagined. From the moment I stepped inside, the vibe and ambience felt worlds apart from a typical HDB home, thoughtfully curated, warm, and incredibly inviting. Every corner sparked conversation among us, even the toilet, which felt nothing short of hotel-standard. It set the tone perfectly for an intimate and surprisingly refined dining experience ahead.

Dining Set Up

We arrived early for our reservation, and the chef was already in the kitchen preparing the canapés. From the very first moment, you could feel his dedication, passion, and pursuit of perfection in every step of the preparation. With such attention to detail, we knew we were in for a delightful journey. Let’s get ready to be filled with surprises in the courses to come.

Chef @ Work

We kicked off our private dining session with homemade sourdough, served alongside truffle, kombu and chive butter. The butter was an instant hit, so fragrant and well-balanced that we couldn’t resist going back for more, even at the very start of the meal.

Homemade Sourdough with Butter

The Duck Bikini was a labour of love, taking a total of 28 hours from preparation to finish. Made with Hokkaido milk bread, it was layered with duck confit gently infused with orange zest, lending a subtle citrus lift to the richness. Caramelised onions added a touch of sweetness, while Dijon sauce brought a gentle sharpness to balance the flavours. Finished with smoked mozzarella, the sandwich was crisp on the outside, indulgently soft within, and deeply satisfying in every bite.

Duck Bikini

Up next was a mushroom-shaped bite, where the chef meticulously piped glossy egg yolk dots over the surface. 

What's Next?

Made from a blend of porcini and white button mushrooms, the earthy flavours were enriched by the richness of the egg yolk. Knowing how much time and precision went into crafting this delicate piece and that it would disappear in a single bite, I chose to savour it slowly, appreciating every detail before the inevitable last chomp.

Mushroom

Another beautiful creation followed, resembling an elegant biscuit standing upright with a delicate sandwich filling in between. This refined bite was made with duck liver and prawn butter, layered with chestnut purée for a gentle sweetness, and finished with a touch of sour leaves that added a refreshing contrast to the richness.

Biscuit Sandwich?

Back to the canapés, another intriguing miniature made its appearance. Shaped like a delicate tart, it was filled with tomato confit cooked slowly in oil, resting on a base of smoked pepper. The bite was beautifully adorned with edible flowers and finished with a light sprinkle of crispy tomato skin.

Tomato Tart?

Filled with oven-baked salmon, pickled cucumber, and finished with delicate fish skin crisps, this petite bite was as pleasing to the eye as it was refined in concept. Resembling tiny wooden logs resting in a garden, the canapés were thoughtfully presented on a stone plate, enhancing their natural, earthy aesthetic.

Wooden Logs?

Up next was a smoked cheese doughnut, a bite that was equally appealing in flavour and aesthetics. The doughnut was drizzled with a vibrant sauce in delicate zigzag lines, crowned with striking purple edible flowers. Served atop a bird’s nest–like base, the presentation added a whimsical, nature-inspired touch that made the canapé feel almost too beautiful to eat.

Donut with Smoked Cheese

Here came the potent drink. Those with prawn allergies were advised to steer clear, a small glass of prawn bisque, intensely concentrated and packed with deep, briny flavour.

Prawn Bisque

It was my first time trying zucchini flower, let alone a stuffed one. The stalk had a light, cucumber-like freshness, while the flower concealed a filling of blended prawn paste. On the side was a silky purée made from burnt butter and broccoli, adding richness and depth. A dish that delighted both the palate and the eyes—I was completely amazed.

Zucchini Flower

We were genuinely thrilled by the constant stream of surprises with every dish. Their house-made sausages, crafted from Kurobuta pork, garlic, and sage, were served atop sauerkraut fermented in-house for four days, finished with wild rice and generously drenched in a rich onion gravy. The dish struck a satisfying balance between richness, acidity, and texture.

Homemade Sausages

It had been quite some time since I last had long beans, and this dish caught me by surprise. Served with fried onions, rocket leaves, and burnt spring onions, the presentation resembled a delicate mini mistletoe, playful, unexpected, and beautifully composed.

Long Beans

Next up was the beef. Even though we were almost full, this was impossible to resist. The beef was topped with sourdough discard fried in beef fat, adding a deep, savoury crunch. 

Beef

It was served with chive oil, raspberry ketchup, and beetroot, bringing together richness, acidity, and earthiness in a beautifully balanced dish.

A slice of it

Nearing the end of the evening, we were served a beautifully crafted macadamia tart. The crisp tart shell held layers of smooth, nutty macadamia cream, piped generously and topped with crunchy macadamia pieces. 

Macadamia Tart

Delicate dots of caramel added sweetness, while tiny edible flowers and fresh herbs brought a light, floral contrast. Rich yet refined, it was a graceful and satisfying way to wind down the meal.

Tart

This bite resembled a petite choux or biscuit-style sandwich, with crisp, golden-brown shells encasing a smooth, savoury cream. The exterior had a light crunch, giving way to a rich and creamy filling that leaned towards earthy and umami notes. Simple in appearance yet refined in execution, it was one of those bites that looked delicate but delivered depth and satisfaction in a single mouthful.

Dessert

Another visually striking creation followed, built on a crisp tart-like base and crowned with a silky, mousse-like dome. Glossy egg yolk dots were carefully placed on top, adding richness and visual contrast, while delicate edible flowers brought a gentle floral touch. The combination felt luxurious yet balanced, with the egg yolk lending a creamy depth that tied everything together beautifully.

Dessert

The evening ended on a delightful note with these petite chocolate bites alongside a yuzu meringue. The meringue was filled with a vibrant mix of mango, kiwi, pineapple, and finished with a hint of lime zest, offering a refreshing burst of citrus and tropical sweetness. Light, balanced, and uplifting, it was a wonderfully refreshing finale to the meal.

Desserts

Private Dining @ Cockaigne SG
Location:  451 Choa Chu Kang Ave 4

Redhill Pork Porridge 红山猪肉粥

Redhill Food Centre has recently reopened after its renovation, which concluded at the end of 2025. While the food centre is well known for its wide variety of hawker favourites, I headed straight for the pork porridge stall instead. This stall was widely talked about on social media years back, and I was curious to visit it.

The menu was straightforward, offering only Hainanese-style pork porridge in two sizes, small or big. An egg could be added for an additional $0.50, while other ingredients and youtiao were available at the listed prices on the board. As I queued for my order, I noticed that the stall was run by two Vietnamese-speaking ladies managing the operations efficiently.

Stall of Pork Porridge

The porridge was served hot and thick, with a texture that still retained the graininess of the rice. It wasn’t overly watery or overly smooth, and with the egg stirred in, it made for a comforting bowl, perfect for the morning. Ingredients such as juvenile onions were added, providing a gentle freshness.

Small Bowl Pork Porridge with Egg - $4 + $0.50

The porridge also came with a few generous pieces of thick, bouncy pork liver, which would delight liver lovers. 

Liver

In addition, there were one to two pieces of tender lean pork, rounding off a simple yet satisfying bowl.

Lean Meat

Pork balls were included as well, and these stood out with the addition of mushrooms mixed into the meat, subtly elevating the overall flavour profile.

Pork Ball

Overall, I found this bowl of Hainanese pork porridge comforting and above average. Despite being awarded the Michelin Guide in both 2024 and 2025, I still feel that I personally prefer other stalls when it comes to a similar traditional bowl of porridge.

Redhill Pork Porridge 红山猪肉粥
Location: Redhill Food Centre, 85 Redhill Lane, #01-90, Singapore 150085

Barefoot Char Koay Teow

Prior to my trip to Penang, I was actively craving a plate of Penang Char Kway Teow, especially one fried with duck egg, which is surprisingly scarce in Singapore. After watching a few YouTube reviews and getting a recommendation from my sibling, we decided to check this stall out. Upon reaching Cecil Street Food Centre, we made our way to the far end to locate it. I was excited and immediately rushed to place my order.

Stall of Barefoot Char Koay Teow

The lady taking orders had a rather extraordinary method, she literally wrote the orders on the eggs. The stall only accepts cash, and a number tag is issued upon ordering. It’s entirely self-service, and I waited close to 30 minutes for my plate to be ready. Customers can choose between a duck egg or a chicken egg, which was a nice touch.

Number to be called

When our order was finally ready, we collected it and took a closer look. The Char Kway Teow was fried over charcoal fire, and the prawns were undeniably plump, with that expected smoky wok hei clinging to the koay teow. However, the first mouthful left me disappointed. All my expectations of a satisfying plate of Char Kway Teow came crashing down, it simply wasn’t as memorable as what I had in Penang months ago. The ingredients included duck egg, Chinese sausage, and prawns, but somehow the overall balance just didn’t hit the mark for me.

Barefoot Char Koay Teow - RM 8.50

Would I wait another 30 minutes for another plate? Probably not. There are better versions out there, and this one just isn’t my style. Browsing through the Google reviews later on, I began to understand why opinions were so mixed. Turns out, I’m not in the minority who felt the same way.

Barefoot Char Koay Teow
Location: Pasar Lebuh Cecil, Lebuh Herriot, 10300 George Town, Pulau Pinang, Malaysia

LUM LAI Duck Meat Koay Teow Th'ng

Our morning ride to Cecil Street Food Court was all about getting a taste of local breakfast and immersing ourselves in the everyday rhythm of Penang’s food culture. We were there with one clear goal in mind, the famous Barefoot Char Kway Teow. However, as I navigated my way through the bustling food court, a long queue caught my attention, and the words “Duck Koay Teow” immediately drew me in.

We settled down at our first stop and placed our order at the Char Kway Teow stall, collecting a number tag while waiting. With time to spare, I set myself a second mission, to join the queue at Lum Lai Duck Meat Koay Teow Th’ng, a stall also recommended in the Michelin Guide. Despite having more than ten people ahead of me, the wait moved surprisingly fast, thanks to the efficient teamwork behind the stall. Each member had a clearly defined role, keeping the operation smooth and impressively organised.

Lum Lai Duck Meat Koay Teow Th'ng

Ordering was straightforward, with only two options available, small or big, no medium. Knowing Penang’s portions tend to be modest, and having queued for quite some time, I opted for the big bowl.

Pricing

The broth was the star of the dish, prepared by slow-simmering whole duck with pork bones, intestines, and loin for at least two hours. The result was a comforting, flavourful soup that complemented the duck beautifully, with a subtle sweetness that softened the duck’s natural robustness. The duck meat was deboned and cut into bite-sized pieces, making it easy to enjoy. The bowl was completed with fishballs and fish cakes, adding extra texture to an already inviting dish.

Duck Koay Teow Th'ng - RM 8.50 (Big)

Would I eat it again? Why not, especially if I find myself back at Cecil Street Food Court once more.

LUM LAI Duck Meat Koay Teow Th'ng
Location: Cecil Street Food Court, 24, Lebuh Cecil, George Town, 10300 George Town, Pulau Pinang, Malaysia

PPB X London Fat Duck

Ushering in the Chinese New Year of the Horse, PasirPanjangBoys partners London Fat Duck to present a thoughtfully curated Chinese New Year Festive Menu. This collaboration celebrates Peranakan heritage and local flavours, bringing together comforting and celebratory dishes designed for reunion, abundance, and sharing, perfect for the festive season.

The PasirPanjangBoys Chinese New Year Set, priced at $248, features a well-balanced lineup of festive favourites: Scallop Ngoh Hiang, Huat Huat Babi Pongteh, Itek Sio London Duck, and the ever-essential Prosperity Fruity Yu Sheng.

London Fat Duck 

As we celebrate this auspicious occasion, Yu Sheng remains a quintessential highlight of the season. The Prosperity Fruity Yu Sheng is a vibrant and auspicious creation, showcasing crisp vegetables and multi-coloured fruits thoughtfully arranged to form layers of texture. Beyond its visual appeal, the dish carries a natural fragrance that elevates the overall experience. Aromatic ginger flower and lemongrass lift the flavours beautifully, symbolising prosperity, harmony, good health, and new beginnings for the Year of the Horse.

Properity Fruity Yu Sheng - $58

Here’s the classic Babi Pongteh, featuring generous chunks of pork belly slowly cooked until beautifully tender and richly flavoured. The savoury gravy is deeply infused with fermented soybean paste, gula melaka, onions, and aromatic spices, creating a well-rounded balance of sweetness and umami.

What we especially loved was the addition of creamy yam, which brought a soft, melt-in-the-mouth texture that complemented the richness of the pork perfectly. Every spoonful felt comforting and luxurious, a true indulgence and a timeless Peranakan favourite.

Huat Huat Babi Pongteh - $58

Taking centre stage on the festive table is the collaborative signature London Duck, jointly presented by London Fat Duck and PasirPanjangBoys. This standout dish marries London Fat Duck’s signature richness with the deep, aromatic character of the traditional Peranakan Itek Sio, creating a harmonious balance of flavour and heritage.

Itek Sio London Duck - $138

Prepared using premium Irish duck, the texture stood out immediately, noticeably more tender and succulent compared to the usual duck varieties. The duck is patiently braised, allowing the essence of the spices, fermented elements, and aromatics to fully permeate the meat. Each bite carries layers of savoury depth, gently spiced yet comforting, with flavours that linger pleasantly on the palate.

The rich braising sauce ties everything together, making it an undeniably satisfying and homely dish. As a festive centrepiece, the London Duck not only embodies indulgence but also reflects the spirit of reunion and abundance, perfect for sharing during the Chinese New Year celebrations.

Yummy

Featuring the handmade Ngoh Hiang, each roll is thoughtfully prepared with fresh pork and generous chunks of scallop meat, complemented by chestnut that adds a delightful crisp crunch. Every piece is beautifully cooked to a golden-brown finish, releasing an inviting aroma upon serving.

Scallop Ngoh Hiang - $28

The fillings are fragrant, plump, and well-balanced, with the scallop meat standing out for its natural sweetness and succulent bite, a truly laudable touch. Dipping it into the accompanying sweet sauce further elevates the flavours, adding a gentle contrast that rounds off each mouthful perfectly.

It's so good

Do make your pre-orders early while slots last.

Orders can be placed via:

📞 Phone: 6972 3825

💬 WhatsApp: 9695 4124

Operating Hours

Monday to Friday

11.30am – 3.00pm

5.30pm – 9.30pm

Saturday & Sunday

11.00am – 9.30pm

Operating hours may vary on public holidays.

Chinese New Year Operating Schedule

16 February 2026 (CNY Eve)

Takeaway collection: 10.00am – 3.00pm

Lunch dine-in: 11.00am – 3.00pm

Dinner dine-in: 5.00pm – 10.00pm

(Set-menu reservations only)

17 February 2026 (CNY Day 1)

Takeaway only: 10.00am – 12.00pm

18 February 2026 (CNY Day 2)

Dine-in & takeaway: 11.00am – 9.30pm

London Fat Duck
Location: PLQ Mall, 10 Paya Lebar Road, B2-25 Singapore 409057

Hui Shang Ying Self-Made Rice Dumpling Specialty Store

We were running out of time after waking up from a short nap, so we decided to head over to Hui Shang Ying, just a few doors down from Fatty Fatty Chicken Rice. With time not on our side, we grabbed the menu and quickly made our selections before settling in.

Menu

We ordered the Sour Plum Calamansi Juice, refreshing and appetising, with just the right balance of sweet and tangy. It’s a familiar go-to that I almost always order whenever I’m in Malaysia.

Sour Plum Calamansi Juice - RM 9 Each

The BBQ Chicken Rice was pleasantly presented, a sunny-side-up egg crowned neatly on a mound of rice, accompanied by a juicy chicken steak glazed in a glistening BBQ sauce. A small serving of greens on the side added a refreshing touch and balanced out the plate nicely.

BBQ Chicken Rice - RM 16.90

Still not fully awake, I ordered the Hokkien Prawn Noodle, assuming it would be similar to our Singapore-style HKM. It wasn’t until the bowl arrived in front of me that reality kicked in. What was served turned out to be a comforting bowl of prawn noodle soup instead, complete with hard-boiled egg, kang kong and prawns swimming in a rich, savoury broth.

Hokkien Prawn Noodle - RM 12.90

Overall, if I were to choose again, I would likely skip this place, if not for its convenience and close proximity to our accommodation.

Hui Shang Ying Self-Made Rice Dumpling Specialty Store
Location: 4H & 4J, Desa University Commercial Complex, Jalan Sungai Dua, 11700 Gelugor, Pulau Pinang, Malaysia

Mommy Irene @ Sungai Dua

While taking a walk around the hotel vicinity after lunch, we spotted a Tau Fu Fa specialist right across from the hotel and decided to drop by. I don’t recall noticing this shop during our visit last year, so it felt like a pleasant little discovery.

Mommy Irene

We walked into Mommy Irene’s Kitchen, and it honestly felt like stepping into someone’s landed home. That said, it’s quite common in Malaysia to find eateries or service spaces set up in residential-style properties, so the experience felt both familiar and welcoming.

Menu

We had the Cantonese Tau Hua, which comes with a choice of brown sugar or chrysanthemum sugar. We went with the former, and the syrup was thoughtfully served in a separate bowl. The tau hua didn’t fill the bowl entirely, but it was silky-smooth in texture.

Brown Sugar Tau Hua - RM 5.50

We poured in the brown sugar syrup, and the sweetness was just right. The silky, wobbly texture was almost jelly-like, making each spoonful light and soothing. Served chilled, it was incredibly comforting and refreshing.

Wobbly

We also went for something warm the recommended Bubur Pulut Hitam, made with Thai black glutinous rice and topped with fresh coconut milk for a rich, comforting finish.

Bubur Pulut Hitam - RM 5.80 

The sweetness was just right, and every mouthful felt like a traditional indulgence. Comforting and satisfying, we polished the bowl clean before heading off.

I love this taste

We had planned to return for their Bubur Cha Cha, especially since our accommodation was nearby, but time never worked in our favour. On top of that, Bubur Cha Cha is only served randomly on weekends. Well then, we’ll just have to see if there’s a next time for us to visit again.

Will want to be back

Mommy Irene @ Sungai Dua
Location: 727F, Jalan Sungai Dua, Desa Permai Indah, 11700 Gelugor, Pulau Pinang, Malaysia