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