Private Chef Services

With more than 20 years of experience in being a Private Chef, Chef Eric has built up a wealth of experiences in this discipline of the profession. Having done assignments both in Singapore and overseas, Chef Eric understands that every client is different when it comes to food preferences and dietary requirements. We curate different menus for different occasions with our event and logistics partners. From 15 to 1500pax , we have done it all through casual celebrations, outdoor pit fires BBQ, gala dinners to private banking exclusive clients appreciation events. With Chef Eric being a heritage food champion, our bespoke menus are driven by Singaporean  and Teochew Heritage Cuisines in both classical and progressive dimensions. We can also cater to Modern European taste preferences. 

 Sample Menus:

Canapes, Finger Foods and Live Stations

1. Smoked Duck Breast with Yuzu Chili Marmalade
2. Assorted Crudites with Baba Ganuosh and Pomegranate Molasses
3. Crispy Chicken with Siracha Mayo, Pineapples Salsa
4. Classic Kueh Pie Tee
5. Urad Dhal Fritters with Mint Raita
6. Asian Style Pulled Pork Burger with Pickled Salted Mustard Greens
7. Chef Eric’s Special Abalone and Prawn Noodles with Lobster Stock
8. Lavender Panna Cotta with Fresh Berries

Modern European Deluxe

1. 60 Degrees Salmon Fillet, Compressed Watermelon with Feta Cheese
2. Parma Ham Wrapped Scallops on Home Made Tomato Coulis
3. Duck Confit and Grilled Breast with Home Made Orange Marmalade, Lychee Pearls Ginger Sweet Potato Mash
4. Pickled Radish Wrapped Beef Cheeks on Grilled Fillet with Rich Demi Glace, Tortilla Espanola and Braised Mushrooms
5. Warm Chocolate Cake with Carmelised Rum Bananas, Vanilla Ice Cream

Traditional Teochew Communal Dinning Menus

1. Teochew Style Yusheng with Seared Tuna with Plum Dressing and Crispy Fish Skins
2. Double Boiled 6 Head Green Lip Abalone with Morel Mushrooms
3. Chef Eric’s Special Teochew Braised Duck
4. Teochew Style Steamed Deep Sea Barramundi Fillet
5. Wok Fried Crayfish with Fermented Black Beans
6. Braised Whole Trotter with Dried Oysters, Mushrooms and Chestnuts
7. Wok Fried King Prawns with White Chives
8. Chye Por Kway Teow with Kailan and Crispy Cracklings
9. Teochew Ah Balling

Progressive Teochew Individual Set Menus

1. Soy Braised Duck Breast on Compressed Tofu, Wine Marinated Prawns with Ginger and Spring Onions
2. Teochew Style Oyster Rice Gruel with Mince Pork and Crispy Flat Fish
3. Steamed Pu Ning Bean Paste Chicken Roulade with Blue Ginger Dressing, Crispy Salt and Chili Peppers Enoki Mushrooms
4. Served with Preserved Black Olive Vegetable Fried Rice with Shrimps
5. Sweet Ginger Broth of Wild Chinese Yam, Red Dates, Quail Eggs Fresh Lily Bulbs and Dried Persimmon Slices

Modern Singapore Flavours

1. Combination of Homemade Seafood Stuffed Fritters with Wasabi Dressing and Chilled Chicken Roulade with XO Sauce and Crispy Silver Bait
2. Mackerel Fish Cakes Otak Otak Style with Toast Points, Cincalok Red Onion Relish
3. Nonya Braised Pork Cheeks with Bamboo Shoots and Mushrooms (Babi Pongteh)served Belachan Fried Rice with Crackers and Archar Salad
4. Chilled Bubur Hitam with Dried Longans, Vanilla Ice Cream

We understand each client has different dietary needs and requirements. Besides that, we also understand that every client’s location and facilities are different. As such we work with clients with menus that best fit into both needs which is why we love to see your kitchen facilities first before confirming any menu for assignment.