Forget stuffy and crowded restaurant reservations. Something truly unique is bubbling up in Singapore, and it’s happening right in a home kitchen proving that the future of cutting-edge gastronomy is intimate, personal, and happening behind a closed door.
Bryan’s private kitchen is an experience crafted just for you, where he blends Asian traditions with Western finesse. His latest menu is a fearless carnival of flavours, perfectly orchestrated with thoughtfully chosen beverage pairings such as sake and tea.
The food starts with the familiar, then takes a left turn into brilliance. Take the opening act: “Mouthwatering” Salmon, which he audaciously reinterprets with a fiery Sichuan spirit. Imagine lush, cold slices of salmon diving headfirst into a mala soy sauce—it’s the classic Kou Shui Ji (Spicy Chicken) concept, but with buttery fish. The heat gets tempered by the tang of pickled suan cai and a surprising silky monkfish parfait. It’s a spicy, creamy, cold shock to the system that instantly wakes up your palate.
A dish on the latest menu twist turns high-end Wagyu into a playful, two-part flavour bomb. He takes hand-chopped Wagyu, makes it impossibly velvety, and stacks it onto crisp, toasted brioche. But here’s the fun part: you get two styles. One is smothered in a rich, boozy Shaoxing hollandaise (hello, Asian elegance!). The second gets a bright, palate-cleansing zing from a fresh Shiso relish. It’s cool, buttery, and utterly decadent—a perfect mouthful of high-low culinary rebellion.
Then comes the quiet luxury of the Abalone. Forget chewing tough rubber bands; Bryan slow-cooks this prized shellfish for eight glorious hours until it’s spoon-tender. He drapes the soft abalone over sweet, braised sugarloaf cabbage and smothers it in a decadent, savoury dashi butter spiked with a sweet-spicy chili jam. It’s the ultimate comfort food, wearing a designer suit.
The centerpiece of the meal is the Iberico Pork Jowl, and Bryan treats it like edible gold. He first bathes the pork in a blend of nutty Hojicha (roasted green tea) and zingy Sichuan pepper for an unbelievably complex brine. After it’s torched and glazed, the jowl delivers that signature crispy-fatty perfection, crowned with a vibrant, acidic Chimichurri. This dish is a textural playground, complete with crisp lotus root and aromatic lemongrass.
The entire experience is elevated by Bryan’s smart beverage pairings. He matches the clean, sometimes fruity notes of premium sakes to the menu’s rich, spicy, and smoky elements, ensuring every sip clears the palate and prepares you for the next brilliant bite.
Finally, the meal wraps up with his playful take on a Japanese classic: Dorayaki. It’s an elevated dessert featuring a floral sponge, crunchy crumble, and a bright passionfruit caramel, all capped with light red bean foam and matcha dust. It’s a sweet, clean, and perfectly balanced finish. Goes well with fragrant green tea with goji berries (wolfberries).
