Lucky House Cantonese Private Kitchen - 267 Upper E Coast Rd

This place is top notch 10/10. You can really feel Chef Sam’s immerse effort and skill in churning out all these beautiful and tasteful dishes. Top dishes are crayfish omelette, 48 hours marinated firewood roast duck and the garlic oil chicken. OMG

A Cantonese #privatediningsg experience like no others... Chef Sam's passion to cook for his family is what eventually 'pushed' him to start the private dinning for friends and eventually open to many others here in Singapore!! Love the stories behind many of his dishes, like how the fish served was probably hand fished one by one by fishmen or hand fished by himself!! Much loves for the soup & the dessert that has been brewed over charcoal stove since 11ish in the morning all the way to the evening till it reaches our dinning table!! Marinated and sunned for at least 3 days, the roast duck then goes into the final roasting stage in a charcoal 'powered' oven where the skin is roast to a crisp!!! It's one of his signature dishes here!!! New love is definitely the Crayfish Hor Fun!!! Definitely the next level to-go dish after you 'complete' the level of Crayfish Omelette!!! Looking foward to the next dinning there already!!

What can I say? Our first Cantonese private dining by Chef Sam Wong is an experience. But he is booked until June 2022 ...

Chef Sam Wong is a self-taught cook. The line-up mainly includes the signatures Concubine Chicken, Steamed Grouper, Charcoal-smoked crispy roasted duck and Crayfish fried omelette. The kitchen where we had our meal is huge, with a long wooden table that easily fits 10-12 diners, as well as a spacious and rustic looking backyard area where chef does most of his cooking. The home cooked fares, flavours and home dining experience are unique and not replicable elsewhere.

It was really a jolt in memory lane for many whom I went with. Got reminded of my childhood where charcoal was a stable source of heat for cooking. There was enough proteins on the table that no-one can complain. But nothing was wasted as it was so good. Thank you Lucky House.

Was told the wait list for this place is 2 years. Managed to snag an invite. Lucky me. ? Legit top 3 best Chinese cuisine I ever had. The dishes may be what you can get elsewhere. But Chef Sam brings the dishes to another level. We had the following. Peanut soup. 10/10 Steamed chicken. 10/10 (even the breast meat is juicy) Steamed fish. 10/10 (fresh, decadent, succulent, sweet red grouper, steamed to perfection despite how big it is) Veggie. 9/10 (becomes 10/10 when u add the fried ikan billis topping) Steamed prawns. 10/10 (huge prawns, has good mouth feel and is crunchy.) Roasted duck. 10/10(this is the piece de resistance of the whole meal to me. The skin is awesomely crispy and tasty, the fats has been melted and has soaked into the meat) Cray fish hor fun. Is tasty yes. But coming after the roast duck, it doesn't match the high of the duck. Desert. (ok. Its a good choice for cleansing of the palate. We got chin chow. I don't know how I feel abit having chin chow after this meal) ? Chef has a very nice and interesting collection of stuff that fasinated me. He is a jovial and friendly person who will give a brief run down of what he is serving you. I totally will go again.

The first time we visited this place was in Sept 2021, the waiting time was around 10 months for a booking. We were throughly impressed back then so this second booking happened. Waiting time was about a year. Needless to say the standard is still really good and chef Sam is just as hospitable as before. The soup has a deep rich flavour (7 hrs on low boil) and tasted as good as i can remember it to be. The chicken with garlic oil is still my personal favourite. Perfectly cooked and super savoury. The crayfish ipoh hor fun is also another favourite of everyone's. More fried garlic slices and oil. The rest of the dishes were very good too but I just wanted to focus on the above 3. Current waiting time is approximately 2 years so happy hunting! ?

One of the toughest private kitchen reservation to secure, current dinner reservation is two years from today. Easier for lunch but first open slot is still in Oct/Nov. We had the usual signature dishes. Standout was the soup, packing a massive unami bomb. Paired our meal with young white Burgundies and bring your own wine glasses if you are bringing top shelf wines.