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Nathan Cooks: Singapore’s Youngest Private Dining Chef

by | Oct 14, 2025 | Uncategorized | 0 comments

A Comprehensive Review and Culinary Guide

Executive Summary

Nathan Cooks represents a refreshing addition to Singapore’s private dining scene—an omakase-style experience helmed by Nathan, a remarkably talented 20-year-old chef. Located in an HDB unit in Telok Blangah, this intimate dining concept defies expectations by delivering fine-dining caliber food at accessible pricing. The 5-course Chef’s Experience starting at $90 nett per person offers an exceptional value proposition for discerning diners seeking surprises paired with technical excellence.

About Nathan Cooks

The Chef

Nathan is probably Singapore’s youngest-ever private dining chef. Despite his age, he brings substantial culinary credentials:

  • Enrolled in culinary school at age 16
  • Spent a year working in Melbourne’s renowned CBD restaurants, including the prestigious Society
  • Demonstrates advanced cooking techniques, meticulous plating, and impressive kitchen presence
  • Shows exceptional confidence and eloquence when discussing his culinary processes

The Concept

Nathan Cooks operates on an omakase-style model, where diners don’t know what they’ll eat until seated. Each group receives a specially curated series of dishes tailored to:

  • Individual dining preferences
  • Dietary restrictions and requirements
  • The chef’s inspiration and available ingredients

Restaurant Information

Address: Telok Blangah Parcview, Telok Blangah Street 31, Telok Blangah Dr, 93B, Singapore 102093 (Exact address provided upon booking confirmation)

Opening Hours: Friday to Sunday only

Capacity: Minimum 2 persons, Maximum 4 persons per seating

Booking Method: Instagram DMs (@nathancooks_sg)

Atmosphere: Intimate omakase-style bar counter with vintage-inspired dishware that elevates the dining experience

Menu & Pricing

5-Course Chef’s Experience

Current Pricing (Until October 2025): $90 nett per person New Pricing (From November 2025 onwards): $105 nett per person

Optional Add-On: $30 nett for 4-glass alcoholic pairing selection

Course Structure

The 5-course menu consists of:

  1. Bread Service
  2. Appetizers (Trio of Snacks)
  3. First Main Course
  4. Second Main Course
  5. Dessert

The Complete Menu & Dishes

Course 1: Bread Service

House Parker Rolls

Description: Freshly-baked, sweet pull-apart bread buns served warm from the oven

Characteristics:

  • Perfectly fluffy texture
  • Served with homemade umami-infused olive butter spread
  • Warm, toasty presentation
  • Pairs excellently with the olive butter for a balanced opening course

Flavor Profile: Sweet bread with rich, savory umami notes from the olive butter

Course 2: Appetizers

The appetizer course features a beautifully arranged trio of snacks, each showcasing different techniques and flavor profiles.

Prawn Rosti

Description: A crispy-outside, fluffy-inside rosti base topped with succulent prawns

Characteristics:

  • Expertly executed rosti base with perfect textural contrast
  • Crispy exterior gives way to fluffy interior
  • Fresh prawn topping
  • Standout dish of the appetizer course

Flavor Profile: Crispy, umami-rich with sweet prawn flavors

Technical Highlight: Demonstrates mastery of the rosti technique—achieving simultaneous crispness and fluffiness requires precise temperature control and timing.

Tomato Tart

Description: A refreshing and technically sophisticated tartlet topped with homemade tomato caviar pearls

Characteristics:

  • Light, crispy tart shell
  • Fresh tomato flavors
  • Topped with micro-sized tomato caviar pearls (homemade by Nathan)
  • Visually striking plating
  • Technically complex for its appearance

Flavor Profile: Fresh, bright tomato with delicate, refreshing notes

Technical Highlight: Tomato caviar pearls are made through spherification—a molecular gastronomy technique requiring precision with sodium alginate and calcium chloride solutions.

Pork & Cherry Cracker

Description: An Asian-inspired take on IKEA’s iconic Swedish meatballs, served on crispy keropok

Characteristics:

  • Mini meatballs with a subtle cherry jam component
  • Asian twist on a classic concept
  • Served on keropok (shrimp crackers) instead of traditional accompaniments
  • Inspired by Swedish meatballs but distinctly Asian in execution

Flavor Profile: Savory pork with sweet cherry notes and an Asian umami undertone

Technical Highlight: Demonstrates creative menu development and cultural fusion, showing Nathan’s ability to deconstruct familiar concepts and reimagine them.

Course 3: First Main

Market Fish (Pan-Seared Sea Bass)

Description: Perfectly pan-seared sea bass elevated by a sophisticated creamy sauce

Characteristics:

  • Market-driven selection (item varies based on daily ingredients)
  • Pan-seared to perfection—crispy exterior, fork-tender interior
  • Served in a reduced buttermilk and white wine sauce with capers
  • Topped with tomato oil and homemade tomato caviar pearls
  • Professional plating with attention to color and composition

Flavor Profile: Delicate fish, creamy sauce with wine acidity, briny caper notes, and fresh tomato brightness

Technical Highlight: Pan-searing fish requires precise heat control and timing to achieve a crispy skin while maintaining a tender, moist interior. The creamy sauce demonstrates sauce-making fundamentals.

Sauce Composition:

  • Reduced buttermilk (adds tang and creaminess)
  • White wine (adds acidity and depth)
  • Capers (adds briny, umami notes)
  • Tomato oil (adds freshness and visual appeal)
  • Tomato caviar pearls (adds visual sophistication and flavor)

Course 4: Second Main

Wagyu Tri Tip

Description: A beautifully executed bottom sirloin cut served medium-rare with refined accompaniments

Characteristics:

  • Wagyu beef in a leaner tri tip cut (less marbled than ribeye, more bite, still tender)
  • Cooked to perfect medium-rare
  • Accompanied by grilled mushrooms
  • Spinach puree adds elegance and earthiness
  • Balsamic shallots provide sweet and tangy notes
  • Lamb jus (not beef jus) adds depth and richness

Flavor Profile: Tender, flavorful beef with earthy mushroom and spinach, complemented by sweet-tangy balsamic shallots and rich lamb jus

Technical Highlight: Demonstrates advanced protein cookery, sous vide understanding (for consistent medium-rare), and advanced plating techniques. The use of lamb jus for beef shows culinary knowledge and willingness to experiment.

Plating Elements:

  • Meat positioned as focal point
  • Mushrooms arranged for visual interest
  • Spinach puree creates a color base
  • Balsamic shallots provide textural contrast
  • Lamb jus drizzled for visual appeal

Textural Contrast: The dish excellently balances tender meat, soft puree, charred mushrooms, and raw (or lightly cooked) balsamic shallots.

Course 5: Dessert

Flavours of Banana

Description: A sophisticated dessert that utilizes nearly every part of the banana

Characteristics:

  • Shows exceptional creativity and technical mastery
  • Multiple banana preparations in a single dish
  • Visually impressive and conceptually complex
  • Demonstrates sustainability and nose-to-tail (or peel-to-tip) cooking philosophy

Components:

1. Banana Custard

  • Fresh banana flesh removed from skin and transformed into silky custard
  • Returned to banana peels for dramatic presentation
  • Torched with sugar to create crispy caramelized top

2. Banana Sorbet

  • Light, refreshing frozen element
  • Provides textural contrast to warm custard
  • Cleanses palate with bright banana flavor

3. Dehydrated Banana Peel Powder

  • Banana peels dehydrated and processed into fine powder
  • Dusted atop dessert for visual drama and concentrated banana flavor
  • Shows zero-waste philosophy and ingredient maximization

4. Toasted Breadcrumbs

  • Adds textural crunch
  • Toasted for nutty, complex flavors
  • Provides contrast to soft custard and smooth sorbet

Flavor Profile: Layered banana flavors from concentrated peel powder through fresh custard to refreshing sorbet, with sweet caramel notes and nutty breadcrumb crunch

Technical Highlights:

  • Spherification and modern plating techniques
  • Advanced understanding of flavor concentration
  • Culinary creativity and ingredient utilization
  • Temperature and textural contrasts

Note: While technically impressive and conceptually complex, some diners may prefer a more refreshing, lighter dessert to conclude the meal, as the richness of the banana custard can feel heavy after rich main courses.

Recipes & Cooking Instructions

Recipe 1: Homemade Tomato Caviar Pearls (Spherification)

Ingredients:

  • 200ml fresh tomato juice or tomato puree (strained)
  • 2g sodium alginate
  • 500ml water
  • 5g calcium chloride
  • Salt to taste

Equipment:

  • Immersion blender
  • Two bowls
  • Slotted spoon
  • Syringe or molecular gastronomy spherification spoon

Instructions:

  1. Prepare the Alginate Base:
    • Pour tomato juice into a bowl
    • Sprinkle sodium alginate slowly while blending with immersion blender
    • Blend for 2-3 minutes until fully incorporated
    • Let rest for 1 hour to remove air bubbles (alternatively, let sit overnight in refrigerator)
  2. Prepare the Calcium Bath:
    • Pour 500ml water into another bowl
    • Dissolve calcium chloride completely
    • Let cool
  3. Create the Pearls:
    • Using a syringe or spherification spoon, carefully drop small amounts of the tomato-alginate mixture into the calcium bath
    • The mixture will immediately form a gel membrane upon contact
    • Let sit for 30-60 seconds to form a thicker membrane
    • Remove with slotted spoon
    • Rinse gently in clean water
  4. Storage:
    • Store in tomato juice or water in refrigerator
    • Use within 3-4 days for best quality

Yield: Approximately 200-250 small caviar pearls

Recipe 2: Pan-Seared Sea Bass with Buttermilk-White Wine Sauce

Serves: 2 people

Ingredients:

For the Fish:

  • 2 sea bass fillets (150-180g each), skin-on
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter

For the Sauce:

  • 150ml reduced fish or chicken stock
  • 100ml buttermilk
  • 50ml dry white wine
  • 2 tablespoons capers (plus 1 tablespoon caper juice)
  • 2 tablespoons tomato oil (or olive oil infused with tomato)
  • 4 tablespoons tomato caviar pearls (from recipe above)
  • Salt and white pepper to taste
  • 1 tablespoon lemon juice
  • Fresh herbs (dill or parsley) for garnish

Instructions:

  1. Prepare the Fish:
    • Remove sea bass from refrigerator 15 minutes before cooking
    • Pat dry with paper towels (moisture prevents skin from crisping)
    • Season both sides generously with salt and pepper
  2. Pan-Sear the Fish:
    • Heat olive oil in a large skillet over medium-high heat until shimmering
    • Place fish skin-side down in the hot oil
    • Do not move the fish for 3-4 minutes—this allows skin to crisp
    • Add butter to pan
    • Flip fish and cook for 2-3 minutes more until just cooked through
    • Remove fish to a warm plate
  3. Prepare the Sauce:
    • Reduce heat to medium in the same pan
    • Pour off most oil, leaving about 1 tablespoon
    • Add white wine and deglaze, scraping up browned bits
    • Reduce wine by half (approximately 2 minutes)
    • Add reduced stock and bring to simmer
    • Reduce heat and whisk in buttermilk slowly (to prevent curdling)
    • Add capers and caper juice
    • Season with salt, white pepper, and lemon juice
  4. Plate and Serve:
    • Spoon sauce onto plate or shallow bowl
    • Place sea bass skin-side up on sauce
    • Drizzle tomato oil around plate
    • Top fish with tomato caviar pearls
    • Garnish with fresh herbs

Chef’s Tips:

  • Don’t move the fish while skin is cooking—patience results in crispiness
  • White pepper is preferred over black pepper in refined cuisine for aesthetic reasons
  • Buttermilk can curdle if added to hot liquid too quickly; temper by adding slowly while whisking
  • Fish is cooked when it flakes easily with a fork; don’t overcook or it becomes dry

Recipe 3: Wagyu Tri Tip with Lamb Jus

Serves: 2 people

Ingredients:

For the Meat:

  • 300g wagyu tri tip (bottom sirloin), tied if necessary
  • Salt and freshly ground black pepper
  • 2 tablespoons neutral oil (grapeseed or vegetable)
  • 2 tablespoons butter
  • 3 cloves garlic, crushed
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary

For the Lamb Jus:

  • 250ml lamb stock (or beef stock if unavailable)
  • 100ml red wine
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon butter (for finishing)
  • Salt and pepper to taste
  • 1 teaspoon cornstarch (if needed for consistency)

For Accompaniments:

  • 200g mixed mushrooms, halved
  • 200g fresh spinach
  • 100ml heavy cream
  • 2 cloves garlic, minced
  • Salt, pepper, and nutmeg to taste
  • 2 shallots, halved
  • 2 tablespoons balsamic vinegar

Instructions:

  1. Prepare the Wagyu:
    • Remove tri tip from refrigerator 30 minutes before cooking to reach room temperature
    • Pat dry and season generously with salt and pepper
    • Let seasoning sit for 10 minutes
  2. Sear the Meat:
    • Heat oil in a heavy-bottomed skillet over high heat until smoking
    • Sear wagyu on all sides for 2-3 minutes per side until deeply browned
    • Add butter, crushed garlic, thyme, and rosemary
    • Reduce heat to medium
  3. Finish Cooking (Choose Your Method):Oven Method (Recommended for Accuracy):
    • Transfer skillet to preheated 55°C oven (if you have a sous vide capability)
    • Or: Heat oven to 120°C, cook until internal temperature reaches 50-52°C (medium-rare)
    • This takes approximately 15-20 minutes depending on thickness
    • For 2-3cm thick steak: 10-12 minutes
    Stovetop Method:
    • Continue cooking in skillet on medium heat
    • Baste frequently with butter and pan juices
    • Use a meat thermometer: remove at 48-50°C internal temperature
    • Let rest 5-10 minutes (temperature rises 2-3°C during resting)
  4. Prepare the Spinach Puree:
    • Heat 1 tablespoon butter in a separate pan
    • Sauté minced garlic for 30 seconds
    • Add spinach and cook until wilted (2-3 minutes)
    • Transfer to blender with 3 tablespoons cream
    • Blend until smooth
    • Season with salt, white pepper, and pinch of nutmeg
    • Return to pan and keep warm
  5. Prepare Balsamic Shallots:
    • Heat 1 tablespoon butter in small pan over medium heat
    • Add halved shallots and cook 5-7 minutes until caramelized
    • Add balsamic vinegar and cook 1-2 minutes
    • Season with salt and pepper
    • These should retain slight firmness for textural contrast
  6. Grill the Mushrooms:
    • Heat grill pan or cast iron skillet over high heat
    • Toss mushrooms with oil, salt, and pepper
    • Cook 3-4 minutes per side until charred and tender
    • Season with fresh herbs (thyme or parsley)
  7. Make the Lamb Jus:
    • Once meat is rested and plated, deglaze the cooking pan with red wine
    • Reduce by half (2-3 minutes)
    • Add lamb stock and simmer 5 minutes
    • Stir in balsamic vinegar
    • Finish with cold butter for shine
    • Season with salt and pepper
    • If sauce is too thin, mix cornstarch with 1 tablespoon cold water and whisk in
    • Simmer 1 minute more
  8. Plate the Dish:
    • Create a base of spinach puree on plate
    • Slice wagyu tri tip against the grain into 2-3 pieces
    • Arrange meat on spinach puree
    • Position grilled mushrooms and balsamic shallots
    • Spoon lamb jus around plate
    • Garnish with fresh microgreens or herbs

Chef’s Tips:

  • Tri tip is a lean cut; avoid overcooking or it becomes tough
  • Using a meat thermometer is essential for precision
  • Resting the meat allows juices to redistribute; skip this and your meat will be dry
  • Lamb jus instead of beef jus adds sophistication and depth—lamb has richer, more complex flavors
  • The combination of soft puree, charred mushrooms, raw shallots, and warm meat creates multiple textural experiences

Recipe 4: Banana Custard with Banana Skin Powder and Toasted Breadcrumb Crumb

Serves: 2 people

Ingredients:

For the Banana Custard:

  • 3 ripe bananas (approximately 400g)
  • 150ml whole milk
  • 100ml heavy cream
  • 4 egg yolks
  • 50g sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Banana Sorbet:

  • 4 very ripe bananas (approximately 500g)
  • 150ml water
  • 100g sugar
  • 2 tablespoons lemon juice
  • Pinch of salt

For the Banana Skin Powder:

  • 4-6 banana peels (from whole bananas)
  • Neutral oil for coating

For the Toasted Breadcrumb Crumb:

  • 100g fresh breadcrumbs or day-old bread, cubed
  • 2 tablespoons butter
  • 1 tablespoon sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract

Instructions:

  1. Make the Banana Custard (1-2 hours ahead):
    • Peel 3 ripe bananas and slice into pieces
    • Blend banana with half the milk until smooth
    • Heat remaining milk and cream in a saucepan until steaming (don’t boil)
    • Whisk egg yolks with sugar until pale and thick (2-3 minutes)
    • Slowly temper egg yolks by adding hot milk mixture while whisking constantly
    • Return custard to saucepan and cook over medium heat, stirring constantly
    • Cook until custard reaches 70°C and coats the back of a spoon
    • Immediately strain through fine sieve into a bowl
    • Fold in blended banana puree, vanilla extract, and salt
    • Let cool to room temperature, then refrigerate until thickened (1-2 hours)
  2. Make the Banana Sorbet (3-4 hours or overnight):
    • Peel and freeze bananas overnight (cut into chunks)
    • Make simple syrup: Combine water and sugar in saucepan, heat until sugar dissolves, let cool completely
    • Add cooled simple syrup to frozen banana chunks in food processor
    • Add lemon juice and salt
    • Blend until smooth and frozen (this takes a powerful food processor)
    • Alternatively, use an ice cream maker: churn base until frozen
    • Transfer to freezer container and freeze 2-3 hours until firm
    • This can be made the day before
  3. Prepare the Banana Skin Powder:
    • Preheat oven to 80-100°C (or lowest setting)
    • Clean banana peels thoroughly with damp paper towel
    • Cut peels into small pieces (approximately 1-2 inches)
    • Lightly brush with neutral oil
    • Spread on baking sheet
    • Dry in oven for 45 minutes to 1 hour until completely dehydrated and crispy
    • Remove from oven and let cool completely
    • Break into pieces and process in food processor or spice grinder into fine powder
    • Store in airtight container (keeps 1-2 weeks)
  4. Make the Toasted Breadcrumb Crumb:
    • Preheat oven to 160°C
    • If using fresh bread, cube and let dry at room temperature for 2-3 hours, or use day-old bread
    • Melt butter in a skillet over medium heat
    • Add breadcrumbs and toast for 3-4 minutes, stirring frequently
    • Add sugar, salt, and vanilla extract
    • Continue toasting for 2-3 minutes until golden brown and fragrant
    • Spread on baking sheet and let cool
    • Break into small crumbles
  5. Assemble the Dessert (Just Before Serving):
    • Heat banana custard slightly (it should be spreadable but not liquid)
    • Place the 2 halves of banana peels (from the custard bananas) on plates, facing upward
    • Fill each peel half with warm banana custard
    • Use a kitchen torch to lightly caramelize sugar on top of custard (approximately 1-2 teaspoons sugar per peel)
    • Place a quenelle (scoop) of banana sorbet next to the custard
    • Dust generously with banana skin powder
    • Sprinkle toasted breadcrumb crumb around the plate
    • Garnish with edible flowers or fresh mint if desired

Chef’s Tips:

  • The custard can be made 1-2 days ahead and refrigerated
  • The sorbet is best made the day before for firmness
  • Banana skin powder should be completely dry before grinding or it will clump
  • The torch-caramelized sugar adds textural contrast and visual drama
  • Temperature contrast between warm custard, cool sorbet, and room-temperature elements is essential to the dish
  • Very ripe bananas with brown spots are ideal for maximum banana flavor in both custard and sorbet

Dining Experience Assessment

Strengths

Technical Execution: Nathan demonstrates advanced cooking techniques across multiple cuisines and methods—from pan-searing to spherification to sous vide understanding. The precision in timing and temperature control is evident in every dish.

Creativity and Innovation: Each dish tells a story. The banana dessert’s zero-waste philosophy, the Asian-inspired pork and cherry cracker, and the use of lamb jus for beef all show creative thinking beyond technical competence.

Plating and Presentation: Professional fine-dining standard plating with attention to color, composition, and negative space. Dishes are visually beautiful without being overwrought.

Intimacy and Personal Touch: The omakase bar counter provides an intimate experience. Nathan’s eloquence about his dishes and visible confidence in the kitchen elevate the experience beyond just eating.

Value Proposition: At $90 nett (soon $105), the pricing is remarkably reasonable for the quality of ingredients and execution. Wagyu, fresh fish, and sophisticated techniques would typically cost significantly more at established fine-dining venues.

Customization: The ability to tailor menus to dietary restrictions and preferences shows professionalism and consideration.

Areas for Consideration

Dessert Course: While technically impressive and conceptually sophisticated, the banana dessert’s richness may feel heavy after rich main courses. Some diners might prefer a lighter, more refreshing conclusion.

Limited Hours: Operating only Friday through Sunday may inconvenience some diners.

Capacity Constraints: With a maximum of 4 persons, this experience is limited to very small groups.

Pricing Increase: The rise from $90 to $105 nett in November is notable, though still reasonable.

Overall Verdict

Nathan Cooks represents an exceptional value in Singapore’s dining landscape. What could be dismissed as a young chef’s novelty operation is, in reality, a genuinely impressive culinary experience that rivals established fine-dining restaurants in execution and creativity while offering significantly better pricing.

The omakase concept removes the burden of menu selection while the private setting creates intimacy. Nathan’s technical skills, evident maturity in the kitchen, and thoughtful menu development suggest a chef with substantial upside potential. If he continues to develop at this trajectory, he will likely become a significant figure in Singapore’s culinary scene.

Recommendation: Book your reservation soon, particularly before the November price increase. This is an experience that delivers on both culinary merit and value. Whether you’re a seasoned food enthusiast or someone new to fine dining, Nathan Cooks offers something special—a glimpse into genuine culinary talent at an accessible price point.

Rating: 4.5/5 stars

Booking Information

Instagram: @nathancooks_sg Contact: Direct message for inquiries and bookings Minimum Party Size: 2 persons Maximum Party Size: 4 persons Operating Days: Friday, Saturday, Sunday

Book soon to secure your preferred dates and to enjoy the current $90 nett pricing before the November increase!

  • Limited Information: Most establishments appear to be dine-in focused
  • Takeaway Available: Several hawker stalls and coffee shops
  • No Delivery Mentioned: For most locations

Tourist Accessibility:

  • Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
  • Moderate Accessibility: Most hawker centres and established restaurants
  • Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations

Cultural Significance:

  • Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
  • Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
  • Modern Innovation: Burnt Ends, Cloudstreet, % Arabica

Cooking Techniques Highlighted:

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