A Symphony of Technique and Taste
Restaurant Overview
Location: Upper Bukit Timah Road Area (Nearest MRT: Cashew, Downtown Line)
Price: $188 per person
Format: 10-course tasting menu
Chef: Tina (Le Cordon Bleu trained, Taiwanese)
Seating: Limited private dining (few sessions monthly)
Reservation: Via Instagram (booking essential)
Ambience & Atmosphere
Tina’s Kitchen eschews the theatrical opulence of conventional fine dining establishments, instead embracing an intimacy that feels genuinely personal—a private sanctuary where culinary artistry unfolds in domestic quarters. The home kitchen setting transforms what could be mere novelty into something far more profound: a rare glimpse into the chef’s creative process, unmediated by the formal barriers of restaurant protocol.
The spatial constraints inherent to residential dining—limited seating, proximity to the kitchen, the absence of ornate décor—become unexpected assets. There’s an authenticity to watching Chef Tina work mere feet away, her movements economical and precise, the scent of truffle and saffron permeating the air without industrial extraction systems whisking them away. The ambience reads less as restaurant and more as private performance, where exclusivity is earned through scarcity of dates rather than ostentatious presentation.
Conversation remains intimate yet unhurried; there’s no pressure to vacate for the next seating. The lighting—domestic rather than designed—creates honest illumination that neither flatters nor obscures. Each course arrives with genuine explanation rather than rehearsed recitation, Chef Tina’s descriptions revealing the reasoning behind each pairing, the origin of specific ingredients, the technical challenges overcome. This transparency demystifies haute cuisine without diminishing its sophistication.
Culinary Philosophy & Approach
The menu defies simple categorization—it is neither strictly Taiwanese nor conventionally French, but rather a personal culinary autobiography written in ten chapters. Chef Tina’s Le Cordon Bleu training provides the grammatical foundation: impeccable knife work, classical sauce construction, precise temperature control. Yet Taiwanese sensibilities appear as subtle accent marks throughout—the inclusion of chawanmushi, the nod to beef noodle soup, the comfort-driven approach to luxury ingredients.
What emerges is technique-driven cuisine that wears its sophistication lightly. Each dish demonstrates mastery without theatrics, precision without pretension. The progression moves from delicate cold preparations through rich custards and bisques, building toward substantial proteins before resolving in sweetness—a classical arc executed with personal inflection.
Detailed Course Analysis
1. Filo Pastry Cone with Kaffir Lime Cream & Caviar — 4.2/5
Visual Profile: Golden-bronze filo architecture rising from the plate, its surface exhibiting the characteristic shatter-glaze that promises textural drama. The cream appears almost alabaster, its surface disturbed only by glossy jet-black caviar pearls and vibrant emerald chive segments—a study in minimalist luxury.
Textural Composition: The opening bite delivers precisely calibrated contrast. Filo pastry—baked to architectural integrity yet maintaining fracture-point delicacy—shatters audibly before yielding to the cream’s dense, almost mousse-like body. The caviar contributes gentle resistance before releasing its brine, each pearl a tiny vessel of maritime essence. Chives provide herbaceous snap, their fiber creating momentary friction against the tongue.
Flavor Architecture: Kaffir lime functions as aromatic foundation—its citrus character neither aggressive nor timid, providing brightness without acidity. The cream tempers this zest through dairy richness, while caviar introduces saline complexity and subtle oceanic funk. It’s a composition that privileges balance over bold statement, each element occupying its designated frequency range without sonic clash.
Technical Considerations: Filo pastry—notoriously temperamental—achieves consistent golden browning and maintained structural integrity throughout handling. The cream demonstrates proper emulsification with no evidence of splitting or graininess. Caviar quality registers as mid-tier rather than premier—functional rather than transcendent—though Nomad’s product remains several grades above supermarket alternatives.
2. Amaebi Tartare with Avocado Cream & Ponzu Cured Yolk — 4.2/5
Visual Profile: Translucent pink-coral fragments of amaebi arranged with calculated informality atop jade-green avocado cream. The ponzu-cured yolk presents as deep amber, its surface possessing slight tackiness that catches light differently than surrounding elements. Microgreens provide delicate green tracery—decoration that also functions as palate preparation.
Textural Composition: Sweet shrimp delivers its characteristic snap-and-yield—firm initial resistance giving way to tender flesh that requires minimal mastication. The avocado cream provides luxurious contrast, its fat content coating the palate while the fruit’s natural fiber creates subtle body. Cured yolk behaves almost as condiment, its semi-solid state requiring spoon-work to incorporate, then spreading across the tongue with intense umami concentration.
Flavor Architecture: Amaebi’s inherent sweetness—almost lobster-adjacent in its delicate sugars—forms the melodic line. Avocado contributes creamy neutrality that both highlights and softens, preventing sweetness from becoming cloying. The ponzu-cured yolk introduces savory depth and fermented complexity, its concentrated umami creating finish that lingers well beyond the swallow. Microgreens add peppery brightness that cleanses between bites.
Technical Considerations: Shrimp preparation demonstrates proper handling—the flesh remained hydrated and pristine, suggesting swift processing and appropriate refrigeration. Knife work produced uniform dice that ensures consistent mouthfeel. The yolk curing achieved ideal penetration without over-salting or excessive dehydration, maintaining creamy interior while developing concentrated exterior. Temperature control throughout was impeccable; nothing approached room temperature long enough to compromise texture.
3. Salmon Tartare with Cured Yolk & Tobiko — 4.0/5
Visual Profile: Vivid coral-red salmon dice crowning toasted bread, their surface glistening with minimal binding. Shredded cured yolk creates golden filaments across the composition, while orange tobiko provides bursts of jewel-tone color. Edible flowers—purples and whites—add botanical poetry without overwhelming the protein presentation.
Textural Composition: The toast foundation provides essential structural support and textural counterpoint—golden-brown crust yielding to soft interior that compresses under tooth pressure without becoming pasty. Salmon demonstrates proper knife work: cubes maintain integrity while remaining tender, their fat content creating silken mouthfeel. Tobiko introduces textural fireworks—hundreds of tiny pops releasing their contents in staccato rhythm. Cured yolk threads dissolve slowly, their concentrated richness coating the palate.
Flavor Architecture: The salmon’s natural oils—rich without fishiness—form the dominant note, their fatty sweetness occupying center stage. Tobiko contributes briny salinity and subtle smoke, each pearl a micro-delivery of oceanic character. Cured yolk again serves as umami amplifier, its fermented depth creating savory foundation beneath the salmon’s relative lightness. Toast adds Maillard-derived nuttiness and carbon notes that ground the composition.
Technical Considerations: The salmon quality registers as restaurant-grade rather than premium—perfectly acceptable but lacking the butter-soft texture and vivid color of highest-tier product. Knife work remained consistent, producing uniform cubes that ensure even flavor distribution. Toast achieved ideal Maillard browning without bitter char, its moisture content providing structural support without sogginess. The dish functions effectively as transitional course, bridging opening bites toward more complex preparations ahead.
4. Foie Gras Chawanmushi with Truffle Sauce — 4.5/5
Visual Profile: Pale custard surface—smooth as porcelain—interrupted only by aromatic truffle sauce pooled in gentle concavity. The squid ink tuile stands vertically like an obsidian shard, its jet-black surface creating dramatic contrast against the custard’s ivory tones. Steam rises gently, carrying truffle aromatics that announce the dish before the first bite.
Textural Composition: This represents the evening’s textural apex. The chawanmushi achieves that rare state where custard remains intact under spoon pressure yet dissolves instantly upon tongue contact—a gossamer structure held together by precise egg protein coagulation. Foie gras fragments suspended within provide concentrated pockets of liver richness, their texture somewhere between butter and mousse. The truffle sauce contributes viscous lubrication, while the squid ink tuile—crisp and brittle—shatters into geometric fragments that create transient crunch before dissolving in saliva.
Flavor Architecture: Truffle dominates the aromatic space—its earthy, almost gasoline-adjacent funkiness permeating each breath. The foie gras contributes profound liver richness, metallic and unctuous, creating umami depth that borders on overwhelming. The egg custard provides neutral canvas that both highlights and tempers these aggressive flavors, its delicate proteins creating creamy framework. The squid ink tuile adds mineral salinity and gentle brine that recalls oceanic origins, providing surprising harmony with terrestrial luxury ingredients.
Technical Considerations: The chawanmushi preparation demonstrates exceptional technical control. Achieving this texture requires precise temperature regulation—too hot produces grainy curds, too cool yields runny液體. The custard shows no evidence of water separation or protein over-coagulation, suggesting careful steaming at temperatures around 80-85°C. Foie gras integration without grease separation indicates proper emulsification technique. The truffle sauce maintains proper consistency without breaking, its fat molecules remaining suspended in aqueous base. The dish evokes memories of Shisen Hanten’s celebrated version while maintaining distinct identity through the squid ink tuile addition and slightly richer foie gras treatment.
5. Oyster in Edible Shell with Champagne Foam — 4.5/5
Visual Profile: Whimsy meets sophistication: an edible oyster shell—rendered in precise replica form—cradles a plump oyster beneath cloud-like champagne foam. The shell’s surface exhibits realistic texture and coloration, while the foam rises in delicate peaks that slowly deflate. Verdant green oil pools at edges, and purple-white edible flowers provide botanical garnish. The composition reads as trompe-l’œil—familiar form rendered in unexpected medium.
Textural Composition: The edible shell—likely constructed from tuile batter or similar composition—provides crisp vehicle that shatters cleanly under tooth pressure. The oyster maintains its characteristic texture profile: initial resistance giving way to slippery, almost gelatinous flesh that slides across the tongue with minimal chewing required. Champagne foam contributes ethereal lightness, its air bubbles collapsing to release liquid essence. The green oil coats the palate, creating lubrication that extends the oyster’s inherent slickness.
Flavor Architecture: The oyster delivers its full briny payload—oceanic salinity, subtle mineral notes, gentle iodine character. Champagne foam introduces elegant acidity and yeasty complexity, its effervescence creating tactile sensation that mimics the sparkle typically experienced when pairing oysters with actual champagne. The green oil—likely herb-based—contributes vegetal brightness and peppery finish. Together, the elements create sophisticated riff on classic oyster presentation, elevating familiar luxury ingredient through creative recontextualization.
Technical Considerations: The edible shell construction demonstrates impressive molding technique and structural engineering—it must be rigid enough to hold liquid yet delicate enough to eat comfortably. Foam generation and stabilization require careful technique; this specimen maintained structure for several minutes without collapsing into liquid, suggesting proper lecithin or gelatin incorporation. The oyster itself appeared freshly shucked—no dried edges or oxidized surface, indicating preparation moments before service. The overall presentation balances playfulness with refinement, avoiding the gimmickry that sometimes plagues molecular gastronomy.
6. King Crab Bisque with Torched King Crab — 4.2/5
Visual Profile: Russet-orange bisque fills the bowl to controlled depth, its surface exhibiting gentle sheen from emulsified crustacean fats. Saffron threads float like red-gold filaments, while edible flowers provide purple and white punctuation. The torched king crab arrives separately on small plate—charred at edges where Maillard reactions have created caramelized crust, its white flesh glistening through the darkened surface.
Textural Composition: The bisque demonstrates ideal body—neither thin nor overly thickened, flowing from spoon with viscous grace that suggests proper shellfish shell reduction and potential cream enrichment. Small shell fragments or roe particles create occasional textural interest, their gentle resistance dissolving quickly. The torched crab provides contrasting experience: exterior char introduces slight resistance before yielding to tender, flaky flesh that separates into defined segments.
Flavor Architecture: Concentrated crustacean sweetness dominates—the bisque captures crab’s essential character through what likely involved extended shell roasting and reduction. Saffron contributes subtle floral notes and earthy undertones, its flavor more aromatic than gustatory. The torched crab flesh provides pure protein sweetness, its Maillard-browned exterior adding subtle caramel notes and gentle carbon char. Together, the liquid and solid preparations create dialogue between concentrated essence and pristine ingredient—reduction and purity presented in tandem.
Technical Considerations: Bisque construction requires extensive technique: shell roasting to develop Maillard flavors, mirepoix sweating, liquid reduction, straining, and final enrichment. The achieved consistency and color indicate proper execution across all stages. The torching technique applied to the crab demonstrates restraint—enough heat application to develop surface caramelization without drying the delicate flesh or introducing bitter char. The portion of actual crab meat provided alongside the bisque felt generous rather than token, elevating this beyond mere soup course into substantial seafood celebration.
7. Slow-Cooked Beef Shin with Beef Consommé — 4.2/5
Visual Profile: Deep mahogany beef shin rests in shallow pool of amber consommé so clear it approaches transparency. The meat’s surface shows gentle sheen from collagen conversion, while the broth remains pristine—no cloudiness, no fat separation. Ruby-red chilli oil floats in discrete droplets, its color vivid against the pale liquid. The presentation channels Taiwanese beef noodle soup while elevating it through refined execution and conspicuous absence of noodles.
Textural Composition: Four hours of braising has transformed the beef shin from sinewy toughness into fork-tender submission. The meat yields to gentle pressure, separating along muscle fiber lines with minimal resistance. Residual collagen creates slight gelatinous coating on the tongue—evidence of proper connective tissue breakdown without complete dissolution into liquid. The consommé demonstrates ideal viscosity: thinner than stock yet possessing subtle body from dissolved proteins. Chilli oil adds slick lubrication and gentle heat prickle.
Flavor Architecture: The beef delivers profound savory depth—hours of gentle heat have concentrated its essential beefy character while tenderizing the matrix. The consommé provides lighter, more refined beef essence, its clarity matched by flavor precision. Together they create textbook demonstration of same ingredient, different treatments. The homemade chilli oil introduces welcome complexity: gentle heat builds gradually, accompanied by aromatic star anise, Sichuan peppercorn, and garlic notes that reference Taiwan’s beef noodle soup tradition without direct replication.
Technical Considerations: Achieving this level of tenderness requires precise temperature control throughout extended cooking period—likely around 85-95°C to break down collagen without drying the meat. The consommé’s crystal clarity indicates proper clarification technique, possibly using egg white raft method to trap particles. The chilli oil demonstrates proper infusion technique: flavors extracted without burning aromatics, oil maintaining clarity rather than turning cloudy or rancid. This course succeeds as cultural bridge—honoring Taiwanese comfort food while applying French-influenced refinement to execution.
8. Uni Risotto with Torched Scallop — 4.0/5
Visual Profile: Pale gold risotto spreads across the plate in controlled mound, individual rice grains visible beneath creamy coating. The torched scallop sits atop like precious jewel—its surface exhibiting beautiful gradient from golden-brown sear to translucent center. Wisps of smoke still curl from the scallop where cherry wood chips imparted their essence, adding theatrical element to the presentation.
Textural Composition: The risotto achieves proper all’onda texture—individual grains maintain slight resistance at their core while surrounded by creamy starch suspension. The scallop provides beautiful textural contrast: seared exterior offers gentle resistance before yielding to interior that ranges from tender-firm at edges to nearly raw translucency at center. The smoking process adds no textural impact but creates aromatic dimension.
Flavor Architecture: Here the dish encounters its singular limitation: while technically proficient, the uni flavor registers as disappointingly subtle within the risotto itself. The sea urchin’s characteristic briny sweetness and creamy oceanic character appear muted, perhaps overwhelmed by the rice’s starchiness or insufficient quantity of uni incorporated. The scallop compensates somewhat—its natural sweetness shines through the cherry wood smoke, which adds gentle campfire notes without overwhelming the delicate protein. The composition works, but doesn’t achieve the uni-forward intensity suggested by the naming.
Technical Considerations: Risotto preparation demonstrates proper technique: gradual stock incorporation, constant stirring to release starch, cooking to ideal doneness. The scallop searing achieves restaurant-quality execution—high heat application for minimal duration, creating Maillard crust without cooking the interior beyond desired doneness. The smoking process using cherry chips shows creativity, though perhaps unnecessary gilding for already-delicate scallop. Future iterations might benefit from increased uni quantity or modified preparation to allow its flavor greater prominence.
Palate Cleanser: Watermelon Granita
Visual Profile: Ruby-red ice crystals catch light like crushed gemstones, their irregular structure creating visual interest. The presentation remains minimal—no garnish, no distraction, allowing the granita’s crystalline beauty to speak for itself.
Textural & Flavor Notes: The granita fulfills its intermezzo function perfectly. Ice crystals dissolve rapidly on contact with tongue warmth, releasing pure watermelon essence without added sugar or complication. The cold temperature provides palate reset, while the fruit’s natural acidity cuts through accumulated richness from preceding courses. Brief, refreshing, and precisely calibrated to prepare the palate for the substantial main course ahead.
9. Wagyu Beef Cheek with Truffle Sauce — 4.0/5
Visual Profile: The beef cheek—dark and glistening—occupies center plate, its surface reflecting light from rich truffle sauce coating. Glazed vegetables surround in careful arrangement: orange carrots, green beans, perhaps pearl onions, each exhibiting lacquered sheen from reduction glaze. The composition channels classical French plat principal aesthetics—protein prominence flanked by supporting vegetable cast.
Textural Composition: Wagyu beef cheek—among the most collagen-rich cuts—has undergone transformation through extended low-temperature cooking. The result: meat that yields to fork pressure alone, separating into tender strands that require minimal mastication. The abundant intramuscular fat and converted collagen create almost sticky mouthfeel, coating the palate with luxurious richness. Truffle sauce adds viscous lubrication, while glazed vegetables provide essential textural counterpoint—their maintained structure offering resistance against the meat’s tenderness.
Flavor Architecture: The beef cheek delivers concentrated bovine essence—hours of cooking have intensified its fundamental meatiness while eliminating any trace of toughness. Wagyu genetics contribute their signature richness, though cheek meat’s inherent robustness prevents the sometimes-overwhelming fattiness of prime rib or ribeye cuts. Truffle sauce returns from earlier chawanmushi course, its earthy funkiness creating harmonious pairing with the beef’s savory depth. Glazed vegetables—caramelized through reduction with stock or wine—add sweetness and acid balance that prevents the dish from becoming monotonously rich.
Technical Considerations: Beef cheek preparation requires patience—likely six to eight hours of gentle braising at temperatures around 80-85°C to properly break down the extensive connective tissue. The achieved texture suggests precise execution: tough enough and the meat remains chewy, too soft and it dissolves into paste. The truffle sauce maintains consistency without grease separation, indicating proper emulsification. The vegetables demonstrate ideal glazing: concentrated flavor and glossy appearance without burning or bitter char. As main course, it succeeds through comfort rather than innovation—familiar preparation executed with care.
10. Hazelnut Tiramisu with Cacao Tuile — 4.0/5
Visual Profile: Layered construction visible through glass vessel—alternating strata of coffee-soaked cake and mascarpone cream create geological stratification. Cocoa powder dusts the surface in even layer, while the cacao tuile stands vertically like chocolate sail, its surface exhibiting slight gloss and delicate structural engineering. Scattered crumbs provide textural garnish, their irregular shapes creating visual interest against the dessert’s geometric precision.
Textural Composition: The tiramisu demonstrates classic textural profile: soft cake layers—saturated with coffee yet maintaining structural integrity—alternate with mascarpone cream that delivers cloud-like richness. Hazelnut incorporation adds occasional textural surprise—small nut fragments provide momentary crunch before dissolving. The cacao tuile contributes essential textural contrast: brittle and crisp, it shatters into chocolate shards that melt gradually on the tongue. The interplay between soft, creamy base and crisp tuile creates satisfying contrast that prevents textural monotony.
Flavor Architecture: Coffee leads the flavor procession—strong espresso notes permeate the soaked cake, providing bitter counterpoint to the mascarpone’s dairy sweetness. Hazelnut contributes nutty richness and subtle roasted character, creating bridge between coffee and chocolate elements. The mascarpone cream balances sweetness with dairy tang, preventing cloying character. Cacao tuile adds pure chocolate intensity—likely dark chocolate formulation—that creates finish darker and more bitter than the sweet cream layers. The overall composition remains faithful to tiramisu fundamentals while the hazelnut addition provides personal signature.
Technical Considerations: Tiramisu assembly requires careful layering and proper soaking technique—too much coffee liquid yields soggy collapse, too little leaves dry cake. The achieved balance suggests experienced hand. The mascarpone cream demonstrates proper whipping—holds shape without graininess or separation. The cacao tuile construction indicates proper temperature control during formation: chocolate tempered correctly to achieve snap and sheen. As closing statement, the dessert chooses classic comfort over avant-garde experimentation—an appropriate denouement after the evening’s technical demonstrations.
Final Reflections & Assessment
Tina’s Kitchen Private Dining occupies fascinating position in Singapore’s culinary landscape—neither casual home cooking nor formal fine dining institution, but something genuinely hybrid. The $188 price point positions it below hotel restaurants and established fine dining venues while exceeding typical private dining rates, and the menu’s ambition largely justifies this positioning.
Strengths: Chef Tina’s technical foundation proves consistently solid across diverse preparations—custards, reductions, braising, searing all demonstrate proper execution. The foie gras chawanmushi and edible oyster shell courses particularly showcase creativity married to technique. The intimate setting eliminates pretension while maintaining sophistication. Ingredient quality generally impresses, with luxury items (foie gras, uni, wagyu, king crab) deployed thoughtfully rather than ostentatiously.
Areas for Evolution: Some dishes—notably the uni risotto—promise more than they deliver, suggesting either ingredient quantity considerations or technique refinements needed. The menu occasionally feels like technique demonstration rather than cohesive narrative, each course showcasing different skill rather than building toward unified culinary vision. Certain luxury ingredients, while competent, don’t achieve the transcendent quality that might elevate the experience from very good to exceptional.
Recommendation: Tina’s Kitchen merits attention from diners who value technical proficiency, intimate settings, and the unique dynamic of private home dining. It particularly suits those who appreciate watching culinary process unfold, who value conversation with the chef, and who find appeal in experiencing refined cuisine outside conventional restaurant contexts. The limited availability—just a few sessions monthly—transforms booking into minor achievement, adding exclusivity that enhances the overall experience. For those seeking Michelin-starred perfection or avant-garde molecular wizardry, expectations should be calibrated accordingly. For those wanting sophisticated home cooking elevated through professional training, delivered with genuine warmth in uniquely intimate setting, Tina’s Kitchen delivers memorable experience that justifies both the effort to book and the investment required.
Summary Ratings
Ambience & Setting: 4.3/5 Intimate, personal, unpretentious yet sophisticated
Technical Execution: 4.2/5 Consistently proficient across diverse preparations
Ingredient Quality: 4.0/5 Solid luxury ingredients, room for premium upgrades
Creativity & Presentation: 4.3/5 Thoughtful plating, innovative elements like edible oyster shell
Value Proposition: 4.1/5 $188 for 10 courses with luxury ingredients represents fair value
Overall Experience: 4.2/5 Highly recommended for technique-appreciating diners seeking intimate fine dining
Practical Information
Booking: Via Instagram only; reserve well in advance due to limited monthly sessions
Dietary Accommodations: Inquire directly; small-scale operation allows flexibility
Dress Code: Smart casual appropriate for home setting
Duration: Approximately 2.5-3 hours for full 10-course experience
Group Size: Limited seating; ideal for 2-6 guests
Photography: Welcomed; home setting provides natural lighting