Lucky House Cantonese Private Kitchen 陶然居

Had another private dining dinner with this bunch, and this time, it was at @luckyhouse_privatekitchen (which has a 2 year wait list). Food was overall excellent (save for the fish which was served only half cooked and we had to send it back to the kitchen; which I would dock 0.5 stars for) and for a price point of $130 per pax, would still give it an overall rating of 5/5 and recommend it. Pictured: 1&2: Chicken soup with fig and coconut 3: Roast duck, cucumber & pineapple 4: Steamed red emperor fish 5: Chicken, abalone & bakkwa 6: Organic vegetables & ikan bilis 7: Tofu 8: Crayfish hor fun 9: Barley beancurd white fungus dessert

I learned about Lucky House during covid and managed to get their delivery in May 2021, as the 2 year wait list was really insane. By some chance, we decided to make a booking for Jun 2025 around Dec 2023 and here we were. We got the big room that could sit up to 16 but the space was still a little tight for me. It's quite a special feeling to be eating in a room full of antiques. Food wise, I thought it was generally good and memorable; I don't think food of this standard is easily available out in the market. I also learned that the wait-list has shortened - it has now reduced to 9 months. I would say to give this place a try if you want an environment to have nice food and chit chat.

We dined at Lucky House with high hopes, having heard about the chef’s traditional Cantonese cooking. While the food itself was decent and clearly prepared with care, the overall experience was deeply disappointing and left much to be desired. The venue is a private terrace house that, frankly, should not be hosting paying guests in its current condition. The house was dirty, cluttered, and had a strong smell of urine throughout — an environment that made it difficult to enjoy the meal. The room we were placed in was far too small for our group of ten adults, poorly ventilated, and not soundproof, which made conversation nearly impossible due to the echo. It felt claustrophobic and unhygienic. Despite being marketed as a private dining experience, the space is shared with up to 40 guests per session. There is no real service to speak of — the chef’s domestic helper brings out the dishes, and guests are left to portion and serve everything themselves. At $130 per person, the food offered — including items like tofu and pork patty with salted fish — was underwhelming in both portion and value. While the cooking was competent, nothing served justified the price tag or the discomfort of the setting. By the end of the evening, every person at our table felt the same: this was an experience we would not have missed had we never gone. It’s a clear case of form over substance — and certainly not worth revisiting or recommending in its current form.

Incredible Canto cuisine by chef Sam! Every dish was a treat - ingredients were fresh and concepts were unique. Also, don't miss out on chef's pottery collection - he has art pieces over 2000 years old in his mini museum! Overall a wonderful cultural experience

Excellent food. The crayfish horfun is particularly flavorful with the wokhey and tender chunks of crayfish. Chicken soup is so yummy! The duck is really tender and juicy, and the fish is really fresh.

Always worth a revisit. Happy to go back just for Uncle Sam’s soup and roast duck. The twin sausage steamed chicken was a revelation.

To dine here, need reservation 1-2 years in advance and min 9 pax. Came here in mid July. They have 3 private dining rooms. We were seated in the one nearest to the entrance. The food here is fantastic, as it is home-cooked dishes prepared by the friendly chef Sam, it is a different taste and feel from other chinese food you have tasted in other restaurants. The cantonese cuisine, prepared well in advance and cooked with passion, is very tasty yet it is not too salty or oily, and you won't taste any msg in the dishes. There are so many signature dishes here and almost all are good. We ordered these for our group of 9: 1. Charcoal boil Soup 2. Lucky House Roast Duck 3. Steamed wild caught fish with old chye poh 4. Stir fried vegetables with japanese anchovies 5. Honey Roasted Aussie Lamb Rack 6. Crayfish Horfun 7. Canto Dessert My personal top-3 favourite are the duck, fish and crayfish horfun. The chef is friendly and personally served us some of the dishes. You are also welcome to bring your own wine here.

The missus organised a 60th birthday dinner for a friend here and we had a pretty good evening. The food was prepped and cooked by Chef Sam and his Indonesian helper, and made from scratch with quality ingredients. For me, there were two standouts - the 50-minute charcoal smoked duck which was marinated for two days, and was juicy and delish with the sweet pineapple chunks; and the crayfish horfun. We also enjoyed the steamed fish with fried chai poh, the Cantonese double boiled soup with its natural flavours and sweetness, and the dou miao with fried anchovies. The steamed chicken with deep fried lap cheong was okay, and reminded a few of us of the taste of lor mai kai. I did not like the dessert of soft tofu, though the ladies enjoyed it. Service was okay, though a little slow, as he had all three rooms booked that evening. A few of us would have loved to see his kitchen set up, especially the overturned large pot that he uses for an oven, but it was too busy. At S$130 per head (up from S$80 previously), it was slightly on the expensive side, but Chef Sam still has a long waitlist, which is currently up to Dec 2025. You are also required to bring your own wine glasses and plateware if there are cakes and liquor, though there is no corkage charge. Also, all activities must end around 10 pm.