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Dining in Chef Sam’s own home, eating his home grown herbs and vegetables, along with his personally procured produce will probably never get old.
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The crayfish omelette as always, was a huge hit, and the star of the meal, but there were many other notable items as well.
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The roast duck this time round was even better than before. It had a perfect crispy skin, a smokiness and saltiness that permeated through to the tender, tender meat, and a layer of fat that melted away the instant it enters your mouth.
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Another standout was the roasted rack of lamb, an item that was graciously shared by Chef Sam, originally cooked as his own personal treat. It was seasoned simply and lightly with some salt, and that was really all it needed. The meat only had a subtle gamey odour, and was so unbelievably tender, you barely needed to chew it. I was legitimately shocked at how it just dissolved while chewing.
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The charcoal roasted chicken with red fermented beancurd was something I’ve never had before, and IMO I preferred it over the usually served concubine’s chicken. I had the breast of the chicken, a cut that I usually dislike for the dryness, but it was so ridiculously juicy that it actually burst in my mouth with hot chicken oil when I bit into it.
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Lucky House always surprises and impresses me with just how well the flavour of every ingredient is brought out to it’s maximum through the use of cooking methods, and complimenting herbs or spices. It’s the perfect display of the principle of Cantonese cuisine using fresh ingredients to their best, without overpowering them.
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