Fatt Leong Private Kitchen

Fatt Leong Private Kitchen Fatt Leong is all about discovery and exploring flavors. Adopting a Pan-Asian approach, the menu is constantly evolving without boundaries.

It’s not fine dining, but a myrid of cooking styles & technique; elevating food into different dimensions with multiple profile. The tongue and plates are my canvas. They share my interpretation of edibles and serves as a reminder of what crafting food should be. My private kitchen accomodates 4-6 pax, serving up a honest portion of 6 or 7 courses chef’s table dinner daily. Interact with us and in

quire about our menu. CT dinner
138sgd/pax, 6 courses, 5 to 10 pax
168sgd/pax, 6 courses, 3 to 4 pax

This is what we have been advocating since we started serving: less carbs and lots of protein and vegetables. Carbs to a...
08/01/2026

This is what we have been advocating since we started serving: less carbs and lots of protein and vegetables. Carbs to a minimum. It is these beliefs that make us so different from others.

https://www.facebook.com/share/p/1FuGPj1pnk/

New US dietary guidelines released Wednesday echo past advice, but also include nods to US Health and Human Services Secretary Robert F. Kennedy Jr.’s “Make America Healthy Again” movement — urging Americans to prioritize protein and “healthy fats” and limit their consumption of ultraprocessed foods and added sugar.

The updated guidelines raised questions among some experts who worried they put too much emphasis on red meat and dairy products, but also garnered early approval from some influential voices. https://cnn.it/4jG9UUX

This week's supper club's bowl is a sea perch stew with coconut. Zesty and hearty. Available for both Wed 051125 & Thurs...
02/11/2025

This week's supper club's bowl is a sea perch stew with coconut. Zesty and hearty. Available for both Wed 051125 & Thurs 061125. Kindly order a day before.

The wild red roo (kangaroo) striploin made our way without sous vide. With banana onions and fiery pumpkin mash.        ...
28/10/2025

The wild red roo (kangaroo) striploin made our way without sous vide. With banana onions and fiery pumpkin mash.

This Sun 261025 and probably Wed 291025 Supper club bowl. 120g of lamb shoulder with cannellini beans in miso. Pre-order...
24/10/2025

This Sun 261025 and probably Wed 291025 Supper club bowl. 120g of lamb shoulder with cannellini beans in miso. Pre-order a day before. Thank you.

Introducing free range quail from Australia with a robust and slight game flavour, cos we didi it our way.
24/10/2025

Introducing free range quail from Australia with a robust and slight game flavour, cos we didi it our way.

21/10/2025

Backdoor Supper Club for this coming Wed, 221025 will be a twisted blanc mac & cheese with minced lamb. Order cut-off on...
18/10/2025

Backdoor Supper Club for this coming Wed, 221025 will be a twisted blanc mac & cheese with minced lamb. Order cut-off on Tuesday. Collection from back door between 7pm- 12mn. Limited to 20 bowls.

We have finally perfected our kangaroo meat... high in protein, lean and juicy. Robust and deep in flavour and not overl...
17/10/2025

We have finally perfected our kangaroo meat... high in protein, lean and juicy. Robust and deep in flavour and not overly gamey. This will excite non-beef eaters.

We'll be dishing out a bowl of orzo, tossed in mushroom & coconut cream sauce (from scratch), with a roasted kampong chi...
14/10/2025

We'll be dishing out a bowl of orzo, tossed in mushroom & coconut cream sauce (from scratch), with a roasted kampong chicken thigh (protein). With seasonal vegetables. (No hydro plant!) Place your order via whatsapp @94884519. Collection will be Sunday 19/10 from our back door. 82 Tiong Poh Road #01-15. "You might need to hunt us down". Buzz us 10min before collection. Limited to 20 bowls. 🙏🏻

Address

82 Tiong Poh Road
Singapore
160082

Opening Hours

Tuesday 19:00 - 23:00
Wednesday 19:00 - 23:00
Thursday 19:00 - 23:00
Friday 19:00 - 23:00
Saturday 19:00 - 23:00

Telephone

+6594884519

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