Private and confidential: The best new private dining spaces in Singapore

Joyous feasting is the modus operandi at The Chairman’s Lounge, the latest private dining space of Pan Pacific Orchard. Threading a line between opulence and elegance, this 16‐seater sanctuary offering panoramic views of the verdant Forest Terrace is a stately space featuring walls lined with the mesmerising 20‐panel calligraphy masterpiece by the late Singaporean artist and Cultural Medallion recipient Chua Ek Kay. Renowned Chinese master chef Leung Wing Cheung, the former executive chef of Si Chuan Dou Hua with more than 40 years of experience in both Singapore and Hong Kong, promises delectable delicacies made with prized ingredients, from succulent Australian lobster to fleshy matsutake mushrooms. Leung expertly draws out their natural flavours with minimal seasoning, displaying only the highest standards of Cantonese cooking.

The Chairman’s Lounge
Address: 10 Claymore Road, S(229540)

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In Singapore, when one thinks of Sichuan cuisine, most allude to tongue number spice. As Singapore’s first Sichuan omakase restaurant, Kun takes on the tall task of eviscerating that very stereotype. At the intimate private dining room, executive chef Bruce Chao Jie invites gourmands to acquaint with the 24 flavour profiles of Chuan cuisine, which typically includes sweet, sour, aromatic, umami, bitter and pungent, where sensations tingle beyond simply fiery spice. The intimate dining theatre, licked in eye-catching shades of earth and inferno, comfortably seats nine and is anchored by a chef’s table. One will be treated to a courtside experience where every steam, sizzle, crackle and pop feels up close and personal.

A common sight is a basket of unconventional premium ingredients from South African abalone and New Zealand beef tongue to Yunnan morel mushrooms and Dalian sea cucumber. Executed with classic Sichuanese flavours and techniques in mind, expect intricate plates of a rich four-hour mushroom consommé laced with fish maw and morels, or the crispy Australia Angus short ribs glazed with a black vinegar reduction. Even the Sichuanese pickles, featuring a trio of textures using three varying mediums, left our palates yearning for another serve.

Kun
Address: 74 Amoy Street, S(069893)

Diners are seeking more than just a meal these days and Revolver, which recently welcomed chef‐partner Jitin Joshi, taps into that with its Private Experience Room, boasting its very own bar, a first‐rate sound system, a DJ console and even a space for live music performances. At the main dining table, which seats up to 14, one can revel in both the space’s sultry atmosphere—think a sumptuous red palette, plush velvet and leather seats, and lit candles—as well as an exclusive menu aptly titled “The Spread”, featuring ever‐evolving recipes inspired by the modern Indian restaurant’s signature South Asian spiced plates, served up in a mix of individual and shared portions.

The innovative starters—such as the prawn balchao, monaka, and fresh hamachi slices blessed with a lively pani puri‐esque spiced coriander jus—are a texture playground, but it is the large sharing plates that truly shine. Think meaty Japanese king crab legs doused in a gunpowder pepper curry sauce; crispy‐skin turbot with a brown butter sauce with toasted coriander seeds; and a show‐stopping tomahawk steak, expertly seared.

Revolver
Address: 56 Tras Street, S(078995)

Tucked away from the buzz in the aesthetically pleasing, concrete‐clad 40‐seater restaurant‐bar Side Door, run by husband-and-wife duo Tryson Quek and Bannie Kang, is the private dining concept christened The Living Room. Reminiscent of the couple’s humble four‐seater home diner that sparked the idea for Side Door, this highly personable experience marries the best of Kang’s first‐rate bartending expertise and Quek’s unpretentiously imaginative cuisine.

The omakase‐style eight‐course menu, which comes complete with drink pairings, leans towards Quek’s Asian roots—think a velvety coconut clam chowder flavoured with roasted chorizo and smoked paprika; spoonfuls of hand‐chopped beef tartare contrasted with a bright yuzu sorbet; and fork‐tender Korean‐style Wagyu short ribs. As for the tipples, Kang’s intentionally made riffs on classic cocktails—often described by barflies as deceptively simple yet complex—are a masterclass in balance and finesse.

Side Door
Address: 3 Neil Road, #01-01, S(088805)

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