Private dining experiences in a HDB seems to be gaining popularity in Singapore, and we’ve found a unique one that’s helmed by none other than MasterChef Singapore 2021 winner, Derek Cheong (@the.rek)!
Located in a HDB flat in Pasir Ris is Twelve Flavours, Chef Derek’s home where he hosts modern and innovative Southeast-Asian private dining experiences. The current season features a sumptuous 10-course menu for $160 nett per person, and these are the dishes we had:
Crab Seaweed Taco
Engawa Potato Jeon
Amaebi & Hokkaido Pumpkin
Scallop in Cold Green Curry
Abalone Chawanmushi
Mussels in XO Sauce
Red Grouper & Prawn Dumpling
BBQ Aged Duck with Sides
Sea Buckthorn
Corn & Brie Cheese
Aside from winning the trophy at MasterChef, Chef Derek has also worked stints at renowned restaurants like Restaurant ZEN and Mirazur. The inspiration for his private dining comes from his days cooking for fellow hallmates and friends back in NTU Hall 12’s pantry—hence the name, Twelve Flavours. He’s also an avid collector of Labubu dolls and figurines, something you’ll notice right as you walk in the dining space.
The current seasonal menu draws inspiration from Korean, Japanese and Chinese flavours, and you’ll get to enjoy premium ingredients (many of which he’s even hand-carried from China) like Yunnan Matsutake mushrooms, Wuchang rice, Korean abalone, live Ah Hua Kelong mussels, Engawa, Amaebi and more.
Crab Seaweed Taco
Engawa Potato Jeon
Amaebi & Hokkaido Pumpkin
Scallop in Cold Green Curry
The course starts with a trio of snacks and an appetiser, all of which lean more towards the refreshing side; featuring tangy elements like kiwi, yuzu zest, cucumber and lime. The starters really helped to awaken the senses and whet our appetite for what’s to come. One unique dish that really stood out for us was the Scallop in Cold Green Curry: a dish of scallop crudo that’s topped with icy cucumber and lime granita and—get this—oyster ice cream. If you’re not a big fan of the brininess that comes with raw oysters, this dish is much more approachable and actually quite enjoyable as the oyster flavour is much more subtle, especially when you eat all the elements together.
Abalone Chawanmushi
Then, Chef Derek introduces heavier and richer flavours to the course; starting with his signature Abalone Chawanmushi. This is definitely a fan-favourite, from the silky smooth egg custard that’s steamed to perfection, and swimming in an umami-laden sauce infused with Yunnan Matsutake mushrooms. The chawanmushi is then topped with a whole abalone that’s grilled and braised until tender in a Matsutake broth as well.
Mussels in XO Sauce
Red Grouper & Prawn Dumpling
Next comes a duo of seafood dishes: Mussels in XO Sauce and Red Grouper & Prawn Dumpling. The former features some of the freshest, plump live mussels sourced from local farm, Ah Hua Kelong; and served alongside ultra-sweet sugarloaf cabbage and a housemade XO sauce. The latter sees red grouper fillet and a special Culinary Class Wars-inspired dish—the viral Mala Dumplings, complete with a coating of finely julienned wonton strips for that extra crunch.
BBQ Aged Duck
Finally, the pièce de résistance: BBQ Aged Duck for the main dish. The whole duck is brought to the table with theatrical flair, unveiled in a wooden box filled with smoke. The duck is aged and BBQ’ed until its skin is glistening and oh-so crispy; and cooked to a perfectly tender and even pink inside. The duck is served along with premium Wuchang chestnut rice, and assorted sides and soup—like a hearty set meal that you can mix & match and eat however you like. Our favourite way is by dipping the duck into the mixture of egg yolk and homemade duck floss.
Sea Buckthorn
Corn & Brie Cheese
We ended off with not one, but two desserts: Sea Buckthorn and Corn & Brie Cheese. The Sea Buckthorn was more of a palate cleanser, with an extra fruity and sour sea buckthorn sorbet and passion fruit foam. The Corn & Brie Cheese is much sweeter, with a frozen brie parfait topped with sweet corn ice cream, homemade salted caramel sauce and shaved frozen almond milk.
While the Twelve Flavours dining experience is quite elevated, almost fine-dining style, we liked how it’s not pretentious at all. The meal is modern and refined, yet still manages to incorporate familiar flavours. As for value, you don’t have to worry about going away hungry here—each course was well paced, and with generous bites that left us feeling absolutely stuffed at the end. This current menu will be served until the end of June 2025, and from July 2025 onwards, Twelve Flavours will be showcasing a brand new (not no less enticing) menu. Bookings are available here for a minimum of 4 persons and a maximum of 12 persons.
Twelve Flavours
Address: Blk 253 Pasir Ris St 21, Singapore 510253 (exact address upon booking confirmation)
Opening Hours: Thursday-Sunday, 7.30pm onwards
