we snuck behind the scenes into one of Singapore’s most POPULAR private dining houses, Lucky House Cantonese Private Kitchen - to learn the ropes on how authentic AND innovative Cantonese cuisine is made. Chef Sam who runs the private home restaurant from his house at Upper East Coast Road, was gracious & generous in revealing his recipe for a very SIMPLE dish of steamed chicken, wrapped in a combination of lotus and banana leaves.
shockingly, as easy as the recipe was, the end product was a delicious dish, which Chef Sam explained, was a result of using good quality chicken in its freshest state, and letting its natural flavours shine as they are, complemented by a light treatment of basic seasoning. the use of the leaves bring a signature earthy aroma to the eating experience. the resulting juices from the steamed chicken becomes a flavourful gravy which is delightful eaten with plain white or brown rice.
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