Anniversary Japanese Feast by Chef KT Yeo
Anniversary Japanese Feast by Chef KT Yeo
Anniversary Japanese Feast by Chef KT Yeo
Anniversary Japanese Feast by Chef KT Yeo

Chef KT

Anniversary Japanese Feast by Chef KT Yeo

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Quality time and delicious food, that's the secret to an incredible celebration at home. If you're celebrating your anniversary or looking to surprise your loved ones, a grand feast like this is the way to go. This heartfelt gourmet menu is specially prepared by our Executive Chef KT Yeo for your momentous celebration, with classy dishes like the meaty King Crab, the ultimate Sashimi Moriwase, lush Tiramisu & more. So put on your best clothes and light some candles for a fancy night in with your anniversary feastbox!


King Crab
Alaskan King Crab is unparalleled in flavour. This fresh king crab is stewed in Chef KT's flavourful buttery base sauce. The soft shell is easy to remove, and the sweet, tender meat is enhanced by the velvety butter sauce.

Sashimi Moriawase
A vibrant platter of assorted sashimi that includes seasonal thinly-sliced tuna, tuna belly, ebi, ikura and more.

A classic coffee flavoured Italian dessert made of espresso-soaked Savoiardi (sweet sponge biscuits) and creamy Italian mascarpone. End your special feast with this quintessential dessert!

Cold Sake
Traditional Japanese alcoholic beverage made from fermented rice. This premium sake is served chilled. Its unique taste will elevate your Japanese meal.



* Order at least 2 days in advance

* All Pictures shown are for illustration purpose only. Actual product may vary.

Order your feast from one preferred Chef.
Delivery fees are based on per pick up location.

Curated by Chef KT YEO


Known to Esseplore as the man blessed with the gift of taste, Yeo Kian Tiong is a highly accomplished chef in Singapore. After quitting his high-paying IT job, he enrolled in the prestigious Le Cordon Bleu Culinary Academy and has since mastered four of the toughest cuisines in the world – French, Italian, Cantonese, and Japanese. He has pioneered some of the most well-known restaurants in the country like Xi Yan, Sumi Yakitori, Cornerstone, Ramen Monster, and ran his private fine-dining service. He has also been featured in newspapers, magazines, local television, and radio talk shows, and released two cookbooks Cook Chinese with Chef KT, and Cooking Classics China which won the Gourmand World Cookbook Award. Currently, he is the Executive Chef and Head Culinary Innovation and Operations at Esseplore, where he meticulously handpicks Singapore's best chefs and helps them properly highlight and build on the local


aspect of Singapore's culinary scene. With his multiple accolades, years of experience and unique gastronomic principles, it's certain that any feast by KT will leave no room for disappointment.

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