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Dinner Date at Home (Beef)
Dinner Date at Home (Beef)
Dinner Date at Home (Beef)

Chef Danny Tan

Dinner Date at Home (Beef)

Regular price $125.00
Unit price  per 

**Not Available 12, 13, 15, 17 & 23 November, 14 & 23 December

**Lunch Only 27 & 28 November, 3, 4 & 5 December


With Chef Danny’s impressive mastery, this curated menu consists of dishes with influences from various cuisines. It is the perfect feast for two; enjoy this cross-cultural culinary experience from the comfort of your home! 

Smoked Minestrone Soup  
Chef’s take on the classic Minestrone Soup with aromatic, fresh seasonal vegetables cooked in smoked San Marzano tomatoes and blonde
chicken stock, served with a dash of white bea
ns, freshly made pasta, and croutons on the side. 

Australian Style Black Angus Beef 
Thick-cut Rib-eye (500grams) coated with Australian spices, seared, smoked and finished over binchotan and vegemite butter; served 
with Mediterranean style tabbouleh and roasted cauliflower with Za’tar.

Crème Brûlée 
A classic crème brûlée made of a rice custard base, burnt cream with a layer of hardened caramelized sugar, and served in a takeaway sardine can.
*this dish contains egg


** Order 2 days in advance**

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

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


Chef Danny Tan

When Danny Tan stumbled upon an episode of Iron Chef (a Japanese cooking show) during his childhood, he knew he wanted to become a chef. Greatly inspired by contestant Chef Masaharu Morimoto, he enrolled in culinary school and worked at local restaurants and overseas. Upon seeing that most chefs knew very little about wine, he trained to become a wine sommelier and entered into the wine trade. Getting back into the food industry, on his friends’ suggestion, he opted to become a private chef. Tan describes his cooking as cross-cultural. He loves the freedom of experimenting that private dining allows and tries to incorporate aspects from different cuisines into one dish. An example of this would be his pesto – a combination of Chinese celery and candlenut with an Italian sauce. When dining at Tan's, every dish has a story. Whether it's in the preparation or the final transformation, the complexity of his dishes always makes for an interesting conversation about food and wine!


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