Dinner Date At Home (Chicken)
Dinner Date At Home (Chicken)
Dinner Date At Home (Chicken)
Dinner Date At Home (Chicken)

Chef Danny Tan

Dinner Date At Home (Chicken)

Regular price $125.00
Unit price  per 

* NOT available on 19, 23, 24, 30, 31 October & 1 November 2020


Through Chef Danny's curated menu for the perfect date night, dive into this cross-cultural culinary journey that allows you to travel gastronomically within the comfort of your home! 

Vichyssoise Chaud 
Traditional French soup made from leeks, onions, potatoes, crème fraiche and blonde chicken broth. 

Coq Au Vin (1 Breast & 1 Leg total weigh 650grams before cooking) 
French yellow chicken marinated and cooked in red winepan-seared and prepared traditionally braised with carrots, onions, leeks, celery and mushrooms, and served with mashed potatoes. 


Coquelet - Harlem Chicken & Waffles (2 breast & 2 legs) 
Buttermilk French baby (pigeon-sized) chicken served with homemade waffles, coleslaw and maple buttercream. 

Paris Brest Choux Puffs (2 medium pieces) 
Crusted choux pastry filled with hazelnut pastry cream and caramelised almonds.


** 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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