Claypot Lobster Feast
Claypot Lobster Feast
Claypot Lobster Feast
Claypot Lobster Feast
Claypot Lobster Feast

Chef Wendy Quek

Claypot Lobster Feast

Regular price $117.00
Unit price  per 

*Not available on 28,29,30 October 2020 

*Not available on Monday



Lobster meals are usually for special events, and Lobster Bee Hoon has become a beloved dish in Singapore. Chef Wendy’s festive menu is curated around this main dish to make its flavours stand out. It’s the perfect feast to celebrate with a loved one!   


Whole Lobster Bee Hoon
(raw weight approx. 500g each)

A popular Singaporean dish, this version is packed with lots of natural umami and no added MSG. The rich and flavourful broth is made by boiling free-range chicken bone, dried fish bone, and dried Japanese shitake mushrooms. The tender whole lobster is seared with garlic, shallots, and butter and set to simmer in the broth before being served with the bee hoon. 

Either with Clams or Jumbo Prawns 

Poached Cabbage  
Cabbage is blanched to perfection and served with a savoury sauce and homemade shallot oil. It is garnished with a flavourful mix of crispy shallots and dried seafood. 

Lychee Rose Jelly 
This delicate dessert is made with slow-cooked dehydrated roses, sugar and gelatine. The silky texture of the jelly and floral fragrance helps in highlighting the subtle flavour of the lychee moulded to the shape of a rose. 


** 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 Wendy Quek

Chef Wendy has loved cooking since she was young. Being in the business for twenty years now, Wendy's interest in cooking began from watching Zi Char stalls. As she grew older, she continued to observe their cooking styles and techniques and added them to her personal style. She recalls her first dish being a Scallion Omelette during her upper primary school days, and her first taster being her father. After completing her Diploma in Culinary Arts, she entered into the F&B industry and began teaching classes. She taught group and private cooking lessons for a few years. The best dish she'd taught was the Crispy Roasted Pork, which was during a time when not many knew how to use home ovens for such meals. She also cited her most memorable creation being Deep-Fried Mantou with Chilli Crabmeat and Eggs Benedict. Besides cooking, Wendy has been exploring gardening lately and can't wait to dive into this new hobby!


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