Chef Earn Khng
Private Chef In SingaporeGet to know me better
As a professional chef, an enthusiast is someone deeply passionate about cooking and food, contantly seeking to expand their culinary knowledge.
i am a professional Private Chef, i want to show my culinary skills in any kitchen and bring fine dining restaurant to your home, let you never imagine that your home become fine dining restaurant this is my mission ............................................................................................................................................................
More about me
For me, cooking is...
For me cooking is a creative expression that transforms ingredients into a harmonious blend of flavors, showcasing both technique and personal touch.
I learned to cook at...
i start my career at hotel & restaurant
A cooking secret...
i don't think have any secret in kitchen
My menus
Char-grilled Octopus Tentacles/ Green Harrisa/ Pomegranate
Halloumi Cheese/ Confit Tomato/ Banana Shallot & Chives Vinegarette
Deep Fried Falfefa/ Honey Lemon Yoghurt
Mediterranean Seafood Soup/Garlic Crostini/ Ex Oilve Oil
Oven Roasted Angus Beef with Mediterranean Salsa/ Market Fresh Green's
Bailey Tiramisu/ finger Sponge/ Espresso
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Air flow Fish Sashimi with Micro Green's and Scallion & Wasabi Dressing
Crispy Korokke/Slice Cabbage/ Goma Dressing
Miso Soup with Hottate & Sliper Lobster
13 Hour Wagyu Beef Short Rib with Air flow Green's/ Yakiniku Sauce
Cacao Barry Chocolate/ Poping Candy/ Wild Briess Compote
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Jumbo Lump Chili Crab Meat / Chinese Bun
Chicken Limau Purut in Savory Tart
"Singapore Raw Fish" Japanese Hotate Carpaccio, Sesame Oil/Lime/ Asian Slaw
Bostock Organic Chicken Herbal Tea/ Summer Truffle Oil/ Roulade of Chicken /Wolfberries
13 Hour Wagyu Beef Short Rib with Air flow Green's/ Rendang Sauce
Chocolate Caremel Pecan nut /Wild Berries Compote
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Compress Rock Melon with Prosciutto Ham Micro Green & Marcona Almond
Chill Truffle Angel Hair Pasta / Caviar /Chive
Japanese Hottate Crudo/ Caviar/ Picker Vegtable/ Lemon Dressing
Boston Lobster Veloute/Puff Quinoa/Salmon Oil
13 Hour Waygu Beef Short Rib/ Air flow Green's/Puree of The Day / Cabernet Sauvignon Sauce
Bailey Tiramisu/ finger Sponge/ Espresso Coffee
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Japanese Hottate Crudo/ Caviar/ Picker Vegtable/ Lemon Dressing
Compress Watermelon/ Jumbo Lump Crab Rillette/ Tobiko
Char-grilled Octopus Tentacles/ Pomegranate Molasses
Boston Lobster Veloute/Puff Quinoa/Salmon Oil
13 Hour Waygu Beef Short Rib with Air flow Green's, Puree of The Day & Au Jus
Bailey Tiramisu/ finger Sponge/ Espresso Coffee
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