Doesn’t happen often, Chef’s Table on CNY Re-union Evening with Michael Han….*Bless*


We had a friend come visit us over Chinese New Year. The name is ‘Storm’ – a typical otaku but with a surprisingly well developed palate. The guy doesn’t spend much $$ for 10 months a year and then in spurts of special occasion, he spends like a beast. His travel to Singapore was one such special occasion. His ‘premier’ visit to Singapore at that.

Alas, he asked me which is my favourite Singaporean home grown chef and without a shadow of a doubt, I informed him it was Michael Han of Fifty Three.   We had to get a booking there. Fifty Three was actually going to be closed on the day and for the entire duration whilst Storm is town. Luck would have it that I spoke to Michael and he made an exception and was kind enough to host us for dinner on Sunday 22nd Jan. We invited two other fabulous friends (also from Japan) to join us to share the gastronomical evening together.
This is my second visit to Fifty Three. On my first occasion, we were diners like any other and were seated upstairs so I wasn’t sure what is happening downstairs with all the cooking. This time, we had the privilege and pleasure to be seated at the chef’s table so to speak. We saw everything happening before our eyes and surely this heightens any phoodie’s anticipation of what we are about to be served. I shall leave the few pictures of the evening’s meals speak for itself. Overall, a very personable, special and delicious meal for a special occasion

  • Ambience  – understated, modern
  • Wine  – Clos St. Denis, Domaine Dujac, 2000
  • Highlight – Seeing the kitchen quite literally set alight. we are assured this is part of normal process for charing the pork loin to seal the moisture. The waiter had a cheeky grin on his face when he saw us  stop our conversation in shock of the blaze shooting up into the air vent.
  • Favourite Dish – Lobster with duck’s tongue and bone marrow sauce – lobster was cooked perfectly with yummy savoury jus of bone marrow. I also really enjoyed the refreshing and lightness of the whole dish of the Boston Scallops with yuzu and variety of herbs and heirloom orange tomatoes
The main features of the Degustation Menu

The main features of the Degustation Menu at Fifty Three

Below is a selection of the sack of freshly baked bread, the Danish cheese puff , Potatoes and the signature ‘gin and tonic on the rocks’.  Oh… I thought I’d throw in the picture of the spectacular little blaze in the kitchen too.

Nick Nacks and the FIRE

Knick Knacks and the FIRE - part of the experience?

I cannot possibly end this post without a feature of the Chef Michael Han  – one of the most humble, kindest and passionate chefs I’ve met.Chef Michael Han

My advice? Go dine at Fifty Three Armenian Street and you will see what I mean.