Intimatesuppers

It’s beginning to look a lot like Christmas 🎄
here at

Getting ourselves stocked up for the new season starting this week!! Looking forward to cooking this😍 beef brisket with a Thai Panaeng Curry Sauce 😋😋

ChaCa fried fish! Take 1 🤪
Frying up the fish bones for some crunchiness and drama!

The start of making Chilli Chuka Bawang Puteh. For our last dinner this season and some extra for ourselves to enjoy 😜😋😋

Guess what we’re testing out with this charred miso?

Festive Menu testing and fine tuning continues.

Sourdough crackers for our Sisig starter, seasoned with coarse salt, black pepper and chilli flakes. Super yums! Why did I only make half the recipe?

Full menu details and available dates in our highlights - Menu/Reservations

Lo Mai Quail
Succulent birds flavoured with soy, honey, 5 spice and paired with Cantonese style glutinous rice medallions!

Coming soon in our Festive Menu!
Celebrate the year end at intimatesuppers private dining!
WhatsApp link for reservations in our bio.

: Love making bread in my free time. This is milk and butter loaf for mom! Made simply with my

Aromas of butter, milk and eggs wafting through our kitchen just makes me want to have a slice right now! And look at that perfect crumb… yummy!😋

Lo Mai Quail
A dish we did for our Festive Menu 2023, and we’ve had requests to bring this back. Quails are tender and delicious with soy and 5 spice marinade. Glutinous rice is cooked with the quail drippings, shaped into medallions and served with the bird.

Are you in?? WhatsApp Celina soon for choice dates!

One of the things we love about hosting intimatesuppers is discovering interesting and delicious dishes to cook.

Nam Khao
A herbaceous Laotian rice salad often sold by street vendors! So yummy and fun to eat 😋😋

Made by

Unbelievable how especially fast time flies when one is having a good time! Already our last menu of 2024! We’re so excited to launch The Festive Menu, our Asian celebration menu!

And YES!! there will be our Asian Trifle, probably the last round before we change it in next year’s Festive Menu.

WhatsApp us your reservations early for choice dates!

Menu for our year end Festive season is out tomorrow at noon! WhatsApp link in bio!

Our take on Laotian Jaew B**g Pork Belly where we confit the meat, and serve it with a Jaew B**g sauce twice blended.

The resultant sauce is a smooth, sweet and sour sauce, that complements the confit pork belly. Love it!😊😋😋

Our braised pork trotters with crispy rice!
A pork trotter jelly topped with pickled salted vegetables (Kiam Chye), crispy rice and Chilli Chuka.

Fermenting tapioca for the dessert is making. Boiled the tapioca, then strained, and dusted with yeast used for rice wine. Into an airtight container and now the waiting begins. 4 days then tasting to see if it’s the way we like it. Pop it into the fridge thereafter.

This goes into our fried pancakes, fried to crisp and char the edges. Served with a special ice cream that is infused with flavours of Vietnamese beef Pho.

Only a few days left available for our IndoChine menu. WhatsApp link in our bio



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We’re into our last week of the South Asian Menu. Our dessert is inspired by the Sri Lankan Pol Cake, here’s my version!

Using my go-to recipe for Sticky Date Pudding, and adding grated coconut, cardamom, cloves, ginger and a layer of sliced pears. Delicious!

Did u check out what’s for dessert in our next menu?

Cauliflower Laab on our next IndoChine menu. Usually Laab is made from meat, but our version is with cauliflower. Light, refreshing and still so flavourful!!

Always lovely to see you TanHsuehYun and your friends here at Intimatesuppers

A rich yellow curry paste mixed with coconut and slathered onto a red snapper and baked! In our next menu The IndoChine!

Open for reservations. Link in bio

Kok and I are excited to launch our new menu The INDOCHINE! Swipe to check out our menu details and dates. Now open for reservations 👍🏻

We’re ready to roll out our next menu The IndoChine, inspired by cuisines of Thailand, Vietnam, Laos, Cambodia & Myanmar.

Taking reservations from 5pm tomorrow Tuesday 23rd July. WhatsApp link in our bio!

Preparing the Pani for my Pani Puri! A refreshing mix of lemon juice, mint and coriander leaves, green chillies, chaat masala, brown sugar and Himalayan salt.

Flavours of South Asia
Season ends soon!

Only a few remaining dates left. Reservation WhatsApp link in bio!

Coconut Date Cake aka Pol Cake
A Sri Lankan recipe baked by served with spice black tea. Part of this season’s menu ‘Flavours of South Asia’

Sunday Family Dinner will be a celebration of Baby Girl’s birthday later this month. The Hubs has prepared her favourite potato gnocchi. There’s a feast lined up… stay tuned!