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A Symphony of Fullerton Flavours: Private Chef Series

Embark on a sublime culinary journey in your own home, meticulously orchestrated by our finest and most passionate culinary talents themselves: Executive Chef Leong Chee Yeng who helms Jade restaurant, and Senior Sous Chef Paolo Benedet from La Brasserie. With the exclusive attention of our master chefs, sit back and enjoy your private gourmet experience starring some of their best creations, prepared with seasonal ingredients and cooked in your own kitchen for utmost freshness. 


Executive Chef Leong Chee Yeng joined Jade in 2007 following an extensive and acclaimed career in Chinese gastronomy around the region. The award-winning master chef brings a distinctive and personal approach to cuisine, grounded in expert kitchen techniques and knowledge of Cantonese specialties and other ethnic Chinese cuisines, as well as his own deep artistic sensibilities. 

Enjoy a six-course delectable Asian menu prepared in the comfort of your home by Chef Leong, starting from S$268* per person, with a minimum of 4 diners. Thoughtfully curated to feature favourite flavours from Jade, the menu includes a selection of signature Jade canapes; Braised Fish Maw Soup with Crab Meat in Chicken Consommé; Stewed 4-head Abalone and Mushroom with Spinach; a choice of Pork Belly with Winter Melon or Slow-cooked Beef Cheek with Pumpkin; Simmered Egg Noodles with Fresh Red Leg Prawn in Traditional Style served with XO sauce; and Warm Almond Cream with Snow Lotus dessert served with Deep-Fried Banana and Red Bean Paste Sesame Ball





Senior Sous Chef Paolo Benedet has worked at The Fullerton Hotels for over eight years. With a refined sensibility in European cuisine and fine presentation, the Italian native brings to the table his rich experience honed in the kitchens of well-established restaurants and five-star hotels across Italy.

A four-course La Brasserie degustation menu specially curated by Chef Paolo starts from S$258* per person with a minimum of 4 diners, featuring Hamachi and Diver Scallop; Boston Maine Lobster and Truffle Angel Hair Pasta; a choice of Patagonian Tooth fish or Premium Wagyu Beef Striploin and Chocolate Fudge dessert




For enquiries, customisation of menus and reservations, please consult our dedicated planners at

Prices are subject to service charge and prevailing government taxes. Menus are subject to change without prior notice.