Dine Inn’s Top Hosts for Bigger Dining Space, Better Ingredient & Bolder Menu

With such a variety of cuisine in Singapore, it is no wonder that many of us are tempted to explore beyond the confines of our houses. Yet food is not just limited to the dishes churned out by award-winning chefs nor Michelin-starred restaurants. It can be enjoyed in a setting as cosy as your homes, with meals that taste like what your family have when you dine in.

Made possible with Dine Inn, a platform that ropes in more than 500 home chefs, these chefs come from a diverse background whom not only bake and/or cook, they allow deliveries and dining in at their place for a meal with their family or like-minded kakis.

For this Singapore Food Festival, use the promo codes ‘HOME10’ for $10 off your next order with a minimum of $30 spent or ‘HOME20’ for 20% off with no minimum spending. Available till 31 July 2018!

Top 5 selected hosts:

  • Soo Leng: Asian fusion course meal with whisky gelato (from $39 per guest)
  • 1place1dream: See Food Seafood in a pair of travellers’ den (from $20 per guest)
  • Minjiya: Korean food in the heart of Tampines (from $19 per guest)
  • Shirley Goh: Signature Wagyu Dinner with a pet Chow Chow (from $30 per guest)
  • Janan Kwek: New host with tasting menus and dessert specialties (from $50 per guest)


More food at Dine Inn can be found here!


My friend and I went for a meal at Chef Janan Kwek‘s house. It was a one-off promotion at $19.90 per pax (U.P $50) on a Saturday night. The supposedly four-course meal also turned into a six-course filled with lots of anticipation.

Located at Bukit Timah, Chef Janan’s house has an alfresco where the dining experience begins. We dined with four others at the same table amidst tranquil music and small talks.

The starter was served at the table by Chef Janan, where 10 kinds of seasoning and herbs spread across a large plate. This became the sauce for dipping the ciabatta bread and it was a good mix of flavours with neither overpowering another. Interesting presentation too!


The tomato soup was thick and creamy, tangy with textures. The soup could do with less salt but otherwise, it was a hearty portion for the generous amount given.

One of my favourites was the seared Hokkaido scallops that were supernaturally tender. Surrounded by a garden of frisee salad, chopped grapes and then drizzled with mustard vinaigrette, this dish executed complexity in taste.

A surprise we had was when we were served these beautiful disco balls of mocktail – non-alcoholic fruity frizz.

Made in house, the prawn ravioli was amazing with a thick prawn broth boiled mainly from prawn shells. I was glad that the fillings were chunky with prawns and I could taste the crunchiness with each bite. Again I would have prefer less salt.

Sous vide chicken breast was well-executed with tender meats lightly coated in panko crumbs and served with a side of roasted fingerling potatoes.

Dessert was much look forward to. Specially made by Chef Janan’s fiancée, Sherry, this pavlova was an eye-opener with its less sweetened version, light whipped cream, berries and roasted chopped nuts. Pavlova is not an easy dessert but Sherry nailed it right!


Dine Inn

Website: https://sg.dineinn.com/


You might be interested in a Supper Club provided by one of the host at Dine Inn too!


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