Lucky House Cantonese Private Kitchen 陶然居

The charcoal-grilled roast duck, noted for its smoky undertones, consistently receives praise, as does the rich, slow-boiled soup with dark sugarcane and kidney beans.

Some diners also highlight the fresh prawns and the nostalgic, home-like ambiance as positives, with Chef Sam often engaging personally with guests.

However, at a price point of $130-140 per head, several criticisms emerge.

The crayfish hor fun is cited as disappointing, lacking wok hei and freshness, and the fu yook dessert is described as watery.

There are also concerns about the overall dining environment, with some private rooms feeling cramped and stuffy, and the use of mismatched crockery and toilet paper instead of napkins detracting from the premium experience.

While some find the food authentic and delicious, others feel the quality and presentation have declined, not living up to the two-year waitlist or past reputation.

We think this is best for those prioritising a personal interaction with the chef and specific signature dishes, rather than a consistently refined private dining experience.