Cougar Lee 錦軒 – A Family-Run Private Kitchen in Singapore with Bold, Inventive Plates

Recently, we had lunch at Restaurant Cougar Lee 錦軒, a family-run private kitchen helmed by Beijing-born Chef Ethan Lee and his two sisters. With culinary experiences spanning Lyon, Italy, and Barcelona, and a foundation rooted in his family’s Beijing restaurant, Ethan brings a cross-cultural approach to cooking. His menu is bold yet comforting, striking a fine balance between creativity and familiarity.

Stepping into Cougar Lee feels like entering Ethan’s own home. The intimate dining space resembles a true private kitchen, and dishes here carry an elevated flair. Diners can enjoy à la carte “tapas-style” small plates, hearty mains, and handcrafted desserts, or opt for their well-curated set menus – lunch starts from $25 and dinner from $35.

The meal began with Lee’s Steamed Roasted Iberico Pork “Siu Mai” ($3.90/pcs, min. 5 pcs). Freshly prepared daily, these parcels were unlike any I’ve had. The hand-chopped Iberico pork was juicy and flavourful, layered with garden greens and a gentle hint of horseradish that gave just enough kick to balance the richness.

Next came the Foie Gras Terrine Wrapped in Filo Foil ($6.90/pcs, min. 2 pcs) – a standout dish that showcased Ethan’s inventive flair. Marinated with Chinese spices like five spice, star anise, and dried apple, the foie gras was slow-cooked in German sweet wine before being wrapped in delicate filo pastry. A drizzle of fruity vinegar sauce lifted the richness beautifully, making every bite indulgent yet balanced.

We also enjoyed the Classic Ngoh Hiang ($16), which brought us back to familiar flavours but with a refined touch. These meat rolls, handmade daily, were crisp outside and juicy within, paired with a tangy Nam Jim sauce that gave the dish a mildly spicy edge.

The menu also features heartier mains from both the sea and land. The Stir-fried USDA Tenderloin with Foie Gras and Baby Kailan ($48) combined melt-in-the-mouth beef with creamy foie gras, balanced by the crunch and freshness of baby kailan – indulgent yet satisfying. The Steam Kampung Chicken with “Jinhua Ham” and Flower Mushroom ($45) reminded me of traditional home-style cooking, the kind of dish you’d find at a family reunion. The chicken was tender, its natural sweetness enhanced by the savoury depth of the ham and earthy mushroom.

For something more luxurious, the Braised Dry Abalone with Flower Mushroom and Pig Trotter ($58) was rich and deeply comforting, with flavours that spoke of hours of patient cooking. These dishes carried a homely warmth, elevated just enough to feel special while still rooted in the comfort of Chinese family dining.

A more adventurous plate was the Stir-fried Squid Ink Rice with Sakoshi Oysters and Tobiko Caviar ($36). Served in a claypot, this dish riffed on Spanish paella with an Asian soul. The squid ink rice was deeply savoury, and when paired with the briny raw Sakoshi oysters and popping bursts of tobiko, it offered layers of textures and flavours that kept us going back for more.

The Grilled King Prawn with Homemade Noodle ($32) was another highlight. The noodles, reminiscent of spaghetti, were cooked in a prawn and tobiko bisque, rich and creamy with umami depth. Crowned with a perfectly grilled king prawn, this dish felt both comforting and indulgent.

To end, the Homemade Burnt Cheesecake with Chives ($12) was a delightful surprise. Creamy and rich, it was topped with fresh chives, adding a subtle savoury lift. Paired with salted egg yolk ice cream, the dessert played with sweet-and-savoury contrasts in a playful yet elegant way.

Special Promotion – Over 50% Off Set Menus

For a limited time, Cougar Lee is offering their set menus at unbeatable value:
Lunch: 4-course set at $25 (U.P. $55) | 5-course set at $35 (U.P. $88)
Dinner: 5-course set at $35 (U.P. $88) | 6-course set at $50 (U.P. $158)

This makes it one of the most exciting dining deals around – a private kitchen experience with fine-dining finesse at wallet-friendly prices.