Chef Raymond Khoo whips up these dishes just like how traditional peranakans would do, by laboriously preparing the ingredients for days before the actual cooking.
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The ayam buah keluak [$22] was easily my favourite, for which the chef took an extra step to remove it from the nut, blend it then stuff it back, resulting in smooth nutty chocolatey paste which I really love.
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Other dishes pictured here are:
Kaki Babi Pong Teh [$19]
Sotong Masak Asam [$19]
Nonya Chap Chye [$15]
Bendeh / ladies finger with chinchalok [$12]
Nasi Ulam Istimewa [$17]
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This is an invited tasting.