Experience a cosy and nostalgic private dinner with an accomplished home chef Aunty Pek. Savour creatively designed Peranakan and Chinese fusion cuisines. While these are home-cooked dishes, you'll be surprised by the amount of effort behind the preparation of each dish and the miraculous combo of flavours. Before the meal, you can also wander around Aunty Pek's home-grown edible plants garden; a humble set up outside of her flat. She'll be happy to share her wealth of knowledge on herbs, spices and how to turn them into delicious sauces. Aunty Pek's all-time favourites on the menu:AppetizerIkan Pie Tee- boneless fish flakes stirfry with Aunty Pek's secret sauce. Served in crispy pie tee cups and top with refreshing relishPineapple chicken wings - air-fried chicken wings marinated in homemade pineapple sauce, charred with a blow torch for extra flavour and served with cherry tomatoes served marinated in Japanese plum wineSoupFish maw, crab meat and sea cucumber soup- made using Aunty Pek's golden superior stock which has been simmered for 8 hours. It carries a homely and hearty flavour and it's served with premium aged black vinegar to bring out the umami.MainsBabi Assam - Aunty Pek's award-winning dish; pork belly stew in thick tamarind gravy, served with a unique homemade pickled pumpkin on the side.Dual garlic prawns- Juicy prawns stir-fry with raw garlic and black (aged) garlic sauce. Blue pea rice- infused with aromatic spice, chicken stock, pandan leaves and coconut oil.VegetableAssorted vegetable stir-fry in a clay pot with garlic and ginger paste, basil leaves, Chinese cooking wine and sesame oil. Super fragrant!DessertSnow fungus sweet soup with pear for natural sweetness and to keep it refreshing (can be served hot or cold)