Chef Danny Chew has 21 years of culinary experience. He started from humble beginnings at the age of 17 as a kitchen helper in a Chinese restaurant.
In 2011, Chef Danny graduated from At-Sunrice Global Chef Academy in Singapore. This was followed by stints at several Asian restaurants, including 4 years at a popular Chinese restaurant in Liverpool (UK).
He is passionate about the delicate and elaborate Peranakan cuisine. After running a very successful private dining service for Peranakan Cuisine in JB, Chef Danny is ready to introduce his unique brand of Peranakan cuisine with his very first restaurant in Singapore.
A mix of the traditional Peranakan flavours and Chef's modern selections.
Ayam Buah Keluak
Braised chicken with Indonesian black nut, lemongrass, spicy & tangy sauce.
Nyonya Chap Chye
Braised cabbage, mushroom, black fungus, dried lily buds, beancurd skin, pork belly with prawns broth & soybean paste
Raw Scallop with Nasi Ulam & Hei Bi Hiam
Japanese sashimi grade scallop & spicy dried shrimps on top of a bite of local mixed herbs rice.
Santorini Bird's Nest
Double boiled bird's nest served chilled with passion fruits jam, rock sugar & black wolf berries.
To inspire multiracial community to live in harmony and peacefully through the most unique Peranakan cuisine which strongly represent the multiculturalism of the country.
Focus in food quality & safety, great customer service, cosy dining environment.