We were welcomed into the restaurant, which is as homely as grandma’s dining room, by our charming host John. Although the interior was sparsely decorated, it felt relaxing and inviting. Hungry for traditional Peranakan favorites, we zoomed in on the chef’s recommendations that soon arrived bubbling in clay pots. Of the four dishes we ordered, the assam fish pedas was so good we wanted to get up and do a little dance. Steaming hot and robust with spiciness and tanginess, it was an explosion of the senses. Beautiful, whole slices of tomatoes, lady fingers and brinjal added to overall satisfaction we got from the dish. We could go on raving about this alone, but that would not do justice to the others dishes that wowed our palette too. The simple Peranakan staple, chap chye, had soft cabbage, mushrooms and carrots in a tasty, homemade sauce that would have made any Peranakan elder proud. Large pork balls in bakwan kepiting were made from fresh, finely-ground pork that had obviously been seasoned well to accompany the light broth. A homemade chilli padi condiment was served to accompany the meal, and was delightful. Our dessert, pulot hitam, was homemade and came sprinkled with winter melon instead of coconut at our request, and made for a satisfying end to the meal. This is a down to earth, no frills restaurant that you can count on for a good, home style meal.