Fashion designer Richard Rivalee shares his passion for Nyonya culture and Peranakan food in this smart vintage joint, whose knickknacks and heritage premises are a nod to the Baba-Nyonya culture. Deceptively simple, homespun dishes are finessed with spot-on seasoning and loads of punch. Otak-otak, or savoury fish egg custard, combines a velvety texture with just the right amount of heat. To reduce food waste, most items are available in two portion sizes.