The restaurant is tricked out in Peranakan furniture and decorations, which can be a tad garish, but the menu, which is personally planned by executive chef Patricia Lee, more than makes up for it. Many regulars swear by the ayam bua keluak (small $7.80, big $10.80), the essential Peranakan stew made from chicken and Indonesian black nut in a thick, spicy gravy that combines all the different taste sensations: sweet, salty, bitter and sour. But we say try the kepetin bak wan ($8.80), a rich broth which comes with generous helping of juicy balls of crabmeat, tofu and minced pork, sprinkled with grated bamboo shoots.