Zak Pellaccio the owner and executive chef is also the son of member Linda Pellaccio. As Linda kept on saying “he is making his mother proud” that may be true, though one has to say that he makes himself and the kitchen very proud. One dish was more delicious than the next, and when we thought this is surely it, more food emerged from the kitchen.

We feasted for hours on:
Nam Prik /warm pork and sardine dib with crudités
House cured meats from locally produced pigs
Pickles Raja Chulan
Pork Belly and Sambal Aioli tea sandwich
Scallop and Chicken Satays with peanut sauce
Green Mango Salad
Crab Clawa in a Chili Sauce
Singaporean Black Mussels
Short Rib Rendang braised with kaffir lime, coconut and chili
Watermelon pickle and crispy Pork
Whole fish Bakar served with Chili-ginger sauce and Soy dip
Steamed Baby Bok Choy, Chinese broccoli w/salted fish and Kang Kong Belacan

The meal was topped off with Coconut Panna Cotta garnished with Pomegranate seeds and chopped Pistachios.

A huge “Terima Kasih” to Zak and his most capable crew, as well as to Linda who was instrumental in arranging this wonderful evening. A big thanks also to Sara Abrams, Wendy Samuelson, and Laura Tappan who make these terrific dinners happen.

Photo of Sharron McCarthy by Kate Morgan

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