Dinner at Linda’s Table was like flipping through a beautifully seasoned Peranakan recipe book, except every page came alive on the table. Derrick gathered us at this private home dining spot in Pandan Valley, and the evening unfolded like a joyful makan session among friends who all speak the same language: food.

From the very first bite of the kerabu, a tangy, spicy jumble of seasonal fruits and veg with a zesty lime-chilli dressing, we knew we were in for something special. Then came the perfectly crisp Kueh Pie Tee and fragrant, juicy Ngoh Hiang, all signalling that Chef Linda doesn’t just cook, she curates.

The buah paya masak titek was a surprise hit. The gentle broth with young papaya had that comforting old-world charm. And just when I thought I had a favourite, the dishes kept coming - a soulful Nonya chap chye, richly spiced beef rendang, that ridiculously good sambal prawns with belimbing, and the legendary pork lard rice. Yes, it was as sinful and glorious as it sounds.

The finale? A bowl of freshly scooped tau huay draped in thick, smoky gula jawa syrup. Silky. Sweet. Soulful.

There is no fuss or frills here. Just heartfelt cooking in a cozy setting where wine flowed freely (thank you, BYO and no corkage), laughter lingered, and the warmth of shared stories outshone the candlelight. A night of old friends, new faces, and flavours that linger long after the plates are cleared.