Cook From Home

In a year of work-from-home, private dining has become arguably F&B’s biggest and boldest movement. Keng Yang Shuen meets three of the chicest players here and gets them to each dish out a recipe for an instant taste of theirs.

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KATONG DINER

One guest who visited this Katong-based home says it reminded her of the similarly named Japanese hit drama Midnight Diner, in which folks from all walks of life gather at a late-night izakaya for simple but comforting nosh. The latter is an ethos similarly echoed at Katong Diner. Helmed by chef Nicholas Anand Pereira (who recently took over from original head chef Meiwen Tan) and architect Jasper Chia of Fuur Associates, Katong Diner serves what they call “soul food” – think staples of Japanese cuisine such as rice with condiments, slowly cooked in a donabe (a traditional clay pot). With Pereira being the managing director at bespoke travel company Amala Destinations, that extensive travel history helps to give shape to what is plated ($150 to $160 per person, reservations via their Instagram account @katongdiner). “Our diner carries the soulful patina of our past experiences, such as ducking into tiny izakayas in Japan or lunching on the floor of a Bhutanese farmhouse,” says Pereira. “It’s a celebration of pure, unadulterated flavours… open to anybody and everybody.” Where it has a leg up over the humble izakaya portrayed in Midnight Diner lies probably in its intimate settings. Located in the underground den of Chia’s home, it radiates the same understatedly stylish, warm atmosphere (with a touch of Brutalism) as can be found with other Fuur projects (Telok Ayer Arts Club being one of them). Pereira has chosen to share the recipe for Katong Diner’s okonomiyaki (a traditional Japanese savoury pancake) – a signature hit that they’ve served since opening last August that is well in line with their soul food philosophy.

RECIPE

Serves: 5 to 6 people