At INDOCAFE, savour topnotch Peranakan cuisine in a historic black-and-white bungalow which radiates vintage glamour amid warm lighting and lush greenery. Their signature kueh pie tee is excellent, featuring fresh crab meat and delicate shells. Then move on to the mains: fragrant wagyu beef rendang, where tender beef cheeks are complemented by gloriously gelatinous tendon; ayam buah keluak with generous portions of the black nut, infamously laborious to prepare; and silky otak klasik, boasting lovely flavours and presented chawanmushi-style. For dessert, have the creamy chendol panna cotta with playful bits of green chendol, topped with sweet, stewed red beans.