A couple of weeks ago, my dad turned 70.
70!!! And he doesn’t look a day over 55. I wish I’d look as good as him now when I get to 50. He goes to the Club for his twice-weekly table tennis sessions. And avoids beef and alcohol.
I am hoping to get a good headstart with my thrice-weekly gym sessions. But I can’t give up the meats and drink!
Anyhoo. To celebrate the occasion, I made a reservation at Chef Chan’s, at the National Museum. The good hostess immediately greeted me by name; it felt like we were being invited to someone’s mansion for a home cooked meal. A mansion filled with priceless antiques, no less.
Chef Chan is famed for his fried chicken, which he regularly served up at his bustling Odeon Towers’ restaurant for several years. He closed shop about a year and half ago, preferring to woo the more niche and exclusive market, in a more intimate setting, where he could be more personally involved in the preparation and cooking.
True to his word, he opened the National Museum outfit with only 7 tables in 5 private rooms. Every room is handsomely decorated with artifacts and paintings, lending an air of nostalgia to the experience.
Diners have to pre-order, and ingredients are bought on the day itself. Needless to say, the food was sublime.
A meal at Chef Chan’s is an occasion.
Dad and Mum checking out the reviews and the room.
I wrote earlier that my dad abstains from eating beef. Now the beef dish served up that night was so tender and juicy that he finished every morsel!
The hubby exhibiting symptoms of male pattern balding.
