( Catering & Events )
What began as an intimate private dining is now a full scale production offering many ways to enjoy Good Graces dishes. We have added on three new dining experiences for bigger groups. Whether it is a Christmas party in the office, an outdoor garden party or a seated dinner setting, we will bring everything; grills and charcoal, tables and plates, so you can simply relax and savour the spice-laced air while Good Graces turns your gathering into an unforgettable celebration.
A buffet spread of traditional peranakan favourites including Ayam Buah Keluak, Babi Pongteh, Sambal Belimbing with Prawns, Beef Rendang.
Live stations set up in your home or preferred outdoor venue with chefs grilling spice-laced meats & seafood ala minute — Angus Ribeye with buah keluak sauce, Tiger Prawns in sambal butter, wood fire grilled Nonya Curry Chicken.
A spread of charcuterie & cheese for grazing but including bite sized modern interpretations of heritage fare such as Beef Rendang Cottage Pie Cups, Spicy Prawn Cocktail, Buah Keluak Foie Gras Pate.
( Sous Chef John )
John Seck swapped esports dreams for the kitchen after his parents’ meals pushed him to pick up a pan. Trained at the Institut Paul Bocuse, he was on the line at Les Amis by 17, then moved to Restaurant Zén, competed in the Singapore Bocuse d’Or selection and most recently served as sous chef at wood-fire dining spot NoBurnNoTaste. Together, Grace and John mix heritage flavours with Michelin-level flair.
CHEF GRACE
Grace Kee traded zoology for zest, growing up in her grandma’s Katong kitchen where Sunday feasts, Christmas popiah rolling and Chinese New Year Ayam Buah Keluak marathons built her love for flavour. She went from MTV Asia and Resorts World Sentosa to launch Rent A Chef and Soul Kitchen with chef Damian D’Silva, then cooked up 2 Mamas and A Wok, a homegrown hit known for punchy rempahs, fiery sambals and addictive dry laksa boxes that had people coming back for more.