The apartment has a wide window space so Kee added white wooden blinds to lend a charming vibe.

Grace Kee, 48, is founder of Good Graces, a private dining venture that showcases heritage-inspired dishes from her grandma’s beloved homecooked recipes. Grace who runs her own events company does private dining as a passion project.

Grace wanted to offer her guests a contemporary yet warm and welcoming setting. She describes her place as a cosy yet modern abode decked with an eclectic mix of furniture and accessorised with personal memorabilia that reflects her quirky yet trendy personality.

The apartment has a wide window space so Grace added white wooden blinds to lend a charming vibe.
The apartment has a wide window space so Grace added white wooden blinds to lend a charming vibe.

Walk-Up Apartment at Kim Keat Road

When she decided to start her private dining during the pandemic in 2021, she revamped the walk-up apartment, which she bought in 2009. It was rented to tenants before the renovation.

“I tore down the bedroom, kept part of the original brick wall, and refurbished the kitchens/bar area,” she says.

The avid home cook already had in mind the type of kitchen equipment she wanted, such as chillers, wine fridge, ice machine, stove, etc. and where to place them.

“I went ahead to purchase the equipment first, then gave my contractor all the equipment specifications. The cupboards were fitted around the equipment so everything is flush and doesn’t look awkward,” she says.

After dinner, guests can unwind on a huge sofa set and try Grace’s karaoke system in the living room.
After dinner, guests can unwind on a huge sofa set and try Grace’s karaoke system in the living room.

A Show Kitchen, A Wet Kitchen

There were major renovations for the two kitchens to fit in the equipment, cables, water supply and the carpentry work for cabinets.

Kee also wanted a sizeable show kitchen and counter for guests to sit around and watch her cook or have drinks before adjourning to the dining table. As the layout is designed as a private dining and entertainment space, the materials used are more practical and hardy, and easy to clean.

The floor tiles in the living room and show kitchen are homogenous glossy white, while the wet kitchen are laid with Peranakan blue and white ceramic tiles.

Industrial Gas Stove

Kee’s stoves, freezers, chillers in the wet kitchen are industrial grade.

“The stoves are not lightweight as I use up to 40cm diameter woks to fry rempahs, big portions of braised meats and others. Peranakan cooking requires so much stir-frying and braising, so a good gas stove with a good fire is essential. I seem to be able to gauge heat better by looking at the flame,” she shares.

For tableware, she prefers using white plates and bowls. But to complement them, she uses some old retro crockery from her grandma.
For tableware, she prefers using white plates and bowls. But to complement them, she uses some old retro crockery from her grandma.

Miele Induction Stove & Exhaust

To ensure there’s ventilation in the open concept show kitchen and dining space, Kee installed an induction stove and exhaust from Miele, which is efficient as long as she’s not frying with a lot of oil and spices.

“Induction is great in the show kitchen area for keeping food warm, heating up cooked food, and stir-frying simple dishes,” Grace says, adding that if she cooks with hot oil and spices, she uses the wet kitchen and opens the windows and back door for ventilation.

Anova Precision Cooker Sous Vide Machine

Her recommended must-have kitchen gadget that every home cook should have?

“It depends on the type of cuisine that the person likes to cook but I think the Anova Precision Cooker (sous vide machine) is one of the best buys I’ve made. It’s so useful to soft boil eggs perfectly, get the exact doneness of meat that you want, keep cooked food warm until ready to serve without it drying out,” she says.

Grace Kee founded her private dining venture to offer guests both traditional and modern interpretations of her Peranakan dishes.
Grace Kee founded her private dining venture to offer guests both traditional and modern interpretations of her Peranakan dishes.

Robot Coupe Food Processor

Although Grace does use the traditional mortar and pestle to prepare dishes, she also has a Robot Coupe food processor. “For the quantity that I cook, sometimes it’s a bit hard to use a mortar and pestle so the best processor that I’ve tried so far that gives the best texture is this brand.”

As for her dream appliance, she says, “I really want a Pacojet to get my soups, ice creams, and pestos extra smooth and fine.”

For tableware, she prefers using white plates and bowls. “But I do have some old retro crockery from my grandma’s kitchen to supplement this, as well as some blue coloured crockery. Blue fits into the overall colour scheme of the house.”

Good Graces is located at 50A Kim Keat Road.