There is a fish maw and pong tauhu soup (tofu meatball soup) on Ms. Linda Ng's menu that she calls the Soup Of Silence. Why the curious name? "When people start on it, they stop talking," she says with a grin. Linda started her private dining business last year. Her day job as a project management consultant had slowed down because of travel restrictions. Today, she shares with guests her brand of Peranakan food, which she learned from her mother-in-law and cookbooks. Over at Linda's three-storey condo, head to her rooftop garden to admire the sunset before trying Peranakan classics such as ayam buah keluak (chicken, tamarind, and candlenut), bakwan kepiting (meatballs made from minced pork and crab meat), peow soup (fish maw soup), nasi ulam (steamed rice mixed with herbs), and beef rendang (coconut beef curry).