It was supposed to be a small makan gathering. But Jean Yip and Mervin Wee’s idea of an intimate dinner party became a Peranakan feast for 20 people. It was a massive undertaking (it took three days to prep and cook) but Jean took it in her stride and whipped up a variety of delicious dishes made from traditional recipes passed down by her late father-in-law, celebrated Peranakan chef Jolly Wee. Mervin, on the other hand, was the perfect host, making sure that the guests’ glasses were never empty. His contribution to the dining table was his speciality, la la beehoon. That’s not all. Daughter Cheryl Wee also made a delicious atom berkuah topped with banana sauce, a recipe that was also passed down by her grandfather.