How Khanh Ong builds a dinner party, from market to table.
An intimate dinner party starts long before the guests arrive. It begins in the planning, the sourcing, and the quiet decisions that shape how the night will unfold. With Khanh Ong at the center of the table, hosting is second nature; building a menu, setting the mood, and allowing the evening to feel effortless. From market to table, let us guide you on how to bring this all together.
WHERE IT BEGINS
Khanh shows us that a dinner party begins at the market, not the kitchen. The chef took us through Prahran Market to source meats, cheeses, and produce for the night to come. Each vendor knows his name, and it feels like a collaboration rather than a transaction. Sound boarding ideas and trusting their knowledge as much as his own, it is clear they are in pursuit of one thing: to eat well.
G.McBean Family Butcher is Khanh’s go-to for a beautifully dry aged tomahawk, carved on the spot by Gary McBean himself, it’s the centerpiece of his menu. Dairy is not an afterthought at Maker and Monger where stracciatella, parmesan, and cultured butter bring richness and texture to the palate. For sustainably caught seafood, Portside brings a curated offering (including some damn good kingfish sashimi if we do say so ourselves). At Q Le Baker you can pick up ficelle (mini baguettes), the perfect vehicle for wiping plates of any sauces left behind. Lastly, a bouquet of herbs, greens, and finishing touches from Pino’s Fine Produce play a supporting role, bringing brightness to balance full-bodied flavours.
SET THE SCENE
For Khanh, the idiom we eat with our eyes is a mantra to cook by. Every detail of his bespoke menu is not only delicious but also beautiful. Crisp cucumbers dressed in vivid green herb oil, a golden mountain of French fries, all presented on glazed ceramics and silver platters. A successful dinner party is rarely defined by food alone. It's about composition and curation. The guestlist, the table styling, the storytelling. Setting the mood is essential. Around Khanh’s table, the lights are low. At the edge of the table, a garnished martini frosts beside a thin stemmed wine glass still waiting to be filled. It’s the warmth of a home cooked meal with fine dining details.
BUILT TO SHARE
Inspired by European travels, Khanh's menu leans Mediterranean with an Asian twist. Warm and indulgent mortadella skewers arrive in a rich cheese sauce, easy to pick up and put down in between conversations and sips of wine. That richness is later lifted by kingfish sashimi dressed in green Nahm Jim, coconut, and green apple. Individual bite sized pieces you can finish in one go and pass the plate on to the next guest. Venturing into the main course, the tomahawk accompanied by anchovy chimichurri is carved, shared, and slowly worked through together. Plates of peas with hazelnuts and a bitter leaf salad keep everything in balance. There is always something on everyone’s plate, it’s the menu you can’t get enough of.
DRESS THE PART
Dressing for a dinner party doesn’t need to be overcomplicated. A night in, shared with friends means finding that sweet spot between casual yet considered. Relaxed tailoring, easy layers, and pieces that feel natural in the setting tend to work best. A softly structured blazer layered over a fine knit. Or supple leather over a fluid, silky shirt. Styling that mirrors the energy of the evening itself, elevated but never rigid. Because just like the menu, the best outfits are built with balance in mind, designed to move with the night. For a deeper dive into what Khanh would wear, read this journal.
What stays with you after a dinner like this isn’t an individual dish, it's the complete experience. Khanh’s approach to hosting is ultimately about balance, between richness and restraint, structure and spontaneity, detail and ease. It’s a reminder that the best dinner parties aren’t built to impress in the moment, but to linger long after the table has been cleared.
