Beautiful black pepper. We put it on everything.

Once one of the most prized substances in the world, this indispensable spice has long been revered across continents and cuisines for its aromatic depth and warming flavour.

Often, it’s the last thing to hit a dish — just before it hits our mouth.

In celebration of the essential peppercorn and some the regions most closely tied to its history and use, Pep and GRUEL invite you to a pepper-packed dining experience.

Join us for a one-night-only dinner with dishes by Raymond Tan (Raya, Dua), Justin Lim, Mikhail Savin Rodrick + Sarann Chhoeung (Kampot Kitchen).

Tickets include four courses + a peppery welcome drink to kick things off.

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Medu vada - South Indian savoury donuts with black pepper glaze
Lok lak - Cambodian black pepper beef stir-fry (tofu for v.o.)
Adobo Seca - Red pork and black pepper adobo (cauliflower for v.o.)
Floating Island - Grapefruit curd, pandan anglaise, candied almond + black pepper meringue

*Mains served with jasmine rice, lemon pepper salad + num pang.

Contact the host of Ground the World