In an interview for one of 8 Days' last print covers, Ah Ge Li Nanxing ’fessed up to being an avid home cook. The Renaissance man has been flexing his cooking chops of late — sharing his kitchen adventures on Instagram and doing a cook-off with Christopher Lee for charity. His latest endeavour is whipping up another do-good feast for Taste supermarket’s in-house restaurant called SENS. It’s not exactly a random collaboration; Taste is run by the folks behind Far Ocean, whose boss is pals with Ah Ge. For their previous cook-off, Chris and Nanxing had sold their dishes to the public, cooked by SENS’ chefs (beef and chicken rendang from Nanxing, and braised pork and stir-fried prawns from Chris).

Nanxing is now back for a second round. This time, he partners five other local artistes from his talent agency to offer a six-course Father’s Day menu ($238, feeds six to eight pax) from June 19 to June 21, with each artiste contributing a homely dish. Only 150 sets are available over the three-day sale period (50 sets daily), and 10 percent of proceeds will go to charity. Other than Li Nanxing, the team of celeb cooks includes Julie Tan, Constance Song, radio deejay Luo Kemin and newcomers Jian Ru Yi and Kok Wei Le.

Ah Ge is making one of his personal favourite picks, a one-pot Abalone Fish Head Claypot (fun fact: he grew up in a kelong and currently owns a kelong in Singapore). We would love to tell you more about this dish, but alas, this is all the info we have. When we pressed Taste’s PR rep for more deets, we got this coy response: “Ah Ge says, ‘Order [the dish] and you will find out what are the goodies in it!” From its pic, Nanxing’s braised dish looks sumptuous and promising, with fat abalones, fish, mushrooms and tau pok luxuriating in a thick sauce.

But due to logistical constraints including Covid-19-related concerns, the dish will not be cooked and sent to customers from Ah Ge’s kitchen. Instead, like his previous cook-off food sale, Nanxing is marinating the fish heads and making the sauces at home. The ingredients are then delivered to the chefs at SENS to finish in a professional kitchen, using Ah Ge’s recipe, before the freshly-cooked grub is sent out. So we guess, in a way, you’re still eating food that has been personally blessed by Ah Ge’s famous hands.

Meanwhile, Julie is also offering her own original recipe, Chicken and Seafood Claypot Rice, with crispy charred grains at the bottom for extra oomph. Again, what’s in it is a mystery unless you try it, but like Ah Ge, Julie also preps the marinated seafood, chicken and sauce at home before the SENS chefs take over.

Bam! tapas bar owner Constance is serving Fresh Steamed Prawns with garlic and spices, which the pro chefs will cook with the marinade she provides, according to her recipe. Making up the rest of the six-dish meal is Kemin’s family recipe Braised Pork, Kok Wei Le’s Homemade Chicken Meatballs and Jian Ru Yi’s Handmade Fried Dumplings.

Pre-order from June 11-18 via senssushiandgrill.oddle.me for delivery between June 19-21.