Right here’s the place to take pleasure in a satisfying Peranakan meal in Singapore


Textual content: Alyssa Chung

Indigo Blue

Though Peranakan meals is extremely well-liked in Singapore, there aren’t too many choices for diners notably within the Orchard space. Due to the Les Amis Group’s newest launch, Indigo Blue (the established group’s first Peranakan restaurant), we’ve got one thing to look ahead to. This new idea decked out in trendy interiors with a particular Peranakan identification is group chairman Desmond Lim’s private tribute to his Peranakan grandmother. Lim who grew up in a conventional Peranakan family within the 1960s needed to showcase treasured recipes that belong to his grandmother. With the private mentorship of Lim, the workforce of cooks rigorously fine-tuned these basic dishes for the fashionable palate.

Wing bean salad and otah-otah jantan. (PHOTO: Indigo Blue)

Signature gadgets embrace IB’s Nonya Poh Piah (S$32 for 2 individuals) that includes freshly made egg skins teeming with braised turnip and bamboo shoot, pork stomach, fried bean curd, Chinese language sausage, dried sole fish sprinkle and different condiments. The comforting bakwan kepiting soup (S$22) consists of plump crab balls blended with prawn, minced pork and bamboo shoots in a strong hen, pork and crustacean broth. Different spiced laden dishes to tuck into embrace satay babi lemak (S$16) or pork stir-fried in candlenut spice paste and coconut cream; and otak-otak jantan (S$16) or fish balls and beancurd puffs filled with fish paste, and simmered in turmeric curry. Richly flavoured desserts come within the type of apom with three completely different pengat (S$14 for six items) – fluffy rice pancakes partnered with D24 durian, jackfruit and banana cooked in gula melaka and coconut milk.

For its tender launch, Indigo Blue Kitchen provides a set lunch menu (four-course) and set dinner (five-course) menu priced at S$40 and S$55 respectively.

1 Scotts Street, Shaw Centre, #03-09/10/11, Singapore 228208
Tel: +65 6235 3218

(Clockwise from left) Aquamarine Prawn in Pineapple Coconut Gravy, Chargrilled Angus Beef Rib, Laksa Lemak, Nyonya Banana Cake, and Crabmeat Popiah. (PHOTO: AquaMarine)


From 7 June to 11 July, AquaMarine at Marina Mandarin collaborates with The Peranakan restaurant to showcase a slew of boldly flavoured signatures. The resort’s govt chef Chan Tuck Wai groups up with Baba Chef Raymond Khoo of The Peranakan restaurant to arrange a luxurious unfold for this promotion, held together with The Peranakan Competition 2019.

Begin with Nyonya crabmeat popiah and kueh pie tee (there’s a DIY station the place you make your individual), and dry laksa, earlier than diving into seafood dishes like ikan goreng chuan chuan, and prawns in pineapple coconut gravy (udang kuah pedas nanas). Get pleasure from these with Nasi Ulam Istimewa (particular herbed rice). The buffet can also be laden with different attention-grabbing meat dishes comparable to entire veal shank rendang, chargrilled Angus beef rib glazed with kecap pedas manis, and wagyu beef ox tail pongteh. Over on the noodle station, diners also can concoct their very own laksa lemak dish topped with prawns, fried fish balls and quail eggs. Wrap up your meal with a tempting array of sweets just like the apom bokwa with pisang pengat, Nonya chendol, burbur cha cha, and a bunch of vibrant kueh and muffins. The buffet, which additionally consists of its regular worldwide unfold, is priced at S$60 per particular person for lunch every day, at S$73 per particular person for dinner on weekdays, and at S$83 per particular person for dinner on weekends.

Marina Mandarin Singapore
Tel: 6845 1111

Spicy laksa prawns. (PHOTO: The Clifford Pier)

Clifford Pier
From 13 to 28 June, The Clifford Pier at The Fullerton Bay Resort welcomes visitor chef Philip Chia who will probably be cooking right here for the third time. Chia has printed cookbooks on Peranakan delicacies and gained a number of culinary competitions.

Kick off with a trio of appetisers: grilled spicy laksa prawns paired with a fiery salad of wingbean, cucumber, pineapple, calamansi and torch ginger; kurobuta pork and crabmeat Nonya ngoh hiang with achar, garlicky candy sauce and sambal belacan; in addition to pong tahu goreng with crunchy, spicy black fungus kerabu. Chia fuses Peranakan flavours with trendy methods for a few of his dishes comparable to his rendition of ayam buah keluak that includes sous-vide Sakura hen roulade drizzled with buah keluak gravy on the aspect. He has additionally created a succulent Maine lobster goreng assam paired with seafood buah keluak fried rice. Different sturdy specialties embrace satay babi goreng, or pork stomach marinated with spices and cooked until tender; ikan chuan chuan, and recent entire snapper with ginger, taucheo, garlic and onions.

To complete off your meal, tuck into Chef Chia’s Snow Ko Swee and Chendol Dome: a scoop of coconut ice cream is served with kueh ko swee (one ready with gula melaka, and the opposite with white sugar) in addition to the inventive “chendol” dessert of gula melaka sponge cake, with pink bean ice cream and pandan-scented chendol.

For the Chef Philip Chia x The Clifford Pier ‘Better of Peranakan Delicacies’ promotion, a la carte dishes begins from $24. The 2-course set lunch is at $40 per particular person and three course set lunch at $45 per particular person. The 4 course set dinner is $69 per particular person (minimal two individuals order) .

The Fullerton Bay Resort
Tel: 6877 8911 / 8912

Ayam buah keluak. (PHOTO: Ellenborough Market Cafe)

Ellenborough Market Café

Ellenborough Market Café’s well-liked buffet is at all times a good suggestion in case you are yearning for wealthy Nonya flavours. The unfold features a host of Peranakan favourites for lunch and dinner. Begin with kueh pie tee full of turnip, prawn and egg; spicy and tangy black fungus kerabu salad; and piquant Nyonya achar, adopted by belly-warming soups like bakwan kepiting or itek tim (accessible on a rotational foundation). Then pile your plate with ayam buah keluak (hen braised in a thick, spicy tamarind gravy), babi pongteh (braised pork with fermented soy bean sauce), Nyonya chap chye, Nonya fashion steamed fish, and itek sio (braised tamarind and coriander duck). Accompany these with nasi kunyit (turmeric rice) or the herbaceous nasi ulam. The desserts listed below are at all times chic – replenish on the fantastically wealthy durian pengat, fried durian, kueh dadar and diverse Nyonya kueh. The buffet lunch is priced at S$52 and S$68 for dinner, Mondays to Sundays.

From four to 28 June, take a look at the restaurant’s Crab-ilicious Buffet Dinner (S$78 per particular person) which options an enormous vary of crab dishes just like the quintessential chilli crab and black pepper crab, in addition to Szechuan spicy crab, Thai yellow curry flower crab, sambal flower crab, salted egg crab, braised crab with bee hoon and extra.

Swissotel Service provider Courtroom
Tel: 6239 1847/1848

Comply with Yahoo Way of life Singapore on Fb.


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