INDOCAFÉ Peranakan Dining @ Scotts Road - Reopens with New Peranakan Dishes

Nestled within "The White House" along Scotts Road, the reopening of INDOCAFÉ Peranakan Dining unveils the iconic colonial-style bungalow that has been transformed into an enclave that embraces both modernity and the vibrant heritage of Peranakan culture. Its interiors blend Peranakan influences with a touch of modern sophistication, creating a cosy and inviting ambience. The new menu, curated by Penang-born Chef Heng Eng Ho, features old favourites alongside new dishes showcasing his understanding of Peranakan flavours developed over more than 20 years of culinary experience.

Belinjo Crackers

We were delighted with a mouthwatering complimentary welcome snack - crunchy Belinjo Crackers with Sambal Belacan, Gula Melaka & Acar. The sambal belacan whetted my appetite, with its piquancy laced with a hint of hit, making it the perfect dip throughout the meal. I love the crunch from the acar as well.

We started with the Trio Platter from its Signature Tasting Menu - Kueh Pie Tee, Ngoh Hiang, Otah Otah. Individual items are available in the ala carte menu. Within the Kueh Pie Tee ($19) is braised shredded turnip, topped with dried prawns and crabmeat. The shredded turnip retained a good crunch and aptly seasoned, and a touch of the vibrant chilli sauce lifted its flavours. Both the and were equally delightful. The Ngoh Hiang ($19) showcased an excellent proportion of pork and chopped water chestnuts, resulting in a testy, juicy meat roll. Nonya Otah Otah ($16) was tasty with chunky mackerel fish, and Nyonya herbs and spices were also quite balanced.

Itek Tim (tasting portion) 4/5

We also had a soup starter - Itek Tim ($14), a salted vegetable duck leg soup. It boasted a profound tartness from pickled mustard greens, balanced with fruity sweetness imparted by tomatoes. The duck meat was cooked to tender. The soup was also elevated with shaved nutmeg for a subtle lift and a dash of brandy for a depth of flavour.

INDOCAFÉ Wagyu Beef Rendang (tasting portion) 4.5/5

Moving on to the Mains. We savoured the INDOCAFÉ Wagyu Beef Rendang ($38), elevated with premium Wagyu beef cheek. The beef cheek is cooked with spices, shrimp paste, chilli and coconut milk for over three hours, followed by additions of Nyonya rempah and a medley of fresh aromatics. The beef was tender and moist, and the flavours were well-rounded without overly intense.

Babi Pongteh (tasting portion) 4.5/5

INDOCAFÉ also amped its Babi Pongteh ($28) with Spanish Iberico pork. The pork is marinated to the bone with fermented soybean paste and then cooked with potatoes, aromatic spices, onion and garlic. Having Spanish Iberico pork prepared in this manner for the first time, I was pleasantly surprised by how well it was being executed. Despite the absence of the usual chunky layers of fats and skin found in a regular pork belly, the flavours and texture were not compromised.

Ikan Sambal Bunga Kantan (tasting portion) 3.8/5

We also had a seafood fish - Ikan Sambal Bunga Kantan ($39). The Patagonian toothfish is deep-fried and dressed with ginger flower and Thai sweet and sour chilli sauce. It was tasty with a firm and succulent texture, although a thinner crust would have been preferable.

Dry Laksa 3/5

We tried its Dry Laksa ($26) with Argentina Red Prawns. The laksa lacked the robustness and punch we expected, and the prawns were a bit mushy in texture.

Sago Gula Melaka 4.5/5

Ending things on a sweet note - Sago Gula Melaka ($14) was indulgent with prime D24 durian pengat. The sticky sago pudding was lightly sweetened with gula melaka and doused with warm coconut milk, bringing the elements together into a harmonious delight.

Kueh Salat 4/5

The Signature Kueh Salat ($15) was aesthetically presented, featuring a scoop of coconut ice cream adorned with desiccated coconut and crushed peanuts. While the pandan coconut custard was deliciously creamy, the glutinous rice layer could be softer to combine better with the custard. The overall sweetness was on the higher side.

Kerinci

To complete the dining experience, INDOCAFÉ Peranakan Dining has also incorporated artisanal coffee offerings and exclusive beverages. During our meal, we had a refreshing mimosa to complement the richness of the food. When it came to desserts, between Gesha Passiflora ($19) from Colombia and Kerinci ($11) from Indonesia, I opted for the latter, which offers tasting notes of tropical fruits, dried fruits, berries, stone fruits with a wine-like sweet finish.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


INDOCAFÉ Peranakan Dining
35 Scotts Road
Singapore 228227
Tel: +65 9430 7307
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm -1030pm
(Closed on Mon)

Direction:
1) Alight at Newton MRT station. Take Exit A. On Scotts Road, turn right and walk down Scotts Road towards Orchard Road direction. Journey time about 6 minutes. [Map]

Jelebu Dry Laksa @ Vivocity - Popular Home-Based Dry Laksa Opens Physical Outlet

We first heard of Chef Renee's Jelebu Dry Laksa during the Circuit Breaker period for their popular home-based dry laksa that came with various toppings. After a pop-up collaboration last year, Tipsy Collective and Jelebu have joined hands to open their first physical space in Vivocity! Their menu has expanded further than laksa, with several dishes inspired by Chef Renee's family recipes.

Scallop & Otah Pillow 3.5/5

In the Scallop & Otah Pillow ($18/3pc), you have avruga caviar, torched Hokkaido scallop and otah mousse sitting on a crunchy nori cracker. The otah mousse was rich and spiced well, but we wished it didn't mask the scallops' sweetness as much.

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Larb Moo on Perilla Leaf 4/5

The Larb Moo on Perilla Leaf ($18/3 Pieces) was the crowd's favourite. It's best eaten like a taco. The perilla leaf forms the base, with Thai-spiced minced pork, shallot, pickled cherries and crispy pork crackling on top. I usually find the taste of perilla leaves slightly overpowering, but here, you get a lovely minty freshness that complements the flavourful minced pork. It doesn't look like it, but this mouthful also packed a solid kick of heat.

Grilled Tiger Prawn Jelebu Dry Laksa 3.8/5

You can't miss out on trying the signature Grilled Tiger Prawn Jelebu Dry Laksa ($18). Unlike the usual thick bee hoon, Jelebu uses thin rice noodles simmered in a house-made laksa broth with an add-on of their secret rempah recipe.

The spice level here is moderate, and the flavours were surprisingly less rich than we expected. I prefer one that's stronger and richer in crustacean sweetness. The tiger prawns were torched to a smoky fragrance, but we were slightly disappointed with the mushy texture. However, we did enjoy the crunchy shrimp for added texture.

Duck Confit with Teochew Braised Risotto 4/5

The Duck Confit with Teochew Braised Risotto ($26) is inspired by Chef Renee's grandma's braised duck, featuring modern touches like an onsen egg and a bed of risotto while not forgetting the traditional elements like beancurd and a tangy chilli on the side. It's not like your typical risotto, as it boasts a softer and wetter texture, with distinct five-spice flavours that reminded us of kway chap and Teochew braised duck porridge. The duck confit was super tender and fell off the bone with ease.

Assam Barramundi Fillet 4/5

If you're looking for a sharing dish that pairs well with rice, the Assam Barramundi Fillet ($32) is a good option. The tangy assam curry sauce is fragrant with generous use of julienned ginger flowers and is paired with tomatoes, brinjal and lady fingers. The chunky fillet came tender with crisped skin, while the extra crunchy tau pok topping worked great for texture and soaking up the curry.

Kaya Goreng 3/5

For dessert, the Kaya Goreng ($12) features coconut ice cream, chocolate soil, salted peanuts and mini cones filled with kaya coconut mousse. The recommended way to have this is to scoop up some ice cream and have it topped on the cone. However, most of us found it sweeter than we would have liked and would prefer a better balance.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Jelebu Dry Laksa
VivoCity
1 Harbourfront Walk
#02-48
Singapore 098585
Tel: +65 97216560
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Nearest MRT: Habour Front (CC Line, NE Line)

Opening Hours:
Daily: 1130am to 10pm

Direction:
1) Alight at Harbour Front MRT station. Take Exit E. Walk to destination. Journey time about 3 minutes. [Map]

Takeshi Noodle Bar @ Hotel Soloha - Jelebu Dry Laksa Pop-Up Restaurant With Modern Twist On Local Dishes

Chef Renee Tang Eyrn, better known for her home-based business Jelebu Dry Laksa has collaborated with Tipsy Collective for a limited time. During this period, she will be running her pop-up restaurant at Takeshi Noodle Bar along Keong Siak Road. Not only is she bringing her dry laksa to the menu, customers can also look forward to her modern twist on the local dishes.

Scallop & Otah Pillow 3.5/5

We commenced the dinner with the Scallop & Otah Pillow ($22 for 3pc) resting on a crispy nori cracker. It is further paired with otah mousse and top with avruga caviar for an exciting play of flavours and textures.

Taupok Poppers 4.2/5

The Taupok Poppers ($12 for 6pc) is one of my favourite items on the menu. The crispy youtiao is stuffed with king mackerel and tossed in a delicious sweet and savoury rojak sauce, topped with ginger flower and peanuts. These popping delights are very addictive.

Szechuan on a Stick 4.8/5

A must-have has to be the Szechuan on a Stick ($14 for 2 skewers). The grilled pepper pork satay is exceptionally tender. The soul has to be Nam Jim Jaew (Thai chilli sauce) that elevated the local pork satay to a whole new level of enjoyment.

Grilled Tiger Prawn Dry Laksa $22

Not forgetting Chef Renee's signature Jelebu dry laska. At Takeshi Noodle bar, there are 3 options - Grilled Tiger Prawn Dry Laksa ($22), Butter-Poached Half Lobster Dry Laksa ($32) and Butter-Poached Whole Lobster Dry Laksa ($46). The plate of slurping goodness is boosted with a beautiful aroma from the rempah. I also noticed the noodle is thinner than what Chef Renee used for her home-based business. In addition, it is also saucier than her home-based business. I prefer this version at Takeshi Noodle Bar.

Kaya Goreng 4.5/5

Wrapping up my dinner is the Kaya Goreng ($14 for 3pc). The kaya coconut mousse is served in a charcoal ice cream cone. It is a very creative dessert paired with coconut ice cream, chocolate soil and salted peanuts. 

Jelebu Dry Laksa's tasting menu will be available on Mon, Wed & Sat. Ala-carte menu items will be available daily except Tuesday when the restaurant will be closed. The 8 Course Set menu is priced at $88 per pax and $118 per pax for the 9-Course Set menu

Note: This is an invited tasting.


Takeshi Noodle Bar
Hotel Soloha
12 Teck Lim Road
Singapore 088387
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Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Mon, Wed-Thu: 12pm - 3pm, 5pm - 11pm
Fri: 12pm - 3pm, 5pm - 1am
Sat: 12pm - 1am
Sun: 12pm - 11pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road and turn left onto Teck Lim Road. Walk to destination. Journey time about 5 minutes. [Map]

Jiak (家) @ Joo Chiat Place - Grandma's Recipe Private Dining With Whiskey Pairing

One of the newest kid in the private dining scene is Jiak at Joo Chiat Place. The 3 month's old private dining place is helmed by Chef Anon Foo. Unlike most of the private dinings I have attended which the chefs have a colourful resumes of working in top restaurants, Anon followed and learned from his grandmother at her hawker stall since young. Hence at Jiak, one can look forward to home cooked dishes largely inspired by Anon's grandmother.

Achar 4/5

Before starting our dinner, each of us are given a small serving of homemade Achar.

Signature Foie Gras Ngor Hiang 3/5

Our meal started with the Signature Foie Gras Ngor Hiang. It is an interesting take of the traditional ngor hiang and it taste pretty good. However the foie gras did not stand out in the execution which is a slight disappointment. Some of us also find that it is on the salty side.

Prime Rib Lotus Root Soup 4.2/5

Doubled boiled over charcoal is the Prime Rib Lotus Root Soup. The slow cooked over charcoal has drawn out the essences and sweetness of the ingredients without the used of salt. All of us had another helping as this is really good.

Kong Bak Pau 4/5

The surprise special of the day is the Kong Bak Pau. Sandwiched in between the soft and fluffy bun is the pork belly that has been well infused with the braising sauce.

Herbal Emperor Chicken 3.5/5

Didn't look too photogenic is the Herbal Emperor Chicken as I did not get a shoot before it was dissected at the back of the kitchen before serving. I appreciate the fact that the tender chicken didn't come across too strong in the herbal taste which was pleasing to the palate.

Steamed Cod Fish in Chicken Broth 3,8/5

Next up we are served a whole fillet of Steamed Cod Fish in Chicken Broth. Nothing complicate just allowing the soy sauce to bring out the buttery flavour of the cod fish.

Dry Laksa 4.2/5

For the mains, diner will have a choice of Dry Laksa or Homemade Fish Otah Nasi Lemak. The Dry Laksa comes with 2 huge prawns in a very coconuty sauce. Add a dollop of chilli to spice up the flavour. I only wish that I can get the usual bean sprouts, fish cakes, tao pok and even cockles in my laksa though.

Homemade Fish Otah Nasi Lemak 4.2/5

Personally I prefer the Homemade Fish Otah Nasi Lemak for the fact that it is more substantial. The otah is really good, so good that I have to reconfirm whether it is really homemade as it tastes very similar to a particular brand I like. The plate of fragrant rice even comes with ikan bilis, japanese-style lava egg and sambal chilli.

Green Bean Soup with Coconut 4.5/5

The Green Bean Soup with Coconut wrapped up our meal. Diner has a choice of either hot or cold. I would recommend going for the hot one to appreciate the full flavour as the ice tends to duplicate the richness.

Dining at Jiak is set at $70 nett per pax for 6 dishes plus a special of the day. Whisky pairing is available at $12 to $15 per dram to complement the meal, which has been put together by their in-house whisky connoisseur. If you plan to bring your own wine or whisky, corkage fee applies at $25 and $50 respectively.

Note: This is an invited tasting


Jiak (家)
184B Joo Chiat Place
Singapore 427896
Tel: +65 82842758
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Nearest MRT: Eunos (EW Line), Dakota (CC Line)

Opening Hours:
630pm till late

Direction:
1) Alight at Eunos MRT station. Take Exit B. Walk to Eunos Bus Interchange (Stop ID 82009). Take Bus 150. Alight 2 stops later. Walk down Still Road. At the junction of Still Road and Joo Chiat Place, cross the junction. Turn right onto Joo Chiat Place. Walk to destination. Journey time about 12 mins [Map]

2) Alight at Eunos MRT station. Take Exit A or B. Walk to Bus Stop at Sims Ave (Stop ID 82061). Take Bus 13 or 155. Alight 1 stops later. Walk down Still Road. At the junction of Still Road and Joo Chiat Place, cross the junction. Turn right onto Joo Chiat Place. Walk to destination. Journey time about 12 mins [Map]

3) Alight at Dakota MRT station. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take bus 33. Alight 7 stops later. Cross the road. Walk to destination. Journey time about 20 mins. [Map]

Violet Oon Singapore @ Ion Orchard - Opens 4th And Largest Outlet With Both Dining And Retail Space

Violet Oon Singapore at Ion Orchard is the brand’s fourth and largest outlet, an all-day dining brasserie that combines both dining and retail. Serving up VO’s signature recipes of local favourites and Nyonya classics, the menu also curates a selection of British dishes as seen through the eyes of the early Hainanese chefs of Singapore. In addition, a new range of celebration cakes can be enjoyed at the restaurant or order for takeaways. There is also a retail collection of pastries, including our all-time favourite kaya, all dressed in retro-modern fit, all ready to be shown on the global runway.

Singapore High Tea Set 3/5

Other than mains and pastries, I could see that most were here at for the Singapore High Tea Set ($58 serves 2) which offers an array of local favorites and Nyonya signatures in petite sizes, with notable items such as Yam Cake, Kuey Pie Tie and Chilli Crab Tart, alongside with classic English High Tea bites.

Both Kuey Pie Tee and Chilli Crab Tart were very much on the sweeter side, while the Yam Cake in comparison was more balance in taste, a boat loaded with umami ingredients such as mushrooms, fried shallot and chilli.

On the top tier are all your sweets. The Bubur Cha Cha Panna Cotta was decadent with a smooth and velvety coconut based panna cotta. The Financiers, a traditional Eurasian Cake of semolina and ground almonds, are also worth your calories. If only the Kueh Kosui could be that good a feel in the mouth. I guess when comes to kuehs, it has to be freshly made, like the warm and soft Kueh Kosui from Maxwell Food market.

The Scones comes with gula melaka drizzle on them, and what is unique about theirs is the slightly tart Calamasi jam that complement the gula melaka scone. I was rather amused that there is no lack of gula melaka items here, most sweets are laced with it one way or another.

Kale Kerabu 3.8/5

Moving on to their signature mains, Salmon with Kale Kerabu ($26) is a great start to any meal, given its tangy sauce and crisp baby kale. The salad dressing is made of sambal belachan and coconut cream, sounds creamy but not at all as it only coat the kale lightly. The salmon cubes were flamed grilled, lending a layer of smokiness to the salad. The acidity from the pineapple cubes brightened up the dish even more.

Hainanese Pork Chop 3.8/5

Among all the dishes we tried, I would say the Hainanese Pork Chop ($34) is the most successfully elevated dish, from a staple dished out from a British Hainanese kitchen to one to be served with that price tag. Using Kurobuta pork loin, it was deep fried with a cream cracker batter. The crust reached an ideal crisp with the inside still moist and juicy. A hefty piece of pork chop but the sweet and tangy housemade tomato reduction helped to cut the richness of the meat.

VO’s Shepherd’s Pie 3/5

VO’s Shepherd’s Pie with House Salad ($24) was one of the better ones that I have tried. At least the creamy mashed potato stayed dry and creamy atop the slow-braised mince beef, while others tend to sink in like quick sand the moment I dug my spoon into it. The top could be more baked.

Fish Curry with Roti Jala 3/5

Fish Curry with Roti Jala ($29) is a dainty version of our czechar fish head curry cooked using red snapper. Nonetheless, the curry was on point. It is robust, rich and edged with a slight tang, making it a good match with the slightly sweet traditional laced pancake.

Dry Laksa 3/5

The Dry Laksa ($24) is a crowd pleaser. Fresh rice noodle is tossed in Violet's laksa gravy and loaded with beansprouts and tau pok, it was like a scrumptious laksa salad. Just imagine a reduction of a fiery Laksa gravy, with all the goodness concentrated into one small plate. Well cooked succulent prawns could have brought the dish up another notch but ours were a tad too dried up for my liking.

Pandan Gula Melaka Cake 2.8/5, Pineapple Gula Melaka Cake 3.5/5, VO’s Carrot Cake 3.5/5

Love our local flavours but not the starchy Kueh itself? You will find your perfect combination in the range of cakes offered at Violet Oon. Pandan Gula Melaka Cake ($43/6" or $75/9”) is a rich sponge cake made with freshly squeezed pandan juice, with layers of buttercream frosting and desiccated coconut tossed in a gula melaka syrup. It is rather sweet, hence I very much prefer the Pineapple Gula Melaka Cake ($46/6” or $80/9”). The cake was fluffier and the buttercream, punctuated with sweet and tangy pineapple chunks, made it even more luscious rather than weighing it down. As for the VO’s Carrot Cake ($52/6” or $85/9”), other than its sweetness, it is one of the few that are loaded with real chunky ingredients, layered with a bright calamansi-infused cream cheese frosting.

Indeed, heritage flavours and taste are hard to master. The mains at Violet Oon fare much better, alongside with some of their cakes and pastries. But these days, it is all about the looks. What stood out the most not the food but the retail section that boxed Singapore's flavours into pretty Peranakan 'tiles'. Great gifting ideas for the Christmas!

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Violet Oon Singapore at Ion Orchard
Ion Orchard
2 Orchard Turn
#03-28/29
Singapore 238801
Tel: +65 98349935
Facebook
Website
Nearest MRT: Orchard (NS Line)


Opening Hours:
Daily: 12pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk to destination. Journey time about 3 minutes. [Map]

NOW Noodles + @ Square 2 - The Only Place To Have Mee Tai Mak With Century Egg

A new noodle restaurant has opened at Square 2 in Novena offering some unique noodle dishes that has not been seen elsewhere in Singapore yet. Currently NOW Noodles + offers only 5 noodle dishes on the menu but they are already have plans to introduce more noodle dishes on top of their amazing five.

Mee Tai Mak with Century Egg 4.5/5

For me the Mee Tai Mak with Century Egg ($9.80) is the best try dish at NOW Noodles +. This is a dish that you probably can't find it elsewhere in Singapore, at least for now. The mee tai wok is stir fried with century egg, fried egg and homemade belacan for a plate of aromatic goodness infused with wok hei. It felt as if  am digging into a hot plate of fried kway teow or fried carrot cake.

Heng Hwa Noodle Soup 4.5/5

The other unique dish on the menu is the Heng Hwa Noodle Soup ($9.80) that comes with a huge piece of chicken and black fungus. The texture of the noodle has more bite compare to those Heng Hwa Lor Mee commonly found in Singapore. The highlight is the ginger based broth that complement the noodle excellently and it is not too overpowering.

Dry Mee Siam 4.2/5

Dry Laksa 4/5

Now Noodles + makes their own rempah and this is used to stir fried their Dry Mee Siam ($9.80) and Dry Laksa ($9.80). I enjoyed both interpretation of the local flavours which come with huge, fresh crunchy prawns. The homemade rempah definitely is the key, allowing the noodles to shine in the execution.

Mee Goreng 3.5/5

There is even a vegetarian option in the Mee Goreng ($9.80), stir fried with vegetables, potatoes and mushroom. A rather simple dish without complex flavours but just allowing the ingredients and wok hei to do the talking.

Malasada 3/5

For some sweet treats, there are the  Malasada ($3.80/2pc) and Spanish Churros ($3.80 with a choice of 1 dip). The soft and pillowy malasada comes with three different filling - kaya curd, milk tea cream and orange marmalade. My personal favourite is the kaya as the flavour is sweeter to go with dense donut like treat.

Spanish Churros 3.5/5

I prefer the Spanish Churros more than the malasada. The mini churro was rather fun to eat, with its crispy exterior but yet soft interior. Guests have a choice of choosing a dip which is the same as the masalada filling, kaya curd, milk tea cream or orange marmalade.

I would highly recommend the Mee Tai Mak with Century Egg, Heng Hwa Noodle Soup and Dry Mee Siam if you plan to check out the restaurant. It is definitely worth the visit for the unique noodle dishes. On a side note, I think the sweet treats are a bit off from their local and Asian concept. I would prefer to have a bowl of red bean or green bean soup, which I think would be more align to the whole local and Asian noodles menu.

Note: This is an invited tasting.


NOW Noodles +
Square 2
10 Sinaran Drive
#02-65
Singapore
Tel: +65 62510177
Facebook
Nearest MRT: Novena (NS Line)

Opening Hours:
Daily: 11am - 9pm

Direction: 
1) Alight at Novena MRT station. Take Exit A. Walk to destination. Journey time 3 minutes. [Map]