Town Restaurant @ The Fullerton Hotel Singapore - Straits from the Heart: An Ode to Peranakan Cuisine

In collaboration with Chef Philip Chia, a local culinary master and best-selling cookbook author known for his Peranakan cuisine, The Fullerton Hotel Singapore presents "Straits from the Heart: An Ode to Peranakan Cuisine" at Town Restaurant alongside their signature spread of local and international fare. From 14 August to 14 September 2023, you can taste Chef Philip's prowess as a purveyor of Peranakan cuisine in the dishes created in the lunch and dinner buffet menus from Monday to Saturday.

Egg Prawn Salad with Khong Th’ng

Cucumber Pineapple Prawn Salad

We started with some cold salads that whetted our appetites with zesty and piquant dressings - the Egg Prawn Salad with Khong Th'ng (Peanut Candy) Dressing and the Cucumber Pineapple Prawn Salad. Both salads were ultra-refreshing, featuring crunchy cucumbers, juicy pineapples, and prawns and eggs that added delightful textures. I found them rather addictive - the fiery dressings had a good amount of heat and acidity yet were well balanced by the sweetness of the tomatoes and pineapples.

Otah Otah

Ngoh Hiang

Familiar and well-loved appetisers Ngoh Hiang and Otah Otah are also available.

Kueh Pie Tee

One of the highlights is the DIY Kueh Pie Tee station, complete with crispy, thin tart shells and well-stewed turnips.

Babi Pontay

The Mains were superb. The Babi Pontay (braised pork belly in fermented soybean sauce) was truly memorable, featuring fork-tender and unctuous thick-cut pork belly, along with generous chunks of mushrooms and bamboo shoots that had absorbed the flavoursome sauce, softening and enhancing their taste.

Ayam Buah Keluak

Beef Rendang

Other meat dishes featured include tantalising Ayam Buah Keluak (chicken and black nuts in tamarind gravy) and Beef Rendang (slow-cooked beef curry). Both delivered flavoursome and tender meats, and it was even more satisfying when I had them together with the warm and fragrant Jasmine rice served alongside.

Assam Pedas

Udang Goreng Assam

Seafood dishes provided a delightful addition to the line-up. The Assam Pedas was a highlight for me; the sour and spicy gravy was irresistible, accentuated by substantial chunks of pineapple that had been simmered to release bursts of sweet and tangy juice with every bite. The fish was cooked to perfection, boasting a tender and flaky texture. The Udang Goreng Assam (fried prawns with tamarind) were finger-licking good.

Nyonya Chap Chye

And my favourite, Nyonya Chap Chye, didn't disappoint either! The vegetables had been braised until tender, absorbing the delectable umami broth.

The dessert counter showcases a live station serving Chendol, along with an array of bite-sized kueh such as Kueh Salat, Bengka Ubi, Kueh Kosui, and more. My personal favorite is the Rainbow Lapis, which in my opinion was the best Rainbow Lapis I have had to date. They were so good that you had to be quick, as they were snapped up shortly after being replenished.

Straits from the Heart: An Ode to Peranakan Flavours
- Executive Lunch Buffet Monday to Friday S$48* per adult, S$24* per child
- Seafood Symphony Dinner Buffet Wednesday and Thursday S$128* per adult, S$64* per child
- Dinner Buffet with Barbecued Selection Friday and Saturday S$118* per adult, S$59* per child
- International Lunch Buffet Saturday S$68* per adult, S$34* per child

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.


Town Restaurant
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
Facebook
Instagram
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 630pm - 1030pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]

Verandah Rael's @ TripleOne Somerset - New Peranakan and Indonesian Cuisine Restaurant With Storybook-inspired Interior

New at TripleOne Somerset is Verandah @ Rael's, offering Peranakan and Indonesian cuisine in a colonial style, storybook-inspired interior. The restaurant strives to bring the warmth of togetherness and the taste of home in their food.

Chicken Satay 4/5

We started our dinner at Verandah with the Chicken Satay ($9.80) grilled to a nice tender, paired with traditional peanut sauce.

Pong Tauhu Soup 4/5

Next is a bowl of hearty and comforting Pong Tauhu Soup ($6.90). I could taste the depth of flavours in the broth, which probably came from the long hours of boiling, drawing from the pork and prawn's essence. Rounding up the delicious soup are juicy meatballs and crunchy bamboo shoots.

Chicken Buah Keluak 4.2/5

A staple Peranakan dish is the Chicken Buah Keluak ($19.90), whereby the chicken is braised in a tangy tamarind gravy. Minced meat is mixed with spices and stuffed into the nut.

Nonya Chap Chye 4.2/5

Stewed to a delightfully soft texture is the Nonya Chap Chye ($12.90), which comprises a medley of vegetables such as cabbage, shiitake mushrooms, beancurd strips and tang hoon.

Babi Pongteh 4.2/5

A favourite Peranakan dish of mine is the Babi Pongteh ($18.90). Verandah does a delicious rendition in which the sweet and savoury stewed pork belly and turnips are slow-cooked in a thick fermented soybean sauce with a peppery hint.

Signature Indo Chilli Beef 3.5/5

Besides the Peranakan dishes, we also tried a couple of their Indonesian dishes. While I enjoyed the aroma from the spices for the Signature Indo Chilli Beef ($19.90), the texture was a little tough for my liking.

Honey Pork 3.5/5

Similar to the Signature Indo Chilli Beef, I find the Honey Pork ($16.90) a bit tough in texture too. However, the honey black sauce drizzled over the crispy stir-fried pork is deliciously appetising.

Grilled Sotong with Kicap Manis 3.8/5

The Grilled Sotong with Kicap Manis ($18.90) was fresh and huge with a delightful bouncy bite. I only hope there was more of the sweet and piquant soy sauce, mixed with spices marinade.

Panna Cotta with Pulut Hitam 3/5

Wrapping up the dinner is the Panna Cotta with Pulut Hitam ($8.90). The panna cotta is served in a tall glass topped with black glutinous rice and rich coconut milk. I am slightly disappointed that the panna cotta is not creamy enough. If I had a choice, I would still prefer the classic rendition of the traditional pulut hitam dessert.

Note: This is an invited tasting.


Verandah @ Rael's
TripleOne Somerset
111 Somerset Road
#01-07
Singapore 238164
Tel: +65 89319826
Facebook
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit A. Turn right and walk to destination. Journey time about 3 minutes. [Map]

Chilli Padi Nonya Café @ Heng Mui Keng Terrace - Reopened With A Refreshed A La Carte Buffet Concept

Known for its ‘All You Can Eat’ Peranakan buffet, Chilli Padi Nonya Cafe at Heng Mui Keng Terrace now presents a new and refreshed Peranakan a la carte buffet concept. On the menu, you will find the quintessential Peranakan dishes, ranging from appetisers and soups to meat and vegetable curries, seafood options, as well as sweet treats and kuehs. Choosing from over 18 options on the menu, with all being served on the first round if you wish, and subsequently, have all your favourites replenished till your satisfaction.

Before the feast began, we were served with a selection of classic Peranakan starters to kickstart our appetite. The Nonya Fruit Rojak of diced fruits was saltish and piquant with calamansi and prawn paste dressing, and the Bibik Achar was even more so, which I couldn't resist ordering a few more servings after which to accompany the more highly flavoured dishes.

Another signature of theirs is DIY Kueh Pai Ti, which I genuinely enjoy filling each crisp golden shells to the brim with their well-braised turnip flavourful with dried shrimp, then topped it off with a hard-boiled egg. Spice it up with tangy cilicuka served at the side for a punch of flavour.

Light bites also include Otah Mantou. I like how the sweetness and the fragrance of the Pandan flavoured buns balances spicy fish cake, but the portion of the fishcake can be a lot bigger.

Moving on to the Mains, the Bakwan Kepiting is one of the star dishes. The pork and crab meatballs were soft and succulent, and the soup itself was comforting with light seasoning.

The piping hot Fried Shrimp Paste Chicken Wings are to dive right in without hesitation for it would have been a waste when they lose their crispiness and moisture sitting out in the cold. Their pungency is on point too.

Ayam Buah Keluak

Beef Rendang

The Meaty Mains feature Beef Rendang that is cooked with chunks of beef shank in a thick curry. It was decent but lacked robustness that I was seeking for. The Ayam Buah Keluak fares much better with tender chicken meats and rich buah keluak (black nut) gravy.

Babi Ponteh

The Babi Ponteh comes with huge slices of pork belly braised in fermented soybean paste gravy. I find the meat a tad tough in some parts, but they were still quite delightful with well-braised mushrooms and potatoes that had soaked in the umami flavours of the gravy.

Braised Nonya Chap Chye

Green Vegetable Masak Lemak Keledek

For Vegetable options, both the Braised Nonya Chap Chye and Green Vegetable Masak Lemak Keledek didn't disappoint, especially the latter. Fresh spinach stewed till soft in a robust but light coconut curry, punchy with dried shrimps.

There is also a Seafood item - Ikan Goreng Chilli Garam. The batter was thin and very lightly seasoned, allowing the spicy and tangy chilli garam to shine in this dish.

At the end of the meal, we were served a 2-tier assortment of desserts. There is a tier of Nonya kuehs, and another with Chilled Lemon Grass Jelly with Aloe Vera and Soya Beancurd with Gula Melaka that refreshes the palate, and a very warm and comforting Pulut Hitam.

Weekdays
Lunch & Friday Dinner $22.80
Weekend & Public Holidays
Lunch & Dinner $26.80
Weekend High-Tea $19.80

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.


Chilli Padi Nonya Café
29 Heng Mui Keng Terrace
Block E #06-21
Singapore 119620
Tel: +65 68722982
Facebook
Website
Nearest MRT: Haw Par Villa (CC Line)

Opening Hours
Mon-Thu: 1130am – 3pm
Fri: 1130am – 3pm, 6 – 930pm
Sat-Sun/PH: 1130am – 230pm, 3 – 515pm, 6 – 930pm

Direction: 
1) Alight at Haw Par Villa MRT station. Take Exit A. Cross the road. Walk to bus stop opposite Haw Par Villa MRT station (Stop ID 16011). Take bus number 10, 30, 51, 143, 188 or 200. Alight 2 stops later. Walk to traffic junction of Pasir Panjang Road and Science Park Road. Cross the road and walk towards Capricom building. Continue on Science Park Road. Turn left onto Heng Mui Keng Terrace. Walk to destination. Journey time about 10 minutes. [Map]

The Real Peranakan @ Hillcrest - Authentic Peranakan Helmed By Veteran Peranakan Chef Philip Chia

The Real Peranakan is a new Peranakan cuisine restaurant opened in Hillcrest, spearheaded by Chef Philip Chia. I first tasted his cooking back in 2011 when he has an event at Orchid Country Club, that is probably my first introduction to Peranakan cuisine. Not only is he a renowned MasterChef with over 50 years of experience, but he is also an established Peranakan cookbook author and the official consultant for the Channel 8 hit TV Show 'The Little Nonya'.

Hee Peow Soup 4/5

We started the dinner with a bowl of Hee Peow Soup ($16.80). Unlike other Peranakan restaurants, the Hee Peow Soup comes with three different types of handmade balls - prawn, pork and fish. It even has an egg roll with fish paste. Having visited many Peranakan restaurants, I am pleasantly surprised to taste the dedication in a simple bowl of soup.

Nonya Chap Chye 4.8/5

A mainstay of every Peranakan household is the Nonya Chap Chye ($16.80). The version here impresses me with the distinct flavours from the fermented beancurd, giving the mixed vegetable dish its character.

Babi Pongtay 4.8/5

An excellent dish is the Babi Pongtay ($22). The recipe has been passed down through 5 generations, requiring a painstaking 3 to 4 hours of labour in the kitchen. Once again, unlike other Peranakan restaurants, the Babi Pongtay is cut into melt in the mouth slices, not pieces. We are told to either crush the fresh chilli into the gravy or eat with it together with the pork belly. It will bring the whole enjoyment into life.

Ngoh Hiang 4/5

The Ngoh Hiang ($15.80) is a common dish that is available in almost every restaurants. The one here stands out for me for its extremely crispy beancurd skin. You can also bite into diced carrots and water chestnuts for that extra crunch.

Sambal Udang Belimbing 4.2/5

Belimbing is not a common ingredient being served nowadays as it is not readily available in the market nowadays. For those that have not tried it before, it is a sourish baby star. Chef Philip has elevated the Sambal Udang ($26.80) with the addition of Belimbing. The tarty and refreshing flavour complemented the rich taste of coconut milk perfectly.

Ayam Buah Keluak 4.5/5

Another staple dish is the Ayam Buah Keluak ($20.80). Buak Keluak is also known as the Asian truffle, which has an acquire taste that not many people enjoyed. I personally like the creamy earthiness and nuttiness of the buah keluak nut. Slow-cooked together with the chicken pieces, it gives the tender chicken a delectable full-bodied flavour.

Nonya Kuehs 4/5

End your meal with an assortment of Nonya Kuehs. I always love the colourful sight of Nonya kuehs. You will definitely be in for a treat.

The Real Peranakan indeed takes pride in their mission in search of heritage Peranakan cuisine, welcoming diners to embark on a culinary treat and rediscover heritage dishes in a modern and contemporary setting. In celebration of The Real Peranakan's official launch, diners can enjoy an additional main course with any four main courses purchased, exclusively for one month only, from 21 October to 20 November 2020.

Note: This is an invited tasting.


[CLOSED]
The Real Peranakan
73 Hillcrest Road 
Singapore 288945
Tel: +65 97831118
Facebook
Website
Nearest MRT: Tan Kah Kee (DT Line)

Opening Hours:
Tue-Sun: 730am - 10pm
(Closed on Mon)

Direction:
1) Alight at Tan Kah Kee MRT station. Take Exit A. Use the overhead bridge to Exit B. Walk straight to Hillcrest Road. Turn right onto Hillcrest Road. Walk down Hillcrest Road and make a left into Greenwood Avenue. Journey time about 15 minutes. [Map]

Godmama @ Funan - Presenting Godma And Mama's Heirloom Recipes Anew

Godmama at Funan is a modern Peranakan restaurant and bar. Stemming from the initial idea of preserving an heirloom recipe of egg skin popiah which is passed down from one of the co-owners' Godma and Mama. The concept eventually evolved into one that serves not only the egg skin popiah but also includes the classic Peranakan dishes, a mod-Peranakan brunch and cocktails.

All Star Egg Skin Popiah 4/5

Our dinner started with the All Star Egg Skin Popiah ($6.50), recreated using Godma’s family recipe. It takes 4 hours to prepare the jicama stew. Despite its dark colour, the jicama was quite balanced in flavour, and there was still a light crunch to it. Toppings include cucumber strips, lettuce, crispy garlic bits, coriander, sprouts and tiger prawns, which made it all the more satisfying for me as a popiah lover.

Ngoh Hiang 3.8/5

Next up was Ngoh Hiang ($11.90). The filling is a blend of fresh prawns, minced meat and water chestnut seasoned with five-spice. I like that it was not overly seasoned with spices, and it was of a looser mix that was moist and juicy. The chilli cuka at the side was punchy, which made the meat roll even more appetising.

Babi Assam 3.8/5

Babi Assam ($13.90 as part of the Executive Lunch Set; $18.90 for dinner) is Head chef’s signature dish. The pork belly is simmered in a spicy and tangy tamarind stew. The melt-in-your-mouth pork belly was the highlight for sure, and the gravy was robust without being too salty.

Ayam Buah Keluak 3/5

Although the menu states that the Ayam Buah Keluak ($15.90 as part of the Executive Lunch Set; $19.90 for dinner) is a stew, it appeared to be more of a braised dish. Presented in a more contemporary manner, you get two tender chicken thighs and buah keluak which are infused with fresh root spices of galangal and turmeric. I love that the nuts are served as a whole, which allows me to enjoy its flavours on its own. However, the meat did not seem to have taken in the flavours of the sauce. This mild version of Ayam Buah Keluak may sit well with diners who are not that into buah keluak.

Sambal Udang 2.8/5

One of the seafood choices is Sambal Udang ($17.90 as part of the Executive Lunch Set; $23.90 for dinner). The tiger prawns are tossed in a weak sambal sauce that lacked zest. My prawns were dry too.

Nyonya Chap Chye 4/5

Godmama's Nyonya Chap Chye (available as part of the Executive Set Lunch; $13.90 a la carte) is refined with prawn bisque as the base for braising the vegetables.

Sticky Red Date Pudding 4/5

The desserts left a much deeper impression than their main dishes. Turning a traditional drink of Longan Red Date into a dessert, the Sticky Red Date Pudding ($9.90) is served hot with longan tea glaze and vanilla ice cream. It was this dessert that made me overate that evening.

Pulut Hitam Panna Cotta 3.8/5

The jiggly Pulut Hitam Panna Cotta ($8.90) was light with a mellow sweetness. I love the chewy pulut hitam resting underneath the panna cotta especially.

Gingerflower Lychee Sorbet 2.8/5

A much lighter option would be Gingerflower Lychee Sorbet ($10.90). Sorbet tends to be overly sweetened to compensate for the lack of creaminess, which was the case here as well.

Godmama may not have dived into the complexity of Peranakan cuisine, but it allows diners to have a glimpse of the flavours in a relatively more casual and fun manner.

Written 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.


Godmama
Funan
109 North Bridge Road
 #04-07
Singapore 179105
Tel:+65 69700828
Facebook
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Sun- Thu: 10am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Cross the road at the junction of North Bridge Road and Coleman Street. Walk to destination. Journey time about 5 minutes. [Map]