AquaMarine @ Marina Mandarin Singapore - Peranakan Delicacies In Conjunction With The Peranakan Festival 2019

In conjunction with The Peranakan Festival 2019, AquaMarine at Marina Mandarin Singapore has collaborated with Baba Chef Raymond Khoo of The Peranakan Restaurant to showcase a sumptuous feast of Peranakan Delicacies, exclusively from 7 June to 11 July 2019.

Kueh Pie Tee 3/5

Nyonya Crabmeat Popiah 3/5

Kick start the Peranakan feast with some delightful bites such as the Kueh Pie Tee and Nyonya Crabmeat Popiah. Have fun putting the different condiments into the kueh pie tee shell, and be your own chef for the day.

Ngoh Hiang 3.5/5

The golden brown Ngoh Hiang wrapped in crispy beancurd skin is packed with chunky pork pieces flavoured with five spice powder. There was water chestnut in it, giving it a nice crunch in texture.

Ayam Buah Keluak 3.8/5

A staple dish of Peranakan food is the Ayam Buah Keluak which you can also find it on the buffet spread. The chicken was cooked to tender, infused with the flavours from the nutty buah keluak and spices.

Nasi Ulam Istimewa 4.2/5

A must try is the Nasi Ulam Istimewa, which is also one of my favourites. Not commonly served in restaurants because of the laborious preparation work behind it. I was told the key to the dish is the freshly cut herbs and spices just before serving. You can't prepare them in advance.

Ikan Goreng Chuan Chuan 4.2/5

I have never tried Ikan Goreng Chuan Chuan and this a new Peranakan dish which I enjoyed. The fish is fried and then cooked with dark soy sauce, ginger, garlic and salted fermented soy beans. The star has to be the salted fermented soy beans which give the dish its characteristic.

Dry Laksa 2.5/5

Unfortunately, the Dry Laksa didn't impress me. It tasted like a plate of stir-fried Chinese noodles. I could not taste any laksa rempah at all.

Itek Sio 4.5/5

Not to be missed at the buffet spread is the Itek Sio, Nyonya braised duck with tamarind and coriander. The duck meat has been cooked to tender, infused with the flavourful braised sauce.

Udang Kuah Pedas Nanas 4/5

A very appetising dish is the Udang Kuah Pedas Nanas, fresh prawn cooked in pineapple coconut gravy. The tanginess from the gravy simply whetted up the appetite.

Whole Veal Shank Rendang 4.8/5

Another crowd favourite is the Whole Veal Shank Rendang. Infused with the aromatic rempah, the meat fell off the bone with ease. A must try.

Apom Bakwa Pisang Pengat 3.5/5

Do save some space for the Nonya Kuehs to wrap up the sumptuous feast. The colourful kuehs are not only pretty in presentation, but they are really yummy. I only wish I have another stomach to try them all. I do notice something unique at the dessert section is the Apom Bakwa Pisang Pengat. The soft, fluffy apom is made from glutinous rice flour and butterfly pea flowers, paired with caramelised banana.

Pricing
$60++ per adult and $30++ per child for lunch daily
$73++ per adult and $36.50++ per child for dinner Monday to Thursday
$83++ per adult and $41.50++ per child for dinner Friday to Sunday, Public Holidays and eves of Public Holidays

Note: This is an invited tasting.


AquaMarine
Marina Mandarin Singapore
6 Raffles Boulevard
Level 4
Singapore 039594
Tel: +65 68451111
Facebook
Website
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Daily: 630am - 1030pm

Direction: 
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to destination. Journey time about 5 minutes. [Map]

The Clifford Pier @ The Fullerton Bay Hotel - Chef Philip Chia X The Clifford Pier "Best Of Perankan Cuisine" Promotion

For the third time, Guest Chef Philip Chia will be taking over the kitchen of The Clifford Pier at The Fullerton Bay Hotel. As a fourth-generation Chinese Peranakan, he continues to draw inspirations from recipes of generations to deliver the classic flavours, while imbuing them with a modern flair.

Trilogy of Appetisers 3.5/5

First time ever, Chef Philip designed a savoury Trilogy of Appetisers to be featured in the 4-Course Set Dinner. Presenting three ala carte dishes almost like a degustation manner, the highlight for me is Chef's rendition of the Pong Tahu Goreng. The deep-frying process brings out the taste of the beancurd even more, and the pork acts as a backdrop to provide the savoury sweetness. The Grilled Spicy Laksa Prawns will definitely whet your appetite with its aromatics and spices, which is further boosted by the tangy and spicy side salad of wingbean, cucumber, pineapple, calamansi and torch ginger. Whereas for the Kurobuta Pork and Crabmeat Nonya Ngoh Hiang, the accompanying garlicky sweet sauce was a tad too sweet for me.

Peranakan Hee Peow Soup 3/5

The Peranakan Hee Peow Soup ($26) is loaded with 3 types of housemade meatballs - prawn, fish and pork, and they were pleasingly light and juicy. The fish maw was pretty luscious too, but I find the soup itself slightly blend and saltish.

Ayam Buah Keluak 3.5/5

Ayam Buah Keluak ($40) is an interesting take on the classic. Although the overall taste doesn't quite reflect the traditional profile of the dish, I love the presentation, with the sous-vide Sakura chicken roulade mirroring the shapes of the Buah Keluak. Those enigmatic black nuts become even more alluring, and to be able to taste it on its own is such a treat.

Satay Babi Goreng 3.5/5

Satay Babi Goreng ($39) veers towards the rich side, hence the bowl of rice is there for you to enjoy the gravy. The pork belly was even more tender than expected, but a handful less salt would have made the flavours of the dish more balanced.

Ikan Chuan Chuan 4.2/5

Ikan Chuan Chuan ($52) allows you to enjoy the beautiful meat of the fresh whole snapper without the fuss of deboning the fish. Cubed and deep-fried, each fish nugget is very lightly battered, with the meat staying firm and moist. The tangy-sweet dressing has a very good consistency that simply glazed the surface of the battered fish cubes, flavouring them without weighing them down.

Udang Masak Pedas Nanas 3.8/5

Udang Masak Pedas Nanas ($42) features a lovely light, spiced Malaccan-style coconut gravy, zesty with pineapples cubes and slices of grilled pineapples which I adore. The whole fresh prawns were somehow slightly overdone, but overall it was a very pleasing dish.

Snow Ko Swee 4.2/5

Chef Chia’s efforts in representing all-time Peranakan delicacies with his Snow Ko Swee is much lauded. Every element on this plated dessert was delicious, be it the Kueh Ko Swee in two variations (one prepared with gula melaka, and the other with white sugar), the mellow sweet coconut ice cream, the freshly grated coconut, the airy sponge or even the cream dollops. You just got to make space for this dessert.

The Clifford Pier, The Fullerton Bay Hotel Singapore Chef Philip Chia x The Clifford Pier ‘Best of Peranakan Cuisine’ Promotion 13 June to 28 June 2019 
A La Carte and Set Lunch Menu Monday to Friday, 12.00 p.m. to 2.30 p.m. (except Public Holidays) - 2 course Set Lunch S$40* per person
- 3 course Set Lunch S$45* per person

A La Carte and Set Dinner Menu Monday to Friday: 6.30 p.m. to 10.30 p.m. (except Public Holidays) - 4 Course Set Dinner S$69* per person (Minimum 2 person order)
Dining Reservations at (65) 6877 8911 / 8912 or email dining-rsvp@fullertonhotels.com.

Words and photos 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.


The Fullerton Bay Hotel Singapore
80 Collyer Quay
Singapore 049326
Tel: +65 65975266
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Lunch: 12pm - 230pm
High Tea: 330pm - 530pm
Dinner: 630pm - 10pm
Supper: 10pm - 12midnight (Sun-Thu), 10pm - 1am (Fri-Sat)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Go to 2nd floor, take the overhead bridge link across the road. Walk to destination. Journey time about 8 minutes. [Map]

The Ampang Kitchen Private Dining - Impresses with Its Peranakan Cuisine Influenced By The Region

The last chapter of our private dining adventure for 2018 ends at The Ampang Kitchen which is run by a father and son team, Uncle Raymond and David. David does the cooking nowadays while Uncle Raymond takes care of the guests at the front of the house, as well as explaining the dishes they have prepared for us.

Satay Bohong 4.8/5

Dinner started with the Satay Bohong.  Each stick consists of 50g of pork belly which is grilled to an aromatic char on top of its tender texture with layers of fats in between. Too bad each guest get only 2 sticks. I wish it can be served straight from the grill so it is hotter, instead of being left to cool down before serving.

Bakwan Kepiting 4.5/5

Bakwan Kepiting is a dish served in all the Perankan private dinings we have attended. The version at The Ampang Kitchen is not authentic type. Uncle Raymond has tweaked it in a good way. The soup came across rich and robust from the long hours of boiling prawn shells, chicken and pork bones to draw the flavours. The meatball is also soft, tender and airy packed with crab meat, prawn and bamboo shoot. If you have a sharp tongue, you will taste fermented beans in it. Uncle William has added them into his soup to elevate the flavour. Other unusual ingredients found in the soup are mushroom and tang oh, which is not usually served in bakwan kepiting.

Kueh Pie Tee 4/5

Although Uncle Raymond does not make his own shell for the Kueh Pie Tee, they are fresh and crispy with no porky smell. These are delightful parcels that whetted the appetite.

Rojak 4.8/5

The Rojak here is served chilled which I find it brilliant, giving it a refreshing touch. The version combines both the local and Penang style, which got the thumb of approval from the dining group. Some even commented that this is the best rojak they have ever eaten.

Chap Chye 4/5

Ampang Kitchen uses 8 different ingredients for its Chap Chye. Unlike the usual Peranakan style, red and white fermented beancurd as well as fermented beans are added which is more of a Cantonese style.

Beef Rendang 4.5/5

Uncle Raymond shared that his Beef Rendang consists of 17 ingredients. Of course I am not able to taste all the individual ingredients. What I tasted is the aromatic rempah that married with the tender beef excellently.

Ayam Buah Keluak 4.2/5

I have tried many versions of Ayam Buah Keluak and this is probably one of the better versions I have eaten. It is more saucy infused with the rich buah keluak flavour. I could not help drenching my steamed rice with the gravy to enjoy it to the last drop.

Assam Fish with Lady's Finger 4.5/5

Another well executed dish which I enjoyed a lot is the Assam Fish with Lady's Finger. The tang from the assam and tomatoes, plus the sweetness from the pineapple is so appetising. It just opens my appetite for more.

Banana Flower Kechai 4.5/5

The one dish that I have been looking forward is the Banana Flower Kechai. It is a dish not commonly served nowadays and it is my first time trying it. I didn't know what to expect. I can taste a lot of different textures and flavours from the prawn, pork, cucumber, mint leaves and banana flower all coming together harmoniously.

Chendol 4.8/5

Wrapping up the dinner we have Chendol for dessert. You can't get anywhere wrong when the chendol are freshly made, with fresh coconut milk and premium gula melaka.

Our dinner at The Ampang Kitchen is $120 per pax. We really enjoyed the food and was well fed. A lot of time and preparation is put into serving the delicious food to our table. I could not say The Ampang Kitchen serves authentic Perankan food because some of the recipes have been influenced by the region, Straits Cuisine maybe a more appropriate to label the cuisine served at The Ampang Kitchen. Besides private dining, it also caters for takeaways. Hence don't be despair if you can't get a booking, you can also order takeaway.


The Ampang Kitchen
39 Jalan Ampang
Singapore 268625
Tel: +65 96187107
Facebook
Nearest MRT: Sixth Avenue (DT Line)
[Map]

Baba Steven's Private Dining - Our Cheapest Private Dining Experience

Our next private dining adventure brought us to the humble home of Baba Steven's Private Dining at Bukit Batok. The chef is Mr Steven Quak who is in his 70s and used to work in a Peranakan Restaurant. We are hosted by his wife while he sweated it out in the kitchen preparing our Peranakan feast. We paid $480 for a table of 8 pax which works out to be $60 per pax.

Pineapple Tarts 3.5/5

While we waited for the rest of the group to turn up, we were offered some home-baked Pineapple Tarts to snack on. They also made these for sales too. The pineapple jam is not too sweet and it is complemented by the buttery pastry.

Bakwan Kepiting Soup 3.8/5

Having tried a number of Bakwan Kepiting Soup, I find the version here is much cleaner and lighter in taste. While the meatball was a bit firm, it stood out for the addition of the bamboo shoot for that extra crunch.

Sambal Lady Finger 4/5

The Sambal Lady Finger is simple but it shone through that simplicity with the beautifully blanched and crunchy lady fingers paired excellently with the homemade sambal. Though the sambal can be more spicy.

Chilli Sotong 4/5

Another homely and simple dish is the Chilli Sotong. Fresh bouncy sotong cooked with chilli, allowing the ingredients to speak of themselves.

Tulang Babi Sio 4.2/5

Well braised prime rib with fall of the bone meat is the Tulang Babi Sio. Besides the tender meat, I really enjoyed the tanginess in the sauce, so much that I was drenching my plate of rice with them.

Ayam Buah Keluak 3.8/5

Most of time when I have Ayam Buah Keluak, the chicken turned out rather dry. I am glad that uncle Steven manage to keep them juicy and tender, with the nuttiness of the acquire fruit shining through.

Nonya Chap Chye 3.8/5

I like the Nonya Chap Chye for the fact that it is cooked to a delectable crunchy bite. I only wish that the fermented beancurd flavour can come across stronger.

Beef Rendang 3.5/5

Unlike the saucy version which I usually have, the Beef Rendang is like a dry version with a thick coat of rempah blanketing the tender beef.

Ikam Kuah Lada 4.5/5

Last but not least we have the Ikam Kuah Lada. This is a dish that I have not eaten before. In the orangey curry-like gravy it comes with chunky stingray and eggplant. The gravy is quite unique with a peppery kick to it. I am glad to discover a new dish for my food journal.

Besides opening his house for private dining, Uncle Steven also do a bit of takeaway catering too. All you need to contact him. Psst...besides Peranakan food, he can cook Thai food too.


Baba Steven Private Dining
Blk 204 Bukit Batok Street 21
Singapore 650204
Tel: +65 97506564
Nearest MRT: Bukit Batok

AquaMarine @ Marina Mandarin Singapore - Unlimited Serving Of Peranakan Delights For The Month Of October

Aquamarine, the halal-certified buffet spread at Marina Mandarin Singapore changes its theme monthly, and Peranakan Delights take centrestage for the month of October.

Salmon Fillet with Otah-Otah Mousse 3.8/5

East meets West with this very well executed Salmon Fillet coated with Otah-Otah Mousse. Unlike the usual Otah in which the fish and paste are mashed up, the fish is presented as a whole fillet, larded with the otah-otah mousse. The latter is crusted, forming a nice textural contrast with the tender salmon. I love the pineapple salsa at the side. It brightens the taste with its acidity.

Stir-fried Marron 3.8/5

Available during Dinner Buffet is this Stir-fried Marron with Tamarind. The caramelised tamarind sauce (assam) has a good consistency that coats and flavors the Marrron just right without overpowering the crustacean's natural sweetness or weighing down its flesh.

Byonya Braised Duck 4/5

A must-have is the Nyonya Braised Duck with Tamarind and Coriander - fork tender meat with a melt-in-your-mouth skin which to me is always the best part. Although my portion had a great deal amount of fats underneath the skin, the piquant tamarind sauce took care of it. The sauce may look rich but it is surprisingly light on the palate.

Nyonya Spiced Chicken Shawarma 3.8/5

An interesting corner is the Nyonya Spiced Chicken Shawarma where you get to make your own Nonya style kebah. Shawarma preparation delivers chunks of juicy chicken thighs with a charred exterior, lending extra flavor to your bun. All the condiments on the table go well with the meat but be sure not to miss out the piquant green chilli, just to add some vibrancy to the taste.

Ayam Buah Keluak 4/5

And of course, you have your classic Ayam Buah Keluak - very tender meat and even the bones seem to have absorbed the flavours of the nutty gravy.

Nyonya Lam Mee 3/5

Amongst the spread, you can even DIY a traditional Nyonya birthday noodles for longevity - Lam Mee. The broth is light and slightly starchy. You can also throw in chicken, prawn, egg omelette and bean sprouts in it to go with the noodles.

Nonya Kuehs 4.2/5

One of the highlights is the desserts! The assortment of Nonya Kuehs are decadent. I tried all and I considered them one of the tastiest in recent memory. The sweetness level is well controlled. Each is rich in coconut but not too cloying. For example Kueh Salat, the glutinous rice still exudes that natural taste of grains. Kueh Kosui has a melt-in-your mouth consistency, while the classic Kueh Lapis Sagu is tender and slightly bouncy. The savoury Lemper Udang can get a little spicy when you bite into the fiery dried shrimps filling but the sweet glutinous rice mellows it down. I like the texture of the rice too, which has been steamed long enough to break it down to almost mochi like.

Other staples of the buffet spread are the Cold Seafood station, Indian Cuisine Station, Japanese Station, Cold cuts and salad. The Cheese and Bread Station is worth a visit too, with exquisite offering such as Australian Fruit Cheese and Flavored Cheddar cheese.

Pricing
$60++ per adult and $30++ per child for lunch daily
$72++ per adult and $36++ per child for dinner Sundays to Thursday
$82++ per adult and $41++ per child for dinner Fridays, Saturdays and eves of Public Holidays

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.


AquaMarine
Marina Mandarin Singapore
6 Raffles Boulevard
Level 4
Singapore 039594
Tel: +65 68451111
Facebook
Website
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Daily: 630am - 1030pm

Direction: 
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to destination. Journey time about 5 minutes. [Map]