Mama Jac's Kitchenette Private Dining - A Memorable and Satisfying Cantonese-Peranakan Dinner

During my visit to Mama Jac's Kitchenette Private Dining in April 2023, I had the pleasure of experiencing an 8-course meal priced at $125.50 per person. Mama Jac specialises in Cantonese-Peranakan cuisine, offering a unique fusion of flavours and culinary traditions.

Mango Salad 4.5/5

Our private dining experience commenced with the tantalising Mango Salad, a refreshing appetiser that combined the perfect balance of crunch and pungent flavours. The vibrant mangoes added a delightful sweetness to the dish.

Hai Zhou 4.8/5

Next, we indulged in the Hai Zhou, a substantial dish featuring plump prawns wrapped in crispy beancurd skin. The prawns were succulent, bursting with natural sweetness, while the beancurd skin added a satisfying crunch to each bite.

Bakwan Kepiting 5/5

One of the standout dishes was the Bakwan Kepiting, a meatball soup packed with depth and robust flavours. The generously sized meatball was juicy and tender, enhanced by the addition of crabmeat, which imparted a delightful seafood sweetness. The bamboo shoots added a layer of texture and flavour to the dish.

Brandy Cincalok Ayam 4.8/5

A highlight of the evening was the Brandy Cincalok Ayam, a unique Peranakan creation that surprised and delighted my taste buds. The combination of cincalok, a traditional fermented shrimp paste, with brandy brought a new depth of flavour to the tender chicken, resulting in a deliciously unique culinary experience.

Nonya Chap Chye 4.8/5

The Nonya Chap Chye was executed flawlessly, with the various ingredients retaining their crunch and the fermented soybean imparting a distinct savoury note that elevated the dish's overall taste.

Mengkabo (Babi Masak Asam) 4.2/5

Mengkabo, also known as Babi Masak Asam, was another standout dish on the menu. The tender pork slices were cooked in a spicy and tangy sauce, tantalising the palate with their robust flavours. We were even encouraged to enjoy the dish with cut green chilli for an added dimension of enjoyment.

Assam Pedas Stingray 4/5

The Assam Pedas Stingray, a classic fish stew, is further impressed with its tangy and spicy profile. The addition of pineapple lent a fruity sweetness that beautifully complemented the tender stingray.

Panna Cotta Chendol

We savoured the Panna Cotta Chendol for dessert, a delightful conclusion to our meal. The homemade chendol, sea coconut, corn, and red beans were immersed in a thick and creamy coconut milk infused with the rich sweetness of Gula Melaka. While the dish was served without ice to allow the natural flavours to shine, I preferred it chilled for a more refreshing experience.

Mama Jac's Kitchenette Private Dining provided an enchanting culinary journey through Cantonese-Peranakan cuisine. The meticulously prepared dishes showcased a harmonious blend of flavours and textures, with each course leaving a lasting impression. Mama Jac's passion for her craft was evident in every dish, making this private dining experience a memorable and satisfying exploration of unique flavours and cultural influences.


Mama Jac's Kitchenette Private Dining
Blk 434 Clementi Ave 4
Singapore 120434
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Nearest MRT: Clementi (EW Line)

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
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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]

Nonya Bong @ Choa Chu Kang Crescent - Excellent Peranakan Private Dining At Only $55 Per Pax

I get to know about Nonya Bong Private Dining when I came across an article by KF Seetoh announcing the return of Mr Jeffrey Chia, who used to operate a stall in a kopitiam at Balestier Road selling Peranakan chap chye rice. Accordingly to his article, Mr Chia left the scene more than 12 years ago in frustration as customers felt that his chap chye rice was too expensive. I do sympathise his frustration as Peranakan food is laborious in preparation; hence, it is not fair to compare against the standard chap chye rice stalls. As of now, I am just glad that I can still savour his food at the comfort of his home. Not only that, but he also offers takeaway and delivery services.

Kueh Pie Tee 4.2/5

Our 8-course menu at $55 started with a flight of Kueh Pie Tee. Having been to several Peranakan private dining places, Nonya Bong impressed us with their homemade flour cup to hold the condiments such as turnip, bamboo shoot, prawn and chilli sauce.

Otak Otak 4.5/5

The Otak Otak here is freshly made from Spanish mackerel fish, combined with herbs, chilli and coconut milk. It is then wrapped in banana leaves and grilled to perfection. Love the chunky size of each piece, packed with fragrant fish paste with generously studded fish flakes.

Bakwan Kepiting 4/5

I always have a soft spot for meatballs, and the Bakwan Kepiting was so hearty and comforting. The meatballs are made with minced pork and crab meat, cooked in turnip soup.

Nonya Chap Chai 4.5/5

The bowl of Nonya Chap Chai consists of stewed cabbage, mushroom, black fungus, vermicelli etc. What stood out for me is the garlic and soya bean flavour, that gives the staple vegetable dish its character.

Buah Keluah 4.2/5

Usually, you either get Ayam Buah Keluah or Pork Kuah Keluah individually, but at Nonya Bong, you get both the chicken and pork in the Buah Keluah dish. This is a steal! Having the best of both worlds.

Babi Pongteh 3.8/5

I have mixed opinion concerning the Babi Pongteh. While the group enjoy the dish, I find the tender pork belly quite porky.

Sambal Prawns 4.8/5

The dish that got everyone raving is the Sambal Prawns. The concoction of onion, chilli and belacan (sambal), simply elevate the whole enjoyment of the fresh and succulent prawn, with its fragrant and spicy kick. Unfortunately, we only get a prawn each. It is so good that I wish I can have more of it.

Sago Pearl Pudding with Gula Melaka 4/5

Wrapping up our 8-course dinner is Sago Pearl Pudding with Gula Melaka. It is rather spectacular when Mr Chia brought out a huge plate of steamed sago pearls. Fresh coconut milk and premium gula melaka are then poured into the sago pearls, mixed and served. Nothing fancy, simplicity is the best when it is fresh.

Having tried so many Peranakan private dining places and restaurants, Nonya Bong definitely comes in par with many top-notch establishments. It is definitely a steal at only $55 per pax. It is much cheaper than many popular private dining places. You know what? We have already made another reservation to be back in July. I am so looking forward to try the rest of his menu.


Nonya Bong
Blk 663 Choa Chu Kang Crescent
Singapore 680663
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Nearest MRT: Yew Tee (NS Line)

Direction: 
1) Alight at Yew Tee MRT station. Take Exit A or B. Walk to bus stop at Yew Tee MRT station (Stop ID 45321). Take bus number 302 or 979. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 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
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Nearest MRT: Sixth Avenue (DT Line)
[Map]

Folklore @ Destination Singapore Beach Road - A Heritage Peranakan Lunar New Year Celebration

Celebrating Lunar New Year often means feasts of abundance. In today's world that we are living in, perhaps, what is more important is the togetherness that this period could bring to every household. Make your way down to Folklore at Destination Singapore Beach Road, and enjoy a warm and homely reunion affair by Chef Damian D’Silva. Have a taste of what it means by heritage - not just about the age-old recipes handed over from Chef Damian's maternal Paranakan family but how each dish is being cooked with fond memories and skills that chef has brought with him since young, by helping out his grandmother and mother in the kitchen months ahead of the celebratory feast.

Popiah Set 4.5/5

Every table, including yours, should have this “Do-It-Yourself” Popiah Set ($60). Takeaway is available at $321 nett for minimum of 20 pax order, good for 4 pax. Rolling the popiah together really enliven the mood and how often do you get the chance to make it together? The popiah filling is not something that you could get in the market. It may look somewhat the same but what you will get is hand-shredded turnip, bamboo shoot and pork belly cooked in prawn and pork stock. The ingredients are not thrown and cooked together in one shot but prepared and cooked down individually to develop their flavours before mixing them together. Cooked with preserved soya bean paste, the filling may look heavy and rich but it simply delivered a balance of savouriness and sweetness. Accompanying the filling is an array of condiments like the minced and fried garlic, chilli paste, sweet flour sauce, shredded egg, crabmeat and prawn, as well as ten large house-made popiah skins. The popiah skin is made fresh daily and you can see just how moist each is when served. Unlike the usual, this skin is soft and light with egg, but I would prefer a plain popiah skin to deliver the flavours wrapped within without adding on to it. I love the succulent crunch and sweetness that the prawns brought to the filling.

Peranakan Prawn Salad 3/5

A must-have dish at Chef Damian's home during Chinese New Year, representing wealth and luck is this Peranakan Prawn Salad ($20). It is an appetiser featuring poached prawns topped on a bed of cucumber slices and fresh Chinese lettuce leaves. What is unique is the chilli plum sauce drizzled atop, along with lime juice. The salad has all the refreshing elements, akin to a Thai mango or papaya salad but the thick chilli plum sauce tends to coat the ingredients like what happened when you overdose your Yu Sheng with Plum sauce, which could get a little overwhelmingly sweet and spicy at the same time.

Garang Assam with You Tiao 4.5/5

If you like dishes such as Penang Laksa, Garang Assam with You Tiao ($34) will up the pleasure exponentially. A dish enjoyed on the second day of Chinese New Year in Chef Damian’s family, this spicy and sour Peranakan dish is wholesome with red snapper fillet, served with crispy you tiao. A laborious dish, I would say. Rempah titek is made up of dry chillies, shallots, shrimp paste, candlenuts, turmeric, galangal, bruised lemongrass, fried till cooked, then add water and boil till thickened, before adding in tamarind pulp and water. And finally, in goes the red emperor snapper fillet. To dip the You Tiao in and savour the gravy that it has sop up is the closest you can get to Chef Damian's memory. He has enjoyed his the same way too, as his grandma would visit the market in the morning to purchase freshly fried dough fritters to complement the rich, piquant gravy. It is a dish that makes you salivate just thinking about it. Well, if dough fritters are too rich, a bowl of rice is always good!

Sayur Kailo with Pork Ribs 3.8/5

In Sayur Kailo with Pork Ribs ($32), get acquainted with this vegetable which called itself drumstick. Due to the shape of its pod, this harvested gourd from the Moringa Tree features a thick long bean pod and serves well as an accompaniment to dishes with thick sauce or gravy, as the pod takes on fully the flavours of the base sauces. Its tough exterior reminds me of an old lady's finger which the exterior has grown to tough to be eaten but the interior still remains pulpy. To eat it, you would have to would bite into a section of the cooked pod, then pull it out of your mouth to extract the soft flesh. I had mine this way and it was like indulging in a decadent bone marrow. I'm not a fan of pork curry but these tender ribs were better than expected.

Bakwan Kepiting 3.8/5

Peranakan cuisine is just not about curries and spices, as seen in Bakwan Kepiting ($20), a crab meatballs soup cooked in a prawn and pork stock. Minced pork is mixed with chopped prawns, bamboo shoots, soya sauce and "beaten" to a desired consistency, followed by crabmeat and spring onions. The meatball paste is shaped into balls and then steamed before adding to the soup to be cooked. It is a dish suitable for the spring festival, as bamboo shoots is essentially a spring produce which is added to the soup, adding on to the significance as a festive dish. The meatballs were compact but at the same time loose with bamboo shoots as fillers, which flavour the meatballs with sweetness and crunch.

Mee Siam 3.8/5

Peranakan Mee Siam ($16) is a classic staple in a Paranakan household and Chef Damian’s mee siam paste is a complex blend of onions, chillies, shallots and candlenuts. This is a drier version compared to those that we are familiar with. The vermicelli is fried with the paste, together with the thick broth that is slow-cooked with fermented bean paste, dried shrimps, prawn broth and then finished off with lime juice. No assam is added, instead lime juice and sugar are used to impart the sour and sweet notes. If you find assam too assertive, this might live up to your expectations. And the eggs, were exceptionally fluffy!

Kueh Kosui 4.8/5

For dessert, share a plate of Kueh Platter featuring chef's daily selection of handmade kuehs, a showcase of traditional Peranakan desserts. What we had were Ondeh Ondeh, Ang Ku Kueh with peanut and mung bean paste fillings, Kueh Lapis Sagu as well as one of the highlights of the evening - Kueh Kosui. I was told this is the best and I couldn't agree more the moment I took a bite of it. Made using genuine Gula Melaka, which chef has sourced it himself, this Kueh Kosui came with a well rounded sweetness and the fresh grated coconut just made it even more sublime as the kueh slowly melted in my mouth.

Finding authentic heritage food these days are challenging. More often than not, even if they claimed to be made with good old recipes, they are products of central kitchens. At Folklore, you and your loved ones will experience a rare authenticity and the essence of a simple but hearty reunion meal. Folklore's Chinese New Year menu will be available for lunch and dinner from 4 to 19 February 2019. Festive meal takeaways are available with an advance booking of 5 working days from 30 January to 19 February.

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.


Folklore
Destination Singapore Beach Road
(Beside Golden Mile Complex)
700 Beach Road
Level 2
Singapore 199598
Tel: +65 66792900
Facebook
Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 930pm

Direction: 
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to Beach Road. Turn right onto Beach Road.Walk to destination. Journey time about 8 minutes. [Map]