The Peranakan Club @ Orchard Towers - Heritage Peranakan Food and Cultural Experience Under One Roof

Tucked within a sprawling 5,000 sq ft space, The Peranakan Club offers what could well be Singapore’s most immersive Peranakan experience to date. More than just a dining destination, it is a “living museum” where heritage, culture, and cuisine intertwine seamlessly. From the moment you step inside, you are transported into the rich world of Peranakan traditions — a thoughtfully curated journey that invites diners to taste, see, and experience its legacy all under one roof.

The space is conceptually divided into several unique experiences. The Kebaya Bar serves up Peranakan-inspired cocktails in collaboration with Brass Lion Distillery, while the Keronsong Tea Room offers an elegant setting for tea, champagne, and caviar. For a more comforting experience, The Little Nyonya presents familiar, family-style classics, while Grand Peranakan caters to private tok panjang feasts reminiscent of lavish heritage banquets. Beyond dining, The Peranakan Gallery showcases heirloom costumes and artefacts, and the Baba Nyonya Atelier features beautifully crafted kebayas and lifestyle pieces, completing the cultural immersion.

Peranakan Prosperity Lo Hei 4/5

Interestingly, the restaurant offers its own version of yusheng year-round. The Peranakan Prosperity Lo Hei retains the familiar components but stands out with the addition of ulam, lending a refreshing herbal lift and a distinct Peranakan identity.

Bakwan Kepiting 4/5

The Bakwan Kepiting is a comforting, soulful soup that warms both the palate and the stomach. Featuring delicate hand-rolled meatballs made from a blend of crab meat and minced pork, the dish is served in a clear, naturally sweet broth of bamboo shoots. The meatballs are tender yet firm, packed with flavour, while the bamboo shoots add a pleasant crunch and sweetness. A dollop of sambal belachan enhances the overall profile with a punchy, umami kick.

Nasi Ulam with Raja Ulam 4.2/5

A labour-intensive dish, the Nasi Ulam with Raja Ulam here reflects the finesse of Peranakan cooking. Finely julienned herbs and aromatics are meticulously prepared to blend harmoniously with the rice. Often regarded as the “queen” of Peranakan rice dishes, this version stands out for its inclusion of ulam raja, which adds a peppery note with hints of green mango. The result is a complex, aromatic, and refreshing rice salad.

Prawn Ngoh Hiang 4.5/5

The Prawn Ngoh Hiang impresses with its chunky, hand-minced filling of pork and prawns, wrapped in a thin beancurd skin and fried to a crisp. The addition of water chestnuts provides a delightful crunch and subtle sweetness, while the balance of fat in the pork ensures a juicy bite.

Salmon Fish Wing with Sambal Belimbing 3/5

An interactive dish, the Salmon Fish Wing is served deep-fried alongside Sambal Belimbing, with a brush provided for diners to apply the sambal themselves. The sambal delivers a tangy, sourish heat that is undeniably appetising. However, while both components are enjoyable individually, they do not quite come together as a cohesive dish.

Babi Assam 4.2/5

The Babi Assam is a comforting Peranakan stew that delivers both richness and balance. Chunky cuts of pork belly are simmered for a long time, allowing the fat to render beautifully and the meat to become melt-in-the-mouth tender. The tamarind-based gravy is the star here, offering a tangy, slightly spicy profile with a deep, fruity acidity that cuts through the richness of the pork, resulting in a dish that is both hearty and appetising.

Ayam Buah Keluak 4.5/5

A quintessential Peranakan classic, the Ayam Buah Keluak showcases deep, earthy flavours from the prized buah keluak nut. The gravy is rich and complex, with notes reminiscent of dark chocolate, while the chicken is stewed until tender and fully infused with the nut’s distinct umami depth.

Nangka Rendang 3.8/5

The Nangka Rendang offers a plant-based alternative using young jackfruit as a meat substitute. Its fibrous texture mimics that of slow-cooked meat, and it absorbs the spices well. While the execution is commendable, it may not fully satisfy those who prefer the richness of traditional rendang with meat, though it remains a solid option for vegetarians.

Rempah Nenas Udang 4.5/5

Bright and vibrant, the Rempah Nenas Udang combines prawns and pineapple in a rich, tangy coconut gravy. The sweetness of the pineapple balances the spices beautifully, creating a dish that is both refreshing and indulgent.

Ikan Goreng Chuan Chuan 4.2/5

At first glance, the Ikan Goreng Chuan Chuan appears to be a simple deep-fried seabass. However, the filleted fish is thoughtfully paired with blue pea-infused beehoon beneath, which soaks up the tangy sauce. The result is a more layered and satisfying dish than expected.

Chendol Melaka 4/5

Ending the meal on a sweet note, the Chendol Melaka impresses with its robust gula melaka, offering a deep caramelised sweetness. However, being served in a glass makes it slightly less enjoyable, as the components remain layered and harder to mix compared to the preferred bowl presentation.

Apom Bok Kuah Pisang 4/5

A rare Peranakan dessert, the Apom Bok Kuah Pisang features soft, fermented rice pancakes paired with a warm banana coconut sauce. The pancakes are slightly tangy with a springy texture, while the sauce is creamy, sweet, and lightly savoury — a comforting and nostalgic finale.

The Peranakan Club is more than just a restaurant — it is a holistic cultural experience that celebrates Peranakan heritage engagingly and thoughtfully. With its diverse concepts and well-executed dishes, it offers diners not only a satisfying meal but also a deeper appreciation of the traditions and stories behind the cuisine.

Note: This is an invited tasting.


The Peranakan Club
Orchard Towers
1 Claymore Drive
#02-01
Singapore 229594
Tel: +65 89880202
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk down Orchard Road towards the junction of Orchard Road and Claymore Road. Walk to the destination. Journey time is about 10 minutes. [Map]

Dulukala Peranakan @ Silat Avenue - The Family-Run Eatery at Beauty World Makes A Comeback After 7 Years Hiatus

Dulukala Peranakan is a family-run Peranakan eatery serving homecooked-style Nonya dishes, crafted from heirloom recipes passed down through generations. Having spent over 20 years at Beauty World since 1999, the eatery recently reopened at Silat Avenue after a 7-year hiatus. Deviating from its previous standalone restaurant format, Dulukala Peranakan now operates as a Cze Char stall at Kopi Haus, reaching a wider audience seeking authentic Nonya flavours.

Nyonya Stewed Mix Vegetables 4/5

The Nyonya Stewed Mix Vegetables ($14.80) was a simple dish done right, flavoursome yet light enough for everyday enjoyment. The cabbage was well braised. It was tender but still retaining a pleasant bite. While satisfying in taste, the price point feels steep given the casual kopitiam setting.

Ikan Assam Pedas 4.2/5

The Ikan Assam Pedas ($18.80) was a delight with its piquant, tangy Assam gravy. The fish was delightfully fresh, steamed perfectly to a moist texture, complemented by the robust spiced sauce.

Ayam Buah Keluak 4.2/5

The Ayam Buah Keluak ($15.80) featured succulent chicken with a rich, bold, and savoury gravy. The keluak nuts were notably more bittersweet and nutty than versions I’ve tried before, giving the dish a pronounced intensity that made it memorable.

Bakwan Kepeting Soup 3/5

The Bakwan Kepeting Soup ($13.80) offered a lighter option. The homemade crab and pork meatballs were soft and juicy, but lacked the desired springy texture. I also find the broth slightly watered down and somewhat salty.

Sotong Hitam 3/5

The Sotong Hitam ($15.80) featured sliced squid in a squid ink sauce. The sotong itself was tender and chewy, but the expected flavours of umami, brininess, and subtle acidity were rather muted, leaving the dish less punchy than we hoped for.

Just four months into settling at their new Silat Avenue space, regulars are already flocking in to savour the familiar, comforting flavours of their Peranakan dishes. Some of the beloved specialities require at least three days' advance notice, so be sure to reserve early to avoid disappointment.

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.


Dulukala Peranakan
Kopi Haus Coffeeshop
Blk 148 Silat Avenue
Singapore 160148
Tel: +65 8119 5117
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Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Tue-Sun: 1130am - 3pm, 530pm - 9pm

Direction:
1) Alight at Outram MRT station. Take Exit 4. Walk to bus stop at Outram Park Station (Stop ID 05069). Take bus number 124 or 143. Alight at 3 stops later. Cross the road and walk to destination. [Map]

2) Alight at Outram MRT station. Take Exit 4. Walk to bus stop at Outram Park Station (Stop ID 05069). Take bus number 147 or 961. Alight at 3 stops later. Walk to destination. [Map]

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]