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]

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]

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

Lynnette's Kitchen Private Dining - Taste Of Refinement In Peranakan Food.

Our private dining adventure continues with Lynnette' Kitchen at her HDB flat in Tiong Bahru area. Lynnette Seah is probably one of the pioneer in the private dining scene before the private dining scene starts booming. She may be better as an internationally acclaimed Singaporean violinist and the recipient of the Cultural Medallion for Music in 2006.

Keropok with Homemade Belachan

Before starting on our meal, we are served some Keropok and Homemade Belachan to snack with.

Bakwan Kepiting Soup 3.8/5

Dinner started with a bowl of Bakwan Kepiting Soup. The meatball is firmer with tougher texture. I would prefer it to be looser. The proportion of the meat and crab ratio has more pork than crab too. On the other hand, I like the bamboo shoot and radish in the soup for a light and refreshing finish.

Crab Beehoon 4.2/5

Catching my attention is the hugemonous Sri Lankan Crab that has been separated from the beehoon after cooking. The crab itself is fresh and sweet but the highlight has to be the bowl of slurping goodness packed with rich flavour of the crustacean. The beehoon is very delicious soaked with the richness.

Assam Pedas Snapper Fillet with Honey Pineapple 4.5/5

My favourite dish is the Assam Pedas Snapper Fillet with Honey Pineapple. Buried under the pool of redness is tender snapper fish fillet and honey pineapple. The clever recipe uses the sweetness of honey pineapple to create the harmony against the hot and fiery chilli. This dish sings for me.

Chap Chye 4.2/5

Another well cooked dish the Chap Chye that comes with cabbage, tofu, black fungus, tang hoon, carrot, lily stems and mushrooms. I appreciated that fact the vegetables still retained a crunch to it, not too soft. Lynnette's version also has a more distinct taste of the fermented beancurd which I enjoyed.

Buah Keluak Prime Pork Ribs Stew 4/5

Instead of the using chicken, Lynnette uses Prime Pork Ribs in her Buah Keluah dish. I am not a big fan of ayam buah keluah as I find the chicken always ended up being dry. Hence the prime pork ribs version is a good chance, with fall of the bone meat.

Beef Rendang 4.5/5

The soul of a good Beef Rendang has to be the rempah and this definitely stole my soul. Unknowingly, I was drenching my rice with the gravy and enjoying the tender beef with my plate of rice.

Sugee Cake with Gula Melaka Cream Cheese Frosting 4.5/5

Even before my visit, I have already heard some much about Lynnette's sugee cake. I understand that if it is not an easy cake to bake. If done wrong, it can be very dry and crumbly. For dessert, I am glad that I get to try her famous Sugee Cake with Gula Melaka Cream Cheese Frosting. It is another smart recipe to pair the sugee cake with the gula melaka cream cheese frosting, which lifted the whole enjoyment of the cake.

Diner at Lynnette's Kitchen is not cheap. It costs $120 per pax. In fact, most of the private dining places I have visited have increased their prices recently too. It now average around $100 per pax to dine at someone's home. Back to Lynnette's food, I find her dishes are more refine than the other peranakan private dining places I have visited, she has fine tuned her recipes until they are perfect. Unlike other places, she also has a wide selection of dishes which you can pick from her website. One difference from other private dining places is the host actually joins us for dinner, while others are busy in the kitchen cooking. But don't get me wrong, she is a great host and we enjoyed the conversation over the food and drink.

Lynnette's Kitchen
Jalan Membina
Website