White Rose Cafe @ York Hotel - Discover soulful home-style Penang Peranakan fare by Jason Nyonya House

York Hotel Singapore marks its 40th anniversary with a nostalgic, flavour-packed collaboration that brings the essence of Penang Peranakan cuisine to local diners. Partnering with Penang’s well-regarded Jason Nyonya House, the hotel presents A Penang Peranakan Culinary Showcase at White Rose Cafe from 18 to 28 June 2026. This limited-time à la carte lunch and dinner buffet is helmed by Madam Cheah Soo Fuen, whose time-honoured recipes promise an authentic taste of heritage passed down through generations.

Jiu Hu Char (Fried Jicama with Shredded Cuttlefish)

The showcase begins with a delightful spread of traditional appetisers. The Jiu Hu Char is a standout, featuring finely shredded jicama stir-fried with cuttlefish. The addition of cuttlefish lends a distinctive umami aroma while providing a subtle chew that contrasts beautifully with the crunch of the vegetables. Served with fresh lettuce, it lets diners enjoy a light, wrap-style bite.

Kuih Paiti

Equally enticing is the Kuih Paiti, where delicate, crisp tart shells cradle a fragrant filling of braised turnip, prawns, carrots and egg strips. Each bite delivers a harmonious interplay of textures — crisp, soft and juicy — alongside a comforting savoury sweetness.

Lor Bak

The Lor Bak, deep-fried minced meat wrapped in beancurd skin, offers a more robust indulgence, with its savoury, well-seasoned filling encased in a thin, crispy exterior.

Sambal Lady’s Fingers

Among the vegetable dishes, the Sambal Lady’s Fingers impresses with its bold flavours. The lady’s fingers retain a pleasant crunch, while the dried shrimp and sambal chilli paste lend depth and a spicy kick that lingers on the palate.

Inche Kabin (Nyonya-style Fried Chicken)

Moving on to the mains, the Inche Kabin is a crowd-pleaser. The Nyonya-style fried chicken is well-marinated in aromatic spices before being deep-fried until golden and crisp. Juicy on the inside and crispy on the outside, it is simple yet deeply satisfying.

Fish Maw Soup

The Fish Maw Soup offers a comforting option with its combination of fish maw, meatballs, and cabbage, all simmered in pork stock. While hearty, the broth leans slightly light in depth, which may leave some diners wishing for a richer flavour profile.

Cincalok Egg

Cincalok Pork

Cincalok makes its presence known in two dishes: the Cincalok Egg and the Cincalok Pork. The omelette delivers a punch of umami with the fermented shrimp lending a savoury complexity to the fluffy eggs. However, it is the pork rendition that truly shines. The fattiness of the pork belly provides a richer canvas, allowing the cincalok’s briny intensity to come through more pronounced and balanced.

Ayam Buah Keluak

A quintessential Peranakan dish, the Ayam Buah Keluak, showcases chicken braised in a rich, earthy gravy made from the prized black nuts. The keluak paste, mixed with minced pork and stuffed back into the shells, delivers a deep, slightly bitter richness that defines the dish.

Tau Yu Bak (Soy Sauce Pork)

Another comforting classic is the Tau Yu Bak, where pork belly is braised in dark soy sauce with garlic and spices, resulting in tender meat infused with a savoury-sweet depth.

Khong Babi Assam (Pork with Tamarind Sauce)

The Khong Babi Assam introduces a tangy dimension to the spread. The braised pork soft ribs are tender and coated in a bright, tamarind-based gravy that cuts through the richness, adding balance to the meal.

Kari Kapitan (Kapitan Chicken Curry)

Curry lovers will appreciate the Kari Kapitan, a fragrant, spice-forward chicken curry infused with lemongrass and galangal. The robust gravy clings to the tender chicken, making it a perfect companion to rice.

Assam Prawn

The Assam Prawn is another highlight, with plump prawns enveloped in a sweet and tangy sauce that delivers a delightful punch of flavour in every bite.

Gulai Tumis Ikan Pari (Hot and Sour Stingray)

Seafood options continue with the Gulai Tumis Ikan Pari, in which stingray is cooked in a hot-and-sour tamarind gravy. The gravy’s acidity complements the stingray’s firm texture, resulting in a well-balanced dish that is both appetising and comforting.

Nasi Ulam

One of the most memorable items is the Nasi Ulam. This traditional herbed rice is elevated by the addition of flaked salted fish, local herbs, and toasted dried shrimp. The salted fish adds an extra layer of umami, enhancing the dish's aromatic and earthy notes and setting a new benchmark for what Nasi Ulam can be.

Bubur Cha-Cha

To round off the meal, classic Nyonya desserts are served. The Bubur Cha-Cha is a comforting medley of sweet potatoes, taro, black-eyed peas, tapioca jelly and sago in creamy coconut milk, best enjoyed warm. Meanwhile, the Pulut Hitam offers a rich and satisfying finish, with its thick black glutinous rice porridge topped with longan and a drizzle of coconut milk.

Pulut Hitam

Overall, York Hotel Singapore’s Penang Peranakan showcase is a heartfelt tribute to heritage flavours. While some dishes may lean lighter in intensity, the breadth of offerings and the authenticity of recipes make this collaboration a noteworthy dining experience. It is a rare opportunity to savour the soulful, time-honoured flavours of Penang’s Peranakan cuisine without leaving Singapore.

For those seeking a nostalgic culinary journey steeped in tradition, this limited-time showcase at White Rose Cafe is well worth a visit. Presented as an à la carte buffet, each dish is freshly prepared upon order, allowing diners to indulge in unlimited servings at a single menu price. Adult diners can enjoy the experience at S$40 per person, while children aged 5 to 11 dine at S$20 per child. The meal is further complemented by a selection of refreshing beverages, including Chilled Butterfly Pea Flower Tea, Chilled Bandung with Grass Jelly, Lemongrass Tea, Kopi ‘O’, and Teh Tarik — rounding off a satisfying and heritage-rich dining experience.

Note: This is an invited tasting.



White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 67370511
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 11am to 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road towards Goodwood Park Hotel. At Goodwood Park, turn right and walk to the end of the carpark. Journey time is about 10 minutes. [Map]

Hathaway Autograph @ Varel Singapore - Nostalgic Regional Classics Reimagined with Elegance

Hathaway Autograph opens as the flagship restaurant of the Hathaway brand, offering both loyal followers and new diners a compelling reason to rediscover its soulful cuisine. Located within the newly launched Varel Singapore, a Tribute Portfolio Hotel along Selegie Road, the restaurant marks a new chapter for the brand, building on its foundations in Dempsey and Capital Tower while embracing a more refined and contemporary expression.

Perched on the second level, the space impresses with its high ceilings, elegant interiors and lush al fresco terraces overlooking the Mount Sophia enclave. The setting strikes a fine balance between sophistication and warmth, setting the tone for a dining experience that is both polished and deeply personal. Under the helm of Chef Kenneth, the menu draws heavily on “soul food” memories, featuring heirloom recipes and regional Southeast Asian classics, all thoughtfully reimagined without pork or lard.

Heritage Kueh Pie Tee with Shrimp 4/5

We began with the Heritage Kueh Pie Tee with Shrimp ($9 for 3pc), a refined rendition of the beloved Peranakan classic. The delicate golden nyonya pastry cup was impressively thin and shatteringly crisp, cradling a well-braised filling of julienned jicama and carrots that had absorbed the full depth of a savoury stock. Each piece was crowned with a fresh, snappy shrimp and a touch of house-made chilli, adding a bright, piquant lift. It’s a nostalgic starter elevated through precision and restraint.

Otah Otah Mousse 3.8/5

The Otah Otah Mousse ($9 for 3pc) offered a modern interpretation of a familiar favourite. The mousse was exceptionally smooth, delivering the aromatic notes of lemongrass and turmeric with a subtle smokiness, reminiscent of traditional otah. Encased in crisp charcoal cornets and topped with golden tobiko, the dish provided both textural contrast and visual appeal, presenting local flavours in a contemporary, bite-sized format.

Salmon & Coconut Kinilaw 4/5

A refreshing contrast came in the form of the Salmon & Coconut Kinilaw ($19), inspired by the Filipino method of curing fish. The cubes of salmon were rich and buttery, balanced by a bright citrus-vinegar marinade. The addition of coconut milk lent a creamy, tropical nuance that softened the acidity, resulting in a vibrant and well-rounded dish that whetted the appetite.

Wagyu Buntut Broth (tasting portion) 4.2/5

The Wagyu Buntut Broth ($28) was a standout for its depth and richness. Slow-cooked for eight hours, the broth carried a robust beefiness infused with spices such as nutmeg, star anise and clove. The Wagyu oxtail was gelatinous and fork-tender, melting effortlessly into the soup, while root vegetables soaked up the savoury essence. It delivered a comforting, almost nostalgic warmth, akin to a hearty home-cooked meal elevated with premium ingredients.

Boston Lobster Noodle (tasting portion) 4/5

For a touch of indulgence, the Boston Lobster Noodle ($58) impressed with its luxurious execution. The lobster was perfectly cooked, retaining a firm, bouncy texture and natural sweetness. Tossed with noodles in a rich crustacean sauce infused with laksa spices, each strand was coated in umami goodness, anchoring the dish in familiar local flavours.

Ah Nya’s Fish Curry 4.2/5

A highlight of the menu is Ah Nya’s Fish Curry ($36), a heartfelt tribute to heirloom family recipes. The curry gravy was thick, robust and beautifully balanced, with a tangy brightness cutting through the richness of the coconut base. The barramundi fillet was moist and flaky, standing up well to the bold spices. It’s the kind of dish that calls for extra rice to savour every last spoonful.

Assam Udang 4.5/5

Equally compelling was the Assam Udang ($32 for 5pc), a dish that delivered bold, punchy flavours. The tiger prawns were fresh and firm, coated in a thick, glossy tamarind glaze that struck a perfect balance of sweet, sour and spicy. The sauce clung to every crevice, offering a deeply satisfying, finger-licking experience that highlights the essence of Nyonya cooking.

Signature Beef Cheek Rawon 4.2/5

The Signature Beef Cheek Rawon ($35) showcased the beauty of slow cooking. Braised for 12 hours, the beef cheek was incredibly tender, soaking up the rich, earthy buah keluak gravy. The dish carried a complex depth without veering into bitterness, making it both comforting and refined.

Tempe Buncis 4.2/5

Even the vegetable offering impressed. The Tempe Buncis ($14) combined crisp French beans with nutty tempeh, all tossed in a sweet-savoury kicap manis glaze. The addition of wok hei elevated the dish, giving it a smoky depth that made it far more than just a supporting side.

Princess of The Straits 4/5

Desserts continued the theme of nostalgia with a modern twist. The Princess of The Straits ($14) reimagined the classic Puteri Salat by pairing glutinous rice and pandan custard with salted gula jawa ice cream. The interplay of warm and cold, sweet and salty, created a delightful finish that was both comforting and sophisticated.

Glutinous Rice Pudding ‘Pulut Tai Tai’ 3.8/5

Finally, the Glutinous Rice Pudding ‘Pulut Tai Tai’ ($14) offered a familiar favourite in a refined form. The coconut-infused glutinous rice was chewy and fragrant, complemented by a silky kaya gelato that melted into the warm base. It’s a thoughtful reinterpretation that retains the soul of the original while presenting it in a more contemporary light.

Hathaway Autograph successfully bridges the gap between heritage and modernity, delivering Southeast Asian soul food that feels both deeply personal and elegantly executed. With its focus on heirloom recipes, premium ingredients, and refined techniques, it offers a dining experience that evokes nostalgia while embracing innovation. Whether you’re a long-time fan or a first-time visitor, Hathaway Autograph stands as a compelling destination for heartfelt, flavour-driven cuisine in a stylish setting.


Hathaway Autograph
Varel Singapore
Level 2
189 Selegie Road
Singapore 188332
Tel: +65 64503400
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Nearest MRT: Little India (DT, NE Line)

Opening Hours:
Daily: 7am - 10pm

Direction:
1) Alight at Little India MRT station. Take Exit A. Walk across the open-air carpark to Selegie Road. Turn right onto Selegie Road. Walk to the destination. Journey time is about 6 minutes. [Map]

Violet Oon Singapore @ Dempsey Hill - Launches Four CNY Set Menus For Intimate Gatherings in an Elegant Setting

For the upcoming Chinese New Year, Violet Oon Singapore at Dempsey introduces festive set menus available exclusively within its private dining rooms. Four specially curated Chinese New Year set menus are available, designed for intimate gatherings in an elegant setting.

VO Fragrant Yu Sheng 5/5

The Prosperity Sharing Set Menu (from S$148++ per person) opens with the VO Fragrant Yu Sheng. I have always enjoyed the addition of kaffir lime leaves in this rendition, and here, their presence was especially generous. The sharp, citrusy fragrance was further elevated by pink ginger flower, while an increased amount of julienned beetroot and the inclusion of ice plant, known for its heightened crunch, added both texture and freshness to the dish.

Hee Peow Soup 5/5

This was followed by an individually served bowl of Hee Peow Soup, a seasonal Peranakan Lunar New Year classic. The comforting broth is slow-simmered using a superior pork and chicken stock, enriched with whole baby abalone, fish maw, sea cucumber, and impressively juicy house-made prawn, crab, fish and pork balls.

Kuey Pie Tee 3/5

Ngoh Hiang 4/5

Starters included Kuay Pie Tee and Ngoh Hiang. Both were well seasoned, with the latter offering a tender bite. The addition of water chestnut provided a pleasant crunch that balanced the richness and meatiness of the filling.

Beef Rendang 4.5/5

For Mains, the slow-braised Beef Rendang featured beef shin braised in spices and kaffir lime leaves, then finished in coconut milk, resulting in fork-tender meat that was both rich and crowd-pleasing.

Ayam Buah Keluak 4.5/5

I particularly enjoyed the equally well-executed Ayam Buah Keluak, notable for its punchy gravy and generous chunks of buah keluak that delivered depth and intensity.

Garam Assam Fish 4.5/5

Garam Assam Fish was another highlight, featuring red snapper in a spicy-sour gravy accented with pineapple and pink ginger flower. The pineapples were thinly sliced, and their fruity tartness made the dish even more appetising.

Udang Goreng Chilli 3/5

Udang Goreng Chilli showcased angka prawns topped with chilli padi and garlic rempah. While flavourful, the dish leaned slightly towards greasy.

Chap Chye 4/5

Chap Chye, braised in a full-bodied prawn bisque that impressed with its deep savouriness, but the cabbage needed a much longer stewing time to soften thoroughly.

Nasi Ulam 5/5

One of my favourite dishes of the meal was the herbaceous Nasi Ulam. Diced prawns were folded into the rice, adding sweetness and textural contrast that complemented the raw, aromatic herbs.

Handmade Perankan Kueh 4/5

Dessert concluded the meal with a thoughtful selection of Handmade Peranakan Kueh, including Ang Ku Kueh, Kueh Kochi and Kueh Ambon. Both the ang ku kueh and kueh ambon stood out for their texture, with the kueh ambon being exceptionally spongy, though the overall sweetness could be toned down slightly.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Violet Oon Singapore
Dempsey Hill
7 Dempsey Road
#01-05
Singapore 249671
Tel: +65 9834 9935
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Nearest MRT: Napier (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to the bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alright 2 stops later. Walk to Dempsey Road. Walk to the destination. Journey time is about 10 minutes.[Map]

INDOCAFÉ Peranakan Dining @ Scotts Road - Limited Time 1-for-1 Signature Tasting Menu For This Decemeber

Nestled within The White House along Scotts Road, INDOCAFÉ Peranakan Dining is a six-time MICHELIN Bib Gourmand awardee. Helmed by Penang-born Chef Heng Eng Ho, the menu showcases more than two decades of his refined understanding of Peranakan flavours. For this festive season, INDOCAFÉ is launching a 1-for-1 Signature Tasting Menu. Priced at $68, the 5-course Signature Tasting Menu highlights the restaurant’s must-try dishes and serves as an excellent introduction to its Peranakan offerings.

Trio Platter 4.5/5

We began with a Trio Platter of quintessential Peranakan snacks: Ngoh Hiang, Kueh Pie Tee, and Otah Otah. Each was delectable, but the Ngoh Hiang stood out for its well-executed meatiness and juiciness.

Fish Maw Soup 4/5

This was followed by the Soup of the Day, a light Fish Maw Soup that was homely and comforting.

Babi Pongteh 5/5

For mains, there is an option between Babi Pongteh or a $10 top-up for Wagyu Beef Rendang. The Babi Pongteh is prepared using Spanish Iberico pork, marinated in fermented soybean paste and stewed with potatoes, mushrooms, bamboo shoots, aromatic spices, onion, and garlic. The restrained use of fermented soybean paste kept the dish well-balanced without tipping into the common pitfall of excessive saltiness. The pork was flavourful and unctuous, as Iberico pork should be, offering a satisfying balance of meat to fat ratio. The accompaniments of potatoes, mushrooms, and bamboo shoots were tender and had thoroughly absorbed the rich, savoury gravy.

Wagyu Beef Rendang 4.8/5

The Wagyu Beef Rendang is a crowd favourite. Succulent and gelatinous, the beef was robust in flavour, with a deep, aromatic richness that clings beautifully to each piece.

Sayur Lodeh 3.8/5

The side dish, Sayur Lodeh, featured a thoughtful addition of fried tempeh for textural contrast. While enjoyable, I would have preferred the vegetables to be simmered longer for a softer, more traditional texture.

Fish Head Curry 4.8/5

If you’re a fan of Fish Head Curry, the add-on option is highly recommended. At $48++ (usual price $58++) for a whole fish head, it is excellent value. The fish was moist and flaky, and the curry was enjoyable without being overly rich in coconut milk. The brinjals and lady’s fingers were also cooked to the right doneness, remaining intact and fresh.

Kueh Salat 5/5, Bubur Cha Cha 3/5

For dessert, you can choose between Kueh Salat or Bubur Cha Cha. The Kueh Salat, with its light and creamy pandan custard layered over sticky glutinous rice, was the more satisfying of the two. The Bubur Cha Cha was decent but leaned more towards the ordinary.

This is my second visit to INDOCAFÉ Peranakan Dining, and I genuinely feel it’s an underrated spot for Peranakan cuisine. The food was even tastier than during my first experience, and the dining space, which feels both nostalgic and elegant, remains truly unmatched. 1-for-1 Signature Tasting Menu is available from 1 to 31 December 2025, only on weekdays for both lunch and dinner, excluding PH and eve of PH. Maximum of 8 guests per booking.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


INDOCAFÉ Peranakan Dining
35 Scotts Road
Singapore 228227
Tel: +65 9430 7307
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm -1030pm

Direction:
1) Alight at Newton MRT station. Take Exit A. On Scotts Road, turn right and walk down Scotts Road towards Orchard Road direction. Journey time about 6 minutes. [Map]