Town Restaurant @ The Fullerton Hotel Singapore - Straits from the Heart: An Ode to Peranakan Cuisine

In collaboration with Chef Philip Chia, a local culinary master and best-selling cookbook author known for his Peranakan cuisine, The Fullerton Hotel Singapore presents "Straits from the Heart: An Ode to Peranakan Cuisine" at Town Restaurant alongside their signature spread of local and international fare. From 14 August to 14 September 2023, you can taste Chef Philip's prowess as a purveyor of Peranakan cuisine in the dishes created in the lunch and dinner buffet menus from Monday to Saturday.

Egg Prawn Salad with Khong Th’ng

Cucumber Pineapple Prawn Salad

We started with some cold salads that whetted our appetites with zesty and piquant dressings - the Egg Prawn Salad with Khong Th'ng (Peanut Candy) Dressing and the Cucumber Pineapple Prawn Salad. Both salads were ultra-refreshing, featuring crunchy cucumbers, juicy pineapples, and prawns and eggs that added delightful textures. I found them rather addictive - the fiery dressings had a good amount of heat and acidity yet were well balanced by the sweetness of the tomatoes and pineapples.

Otah Otah

Ngoh Hiang

Familiar and well-loved appetisers Ngoh Hiang and Otah Otah are also available.

Kueh Pie Tee

One of the highlights is the DIY Kueh Pie Tee station, complete with crispy, thin tart shells and well-stewed turnips.

Babi Pontay

The Mains were superb. The Babi Pontay (braised pork belly in fermented soybean sauce) was truly memorable, featuring fork-tender and unctuous thick-cut pork belly, along with generous chunks of mushrooms and bamboo shoots that had absorbed the flavoursome sauce, softening and enhancing their taste.

Ayam Buah Keluak

Beef Rendang

Other meat dishes featured include tantalising Ayam Buah Keluak (chicken and black nuts in tamarind gravy) and Beef Rendang (slow-cooked beef curry). Both delivered flavoursome and tender meats, and it was even more satisfying when I had them together with the warm and fragrant Jasmine rice served alongside.

Assam Pedas

Udang Goreng Assam

Seafood dishes provided a delightful addition to the line-up. The Assam Pedas was a highlight for me; the sour and spicy gravy was irresistible, accentuated by substantial chunks of pineapple that had been simmered to release bursts of sweet and tangy juice with every bite. The fish was cooked to perfection, boasting a tender and flaky texture. The Udang Goreng Assam (fried prawns with tamarind) were finger-licking good.

Nyonya Chap Chye

And my favourite, Nyonya Chap Chye, didn't disappoint either! The vegetables had been braised until tender, absorbing the delectable umami broth.

The dessert counter showcases a live station serving Chendol, along with an array of bite-sized kueh such as Kueh Salat, Bengka Ubi, Kueh Kosui, and more. My personal favorite is the Rainbow Lapis, which in my opinion was the best Rainbow Lapis I have had to date. They were so good that you had to be quick, as they were snapped up shortly after being replenished.

Straits from the Heart: An Ode to Peranakan Flavours
- Executive Lunch Buffet Monday to Friday S$48* per adult, S$24* per child
- Seafood Symphony Dinner Buffet Wednesday and Thursday S$128* per adult, S$64* per child
- Dinner Buffet with Barbecued Selection Friday and Saturday S$118* per adult, S$59* per child
- International Lunch Buffet Saturday S$68* per adult, S$34* per child

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.


Town Restaurant
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
Facebook
Instagram
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 630pm - 1030pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]

Avenue 87 @ Amoy Street - The Third Edition Tasting Menu

I am back again at Avenue 87, a modern Asian restaurant opened by co-Chef-Founders Glen Tay and Alex Phan. The duo has recently put together a new menu - Journey Menu (125++) and  Experience Menu ($168++).

Pork Jelly 3.5/5

I had the Experience Menu, kickstarting with several Snacks that showcase the chef's interpretation of the local flavours. For example, the Pork Jelly is inspired by the classic Teochew pig's trotter jelly sandwiched between two thin crispy sheets.

Tofu and Kueh Pie Tie 4/5

Next is the Tofu and Kueh Pie Tie. The Tofu is an interpretation of the mapo tofu substituting the spiciness with Korean chilli paste (gochujang). The Kueh Pie Tie is not a new snack but an elevated one for their love of the local curry fish head. It is Indian-style curry, tangy and packed with aroma from the spices.

Laksa 3.5/5

As for the Laksa sphere, it was an interesting representation of the local flavour topped with caviar and an Indian spiced cracker. Unfortunately, I thought the cracker spices overpowered the appreciation of the laksa flavour.

Uni on Toast 4.2/5

The last snack is the Uni on Toast. A delicious combination that will get one screaming for more.

Foie Gras 4/5

Moving on to the next dish, we have the Foie Gras, which is thick and creamy, paired with Chinese celery, confit tomato and mandarin orange. I like the touch of mandarin orange that helps to refresh the palate.

Duck 4.5/5

One of my favourite courses is the Duck item, a soup dish. Being Chinese, we love our soup. The saltiness from the salted vegetables and heat from the peppercorn made this a delicious pot of soup. You can also find a cabbage roll wrapped with duck meat in it.

Frog Legs 4.2/5

The Frog Legs are my dining companions' favourite dishes. The boneless and tender frog legs are cooked in a beautiful Thai green curry sauce, with the addition of lemongrass and Thai basil for the extra fragrant.

Toothfish 4.5/5

The Toothfish has a sweet buttery flavour similar to cod fish. The beautifully cooked fish is complemented by the crab roe and baijiu sauce, topped with ikura.

Aged Yamaguchi Wagyu

The last savoury dish is the Aged Yamaguchi Wagyu. It is served together with Taiwanese claypot rice with wild mushrooms. Having them together, it felt like having a plate of Asian char siew rice on a plate.

Calpis

Before moving to the dessert, we had the palate cleanser that was sweet and refreshing.

Toast 4.2/5

For dessert, we had a soft and fluffy Toast deep-fried to a crispy exterior, paired excellently with kaya ice cream.

Last, we had the Petite Four to wrap up the dinner. I enjoyed the soft and spongy Mochi coated with peanuts. The Jackfruit Ice Cream Sandwich is as good too.

Overall, I enjoyed the new menu at Avenue 87. Previously, I felt their menu might be hard for customers to accept as it was too focused on local flavours. The new menu is more balance, incorporating more Asian flavours while still showcasing the local flavours in the snack items.

Note: This is an invited tasting.


[CLOSED]
Avenue 87
47 Amoy Street
Singapore 069873
Tel: +65 98388401/ 69705491
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon, Wed-Sat 1130am - 230pm, 530pm - 10pm
(Closed on Tue, Sun and PH)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

Avenue 87 @ Amoy Street - The Second Edition Tasting Menu And A Cosy Cocktail Den

I visited Avenue 87 when it first opened its doors in September 2020. Fast forward to now, a year later, the duo co-Chef-Founders Glen Tay and Alex Phan presents a brand new tasting menu and a new bar. The tasting menu is available in five and seven courses ($98++ and $142++).

Trio of Snacks 4/5

Our dinner starts with a Trio of Snacks - Kueh Pie Tee, Prawn Sphere and Camembert. The second iteration of the Kueh Pie Tee is a vegetarian adaption of rojak, which comprises cucumber, green apple, turnip, sesame seeds and crispy shallots tossed in rojak balsamic sauce. Get a burst of umami flavours from the prawn sphere inspired by the local prawn noodle soup. The green mango chutney further accentuates the soft and creamy Camembert.

Amberjack 4/5

Our first course is Amberjack marinated with sesame oil and ponzu, served with ribbons of kohlrabi, sesame powder, mustard sorbet, and garnished with banana shallot chips. The sesame oil and powder lends a touch of familiarity and brightens the refreshing course.

Tofu 3.5/5

The Tofu course is inspired by the local heritage dish - Tao Kwa Bao. Avenue 87's rendition comes in double-fried pressed tofu stuffed with Japanese cucumber, OmniMeat, shallots, garlic, slivers of red radish, and oolong tea braised quail egg. It is finished with a luscious braise reduction.

Monkey Head 4/5

The Monkey Head course comes in the form of a Do-It-Yourself Mala Hot Pot. Diners can have a little fun picking up the individually packed reduced bone broth and house-made mala oil and pour them into the ceramic pot of distilled broth. Next, add the platter of monkey head mushroom, cordyceps mushrooms, shark's fin melon, and hairy gourd into the broth. The soup is light and refreshing. Though slight spicy, it is not mala numbing, allowing the diners to enjoy the lovely ingredients.

Daikon 4/5

The Daikon course is the chefs' recreation of the local black and white carrot cake. The fried housemade radish cake is topped with XO Sauce, pan-seared Hokkaido scallops, and served with mussel squid ink sauce and butter yuzu foam. I enjoyed the crispy exterior of the radish cake, while the mussel squid ink sauce reminds me of the dark sauce used in fried black carrot cake.

Beef Short Ribs 4.5/5

Our main course is USDA Prime Beef Short Ribs served with garlic fried rice, spring onions tossed in sesame oil, and an orange reduction on the side. It is a gastronomic delight with the tender meat glazed with house blend char siew sauce made with fermented beancurd and five spice powder.

Pre-dessert 3/5

Pre-dessert is Osmanthus Jelly with Pomelo, Goji Berries and Plum Powder. Unfortunately, I didn't quite enjoy it. I was hoping for something sweeter and more refreshing to prepare me for dessert.

Coconut 3.5/5

We wrapped up our dinner with two desserts - Coconut and Taro. Both desserts are creative takes of our local favourites - Chendol and Orh Nee. Served in a glass, the Coconut comes in layers of adzuki beans, gula jawa, coconut risotto rice and pandan jelly topped with corn espuma rice puffs. Have all the layers of flavours together, and you will get that familiar characteristic of the local chendol.

Taro 4/5

As for the Taro, the orh nee dessert is presented in the form of yam puree and ice cream, served with roasted butternut roasted pumpkin squash, rum-infused gingko nuts, pumpkin seed financier and olive oil caviar.

Hidden and can only access by the back of the restaurant is Lounge at Avenue 87, a speakeasy bar on level 2 of the restaurant. The new bar exudes cool and relaxed vibes with velvety dark green tones and glossy finishes. Deep forest green walls are complemented with wooden panels, while the dark cement screed reflects light streaming in from the French windows. A sleek black granite bar counter stretches across the black marbled bar, running parallel to the easy lounge seating of green leather sofa and wooden coffee tables. Next to the French windows at the end of the lounge is a cosy alcove of a spacious U-shaped sofa and coffee tables.

Note: This is an invited tasting.


Avenue 87
47 Amoy Street
Singapore 069873
Tel: +65 98388401/ 69705491
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon, Wed-Sat 1130am - 230pm, 530pm - 10pm
(Closed on Tue, Sun and PH)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

Bonding Kitchen @ Orchard Gateway - Private Home Private Dining Chef Establishes Modern Peranakan Restaurant In Orchard

Bonding Kitchen is the new kid on the block in Orchard, located on level two in Orchard Gateway. Chef-owner Danny Chew helms the new Peranakan restaurant. Having plied his trade in the private dining scene in Johor Bahru, he ventures into opening his restaurant.

Kueh Pie Tie 4/5

We started with the Kueh Pie Tie ($12 for 4pc). Diners can have some fun piecing the kueh pie tee together. Chef Danny handmakes each crispy shell to how the braised turnips, prawns, quail eggs and crispy lard bits, topped with Chef's speciality chilli cuka sauce.

Pong Tauhu 4.2/5

A heart-warming soup on the menu is the Pong Tauhu ($10 per pax). The thick and rich broth is a concoction of superior stock and prawn stock. The addition of fermented soybean and rempah brightens the stock, giving it a rich umami. The highlight is the handcrafted meatball made from chopped pork collar, pork belly, pork fat, shrimps and soft tofu.

Nasi Goreng Buah Keluak 4/5

For the carbo intake, I would recommend the Nasi Goreng Buah Keluak ($15). The fluffy rice stir-fried in buah keluak paste gives it an aromatic, earthy notes complemented by the fragrant eggs and fried shallots. You can go for the Blue Butterfly Pea Rice for those that don't like the acquire flavour of the buah keluak.

Chap Chye 4.5/5

I love my Chap Chye, and this is one of the best I have tried. My criteria of a good chap chye, the vegetables still need to have a crunch, and I need to taste the fermented bean paste.

Hokkien Lor Ark 4/5

The Hokkien Lor Ark ($22) is not a dish I have seen at Peranakan restaurant. Chef Danny has adapted the recipe from his wife's mother. Simmered in a blend of spices and soya sauce, the braised duck is cooked to a fork tender texture and has an intense flavour.

Wagyu Beef Rendang 4.5/5

A crowd favourite is the Wagyu Beef Rendang ($32). The version here the dry style using a traditional cooking method without the addition of water. Using Australian wagyu beef ribs, it simmered over 5 hours, allowing the rempah flavours to be absorbed. It is then topped with fried crunchy coconut shavings for an explosion of flavours.

Udang Sambal Petai 4.2/5

Another beautiful dish on the menu is the Udang Sambal Petai ($22). It is a two in one dish where diners can enjoy the huge and crunchy prawn, as well as the acquire petai tossed in fragrant sambal.

Sotong Masak Hitam 4.2/5

One of my all-time favourite Peranakan dishes is Sotong Masak Hitam ($20). It has the characteristic flavours I love, but it has an elevated tanginess, almost as if lime juice was added.

Barramundi Fish Assam Pedas 4.5/5

The other dish I enjoyed a lot is the Barramundi Fish Assam Pedas ($26). The fish fillet is cooked in a spicy and tangy  gravy infused with lemongrass, ginger flower, and laksa leaf. You can also find brinjal, pineapple, cherry tomatoes and ladies' finger in the sea of red.

Chendol 4/5

For dessert, I have the Chendol ($7). A sweet and icy treat doused in fragrant gula melaka with handmade green pandan jelly, red beans and kidney beans.

Note: This is an invited tasting.


Bonding Kitchen
Orchard Gateway
277 Orchard Road
#02-18
Singapore 238858
Tel: +65 88609087
Facebook
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Tue-Sun: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Somerset MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]