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]

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]

Belimbing @ Beach Road - A Bold New Chapter in Singapore Cuisine

Helmed by Marcus Leow, a Magic Square and Naked Finn alum, Belimbing is the latest venture from the team behind The Coconut Club. Located at Beach Road, the restaurant reimagines Singapore’s culinary identity through a contemporary lens, rooted in heritage yet refreshingly progressive. With a focus on native ingredients, reinterpreted classics, and bold creativity, Belimbing presents a compelling narrative of what new-generation Singapore cuisine can be.

Red Prawn in Charcoal Kueh Pie Tee Shell 4/5

We had the 4-course menu ($88) for dinner. The meal began on an elegant note with a single bite that packed layers of texture and flavour. The sweet Red Prawn paired with honeydew, leek, and fried shallots created a playful burst of umami and sweetness, all housed in a delicate charcoal kueh pie tee shell. Crisp, refreshing, and a great conversation starter.

Smoked Wagyu Ox Tongue 4.5/5

The Smoked Wagyu Ox Tongue surprised with its tenderness and nuanced balance. It is thinly sliced and elevated with chinchalok, offering a briny punch, while stracciatella cheese adds richness. It was a beautiful mix of umami, creaminess, and acidity, refined yet comforting.

Grilled Firefly Squid 4.2/5

Inspired by the local favourite rojak, this dish was a celebration of unexpected pairings. The Grilled Firefly Squid came with a medley of elements: pickled jambu, strawberries, young ginger, hargow caramel, dark soy, and crispy kailan. Every bite delivered complexity and surprise, bold, yet grounded in familiar flavours.

Crispy Meesua 4/5

The Crispy Meesua was a delicate reinterpretation of mee sua kueh. Unlike the denser street-style versions, this was lighter and flakier, offering crunch without heaviness.

Batang Otah

Dragon Chives, Pineapple

Accompanying it was a fragrant Batang Otah, smooth and gently spiced, perfect when spread over the crispy noodles or dipped in the fermented soybean sauce. Rounding it off was a refreshing grilled pineapple and dragon chive salad that reset the palate with every bite.

Braised Angus Oxtail 4.2/5

A hearty dish full of soul, the tender Braised Angus Oxtail rested on a bed of smoked mashed potatoes soaked in green tomato beef broth. The oxtail's richness met its match in the tomato's acidity, creating depth and warmth in every spoonful.

Clam Custard 4.5/5

A luxurious twist on chawanmushi, the Clam Custard boasted the full-bodied flavour of shellfish. Topped with scallops and laced with assam pedas, it delivered a comforting brininess with a spicy, tangy finish.

Wok-fried Nasi Ulam 4.2/5

Wrapped in banana leaf, the fragrant Wok-fried Nasi Ulam showcased aromatic herbs and spices. Each grain of rice was infused with flavour. Accompanied by seared pomfret, fish floss, and tomato chutney, it felt like a well-crafted homage to a lost kampung recipe revived with finesse.

Fried Chicken 4.5/5

The Fried Chicken brought back memories of Hainanese curry rice and scissor-cut rice stalls, but with refined execution. The fried chicken was juicy with a golden, crispy crust, served atop a bed of luscious yellow curry. A dollop of sauerkraut added tang and crunch, giving the dish unexpected vibrancy.

Min Jiang Kueh 4.2/5

The humble Min Jiang Kueh gets a creative spin. It is stuffed with cempedak and peanut brittle. Warm, sticky, and nutty, it delivers flavour and texture in equal measure. It is a delightful play on a childhood favourite.

Corn Salat 4.5/5

The Corn Salat ($16) is a beautiful reinterpretation of Nonya kueh salat. It replaces the traditional pandan layer with a creamy corn custard. Sweet yet delicate, the glutinous rice base retains its chewy bite. Served with a warm cup of corn tea, it was a thoughtful and elegant finale.

Belimbing presents a thoughtful and exciting evolution of Singaporean cuisine that honours tradition while fearlessly charting new territory. With inventive flavour pairings, reimagined textures, and meticulous technique, Marcus Leow and his team tell a compelling story about local food's next chapter. If you're curious to experience what Singapore cuisine might look like in the future, Belimbing is the table to book.

Note: This is an invited tasting.


Belimbing
269A Beach Road
Singapore 199546
Tel: +65 8869 7243
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Nearest MRT: Bugis (DT, EW Line), Nicoll Highway (CC Line)

Opening Hours:
Tue-Sun: 12 - 330pm, 6pm - 1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit B. Turn right and walk down Victoria Link to North Bridge Road. Turn left onto North Bridge Road. Walk down North Bridge Road to Haji Lane. Turn right onto Haji Lane. Walk down Haji Lane to Beach Road. Turn left onto Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Bugis MRT station. Take Exit E. Walk down North Bridge Road to Haji Lane. Turn right onto Haji Lane. Walk down Haji Lane to Beach Road. Turn left onto Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

3) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge and walk to Beach Road. Walk to traffic junction of Beach Road and Jalan Sultan. Cross the road and walk straigh down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

People Table Tales @ Tiong Bahru - New Private Dining Serving Crocodile Rib Rendang

People Table Tales is a new private dining place that recently opened in the quaint Tiong Bahru neighbourhood. It caught my attention for serving whole-roasted crocodile rib rendang on its menu. The 8-course meal is priced at $198 with alcohol pairing.

Our dinner started with the Mouth Pleasers, a selection of small bites to kickstart the dinner. The Croc Fin Crackling intrigued us, which can be enjoyed with the accompanying Green Sambal and Lacto Pumpkin Sambal.

Other mouth pleasers included Toasted Coconut, Sourdough-so Butter and Toasted Koji.

Natsuki's Dream 4.2/5

Next is Natsuki's Dream, a speciality of vegetables from Natsuki's Garden, a local organic farm. The highlight on the plate is the sweet corn paired with lacto mango.

Mushroom Buddies 4.2/5

The Mushroom Buddies is inspired by Vietnamese pho covered by a sheet of rice paper. It showcased the earthy tone of the mushrooms excellently in a robust broth lifted by kaffir lime. I felt the soaked rice paper somehow substituted the noodle for the pho.

Black 4/5

Looking like a piece of charcoal is Black, chicken pieces in coffee shoyu, blackened garlic and pineapple, resting atop a pulut hitam cracker. The succulent chicken pieces are from a breed known as Silkie Chicken, whereby their bone and skin are black.

Pineapple Gazpacho 3.5/5

The chilled Pineapple Gazpacho is a welcome break from the meal to freshen up the palate for more to come.

Nasi Ulam 4.2/5

Next, we had Nasi Ulam, which is served at the tableside. The service staff will mix all the different ingredients, such as toasted rice, herbs from Corridor Farmers, and lime dressing, in a big bowl. The bowl of rice is packed with beautiful aroma from the herbs, enhanced by a zesty finish from the lime dressing.

Whole-roasted Croc Rib Rendang 4.5/5

The one dish everyone was anticipating throughout the night was the Whole-roasted Croc Rib Rendang. I am not new to eating crocodile meat, but it is my first for the rib and the cooking style. For those that have not eaten crocodile meat, it is clean tasting without any gamey taste, almost like chicken.

The rib meat is very tender and falls off the bone with ease. It is also served with achar, coconut serundeng, roti and smoked coconut rice.

For me, the highlight is the spiced coconut jus. Not only did it complement the croc rib, but it also went so well with the roti and smoked coconut rice.

Moju Granita 4/5

Before moving to the dessert, we had the Moju Granita for palate cleanser that consists of seasonal fruits, candied winter melon and cranberry hibiscus.

Everything Makgeolli 4/5

Wrapping up our dinner is Everything Makegeolli comprising of black rice makgeolli cremeux and tuile paired with white rice makgeolli ice cream.

Note: This is an invited tasting.


People Table Tales
Blk 79 Chay Yan Street
#02-20
Singapore 160079
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Nearest MRT: Tiong Bahru (EW Line), Havelock (TE Line)

Opening Hours:
Wed-Sun: 630pm - 11pm
(Closed on Mon-Tue)

Direction: 
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station. (Stop ID 10169). Take bus 121. Alight at the next stop. Walk to Yong Siak street. Turn right onto Yong Siak Street and walk to Chay Yan Street. Turn left onto Chay Yan Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Havelock MRT station. Take Exit 2. Walk down Zion Road to Seng Poh Road. Turn right onto Seng Poh Road. Walk to end of Seng Poh Road. Turn left onto Guan Chuan Street, and then right onto Chay Yan Street. Walk to destination. Journey time about 8 minutes. [Map]