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
Facebook
Instagram
Website
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
Facebook
Instagram
Website
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]

Gilmore & Damian D'Silva @ National Gallery Singapore - A Restaurant That Pays Tribute to The Grandfather of Renowned Chef Damian D’Silva

Housed within the historic former Supreme Court wing of the National Gallery Singapore, Gilmore & Damian D'Silva is Chef Damian D'Silva's most personal project to date — a heartfelt homage to his grandfather, Gilmore D'Silva, who shaped his values, palate, and lifelong mission to preserve Singapore's heritage cuisine. The premium-casual concept by OUE Restaurants showcases heirloom Eurasian recipes dating back over two centuries, alongside Chinese dishes inspired by Grandad's home cooking. More than just a restaurant, it is Chef Damian's continuation of storytelling through food, expressed with traditional methods, soulful flavours, and the gentlemanly hospitality passed down through generations.

Teochew Ngoh Hiang 4.2/5

The Teochew Ngoh Hiang ($16) is a standout starter, wrapped in caul fat and deep-fried to a satisfying crisp. The filling is generous, featuring prawns, crab, minced pork, pork liver, mushrooms, and water chestnuts, seasoned with a fragrant house-blended five-spice. Paired with chuka chilli and sweet sauce, each bite delivers an elevated take on this familiar Teochew favourite.

Nourishing Chicken Soup in Coconut 4.2/5

A comforting bowl with a meaningful backstory, the Nourishing Chicken Soup in Coconut Husk ($28) was created by Chef Chit Pang in honour of his grandmother. Steamed with an aromatic medley of Chinese herbs (red dates, goji berries, codonopsis root, licorice, Solomon's seal, cordyceps flower, and Chinese yam), and free-range GG Poulet chicken, the broth is finished with coconut water and Hakka yellow wine. The result is a light yet flavourful soup, subtly sweet from the coconut, and served with a robust housemade chilli sauce of soy, garlic, and chilli.

Pesce Assa 4.2/5

The Pesce Assa ($26) features Korean seerfish grilled with sambal and wrapped in banana leaf. Using Gilmore's recipe, the fish is well chosen for its firm texture and ability to carry the sambal's richness. Grilled over charcoal, the dish is aromatic and smoky, finished with coriander and sliced chillies for brightness.

Ambiler Kachang 4.8/5

A staple from Chef Damian's childhood, the Ambiler Kachang ($18) impresses with its tangy, appetite-whetting profile. Long beans are stir-fried with salted fish, a nod to the dish's humble origins as an economical household dish. Tamarind from Indonesia gives the dish its piquant edge, making it especially effective alongside richer plates. Easily one of the most memorable dishes of the meal.

Cowdang 4.5/5

The Cowdang ($22) is a nearly forgotten Kristang dish of stewed coconut prawns. Wild-caught Ang Kar prawns are simmered with a fragrant paste of ginger flower, ginger, garlic, and green chillies. Finished with coconut milk, the dish is creamy without being heavy, highlighting the sweetness of fresh seafood. A compelling revival of a heritage recipe at risk of fading from memory.

Christmas Debal 4.5/5

A Kristang festive classic, the Christmas Debal ($48) transforms the tradition of cooking with Christmas leftovers into a hearty, flavour-packed stew. At Gilmore, the curry comes with smoked ham, bacon bones, roast pork, and chicken, accompanied by homemade vegetable achar and sliced baguette. Tart, spicy, and robust, this is comfort food with deep cultural resonance.

Sugee Cake with Chantilly 4.5/5

Made using Gilmore's heirloom recipe, the Sugee Cake with Chantilly ($18) is a must-order. Semolina is soaked overnight in butter, then creamed with toasted almonds, brandy, and flour. Baked to a golden crumb, it is rich, aromatic, and indulgent without being cloying. The accompanying chantilly adds a gentle lift.

Singapore Heritage Kuehs 4.2/5

The Singapore Heritage Kuehs ($8 for 6 pcs / $16 for 12 pcs) feature a rotating assortment of handcrafted kuehs made fresh in-house. Expect familiar favourites such as Kueh Kosui, Kueh Salat, Kueh Ku, Kueh Bingka, Pulut Bingka, and Sarang Semut. A nostalgic, well-executed way to end the meal.

Gilmore & Damian D'Silva is more than a restaurant. It is a living tribute to ancestral wisdom, culinary heritage, and the intergenerational bond. With a well-curated menu of Eurasian and heritage dishes prepared with traditional techniques, it offers diners a rare taste of Singapore's past, reimagined with heart and intention. A must-visit for heritage cuisine lovers and those seeking a dining experience rooted in story, craft, and soul.

Note: This is an invited tasting.


Gilmore & Damian D'Silva
National Gallery Singapore
1 St Andrew's Road
#01-02/03
Singapore 178957
Tel: +65 9710 0237
Facebook
Instagram
Website
Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Turn left onto Coleman Street. Walk down Coleman Street. Walk to the destination. Journey time is around 5 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
Facebook
Instagram
Website
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]