The Real Peranakan @ Hillcrest - Authentic Peranakan Helmed By Veteran Peranakan Chef Philip Chia

The Real Peranakan is a new Peranakan cuisine restaurant opened in Hillcrest, spearheaded by Chef Philip Chia. I first tasted his cooking back in 2011 when he has an event at Orchid Country Club, that is probably my first introduction to Peranakan cuisine. Not only is he a renowned MasterChef with over 50 years of experience, but he is also an established Peranakan cookbook author and the official consultant for the Channel 8 hit TV Show 'The Little Nonya'.

Hee Peow Soup 4/5

We started the dinner with a bowl of Hee Peow Soup ($16.80). Unlike other Peranakan restaurants, the Hee Peow Soup comes with three different types of handmade balls - prawn, pork and fish. It even has an egg roll with fish paste. Having visited many Peranakan restaurants, I am pleasantly surprised to taste the dedication in a simple bowl of soup.

Nonya Chap Chye 4.8/5

A mainstay of every Peranakan household is the Nonya Chap Chye ($16.80). The version here impresses me with the distinct flavours from the fermented beancurd, giving the mixed vegetable dish its character.

Babi Pongtay 4.8/5

An excellent dish is the Babi Pongtay ($22). The recipe has been passed down through 5 generations, requiring a painstaking 3 to 4 hours of labour in the kitchen. Once again, unlike other Peranakan restaurants, the Babi Pongtay is cut into melt in the mouth slices, not pieces. We are told to either crush the fresh chilli into the gravy or eat with it together with the pork belly. It will bring the whole enjoyment into life.

Ngoh Hiang 4/5

The Ngoh Hiang ($15.80) is a common dish that is available in almost every restaurants. The one here stands out for me for its extremely crispy beancurd skin. You can also bite into diced carrots and water chestnuts for that extra crunch.

Sambal Udang Belimbing 4.2/5

Belimbing is not a common ingredient being served nowadays as it is not readily available in the market nowadays. For those that have not tried it before, it is a sourish baby star. Chef Philip has elevated the Sambal Udang ($26.80) with the addition of Belimbing. The tarty and refreshing flavour complemented the rich taste of coconut milk perfectly.

Ayam Buah Keluak 4.5/5

Another staple dish is the Ayam Buah Keluak ($20.80). Buak Keluak is also known as the Asian truffle, which has an acquire taste that not many people enjoyed. I personally like the creamy earthiness and nuttiness of the buah keluak nut. Slow-cooked together with the chicken pieces, it gives the tender chicken a delectable full-bodied flavour.

Nonya Kuehs 4/5

End your meal with an assortment of Nonya Kuehs. I always love the colourful sight of Nonya kuehs. You will definitely be in for a treat.

The Real Peranakan indeed takes pride in their mission in search of heritage Peranakan cuisine, welcoming diners to embark on a culinary treat and rediscover heritage dishes in a modern and contemporary setting. In celebration of The Real Peranakan's official launch, diners can enjoy an additional main course with any four main courses purchased, exclusively for one month only, from 21 October to 20 November 2020.

Note: This is an invited tasting.


[CLOSED]
The Real Peranakan
73 Hillcrest Road 
Singapore 288945
Tel: +65 97831118
Facebook
Website
Nearest MRT: Tan Kah Kee (DT Line)

Opening Hours:
Tue-Sun: 730am - 10pm
(Closed on Mon)

Direction:
1) Alight at Tan Kah Kee MRT station. Take Exit A. Use the overhead bridge to Exit B. Walk straight to Hillcrest Road. Turn right onto Hillcrest Road. Walk down Hillcrest Road and make a left into Greenwood Avenue. Journey time about 15 minutes. [Map]

The Line @ Shangri-La Hotel - Presents Flavours Of Singapore With Fresh Durians, Tropical Fruit And Hawker Favourites

In commemoration of the coming National Day, The Line at Shangri-La Hotel launched the Flavours of Singapore buffet inspired by the traditional street food of the 1980s. Available from 18 July to 10 August 2019, diners get to indulge in tropical fruits, including durians and retro snacks, as well as a full spread of dinner buffet featuring nostalgic food and beverage favourites from the restaurant’s 16 live-cooking stations.

The highlight of the buffet is, of course, the durians. Enjoy your fill of durians with free-flow servings of the freshly opened Golden Phoenix durian, Hong Xia (red prawn) durian and D13 durian. There are also tropical fruits, such as mangosteen, rambutan, longan and jackfruit, are also available at the outdoor stall every Thursday to Sunday.

This will be complemented with childhood snacks, including Kacang Puteh, Satay Ampai, White Rabbit Sweets, Lobster Cube Biscuit, Wheel Crackers and more.

Guests can also enjoy an enhanced buffet spread with old-time food and beverage highlights, such as the Char Kway Teow and Oyster Omelette.

We had the Bak Kut Teh which was a comforting bowl of goodness prior to a night of indulgent feasting. The rich, flavourful broth was worth going for a second round.

Prepared by Chef Raymond Yin Teng Poh, The Line’s Asian chef with more than 44 years of culinary experience specialising in local cuisine, the local highlights will be served along with a wide range of international delights. Dishes are freshly prepared a la minute, enabling diners to watch the chefs in action.

For something more substantial, go for the Seafood Paella, filled with a variety of crustaceans and shellfish, or the Braised Pork Leg with Hokkien Noodles, and Thai Style Seafood Fried Rice.

Take your pick from the scrumptious range of familiar Asian delights such as the crispy, tender Pork Belly, and Deep Fried Pork Ribs with Orange Sauce.

Not to be missed out is the local favourite Chilli Crab and Signature Black Pepper Crab using Sri Lankan Mud Crab.

Highlights include the Crustacean Bar, with its appetising display of fresh seafood. It has an extensive array of premium ocean-fresh seafood, such as the Jonah Crab Claw, Snow Crab, Clam, Oysters, and Black Mussel. These changes based on what is available.

The feasting is complete with a magnificent display of desserts, with traditional favourites of Kueh Lapis, Heritage Cakes, and Nonya Kueh. Other must-try desserts include the rich Hazelnut Royaltine, Green Tea Financier, Green Tea Strawberry, Raspberry Opera, Coffee Orange Profiterole, Coconut Pistachio Tartlet, American Cheesecake and more.

Not forgetting the exclusive durian treats such as the Durian Profiterole, Durian Cheesecakes, and Durian Coconut Cake.

Buffet Pricing 
- Thursday SGD128++ per adult; includes unlimited servings of local fruits, beers and soft drinks SGD 64++ per child (6 to 11 years old)
- Friday and Saturday SGD118++ per adult; includes unlimited serving of local fruits SGD59++ per child (6 to 11 years old)
- Sunday SGD108++ per adult; includes unlimited serving of local fruits SGD54++ per child (6 to 11 years old)
- National Day SGD128++ per adult; includes unlimited servings of local fruits SGD 64++ per child (6 to 11 years old)

Prices are subject to a 10% service charge and 7% GST.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


The Line
Shangri-La Hotel Singapore
Lobby Level
22 Orange Grove Road
Singapore 258350
Tel: +65 62134398
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 6am - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes. [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]

Violet Oon Singapore @ Ion Orchard - Opens 4th And Largest Outlet With Both Dining And Retail Space

Violet Oon Singapore at Ion Orchard is the brand’s fourth and largest outlet, an all-day dining brasserie that combines both dining and retail. Serving up VO’s signature recipes of local favourites and Nyonya classics, the menu also curates a selection of British dishes as seen through the eyes of the early Hainanese chefs of Singapore. In addition, a new range of celebration cakes can be enjoyed at the restaurant or order for takeaways. There is also a retail collection of pastries, including our all-time favourite kaya, all dressed in retro-modern fit, all ready to be shown on the global runway.

Singapore High Tea Set 3/5

Other than mains and pastries, I could see that most were here at for the Singapore High Tea Set ($58 serves 2) which offers an array of local favorites and Nyonya signatures in petite sizes, with notable items such as Yam Cake, Kuey Pie Tie and Chilli Crab Tart, alongside with classic English High Tea bites.

Both Kuey Pie Tee and Chilli Crab Tart were very much on the sweeter side, while the Yam Cake in comparison was more balance in taste, a boat loaded with umami ingredients such as mushrooms, fried shallot and chilli.

On the top tier are all your sweets. The Bubur Cha Cha Panna Cotta was decadent with a smooth and velvety coconut based panna cotta. The Financiers, a traditional Eurasian Cake of semolina and ground almonds, are also worth your calories. If only the Kueh Kosui could be that good a feel in the mouth. I guess when comes to kuehs, it has to be freshly made, like the warm and soft Kueh Kosui from Maxwell Food market.

The Scones comes with gula melaka drizzle on them, and what is unique about theirs is the slightly tart Calamasi jam that complement the gula melaka scone. I was rather amused that there is no lack of gula melaka items here, most sweets are laced with it one way or another.

Kale Kerabu 3.8/5

Moving on to their signature mains, Salmon with Kale Kerabu ($26) is a great start to any meal, given its tangy sauce and crisp baby kale. The salad dressing is made of sambal belachan and coconut cream, sounds creamy but not at all as it only coat the kale lightly. The salmon cubes were flamed grilled, lending a layer of smokiness to the salad. The acidity from the pineapple cubes brightened up the dish even more.

Hainanese Pork Chop 3.8/5

Among all the dishes we tried, I would say the Hainanese Pork Chop ($34) is the most successfully elevated dish, from a staple dished out from a British Hainanese kitchen to one to be served with that price tag. Using Kurobuta pork loin, it was deep fried with a cream cracker batter. The crust reached an ideal crisp with the inside still moist and juicy. A hefty piece of pork chop but the sweet and tangy housemade tomato reduction helped to cut the richness of the meat.

VO’s Shepherd’s Pie 3/5

VO’s Shepherd’s Pie with House Salad ($24) was one of the better ones that I have tried. At least the creamy mashed potato stayed dry and creamy atop the slow-braised mince beef, while others tend to sink in like quick sand the moment I dug my spoon into it. The top could be more baked.

Fish Curry with Roti Jala 3/5

Fish Curry with Roti Jala ($29) is a dainty version of our czechar fish head curry cooked using red snapper. Nonetheless, the curry was on point. It is robust, rich and edged with a slight tang, making it a good match with the slightly sweet traditional laced pancake.

Dry Laksa 3/5

The Dry Laksa ($24) is a crowd pleaser. Fresh rice noodle is tossed in Violet's laksa gravy and loaded with beansprouts and tau pok, it was like a scrumptious laksa salad. Just imagine a reduction of a fiery Laksa gravy, with all the goodness concentrated into one small plate. Well cooked succulent prawns could have brought the dish up another notch but ours were a tad too dried up for my liking.

Pandan Gula Melaka Cake 2.8/5, Pineapple Gula Melaka Cake 3.5/5, VO’s Carrot Cake 3.5/5

Love our local flavours but not the starchy Kueh itself? You will find your perfect combination in the range of cakes offered at Violet Oon. Pandan Gula Melaka Cake ($43/6" or $75/9”) is a rich sponge cake made with freshly squeezed pandan juice, with layers of buttercream frosting and desiccated coconut tossed in a gula melaka syrup. It is rather sweet, hence I very much prefer the Pineapple Gula Melaka Cake ($46/6” or $80/9”). The cake was fluffier and the buttercream, punctuated with sweet and tangy pineapple chunks, made it even more luscious rather than weighing it down. As for the VO’s Carrot Cake ($52/6” or $85/9”), other than its sweetness, it is one of the few that are loaded with real chunky ingredients, layered with a bright calamansi-infused cream cheese frosting.

Indeed, heritage flavours and taste are hard to master. The mains at Violet Oon fare much better, alongside with some of their cakes and pastries. But these days, it is all about the looks. What stood out the most not the food but the retail section that boxed Singapore's flavours into pretty Peranakan 'tiles'. Great gifting ideas for the Christmas!

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.


Violet Oon Singapore at Ion Orchard
Ion Orchard
2 Orchard Turn
#03-28/29
Singapore 238801
Tel: +65 98349935
Facebook
Website
Nearest MRT: Orchard (NS Line)


Opening Hours:
Daily: 12pm - 10pm

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

AquaMarine @ Marina Mandarin Singapore - Unlimited Serving Of Peranakan Delights For The Month Of October

Aquamarine, the halal-certified buffet spread at Marina Mandarin Singapore changes its theme monthly, and Peranakan Delights take centrestage for the month of October.

Salmon Fillet with Otah-Otah Mousse 3.8/5

East meets West with this very well executed Salmon Fillet coated with Otah-Otah Mousse. Unlike the usual Otah in which the fish and paste are mashed up, the fish is presented as a whole fillet, larded with the otah-otah mousse. The latter is crusted, forming a nice textural contrast with the tender salmon. I love the pineapple salsa at the side. It brightens the taste with its acidity.

Stir-fried Marron 3.8/5

Available during Dinner Buffet is this Stir-fried Marron with Tamarind. The caramelised tamarind sauce (assam) has a good consistency that coats and flavors the Marrron just right without overpowering the crustacean's natural sweetness or weighing down its flesh.

Byonya Braised Duck 4/5

A must-have is the Nyonya Braised Duck with Tamarind and Coriander - fork tender meat with a melt-in-your-mouth skin which to me is always the best part. Although my portion had a great deal amount of fats underneath the skin, the piquant tamarind sauce took care of it. The sauce may look rich but it is surprisingly light on the palate.

Nyonya Spiced Chicken Shawarma 3.8/5

An interesting corner is the Nyonya Spiced Chicken Shawarma where you get to make your own Nonya style kebah. Shawarma preparation delivers chunks of juicy chicken thighs with a charred exterior, lending extra flavor to your bun. All the condiments on the table go well with the meat but be sure not to miss out the piquant green chilli, just to add some vibrancy to the taste.

Ayam Buah Keluak 4/5

And of course, you have your classic Ayam Buah Keluak - very tender meat and even the bones seem to have absorbed the flavours of the nutty gravy.

Nyonya Lam Mee 3/5

Amongst the spread, you can even DIY a traditional Nyonya birthday noodles for longevity - Lam Mee. The broth is light and slightly starchy. You can also throw in chicken, prawn, egg omelette and bean sprouts in it to go with the noodles.

Nonya Kuehs 4.2/5

One of the highlights is the desserts! The assortment of Nonya Kuehs are decadent. I tried all and I considered them one of the tastiest in recent memory. The sweetness level is well controlled. Each is rich in coconut but not too cloying. For example Kueh Salat, the glutinous rice still exudes that natural taste of grains. Kueh Kosui has a melt-in-your mouth consistency, while the classic Kueh Lapis Sagu is tender and slightly bouncy. The savoury Lemper Udang can get a little spicy when you bite into the fiery dried shrimps filling but the sweet glutinous rice mellows it down. I like the texture of the rice too, which has been steamed long enough to break it down to almost mochi like.

Other staples of the buffet spread are the Cold Seafood station, Indian Cuisine Station, Japanese Station, Cold cuts and salad. The Cheese and Bread Station is worth a visit too, with exquisite offering such as Australian Fruit Cheese and Flavored Cheddar cheese.

Pricing
$60++ per adult and $30++ per child for lunch daily
$72++ per adult and $36++ per child for dinner Sundays to Thursday
$82++ per adult and $41++ per child for dinner Fridays, Saturdays and eves of Public Holidays

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.


AquaMarine
Marina Mandarin Singapore
6 Raffles Boulevard
Level 4
Singapore 039594
Tel: +65 68451111
Facebook
Website
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Daily: 630am - 1030pm

Direction: 
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to destination. Journey time about 5 minutes. [Map]