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]

Chef X @ Clark Quay Central - Welcomes Nonyanita, The Final Pop Up Residency Offering Modern Interpretation of Peranakan Cuisine

Nonyanita Cafe, the latest concept at Chef X, brings a refreshing take on Peranakan cuisine that feels both nostalgic and unexpectedly modern. Helmed by Chef Jean Tan, the menu reimagines heritage dishes in familiar cafe formats such as grain bowls, sandwiches, and soups, making traditional flavours more approachable for today's diners.

Most of the dishes leaned towards a lighter, more delicate flavour profile - very much reflective of Chef Jean's personal cooking style, where less salt allows the natural ingredients to shine.

Tempeh Fruits & Nuts Salad 4.8/5

We were recommended the Tempeh Fruits & Nuts Salad ($15), and I'll admit I was hesitant at first since I'm not usually a fan of tempeh, but this dish completely changed my mind. The combination of textures really stood out, especially with the juicy bursts of pomegranate and the crunch from the nuts. Everything comes together beautifully with the kecap manis dressing, which adds a gentle sweetness balanced with a slight tang. Surprisingly addictive, and this would make a hearty meal on its own.

Nonya Wings 3.8/5

The Nonya Wings ($5/2pcs, $12/6pcs) were made with fresh wings, which we appreciated. While the marinade was fragrant, we found the flavours a little on the lighter side for our palate. That said, it still makes for an easy, snackable side, especially if you prefer something less heavy.

Itek Sio Sandwich 3.5/5

This was our first time trying an Itek Sio Sandwich ($23), featuring Nonya braised duck. The duck is cooked down until tender and falls apart easily, with a pulled pork-like texture. However, the use of tamarind gives it a distinct tanginess that might be an acquired taste. It's an interesting take on a traditional dish, though the flavour profile may not appeal to everyone.

Papaya & Prawns Titek Soup 3.8/5

The Papaya & Prawns Titek Soup ($16, with rice) leans towards a lighter, more delicate profile, rather than the bold flavours you might expect. Chef Jean shared that she prefers not to rely heavily on salt, which explains the broth's clean taste. A nice touch was the tableside addition of fresh herbs, where we had basil added, along with a side of sambal for those who prefer a bit more punch. It's a comforting dish that feels very home-style.

Nonya Chicken Curry 3.8/5

You can't have Peranakan cuisine without a Nonya Chicken Curry ($15). This version is rich and lemak, but we found it slightly sweeter than what we personally prefer. Still, it's a solid rendition and likely to appeal to those who enjoy a more rounded, mellow curry.

Keluak Cookies 5/5

The desserts left a much stronger impression overall. The Keluak Cookies ($3/pc, $30/12pcs) were especially memorable; despite containing no chocolate, they have a surprisingly deep, cocoa-like flavour. They're less sweet, slightly crumbly, and feel like a "healthier" indulgence.

Sugee Cake 5/5

Another standout was the Sugee Cake ($6.30/pc, $98/whole). It has a light, crumbly texture rather than being dense and the toasted almond flakes add a lovely crunch and fragrance. Definitely one of a kind.

Pulut Hitam with Dried Logans 4/5

Lastly, the Pulut Hitam with Dried Longans ($8, +$4 for ice cream) is served warm and comforting. It's less sweet than usual, but the dried longans bring natural sweetness and added depth, giving it a fresh twist on a familiar dessert.

Nonyanita Cafe offers a thoughtful and modern interpretation of Peranakan cuisine, one that leans lighter in seasoning while staying rooted in tradition. While some dishes may feel more subtle than expected, the desserts and overall concept stand out for their uniqueness and creativity.

As the final residency at Chef X, it's definitely worth checking out if you're curious to experience Peranakan flavours presented in a different, more contemporary way!

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Nonyanita Cafe @ Chef X
Clarke Quay Central
6 Eu Tong Sen Street
#03-103/104
Singapore 059817
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Nearest MRT: Clark Quay (NE Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 5pm - 930pm

Direction:
1) Alight at Clark Quay MRT Station. Take Exit E or F. Walk to the destination. Journey time is about 3 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]

Rempapa @ Park Place Residences at PLQ - A Final Taste of Heritage Peranakan Recipes Before the Move

I am back at Rempapa at Park Place Residences at PLQ before it closes its door on 03 October 2025, ahead of its move to its new home at National Gallery Singapore in late October. For this final stretch, the restaurant is offering a limited-time menu of heritage Peranakan recipes. This is likely the last chance to savour their Peranakan offerings, as I heard through the grapevine that these dishes may not feature at the new outlet.

Bandung Cincau 4.2/5

A drink I always order at Rempapa is the Bandung Cincau ($8). The rose syrup brings floral sweetness, while the grass jelly adds a chewy contrast. Simple yet refreshing, it’s a cooling accompaniment to the rich dishes.

Hati Babi Bungkus 4/5

Traditionally served during festive occasions, Hati Babi Bungkus ($14) is a labour-intensive Peranakan delicacy. Rempapa’s version is made with minced pork, diced liver, shallots, vinegar, coriander, dark soya, and sugar, all wrapped in caul fat before being grilled over charcoal. Smoky, savoury, and crisp, each bite is flavour-packed with a balance of richness and acidity. The topping of pickled mustard greens cuts through the heaviness, while sambal belacan on the side takes it up a notch.

Sayur Kachang Rempah Titek 4.5/5

The heart of Peranakan cuisine lies in its rempah, and rempah titek is one of the most essential spice blends. In the Sayur Kachang Rempah Titek ($18), long beans and sweet potatoes are simmered in a prawn-stock-based gravy perfumed with this aromatic paste. The result is a dish that’s layered, earthy, and deeply satisfying, with the sweet potatoes providing a lovely rounding sweetness.

Itek Teem 3.8/5

The Itek Teem ($20) is a traditional salted vegetable duck soup enriched with preserved plums, tamarind, and pickled vegetables. Served with a whole duck leg, it is tangy and comforting, though I found the broth a little light, lacking the robust body I was hoping for.

Ayam Buah Keluak 4.5/5

An iconic Peranakan dish, the Ayam Buah Keluak ($28) is executed with respect for tradition. Each keluak nut is stuffed only with its flesh, pork fat, and salt before being stewed with chicken in a luscious, aromatic rempah, coconut milk, and tamarind juice. It’s soulful and rich, a dish that speaks of heritage and generations of culinary wisdom.

Papaya Masak Rempah Titek 3/5

The Papaya Masak Rempah Titek ($22) was a first for me. Semi-ripened papaya is stewed with rempah titek, salted fish, shallots, and dried shrimp. The flavours were bold and unique, though the papaya lacked the sweetness I was expecting. It grew on me as I ate more, but it may be an acquired taste.

Kueh Kosui 4.5/5

A meal at Rempapa would not be complete without their Kueh Kosui ($18). This steamed tapioca kueh with gula melaka, dusted with grated coconut, has been perfected by Chef Damian over the years. Soft, chewy, and fragrant, it’s the ideal sweet ending.

With the move to National Gallery Singapore, it remains to be seen what direction Rempapa’s menu will take. For now, this limited-time menu is not just a meal but a farewell to the Peranakan flavours that have been at the heart of Rempapa’s identity.

Note: This is an invited tasting.


Rempapa
2 Paya Lebar Road
#01-01/02/03
Park Place Residences at PLQ
Singapore 409053
Tel: +65 94591603
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Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Mon-Fri: 1030am - 1030pm
Sat-Sun, PH: 930am - 1030pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Avenue. Cross the road. Walk to Park Place Residences. Walk to destination. Journey time about 3 minutes. [Map]