Godmama @ Funan - Presenting Godma And Mama's Heirloom Recipes Anew

Godmama at Funan is a modern Peranakan restaurant and bar. Stemming from the initial idea of preserving an heirloom recipe of egg skin popiah which is passed down from one of the co-owners' Godma and Mama. The concept eventually evolved into one that serves not only the egg skin popiah but also includes the classic Peranakan dishes, a mod-Peranakan brunch and cocktails.

All Star Egg Skin Popiah 4/5

Our dinner started with the All Star Egg Skin Popiah ($6.50), recreated using Godma’s family recipe. It takes 4 hours to prepare the jicama stew. Despite its dark colour, the jicama was quite balanced in flavour, and there was still a light crunch to it. Toppings include cucumber strips, lettuce, crispy garlic bits, coriander, sprouts and tiger prawns, which made it all the more satisfying for me as a popiah lover.

Ngoh Hiang 3.8/5

Next up was Ngoh Hiang ($11.90). The filling is a blend of fresh prawns, minced meat and water chestnut seasoned with five-spice. I like that it was not overly seasoned with spices, and it was of a looser mix that was moist and juicy. The chilli cuka at the side was punchy, which made the meat roll even more appetising.

Babi Assam 3.8/5

Babi Assam ($13.90 as part of the Executive Lunch Set; $18.90 for dinner) is Head chef’s signature dish. The pork belly is simmered in a spicy and tangy tamarind stew. The melt-in-your-mouth pork belly was the highlight for sure, and the gravy was robust without being too salty.

Ayam Buah Keluak 3/5

Although the menu states that the Ayam Buah Keluak ($15.90 as part of the Executive Lunch Set; $19.90 for dinner) is a stew, it appeared to be more of a braised dish. Presented in a more contemporary manner, you get two tender chicken thighs and buah keluak which are infused with fresh root spices of galangal and turmeric. I love that the nuts are served as a whole, which allows me to enjoy its flavours on its own. However, the meat did not seem to have taken in the flavours of the sauce. This mild version of Ayam Buah Keluak may sit well with diners who are not that into buah keluak.

Sambal Udang 2.8/5

One of the seafood choices is Sambal Udang ($17.90 as part of the Executive Lunch Set; $23.90 for dinner). The tiger prawns are tossed in a weak sambal sauce that lacked zest. My prawns were dry too.

Nyonya Chap Chye 4/5

Godmama's Nyonya Chap Chye (available as part of the Executive Set Lunch; $13.90 a la carte) is refined with prawn bisque as the base for braising the vegetables.

Sticky Red Date Pudding 4/5

The desserts left a much deeper impression than their main dishes. Turning a traditional drink of Longan Red Date into a dessert, the Sticky Red Date Pudding ($9.90) is served hot with longan tea glaze and vanilla ice cream. It was this dessert that made me overate that evening.

Pulut Hitam Panna Cotta 3.8/5

The jiggly Pulut Hitam Panna Cotta ($8.90) was light with a mellow sweetness. I love the chewy pulut hitam resting underneath the panna cotta especially.

Gingerflower Lychee Sorbet 2.8/5

A much lighter option would be Gingerflower Lychee Sorbet ($10.90). Sorbet tends to be overly sweetened to compensate for the lack of creaminess, which was the case here as well.

Godmama may not have dived into the complexity of Peranakan cuisine, but it allows diners to have a glimpse of the flavours in a relatively more casual and fun manner.

Written 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.


Godmama
Funan
109 North Bridge Road
 #04-07
Singapore 179105
Tel:+65 69700828
Facebook
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Sun- Thu: 10am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Cross the road at the junction of North Bridge Road and Coleman Street. Walk to destination. Journey time about 5 minutes. [Map]

AquaMarine @ Marina Mandarin Singapore - Peranakan Delicacies In Conjunction With The Peranakan Festival 2019

In conjunction with The Peranakan Festival 2019, AquaMarine at Marina Mandarin Singapore has collaborated with Baba Chef Raymond Khoo of The Peranakan Restaurant to showcase a sumptuous feast of Peranakan Delicacies, exclusively from 7 June to 11 July 2019.

Kueh Pie Tee 3/5

Nyonya Crabmeat Popiah 3/5

Kick start the Peranakan feast with some delightful bites such as the Kueh Pie Tee and Nyonya Crabmeat Popiah. Have fun putting the different condiments into the kueh pie tee shell, and be your own chef for the day.

Ngoh Hiang 3.5/5

The golden brown Ngoh Hiang wrapped in crispy beancurd skin is packed with chunky pork pieces flavoured with five spice powder. There was water chestnut in it, giving it a nice crunch in texture.

Ayam Buah Keluak 3.8/5

A staple dish of Peranakan food is the Ayam Buah Keluak which you can also find it on the buffet spread. The chicken was cooked to tender, infused with the flavours from the nutty buah keluak and spices.

Nasi Ulam Istimewa 4.2/5

A must try is the Nasi Ulam Istimewa, which is also one of my favourites. Not commonly served in restaurants because of the laborious preparation work behind it. I was told the key to the dish is the freshly cut herbs and spices just before serving. You can't prepare them in advance.

Ikan Goreng Chuan Chuan 4.2/5

I have never tried Ikan Goreng Chuan Chuan and this a new Peranakan dish which I enjoyed. The fish is fried and then cooked with dark soy sauce, ginger, garlic and salted fermented soy beans. The star has to be the salted fermented soy beans which give the dish its characteristic.

Dry Laksa 2.5/5

Unfortunately, the Dry Laksa didn't impress me. It tasted like a plate of stir-fried Chinese noodles. I could not taste any laksa rempah at all.

Itek Sio 4.5/5

Not to be missed at the buffet spread is the Itek Sio, Nyonya braised duck with tamarind and coriander. The duck meat has been cooked to tender, infused with the flavourful braised sauce.

Udang Kuah Pedas Nanas 4/5

A very appetising dish is the Udang Kuah Pedas Nanas, fresh prawn cooked in pineapple coconut gravy. The tanginess from the gravy simply whetted up the appetite.

Whole Veal Shank Rendang 4.8/5

Another crowd favourite is the Whole Veal Shank Rendang. Infused with the aromatic rempah, the meat fell off the bone with ease. A must try.

Apom Bakwa Pisang Pengat 3.5/5

Do save some space for the Nonya Kuehs to wrap up the sumptuous feast. The colourful kuehs are not only pretty in presentation, but they are really yummy. I only wish I have another stomach to try them all. I do notice something unique at the dessert section is the Apom Bakwa Pisang Pengat. The soft, fluffy apom is made from glutinous rice flour and butterfly pea flowers, paired with caramelised banana.

Pricing
$60++ per adult and $30++ per child for lunch daily
$73++ per adult and $36.50++ per child for dinner Monday to Thursday
$83++ per adult and $41.50++ per child for dinner Friday to Sunday, Public Holidays and eves of Public Holidays

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]

Violet Oon @ Jewel Changi Airport - Biggest Outlet To Showcase Our Local Flavours To The World

Violet Oon has opened its biggest ever restaurant at Jewel Changi Airport, an ideal location to showcase our local flavours, allowing jet-setting travellers as well as local to savour our much-beloved cuisine. On top of that, a lot of the dishes are exclusive at the Jewel outlet only.

Nyonya Poh Piah Party 4/5

Available only at Jewel Changi Airport is the Nyonya Poh Piah Party ($58). The condiments and sauces are served in platters, allowing customers to put them together and fold it themselves. It can serve up to six pieces. The highlight has to be the rich bamboo shoot and jicama stew braised in a housemade prawn bisque and Fujian bean paste. There is also a vegetarian version at $56.

Mango Kerabu with Ikan Bilis 4/5

The Mango Kerabu with Ikan Bilis ($10) resembles and tastes like the Thai mango salad with its tang and spiciness. The strips of sour green mangoes, sliced tomatoes, onions, and pink ginger flowers are tossed in a sweet and sour plum and chilli infused sauce. I like the touch of adding ikan bilis into it for that extra crunch.

Crispy Kurobuta Pork Fingerlings with Garlic and Curry Leaves 4.2/5

A great finger bite with a few glasses of drink is the Crispy Kurobuta Pork Fingerlings with Garlic and Curry Leaves ($18). The juicy kurobuta pork marinated in spiced batter is very addictive. Once again, it resembles another dish that we are familiar with, the Taiwanese fried chicken.

Marmite Baby Sotong Salad 3.5/5

Salad with baby sotong is something different from the usual. The Marmite Baby Sotong Salad ($25) comes with deep fried crispy baby squid that has been tossed in marmite sauce, served on a bed of mixed greens, cucumber and cherry tomatoes with housemade vinaigrette.

Otah Toast 4.2/5

The Otah Toast ($16) reminds me of my childhood. It was my favourite breakfast combination. A whole chunky piece of spiced coconut cream fish otah is served on toast and a bed of sliced zucchini. It comes with a side of house salad. It is slightly spicy for those that can't handle chilli well.

Roti Violet Tuna Wala-Wala 3.8/5

For the prata lovers, there is the Roti Violet Tuna Wala-Wala ($15) and Little India Vegetable Curry with Roti Prata (Vegetarian) ($17). The Roti Violet Tuna Wala-Wala is a modern take of the traditional dish with crispy tuna flakes that have been seasoned with spices, mustard seeds and curry leaves on top of a fluffy roti prata.

Little India Vegetable Curry with Roti Prata (Vegetarian) 4.2/5

For traditional is the Little India Vegetable Curry with Roti Prata. This is the vegetarian version. There is also a fish curry version for the non-vegetarian. The curry comes with vegetables such as eggplant, okra, tomatoes, and cabbage infused with tamarind juice and creamy coconut milk. The curry is really shiok and pairs excellently with the fluffy prata.

BBQ Eggplant with Sambal (Vegetarian) 4/5

The BBQ Eggplant with Sambal ($13) is a dish for the brave who dares to take the chilli challenge.  The eggplant is grilled and then topped with two types of chillies. The green coloured chilli is sambal hijau, and the red coloured chilli is goreng chilli sambal. It seems quite an odd dish, but it does allow the appreciation of the laborious effort in making the sambals.

Ayam Panggang Katong 4.5/5

Another grill dish that most of us enjoyed is the Ayam Panggang Katong ($16 Half/$25 Whole), served with piquant achar and VO chilli sauce. The chicken is grilled to perfection. It is tender with a subtle charred sweetness on its skin, which has been brushed with gula syrup.

Sugee Cake with Calamansi Drizzle and Ice Cream 4/5

For dessert, we had the Sugee Cake with Calamansi Drizzle and Ice Cream ($15). This is a traditional Eurasian cake made from semolina and ground almonds. At Violet Oon, it is topped with lime drizzle and served with a scoop of vanilla ice cream for a lifted enjoyment.

Pandan Gula Melaka Cake 4.2/5

My favourite cake at Violet Oon has to be the Pandan Gula Melaka Cake ($13). The sponge cake is light and airy, which has been infused with fresh pandan juice. In between each layer is buttercream frosting and desiccated coconut tossed in gula melaka syrup.

I have enjoyed the food at Violet Oon. It definitely showcases the flavours of our local cuisine. However, the pricing is a bit on the steep side. Let's be honest, would you pay $17 for 2 pieces of prata and vegetable curry? I know I can't compare the cost of running a restaurant to a hawker stall, and probably the quality of ingredients used. However, this is a fact that consumers will tend to do so.

Note: This is an invited tasting.


Violet Oon
Jewel Changi Airport
78 Airport Boulevard
#01-205/206
Singapore 819666
Tel: 65 98349935
Facebook
Website
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 9am - 11pm

Direction:
Alight at Changi Airport MRT station. Take Exit A or B. Walk to the link bridge to Jewel. Walk to destination. Journey time about 5 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]

Famous Ah Long Pancake.Popiah @ Sultan Plaza - But It Is Their Popiah That I'm After

Popiah is something that I can have every other day. I used to have weekly meeting at Aliwa Street and Famous Ah Long Pancake's popiah at Sultan Plaza was always a meal that I looked forward to.

Chicken Floss Salad Popiah 4.2/5

Though my workplace is no longer there, I would still patronize them as and when I have yoga classes as my studio is in the vicinity. What I crave for, is their Chicken Floss Salad Popiah ($1.80). Made with chilled shredded turnips, if you have that before a meal, it serves somewhat like an appertiser, especially when your taste buds are dulled by the humid weather. Full of crunchy elements in there besides the turnips, there are shredded cucumbers, fresh coral lettuce and of course the quintessential ground peanuts and the crispy bits. This summer salad popiah does look a bit raw compared to its regular counterpart but the spread of mayonnaise that replaces the sweet sauce soothes out all the raw edges of the vegetables.

Chicken floss and mayonnaise make one of the best teams. The floss being dry and salty, while the latter is creamy and sweet, which is why this popiah is always at the top of my list! And what I appreciate is that each popiah is compact with ingredients, when many others are loose and simply drenched with sweet sauce and over-seasoned turnips. One thing that is less perfect is the skin, which tends to be a bit stiff but it is still very tasty once everything is put together.

Pancake 4/5

Their pancakes serve the residents and office crowd here well, be it as a snack or a meal. For a meal, most go for their varieties with egg. Egg, Ham and Cheese the most popular here. Surprisingly, Egg and Cai Pok is also quite well sought after.

Traditional Popiah ($1.60) is available too, which I enjoy equally. And I feel what elevates it from the rest, other than the nicely cooked turnips, is the addition of coriander and shredded cucumber. Details like this do make a lot of difference to the taste, and the recipe here is done right.

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.


Famous Ah Long Pancake.Popiah
Sultan Plaza
100 Jalan Sultan
#01-26A
Singapore 199001
Facebook
Nearest MRT: Nicoll Highway (CC Line), Lavender (EW Line)

Opening Hours:
Daily: 930am - 11pm

Direction: 
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to Jalan Sultan Road. Continue walking down Jalan Sultan towards Sultan Plaza. Journey time about 10 minutes. [Map]

2) Alight at Lavender MRT station. Take Exit A. Walk to bus stop at Lavender Station (Stop ID 01319). Take bus number 107. Alight 2 stops later. Journey time about 5 minutes. [Map]