Restaurant Kin @ Straits Clan - A Selection Of New Singaporean Food Classics, Many Cultures, One Singapore Cuisine

Restaurant Kin at Straits Clan is helmed by Head Chef Damian D'Silva, affectionately known as "The Grandfather of Heritage Cuisine". I am a big fan of his ethnic cuisines cooked with heirloom recipes, using time-honoured methods and authentic local ingredients. Though straits clan is a club, the lobby level where the restaurant is located is accessible to public.

Pop/s Easter Beef Murtabak 4.5/5

For the upcoming Easter celebration, Chef Damian re-created one of his favourite childhood dish he craves every Easter - Pop's Easter Beef Murtabak ($22). The grounded beef cooked with aromatics are wrapped in soft egg crepe, served with house-made chilli sauce and a raita of yogurt, lime juice, tomatoes, onions and green chilli. The dish will only be available for a limited period from 26 March to 4 April 2021.

Cuttlefish Kang Kong 4.2/5

The Cuttlefish Kang Kong ($20) is a vanishing hawker dish which comes with a medley of cuttlefish, kang kong, pineapple, and deep-fried dough fritters tossed in fermented shrimp paste, sugar and calamansi. Chef Damian has added pineapple to it, just like how his granddad liked it.

Namgka Rendang 3.8/5

Do you know unripen jackfruit can be cooked into a dish? The unripen jackfruit is slowed cooked for 7 hours in a rich and fragrant 15-spice masala coconut gravy. Nangka Rendang ($28) is a gluten-free and vegetarian dish. While I enjoyed the dish, I feel that its soft texture may not be well received by everyone. Similar to how some people does not like brinjal.

Ayam Kalasan 4.8/5

One of my favourite dishes is the Ayam Kalasan ($38). The very instant I bite into the tender chicken thigh, my eyes brightened up. It reminds me of my favourite KFC original flavoured chicken. There is some similarity in the spices used. The whole chicken thigh is slow-simmered in coconut water, candlenut, lemongrass, blue ginger, and then deep-fried. No wonder the ayam kalasan is so aromatic.

Daging Sambal Hijau 4.2/5

Another beautiful Malay dish of Indonesian heritage is the Daging Sambal Hijau ($42). The thinly-sliced beef striploin is marinated overnight with cumin, coriander and fennel. It is stir-fried in green chilli sambal before servicing. Worry not, it is not a spicy dish. In fact, the green chilli sambal accentuated the enjoyment of the tender beef slices.

Wok Fried Dragon Tooth Cabbage 4.5/5

Always remember to have your vegetable for a balance diet. The Wok Fried Dragon Tooth Cabbage ($12) wok fried with oil, garlic and artisanal soy sauce. Though simple, it showcases the sweetness of the cabbage while retaining a delectable texture.

King Prawn with Dry Sambal 4.8/5

The King Prawn with Dry Sambal ($48) is plump, huge and crunchy. The fresh prawn is cooked in a rich and piquant sambal made entirely from stone-ground dried chillis finished with assam.

Pork Knuckle Debai 4.5/5

A classic dish on the new menu is the Pork Knuckle Debai ($68). It is a festive dish in Chef Damian household during Christmas. The classic Eurasian dish comprises of roasted pork, smoked pork knuckle and potatoes. The homely and hearty dish is definitely one of the crowd's favourite, it is wiped clean to the last drop.

Assortment of Kueh 4.2/5

Wrapping up the meal, we have the Assortment of Kueh ($25) which may change daily. During our visit we have the Apom Berkuah, Serang Semut and Pulat Tai Tai. The Serang Semut is an unique Malaysia cake made with burnt sugar, condensed milk and flour. For the Pulat Tai Tai, freshly made kaya is spread on top of the glutinous rice cake to be eaten together.

Apom Berkuah is a nonya-style pancake that is served with banana or durian sauce. The soft and fluffy Peranakan kueh is made with rice flour, coconut milk, gula melaka and yeast. 

A must have is Chef Damian's Kueh Kasui. It is the best steamed tapioca kueh with gula melaka I ever eaten. The melt in the mouth mochi texture is coated with grated coconut for a lifted enjoyment.

Besides the new dishes, Kin has also launches new cocktails featuring classic ingredients found in local heritage cuisine, elevated with modern bartending techniques by the Straits Clan beverage team.

Note: This is an invited tastng.


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Restaurant Kin
Straits Clan
31 Bukit Pasoh Road
Singapore 089845
Tel: +65 63209180
Facebook
Website
Nearest MRT: Outram Park (NE Line, EW Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 6pm - 930pm
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Turn left onto Teo Hong Road. At the end of Teo Hong Road turn left and continue on Bukit Pasoh Road. Walk to destination. Journey time about 3 minutes. [Map]

Bonding Kitchen @ Orchard Gateway - Private Home Private Dining Chef Establishes Modern Peranakan Restaurant In Orchard

Bonding Kitchen is the new kid on the block in Orchard, located on level two in Orchard Gateway. Chef-owner Danny Chew helms the new Peranakan restaurant. Having plied his trade in the private dining scene in Johor Bahru, he ventures into opening his restaurant.

Kueh Pie Tie 4/5

We started with the Kueh Pie Tie ($12 for 4pc). Diners can have some fun piecing the kueh pie tee together. Chef Danny handmakes each crispy shell to how the braised turnips, prawns, quail eggs and crispy lard bits, topped with Chef's speciality chilli cuka sauce.

Pong Tauhu 4.2/5

A heart-warming soup on the menu is the Pong Tauhu ($10 per pax). The thick and rich broth is a concoction of superior stock and prawn stock. The addition of fermented soybean and rempah brightens the stock, giving it a rich umami. The highlight is the handcrafted meatball made from chopped pork collar, pork belly, pork fat, shrimps and soft tofu.

Nasi Goreng Buah Keluak 4/5

For the carbo intake, I would recommend the Nasi Goreng Buah Keluak ($15). The fluffy rice stir-fried in buah keluak paste gives it an aromatic, earthy notes complemented by the fragrant eggs and fried shallots. You can go for the Blue Butterfly Pea Rice for those that don't like the acquire flavour of the buah keluak.

Chap Chye 4.5/5

I love my Chap Chye, and this is one of the best I have tried. My criteria of a good chap chye, the vegetables still need to have a crunch, and I need to taste the fermented bean paste.

Hokkien Lor Ark 4/5

The Hokkien Lor Ark ($22) is not a dish I have seen at Peranakan restaurant. Chef Danny has adapted the recipe from his wife's mother. Simmered in a blend of spices and soya sauce, the braised duck is cooked to a fork tender texture and has an intense flavour.

Wagyu Beef Rendang 4.5/5

A crowd favourite is the Wagyu Beef Rendang ($32). The version here the dry style using a traditional cooking method without the addition of water. Using Australian wagyu beef ribs, it simmered over 5 hours, allowing the rempah flavours to be absorbed. It is then topped with fried crunchy coconut shavings for an explosion of flavours.

Udang Sambal Petai 4.2/5

Another beautiful dish on the menu is the Udang Sambal Petai ($22). It is a two in one dish where diners can enjoy the huge and crunchy prawn, as well as the acquire petai tossed in fragrant sambal.

Sotong Masak Hitam 4.2/5

One of my all-time favourite Peranakan dishes is Sotong Masak Hitam ($20). It has the characteristic flavours I love, but it has an elevated tanginess, almost as if lime juice was added.

Barramundi Fish Assam Pedas 4.5/5

The other dish I enjoyed a lot is the Barramundi Fish Assam Pedas ($26). The fish fillet is cooked in a spicy and tangy  gravy infused with lemongrass, ginger flower, and laksa leaf. You can also find brinjal, pineapple, cherry tomatoes and ladies' finger in the sea of red.

Chendol 4/5

For dessert, I have the Chendol ($7). A sweet and icy treat doused in fragrant gula melaka with handmade green pandan jelly, red beans and kidney beans.

Note: This is an invited tasting.


Bonding Kitchen
Orchard Gateway
277 Orchard Road
#02-18
Singapore 238858
Tel: +65 88609087
Facebook
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Tue-Sun: 1130am - 3pm, 530pm - 1030pm

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

Chilli Padi Nonya Café @ Heng Mui Keng Terrace - Reopened With A Refreshed A La Carte Buffet Concept

Known for its ‘All You Can Eat’ Peranakan buffet, Chilli Padi Nonya Cafe at Heng Mui Keng Terrace now presents a new and refreshed Peranakan a la carte buffet concept. On the menu, you will find the quintessential Peranakan dishes, ranging from appetisers and soups to meat and vegetable curries, seafood options, as well as sweet treats and kuehs. Choosing from over 18 options on the menu, with all being served on the first round if you wish, and subsequently, have all your favourites replenished till your satisfaction.

Before the feast began, we were served with a selection of classic Peranakan starters to kickstart our appetite. The Nonya Fruit Rojak of diced fruits was saltish and piquant with calamansi and prawn paste dressing, and the Bibik Achar was even more so, which I couldn't resist ordering a few more servings after which to accompany the more highly flavoured dishes.

Another signature of theirs is DIY Kueh Pai Ti, which I genuinely enjoy filling each crisp golden shells to the brim with their well-braised turnip flavourful with dried shrimp, then topped it off with a hard-boiled egg. Spice it up with tangy cilicuka served at the side for a punch of flavour.

Light bites also include Otah Mantou. I like how the sweetness and the fragrance of the Pandan flavoured buns balances spicy fish cake, but the portion of the fishcake can be a lot bigger.

Moving on to the Mains, the Bakwan Kepiting is one of the star dishes. The pork and crab meatballs were soft and succulent, and the soup itself was comforting with light seasoning.

The piping hot Fried Shrimp Paste Chicken Wings are to dive right in without hesitation for it would have been a waste when they lose their crispiness and moisture sitting out in the cold. Their pungency is on point too.

Ayam Buah Keluak

Beef Rendang

The Meaty Mains feature Beef Rendang that is cooked with chunks of beef shank in a thick curry. It was decent but lacked robustness that I was seeking for. The Ayam Buah Keluak fares much better with tender chicken meats and rich buah keluak (black nut) gravy.

Babi Ponteh

The Babi Ponteh comes with huge slices of pork belly braised in fermented soybean paste gravy. I find the meat a tad tough in some parts, but they were still quite delightful with well-braised mushrooms and potatoes that had soaked in the umami flavours of the gravy.

Braised Nonya Chap Chye

Green Vegetable Masak Lemak Keledek

For Vegetable options, both the Braised Nonya Chap Chye and Green Vegetable Masak Lemak Keledek didn't disappoint, especially the latter. Fresh spinach stewed till soft in a robust but light coconut curry, punchy with dried shrimps.

There is also a Seafood item - Ikan Goreng Chilli Garam. The batter was thin and very lightly seasoned, allowing the spicy and tangy chilli garam to shine in this dish.

At the end of the meal, we were served a 2-tier assortment of desserts. There is a tier of Nonya kuehs, and another with Chilled Lemon Grass Jelly with Aloe Vera and Soya Beancurd with Gula Melaka that refreshes the palate, and a very warm and comforting Pulut Hitam.

Weekdays
Lunch & Friday Dinner $22.80
Weekend & Public Holidays
Lunch & Dinner $26.80
Weekend High-Tea $19.80

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.


Chilli Padi Nonya Café
29 Heng Mui Keng Terrace
Block E #06-21
Singapore 119620
Tel: +65 68722982
Facebook
Website
Nearest MRT: Haw Par Villa (CC Line)

Opening Hours
Mon-Thu: 1130am – 3pm
Fri: 1130am – 3pm, 6 – 930pm
Sat-Sun/PH: 1130am – 230pm, 3 – 515pm, 6 – 930pm

Direction: 
1) Alight at Haw Par Villa MRT station. Take Exit A. Cross the road. Walk to bus stop opposite Haw Par Villa MRT station (Stop ID 16011). Take bus number 10, 30, 51, 143, 188 or 200. Alight 2 stops later. Walk to traffic junction of Pasir Panjang Road and Science Park Road. Cross the road and walk towards Capricom building. Continue on Science Park Road. Turn left onto Heng Mui Keng Terrace. Walk to destination. Journey time about 10 minutes. [Map]

The Matriarchs Kitchen X Buttercup Mixes Private Dining @ Bartley Road - Private Dining With Cocktails/Mocktails Pairing

The booming private dining scene in Singapore came to a standstill when the COVID-19 pandemic hits Singapore. While the pandemic is not over yet, the government has relaxed the COVID measures, allowing some form of business to restart. With the relaxation, I have noticed some private dining places have started taking reservation in smaller session accordingly to the COVID measures put in place by the government.

We visited The Matriarchs Kitchen, which is new to the private dining scene. Jazmyn is an amazing cook who is well-versed in many cuisines, partly due to her rich family roots. Hence there is not really a fixed menu but different cuisine theme for each session. In fact, Jazmyn has done private dining eight years ago but took a 3 years break. Now she is back collaborating with Melissa from Buttercup Mixes, the resident mixologist pairing the meal with cocktails. Mocktails are available too.

We started with Kueh Pai Tee to kick start the dinner. The host has made some for us, and if you want more, you can make them yourself too, having some hands-on fun piecing the snack together.

Next is a refreshing Fruit Salad paired with homemade rojak sauce. I have not been an attentive listener during the meal as I was enjoying the food more than paying attention to the host explaining the ingredients that go into the rojak sauce. If I am not wrong, plum sauce is added to balance the saltiness of the prawn paste, complementing the sweetness of the fruit.

There are also some mid-wings for us to nibble before moving to dinner proper.

The dish that wows me most is an assuming soup dish which I have never come across before. This is the first time I have Mee Soto Soup paired with Begedil. Unlike the begedil we get outside, which only consists of potato, the version here is a mixture of potato and mutton.

Next, we have the Beef Rendang and Sambal Chilli Eggplant that are cooked with rempah and sambal homemade by Jazmyn. The host indeed makes an impression with the aromatic rempah and sambal.

Our main is the Udon Laksa that comes with prawn, squid and quail egg. The laksa broth is thick and creamy, pack with flavours. It is quite interesting in the choice of noodle, using the Japanese udon instead of the usual thick beehoon noodle. The similarity is like having a bowl of Japanese curry udon with a local twist. We felt the laksa can be spicier too.

Wrapping up our dinner, our dessert is Yam Paste. Jazmyn's version is healthier without the use of lard or shallot oil. It is lighter in taste and smoother in texture. We thought the addition of a contrasting texture will make the dessert more enjoyable.


The Matriarchs Kitchen X Buttercup Mixes
Bartley Road
Instagram
Reservation

The Lobby Lounge @ Intercontinental Singapore - New Peranakan Afternoon Tea With A Series Of Heritage Cocktails

Inspired by InterContinental Singapore’s heritage roots in the rich cultural Bugis precinct, and in celebration of the nation’s 55th birthday, The Lobby Lounge presents a new Peranakan Afternoon Tea experience, which will be available from 1 August to 31 October 2020. Showcased on a multi-tiered stand representing a heritage food journey, the new afternoon tea repast is amped up with locality, featuring creations with locally-farmed ingredients such as strawberries, kale and arugula, alongside iconic delights inspired by Straits-Chinese cuisine.

The elegant high tea includes modern renditions of Peranakan desserts such as the Ondeh Ondeh Cake which features a kaya sponge cake with coconut mousse and luscious caramel gula melaka core.

The Banana Genoa Cake has a subtle sweet caramel flavour topped with caramel whipped cream, kumquat curd and jelly cubes.

The pair of Ang Ku Kueh was interestingly crafted into 2 different shapes, symbolising the female and male kueh, filled with delicious mung bean paste.

Not to be missed are the delicate cups of Chendol jelly, red bean, coconut and palm sugar, as well as the Pulut Hitam Chiffon Cake with salted coconut cream.

Instead of the normal scones, the afternoon tea serves unique flavoured scones such as the Milo and Lemon Scones, served alongside gula melaka coconut jam and clotted cream.

Guests with a penchant for savoury delights will also enjoy treats such as Kale Pesto Crab Sandwich featuring pesto made from Singapore grown kale and crab meat.

One of our favourites is the Deep-fried Rendang Chicken Mantou, which is fried to a golden crispy brown, yet fluffy inside, encasing tender and flavourful rendang chicken meat.

We enjoyed the fragrant Five-spice Kurobuta pork Ngoh Hiang topped with sweet and spicy mango as well.

Another notable highlight is the Kikorangi Blue Cheese Strawberry Crostini, comprising New Zealand farmed cheese and locally grown strawberries on a peanut butter crostini, sprinkled with crushed walnuts and hazelnut.

The Lobby Lounge has also launched a series of Heritage Cocktails crafted in honour of the journey of Sang Nila Utama, The Prince of Palembang, who founded the Kingdom of Singapura in 1299. Each cocktail in this series represents a part of his journey.

Savour Crown Into The Sea, a light cocktail made up of Havana 3, Apricot Brandy, Peach Schnapps and Ginger Beer served with slices of lime, representative of the great storm mid-journey which led to the Prince throwing his crown overboard as a gift to the sea to calm the storm, allowing him to reach Temasek safely. The last of the series, The King of The Jungle, is a ruby red cocktail comprising a mixed flavour profile of indigenous herbs like kaffir lime, star anise and cinnamon, which lift the palate. This concoction was inspired by the lion that Sang Nila Utama spotted upon landing which prompted him to name the island Singapura.

$88 for two guests, inclusive of fine loose-leaf tea or coffee.
$118 for two guests, inclusive of two flutes of Tattinger Brut Champagne, fine loose-leaf tea or coffee.
For reservations, please visit TheLobbyLounge.sg, email InterContinental.Dining@ihg.com, or speak with us at +65 6825 1008

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 Lobby Lounge
InterContinental Singapore
Level 1
80 Middle Road
Singapore 188966
Tel: +65 68251008
Facebook
Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 2pm - 5pm

Direction: 
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]