Folklore @ Destination Singapore Beach Road - Celebrates Lunar New Year With Tok Panjang

For a different kind of Lunar New Year celebration, Folklore at Destination Singapore is offering Tok Panjang to celebrate the beginning of Spring. The lavish spread of of heritage Perankan feast will be available from 15 February to 2 March 2018, specially put curated by Chef Damian D'Silva. The festive spread will have up to 15 different heritage dishes, a repertoire of Chef's grandmother's recipes.

Peranakan Prawn Salad 4.2/5

Be warn! The Peranakan Prawn Salad which features poached prawns on a bed of fresh Chinese lettuce leaves is super fiery! The chilli plum sauce is not for the faint hearted.

Kueh Pie Tee 4/5

Kueh Pie Tee is not really uncommon but what makes it different here is that it comes with bamboo shoot and pork slices which has been cooked in a prawn and pork stock, on top of the hand-shredded turnip.

Bakwan Kepiting Sup 4.5/5

The Bakwan Kepiting Sup or Crab Meatball Soup comes with succulent meatballs that is made from a mix of minced pork, crab meat, chopped prawns and bamboo shoots. The comforting bowl of soup comes with a hint of garlic which has been sauteed till fragrant before pork and prawn stock is added.

Fish Maw Soup 4.2/5

The Fish Maw Soup is lighter in taste compared to the crab meatball soup. However it is brimming with many ingredients such as pig stomach, pig intestines, fish maw stuffed with minced meat, sea cucumber, fish and prawn balls.

Itek Teem 4/5

The Itek Teem or Salted Vegetable Duck Soup has a bit of heat on top of its slightly sourish flavour. To make the soup, duck pieces are added to a pot of water together with sour plum, ginger, salted vegetables, garlic and tomato.

Otah 4.2/5

Mackerel is used to make the Otah, together with in a spice mix and coconut milk. It is then wrapped in banana leaf and steamed. Love the chunky bites of fish meat on top of the aromatic spices.

Babi Pongteh 4.8/5

One of my favourite Peranakan dishes is the Babi Pongteh. Chef Damian has set the bar even higher now with his version of braised pork with fermented bean paste, slow cooked with bamboo shoot. dried mushrooms and dark sugarcane. The babi pongteh I had usually is on the sweet side but the version here has a sourish finishing to it which is very appetising.

Sambal Belimbing 4.5/5

This is probably the first time I come across the used of belimbing in cooking, a type of miniature starfruit. Cooked together with the sauteed sambal and coconut milk, the Sambal Belimbing gives the prawn dish a sharp tanginess that will whet up the appetite.

Ayam Buah Keluak 3.8/5

A dish that requires a lot of effort to prepare is the Ayam Buah Keluak. The buah keluak fruit itself its actually poisonous and it required proper fermentation to be edible. It is also known as the Asian truffle to some. The taste can be acquire to some though. For me I like the nutty flavour of the buah keluak and how it gives a distinct character to the ingredient, in this case the chicken. While the flavour is spot on, I felt the chicken was a bit on the dry side.

Grandma's Chicken Curry 4.2/5

This is one of Chef's Damian's favourite dishes from his grandma's recipe. The Grandma's Chicken Curry is made from a spice mix of shallots, dried chillies, ginger, and homemade curry powder. It did not look as fiery as it seen. The spicy level is quite mild and balance. A homely and comforting dish that calls for an extra bowl of rice.

Kueh Bengkah with Ice Cream 4.2/5

Not to be missed at Folklore is their traditional Peranakan kueh. Chef Damian is not only good with savoury dishes, his desserts are awesome too. The signature Kueh Bengkah and Kueh Kosui will be also available among the Tok Panjang festive spread.

Kueh Kosui 4.5/5

Folklore Chinese New Year Tok Panjang is available for dinner from 15 February to 2 March 2018 from 6pm to 930pm daily, at $68++ per adult and $28++ per child (12 years old and below). Chinese New Year set lunches are served at $18.80++ per person. A la carte menu will not be available during this promotional period.

Note: This is an invited tasting.


Folklore
Destination Singapore Beach Road
(Beside Golden Mile Complex)
700 Beach Road
Level 2
Singapore 199598
Tel: +65 66792900
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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]

The Peranakan Restaurant @ Claymore Connect - Peranakan Food Along Orchard Road

Along Orchard Road, there ain't many restaurants that serve homely style kind of food, which makes The Paranakan, located at Claymore Connect, rather one of its kind. Helmed by Executive Chef Raymond Khoo, not only you get a taste of tradition, you get a glimpse into their culture too!

And by that, I mean taking a walk into their mini exhibition at the corner of the restaurant. These exhibits add on to the opulence of the interiors, especially under the shining chandeliers.

The menu is pretty extensive, categorised into appetiser, rice, pork, beef, chicken, fish etc. If you are familiar with Paranakan cuisine and know the kind of dishes that you want, it won't be much of a problem. However, for amateurs, TOK PANJANG would be an ideal choice. Basically, it is like a 'tasting' menu, with 8 to 10 dishes served in small plates, along with their signature soups and dessert platter.

Cute little Kueh Pei Ti planted amongst the dishes, as the amuse bouche. Although it is a really small bite, I left it half eaten. Perhaps, a popiah stall still serves better Kueh Pei Ti than restaurants.

Two soups were included. I very much prefer Sup Bakwan Kepiting. The body of the broth is not 'rich' as the menu describes, but a clear soup sweet and rich with nutrients from the sweet crabmeat/pork/prawn balls and the bamboo shoots. Soothing.

A bit of fumble at the beginning, but the rest were considered quite sumptuous. One dish that surprises many of us is their Nasi Ulam Istimewa - as described a spectacular dish of rice with raw herbs, vegetables, minced fish and salted fish. If not for Chef's recommendation, this humble looking dish could easily be overshadowed and overlooked. A rather laborious dish which has an acquired taste at first bite, intriguing at second, moreish at third.

Read a couple of negative reviews on the Nonya Chap Chye, but it was a good day for me - well stewed cabbage and black fungus.

Ayam Buah Keluak, a quintessential dish that speaks the quality of a peranakan restaurant. Judging by the reaction of the rest, the buah keluak did live up to the expectation of being the Asian black truffle.

Curry Ayam Estimewa (Curry chicken infused with the fragrance of spices and lime leaves) is a crowd pleaser. The chicken was tender, bathing in really robust curry which carries hint of lime leaves.

If your repertoire of paranakan food is limited to fish and chicken, then here is the chance to venture into Paranakan pork dishes. The Babi Tau Yu (Braised pork in dark sweet sauce with tau pork) is like our braised pork belly, a less familiar one would be Kaki Babi Pong Teh (Pork leg slow cooked for six hours with sautéed onions and fermented beans). It could be a little oily, but in small dosage is always good for the skin!

To round up the tok panjang would be the chef’s dessert platter and choice of malacca coffee or tea. The Pandan Gula Melaka Cake won the heart of many, some like the one with durian. I don't appreciate its sweetness but I like the shredded coconut on top which adds on to its taste. My favourite of the whole lot would be Pulot Enti Hae Bee Hiam. The Hae Bee Hiam here is really well done - the spice level is just right, and not oily as all, almost like the bacon bits atop my baked potato. With that on top of the sweet glutinous rice, the combination is simply satisfying.

The tok panjang style is a fun way to try out the dishes, especially if you ain't familiar with Straits Cuisine and have not formed a liking towards any dish. However, perhaps such presentation requires a different preparation work, the food didn't seem 'hot'.

Such grandeur setting is just right for a high tea, isn't it? The restaurant recently launched their Peranakan High Tea from 11am to 5.30pm daily. The Mee Siam has less gravy but double the taste. If you like durian, dipping the toast into their durian paste is a dip of happiness, though I wish it could be less sugary. The toast with Hae Bee Hiam is simple but really delicious. Another item that delights me was their version of Kong Ba Bao, with Satay Babi Sum Chan as the filling. Slow cooked for nearly 4 hours, the meat was tender with soft fats. Homemade pineapple tarts are included as well, which are available for sale if you like.

Eat like a French here at The Paranakan, trying out the dishes in a more exquisite manner. A great option to dine away from the crowd in Orchard.

TOK PANJANG
(Minimum 2 persons to share, $45/$65 per pax)

HIGH TEA
11am - 5:30pm daily
Weekdays $24 Weekends $28 per pax
(Minimum 2 persons to share)

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. Note: This is an invited tasting.


The Peranakan
Claymore Connect
442 Orchard Road
Singapore 238879
Tel: +65 62624428
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Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction: 
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Palais Renaissance. Continue walking down Orchard Road and turn right onto Claymore Road. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit A. Walk towards Shaw House via underpass. At the road level, walk along Orchard Road towards Palais Renaissance. Continue walking down Orchard Road and turn right onto Claymore Road. Walk to destination. Journey time about 15 minutes. [Map]