The Peranakan Club @ Orchard Towers - Heritage Peranakan Food and Cultural Experience Under One Roof

Tucked within a sprawling 5,000 sq ft space, The Peranakan Club offers what could well be Singapore’s most immersive Peranakan experience to date. More than just a dining destination, it is a “living museum” where heritage, culture, and cuisine intertwine seamlessly. From the moment you step inside, you are transported into the rich world of Peranakan traditions — a thoughtfully curated journey that invites diners to taste, see, and experience its legacy all under one roof.

The space is conceptually divided into several unique experiences. The Kebaya Bar serves up Peranakan-inspired cocktails in collaboration with Brass Lion Distillery, while the Keronsong Tea Room offers an elegant setting for tea, champagne, and caviar. For a more comforting experience, The Little Nyonya presents familiar, family-style classics, while Grand Peranakan caters to private tok panjang feasts reminiscent of lavish heritage banquets. Beyond dining, The Peranakan Gallery showcases heirloom costumes and artefacts, and the Baba Nyonya Atelier features beautifully crafted kebayas and lifestyle pieces, completing the cultural immersion.

Peranakan Prosperity Lo Hei 4/5

Interestingly, the restaurant offers its own version of yusheng year-round. The Peranakan Prosperity Lo Hei retains the familiar components but stands out with the addition of ulam, lending a refreshing herbal lift and a distinct Peranakan identity.

Bakwan Kepiting 4/5

The Bakwan Kepiting is a comforting, soulful soup that warms both the palate and the stomach. Featuring delicate hand-rolled meatballs made from a blend of crab meat and minced pork, the dish is served in a clear, naturally sweet broth of bamboo shoots. The meatballs are tender yet firm, packed with flavour, while the bamboo shoots add a pleasant crunch and sweetness. A dollop of sambal belachan enhances the overall profile with a punchy, umami kick.

Nasi Ulam with Raja Ulam 4.2/5

A labour-intensive dish, the Nasi Ulam with Raja Ulam here reflects the finesse of Peranakan cooking. Finely julienned herbs and aromatics are meticulously prepared to blend harmoniously with the rice. Often regarded as the “queen” of Peranakan rice dishes, this version stands out for its inclusion of ulam raja, which adds a peppery note with hints of green mango. The result is a complex, aromatic, and refreshing rice salad.

Prawn Ngoh Hiang 4.5/5

The Prawn Ngoh Hiang impresses with its chunky, hand-minced filling of pork and prawns, wrapped in a thin beancurd skin and fried to a crisp. The addition of water chestnuts provides a delightful crunch and subtle sweetness, while the balance of fat in the pork ensures a juicy bite.

Salmon Fish Wing with Sambal Belimbing 3/5

An interactive dish, the Salmon Fish Wing is served deep-fried alongside Sambal Belimbing, with a brush provided for diners to apply the sambal themselves. The sambal delivers a tangy, sourish heat that is undeniably appetising. However, while both components are enjoyable individually, they do not quite come together as a cohesive dish.

Babi Assam 4.2/5

The Babi Assam is a comforting Peranakan stew that delivers both richness and balance. Chunky cuts of pork belly are simmered for a long time, allowing the fat to render beautifully and the meat to become melt-in-the-mouth tender. The tamarind-based gravy is the star here, offering a tangy, slightly spicy profile with a deep, fruity acidity that cuts through the richness of the pork, resulting in a dish that is both hearty and appetising.

Ayam Buah Keluak 4.5/5

A quintessential Peranakan classic, the Ayam Buah Keluak showcases deep, earthy flavours from the prized buah keluak nut. The gravy is rich and complex, with notes reminiscent of dark chocolate, while the chicken is stewed until tender and fully infused with the nut’s distinct umami depth.

Nangka Rendang 3.8/5

The Nangka Rendang offers a plant-based alternative using young jackfruit as a meat substitute. Its fibrous texture mimics that of slow-cooked meat, and it absorbs the spices well. While the execution is commendable, it may not fully satisfy those who prefer the richness of traditional rendang with meat, though it remains a solid option for vegetarians.

Rempah Nenas Udang 4.5/5

Bright and vibrant, the Rempah Nenas Udang combines prawns and pineapple in a rich, tangy coconut gravy. The sweetness of the pineapple balances the spices beautifully, creating a dish that is both refreshing and indulgent.

Ikan Goreng Chuan Chuan 4.2/5

At first glance, the Ikan Goreng Chuan Chuan appears to be a simple deep-fried seabass. However, the filleted fish is thoughtfully paired with blue pea-infused beehoon beneath, which soaks up the tangy sauce. The result is a more layered and satisfying dish than expected.

Chendol Melaka 4/5

Ending the meal on a sweet note, the Chendol Melaka impresses with its robust gula melaka, offering a deep caramelised sweetness. However, being served in a glass makes it slightly less enjoyable, as the components remain layered and harder to mix compared to the preferred bowl presentation.

Apom Bok Kuah Pisang 4/5

A rare Peranakan dessert, the Apom Bok Kuah Pisang features soft, fermented rice pancakes paired with a warm banana coconut sauce. The pancakes are slightly tangy with a springy texture, while the sauce is creamy, sweet, and lightly savoury — a comforting and nostalgic finale.

The Peranakan Club is more than just a restaurant — it is a holistic cultural experience that celebrates Peranakan heritage engagingly and thoughtfully. With its diverse concepts and well-executed dishes, it offers diners not only a satisfying meal but also a deeper appreciation of the traditions and stories behind the cuisine.

Note: This is an invited tasting.


The Peranakan Club
Orchard Towers
1 Claymore Drive
#02-01
Singapore 229594
Tel: +65 89880202
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk down Orchard Road towards the junction of Orchard Road and Claymore Road. Walk to the destination. Journey time is about 10 minutes. [Map]

Barrel Story of Hikibi @ Cecil Street - Modern izakaya That Brings Fire, Whisky, and Craftsmanship Together Under The Artistry of Hibiki

Barrel Story of Hikibi marks a global milestone as the first Hibiki-led concept restaurant to open outside of Japan. Located in the heart of Singapore’s CBD, this modern izakaya is guided by the spirit of omotenashi — Japanese hospitality expressed through sincerity, attentiveness, and thoughtful details. Bringing together wood-fire cooking, refined flavour construction, and whisky pairing, Barrel Story of Hikibi presents a contemporary interpretation of the Japanese izakaya experience. Open for both lunch and dinner, the restaurant offers flexibility through a well-curated à la carte menu alongside set dining experiences.

Festive Yu Sheng (pre-order required) 4/5

Given the Chinese New Year period, we began with the Festive Yu Sheng, which requires advance ordering. It came as a pleasant surprise to find Yu Sheng on the menu of a modern Japanese izakaya. It was an unexpected yet festive nod to local dining culture.

Smoked Nuts and Raisin 4.5/5

The Smoked Nuts and Raisin ($8) were dangerously addictive. Infused with deep smokiness, each bite was moreish and set the tone perfectly for the meal ahead.

Prosciutto, Cream Cheese & Strawberry Maki Roll 4/5

The Prosciutto, Cream Cheese & Strawberry Maki Roll ($18 for 4 pcs) was a delightful play on contrasts. Cream cheese and strawberry are wrapped in savoury prosciutto, resulting in a harmonious balance of sweet, salty, and creamy with pleasing textural layers. A Shine Muscat variation is also available for those seeking an elevated fruit-forward option.

Suckling Pig 4.5/5

The Suckling Pig ($22) came in the form of boneless pork belly cubes, crowned with crisp crackling skin and marinated in Chinese spices. Beneath the brittle skin lies a luscious layer of fat and tender meat. Paired with Japanese mustard, the dish felt familiar yet refined, reminiscent of our local sio bak, but executed with finesse.

Tonsoku Harumaki 4.2/5

The Tonsoku Harumaki ($12/pc) offered a clever reinterpretation of a spring roll. Braised pig trotter is wrapped in spring roll skin and deep-fried till golden. It immediately brought to mind Kong Bak Pau, but reimagined in a crispy, handheld format.

Uni-corn Croquette 4.5/5

A standout dish of the night, the Uni-corn Croquette ($24 for 2 pcs) delivered on both creativity and indulgence. Encased in a crisp shell is creamy corn, topped generously with uni. It’s an unexpected yet winning combination that truly impressed my palate.

BARREL Chicken Rice 4.2/5

The BARREL Chicken Rice ($46) is a Hibiki-inspired take on Singapore’s iconic dish. Garnished with caviar and served with an in-house special sauce, this is likely the most expensive chicken rice in town. Price aside, the flavours were spot on, from the fragrant rice to the chilli and ginger sauces, all on par with a good traditional chicken rice stall.

Aburi Wagyu Donabe 4.2/5

The Aburi Wagyu Donabe ($68) featured aburi A5 wagyu, cured egg yolk, green onion, and nori atop flavoursome rice. Comforting and deeply satisfying, the charred wagyu paired beautifully with the rice for a luxurious yet soulful finish.

Soft Serve “HIBIK!” 4.5/5

We wrapped up the meal with the Soft Serve “HIBIK!” ($12), made with organic honey and Maldon salt. Soft, creamy, and lightly sweet, the dessert was elevated by Hibiki-infused honey, a subtle but elegant finale to the meal.

Barrel Story of Hikibi successfully bridges Japanese craftsmanship with local familiarity, delivering a dining experience that feels both refined and approachable. Whether you’re here for whisky pairings, inventive izakaya dishes, or a luxurious twist on comfort food, Barrel offers a compelling reason to visit.

Note: This is an invited tasting.


Barrel Story of Hikibi
The Quadrant
19 Cecil Street
Singapore 049704
Tel: +65 80287100
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit F. Walk to the destination. Journey time is about 5 minutes. [Map]

Hai Tien Lo @ Pan Pacific Singapore - Welcomes the Lunar New Year with Festive Celebrations and Culinary Delights

Executive Chinese Chef Edden Yap and his culinary team at Hai Tien Lo, Pan Pacific Singapore, have crafted a Lunar New Year feast that balances tradition with refinement. Available from 23 January to 3 March 2026, the eight set menus and à la carte specialities are designed to celebrate prosperity, happiness, and good fortune. We had the pleasure of sampling the Joyous Abundance Menu, a carefully curated journey through festive classics elevated with premium ingredients.

Vitality Yu Sheng with classic Whole Abalone, Lobster, and Smoked Salmon 4.5/5

A spectacular start to the meal, the Vitality Yu Sheng with classic Whole Abalone, Lobster, and Smoked Salmon is all about abundance and finesse. Plump whole abalone anchors the platter with prized chew and natural sweetness, complemented by succulent lobster and delicately smoked salmon. Tossed with crisp vegetables, pickled accents, crushed peanuts, and sesame seeds, the tangy-sweet house dressing harmoniously binds the textures and flavours. Luxurious yet approachable, this is prosperity served on a plate.

Double-boiled Dendrobium Chicken Soup 4.5/5

The restorative Double-boiled Dendrobium Chicken Soup, which features free-range chicken, fish maw, whole abalone, dried scallops, and sea whelk, is quietly elegant. Double-boiled with Dendrobium orchid stems, the broth is naturally sweet and crystal clear, infused with subtle herbal freshness and a lingering mineral nuance. It's soothing, refined, and deeply comforting, a perfect interlude before the richer dishes.

Sliced Crispy Barbecued Suckling Pig with Caviar 4.2/5

The Sliced Crispy Barbecued Suckling Pig with Caviar impresses with shatteringly crisp skin and tender meat beneath. Each slice is finished with caviar, introducing a briny pop that cuts through the richness without overpowering it. The balance of textures and flavours is precise, making this an indulgent yet measured dish.

Sliced Beijing Duck and Jelly Fish 4/5

The Sliced Beijing Duck and Jelly Fish brings together two classic Chinese delicacies with distinct personalities. Thinly sliced Beijing duck showcases lacquered skin and gentle smokiness, while jellyfish adds a crisp, cooling contrast. Together, they create a harmonious progression of textures and flavours — composed, refreshing, and engaging.

Steamed Half East Australian Lobster in Chinese Wine Broth 4.5/5

The East Australian Lobster shines in minimalist fashion, steamed to tender perfection. The accompanying Chinese wine broth lends subtle warmth and aromatic depth, enhancing but never overshadowing the lobster's natural sweetness. A lesson in letting premium ingredients speak for themselves.

Braised South African 10 Head Whole Dried Abalone with Sea Cucumber in Abalone Sauce 4.5/5

A ceremonial centrepiece, the Braised South Africian 10 Head Whole Dried Abalone with Sea Cucumber in Abalone Sauce celebrates patience and craftsmanship. The 10-head whole dried abalone is tender yet springy, paired with silky sea cucumber, all cloaked in a glossy, umami-rich abalone sauce. Each bite is indulgent, deeply savoury, and profoundly satisfying — a masterclass in Cantonese braising.

Sauteed Japanese A5 Wagyu Beef with Fresh Mushrooms and Green Vegetables 4.2/5

The A5 Wagyu melts effortlessly, its buttery richness complemented by earthy mushrooms and crisp green vegetables. Minimal seasoning allows the beef's natural sweetness to shine, making this a balanced and composed highlight of the menu.

Stewed Inaniwa Udon with Pan-fried East Spotted Grouper Fish Fillet in Fish Broth 4.2/5

A comforting yet refined course, the Inaniwa Udon absorbs the clean, oceanic sweetness of the clear fish broth. Topped with a lightly pan-fried East Spotted Grouper fillet, the dish achieves a delicate interplay of textures and flavours. It is elegant, soothing, and precise.

Prosperity Nian Gao coated with Peanuts and Shredded Yam 4.2/5

A festive dessert that balances tradition and texture. The tender Nian Gao is coated with crushed peanuts and shredded yam, offering a delightful contrast between chewiness and crunch. Golden and auspicious, it's a playful, celebratory take on a Lunar New Year classic.

Double-boiled Bird's Nest with Peach Gum and Red Dates, in Young Coconut 4.5/5

A luxurious finish, the Double-boiled Bird's Nest with Peach Gum and Red Dates combines bird's nest, peach gum, and red dates, served in refreshing young coconut water. Silky, gelatinous, and delicately sweet, it is light yet indulgent, leaving the palate nourished and satisfied.

Hai Tien Lo's Joyous Abundance Menu is a Lunar New Year feast that respects tradition while elevating it with premium ingredients and precise execution. From the celebratory Yu Sheng to the indulgent abalone centrepiece and refined desserts, each dish is thoughtfully composed, making it a festive dining experience that celebrates both flavour and symbolism.

Note: This is an invited tasting.


Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard
Level 3
Singapore 039595
Tel: +65 68268240
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Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Walk to the destination. Journey time is about 5 minutes. [Map]

SO DO FUN (蜀都丰) @ The Centrepoint - Celebrate Year of the Horse with an Authentic Bold Sichuan Feast

SO DO FUN (蜀都丰) is helmed by Master Chef Peng Zi Yu, recognised as the Sichuan cuisine mentor to international superstar and celebrity chef Nicholas Tse. It currently has three outlets in Singapore: Midtown House, Waterway Point, and The Centrepoint.

This Chinese New Year, it invites diners to celebrate with an authentic, bold Sichuan feast featuring new specials alongside its signature dishes. Highlights include the SO DO FUN Pencai, Prosperity Abalone Yu Sheng and more. Festive set menus for dine-in and selected takeaway options are also available, specially designed for groups of 2 up to 10 pax.

Additionally, diners can participate in their 100% sure-win Angbao Lucky Draw, with prizes including dish vouchers, cash rewards, and exclusive merchandise.

Prosperity Abalone Yu Sheng 3/5

Toss to a prosperous new year with the Prosperity Abalone Yu Sheng, priced at $29.80 for Small and $56.80 for Large. Their sauce leans towards the sweeter side.

Scallops Mapo Tofu 4.2/5

We’ve tried SO DO FUN’s Chengdu Mapo Tofu before, but enjoyed this new Scallops Mapo Tofu even more. It similarly uses firmer tofu and is served in a claypot, but with a subtle briny note from the scallops that lifts the overall flavour. We wish the scallops were slightly fresher and came in a bigger portion.

Boiled Fresh Fish in Spicy Broth 4.5/5

Our favourite at SO DO FUN continues to be the Boiled Fresh Fish in Spicy Broth ($29.80 for Small, $49.80 for Large), which is authentically bold, spicy and deeply flavourful. Tender fish slices come in a generous portion, mixed with beancurd skin, cucumber, bean sprouts and kelp, all cooked in an aromatic broth. If you prefer something lighter, consider the Sauerkraut or Fiery broths instead.

Chilled Spicy Chicken 3.8/5

The Chilled Spicy Chicken is one of the restaurant’s popular sides. It fared better than the last time we had it, with more tender chicken pieces, though we would still prefer it to be much less salty.

House Special Fried Rice 4/5

Dig into the House Special Fried Rice while it’s hot, and you’ll catch the fragrant hint of lard. It was thoroughly well-fried and paired nicely with both the Scallops Mapo Tofu and the Boiled Fresh Fish in Spicy Broth.

Available from now till 3 March 2026, SO DO FUN’s Prosperity Set Menu ranges from $118 for 2 pax up to $528 for 10 pax. For a more lavish option, the Abundance Set Menu starts at $168 for 2 pax and goes up to $818 for 10 pax. For enquiries and reservations, contact the restaurant at 6298 7572.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


SO DO FUN (蜀都丰)
The Centrepoint
#B1-17
176 Orchard Road
Singapore 238843
Tel: +65 6298 7572
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Nearest MRT: Somerset MRT (NS Line)

Opening Hours:
Daily: 11am - 9:30pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Go to ground level. Exit the building. Cross the road and turn right on Orchard Road. Walk to the destination. Journey time is about 5 minutes. [Map]