The Real Peranakan @ Hillcrest - Authentic Peranakan Helmed By Veteran Peranakan Chef Philip Chia

The Real Peranakan is a new Peranakan cuisine restaurant opened in Hillcrest, spearheaded by Chef Philip Chia. I first tasted his cooking back in 2011 when he has an event at Orchid Country Club, that is probably my first introduction to Peranakan cuisine. Not only is he a renowned MasterChef with over 50 years of experience, but he is also an established Peranakan cookbook author and the official consultant for the Channel 8 hit TV Show 'The Little Nonya'.

Hee Peow Soup 4/5

We started the dinner with a bowl of Hee Peow Soup ($16.80). Unlike other Peranakan restaurants, the Hee Peow Soup comes with three different types of handmade balls - prawn, pork and fish. It even has an egg roll with fish paste. Having visited many Peranakan restaurants, I am pleasantly surprised to taste the dedication in a simple bowl of soup.

Nonya Chap Chye 4.8/5

A mainstay of every Peranakan household is the Nonya Chap Chye ($16.80). The version here impresses me with the distinct flavours from the fermented beancurd, giving the mixed vegetable dish its character.

Babi Pongtay 4.8/5

An excellent dish is the Babi Pongtay ($22). The recipe has been passed down through 5 generations, requiring a painstaking 3 to 4 hours of labour in the kitchen. Once again, unlike other Peranakan restaurants, the Babi Pongtay is cut into melt in the mouth slices, not pieces. We are told to either crush the fresh chilli into the gravy or eat with it together with the pork belly. It will bring the whole enjoyment into life.

Ngoh Hiang 4/5

The Ngoh Hiang ($15.80) is a common dish that is available in almost every restaurants. The one here stands out for me for its extremely crispy beancurd skin. You can also bite into diced carrots and water chestnuts for that extra crunch.

Sambal Udang Belimbing 4.2/5

Belimbing is not a common ingredient being served nowadays as it is not readily available in the market nowadays. For those that have not tried it before, it is a sourish baby star. Chef Philip has elevated the Sambal Udang ($26.80) with the addition of Belimbing. The tarty and refreshing flavour complemented the rich taste of coconut milk perfectly.

Ayam Buah Keluak 4.5/5

Another staple dish is the Ayam Buah Keluak ($20.80). Buak Keluak is also known as the Asian truffle, which has an acquire taste that not many people enjoyed. I personally like the creamy earthiness and nuttiness of the buah keluak nut. Slow-cooked together with the chicken pieces, it gives the tender chicken a delectable full-bodied flavour.

Nonya Kuehs 4/5

End your meal with an assortment of Nonya Kuehs. I always love the colourful sight of Nonya kuehs. You will definitely be in for a treat.

The Real Peranakan indeed takes pride in their mission in search of heritage Peranakan cuisine, welcoming diners to embark on a culinary treat and rediscover heritage dishes in a modern and contemporary setting. In celebration of The Real Peranakan's official launch, diners can enjoy an additional main course with any four main courses purchased, exclusively for one month only, from 21 October to 20 November 2020.

Note: This is an invited tasting.


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The Real Peranakan
73 Hillcrest Road 
Singapore 288945
Tel: +65 97831118
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Nearest MRT: Tan Kah Kee (DT Line)

Opening Hours:
Tue-Sun: 730am - 10pm
(Closed on Mon)

Direction:
1) Alight at Tan Kah Kee MRT station. Take Exit A. Use the overhead bridge to Exit B. Walk straight to Hillcrest Road. Turn right onto Hillcrest Road. Walk down Hillcrest Road and make a left into Greenwood Avenue. Journey time about 15 minutes. [Map]

French Fold @ Telok Ayer - New Bistro By Merci Marcel Group Serving Authentic Galettes And Crepes

Nestled in the corner of Telok Ayer Street, French Fold is the latest dining concept by Merci Marcel group, which focuses on crepes and galettes, speciality coffee and curated cocktails. The cosy 50-seaters space is decked in Italian terracotta tiles and Scandinavian furniture, with earthy tones and lush greenery incorporated in the contemporary design elements, and a glass ceiling for a dose of natural daylight. It provides a welcoming space suited for any and every occasion, from a casual business meeting, a leisurely brunch to a romantic date.

The array of French galettes and crêpes are made using exclusively imported buckwheat flour, and premium ingredients sourced from France. Traditionally, the galette is a thinly folded French-style pancake which has a savoury filling. The menu serves up 12 galettes, and each galette is numbered from No.1 to No. 12 with a variety of different fillings.

No. 4 4.2/5

We had the No. 04 ($17) offers a classic combination of ham, sauteed mushrooms, and Comte cheese, centred with an organic sunny-side-up egg to make for a creamy finishing touch. The flavours complement each other perfectly, wrapped in a browned buckwheat galette, soft yet crispy enough around the edges.

No. 10 4/5

A more novel creation is No. 10 ($19) featuring a combination of wild trout and leek fondue with a touch of lime. Though a tad dry, the fresh wild trout slices bring some sweetness to the galette, which paired well with the soft, well-caramelised leek fondue.

For desserts, the crepes are made using wheat flour instead and come with an optional scoop of ice cream from popular local ice cream brand, Birds of Paradise. The menu serves up 10 crepes, and each delicately thin crepe are numbered from No.13 to No. 22.

No. 17 4.2/5

We had the No. 17 ($11) which features raspberry jam, fresh berries and a scoop of strawberry basil ice cream on the soft and chewy slice of crêpe which has a distinctive buttery fragrance. The addition of raspberry jam and berries give it a citrusy punch, while the strawberry basil ice cream brings a sweet, refreshing flavour to the dish.

No. 18 4/5

No. 18 ($10) features a similar chewy crêpe, but drizzled with artisanal manuka honey, and sprinkled with roasted buckwheat seeds, before topping with a scoop of sea salt hojicha ice cream. The addition of roasted buckwheat and creamy, fragrant sea salt hojicha ice cream gives the dish an in-depth, roast profile which we enjoyed immensely.

Rose Cider 4/5, Iced Chocolate 3.8/5

The dining menu is complemented with an extensive drinks list of both alcohol and non-alcoholic options. Galettes are best paired with a glass of cider, and we had the Rose Cider ($14) which is infused with hibiscus and elderflower. The Iced Chocolate ($6) is milkier than chocolatey, which reminds me of creamy chocolate milk, slightly watered down with ice.

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.


French Fold by Merci Marcel
204 Telok Ayer Street
Singapore 068640
Tel:
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Daily: 8am – 1030pm

Directions: 
1) Alight at Tanjong Pagar MRT station. Take Exit G. Walk along the covered walkway until the junction of Mccallum Street and Telok Ayer Street. Cross the junction and continue on Telok Ayer Street. Journey time is about 5 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit A. Walk to junction of Telok Ayer Street and Upper Cross Street. Turn left onto Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]