I always wish that Singapore food can be internationally branded — why is someone willing to pay $16 for Eggs Benedict which honestly, does not require much technique or skill to make? Peranakan cuisine is something that which requires a lot of technique — balancing the various flavour profiles of sweetness, saltiness, acidity, spiciness and so on. It's something that even I myself cannot learn off YouTube — a lot of peranakan recipes relies on the previous generation. The Peranakan is one such restaurant that I'd proudly introduce my international friends to: almost every dish served there is a hit, so I'm pretty sure the overall experience would be really satisfying.
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| DIY Popiah and Mee Siam Table |
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| Popiah Filling - Bangkuang (Turnip), Pork Belly , Radish |
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| Peranakan Decoration |
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| Mee Siam Noodle |
DIY Nonya Mee Siam
This bowl of spicy and tangy rice noodles is a must-try. Made with scalded beehoon and sprinkled with chili powder, tamarind, shrimp paste and chili paste, the dish is a swing between spicy and sour. You can select which ingredients you'd like to add into your Mee Siam — I had mine topped with a really fresh egg that was sliced into quarters, tau pok, lime, prawns and spring onions.
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| Nyonya Mee Siam |
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| Nyonya Mee Siam |
Get your $10 OFF your bill with CHOPE:
https://cho.pe/hbLei
DIY Popiah
There is something special in arranging your own popiah. The effort put in somehow makes it a lot more delicious!
Dry Laksa
I've had several versions of dry laksa, but none of them are as memorable as The Peranakan's. The vermicelli is cooked through in several steps. Firstly it is boiled in water before in laksa paste, then sugar is added before coconut milk. The last step includes spoonfuls of fish sauce.
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| Dry Laksa |
Sambal Buah Keluak Fried Rice Achar
The fragrance for this dish is remarkable: the rice denotes delectable charred notes cooked in a wok hey. Achar is placed at the side for those who may not like the taste — and it is also cooked together with shallots, chillies, candlenuts, shrimp paste and lemongrass.
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| Buah Keluak Fried Rice with Sambal Achar |
Pulot Enti Durian
My favourite was this creamy, blended durian paste which had gula melaka
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| Pulot Enti Durian |
Chendol Melaka
This icy treat is topped with dark-green pulpy dish of rice (or sago) flour worms with coconut milk and syrup of areca sugar.
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| Chendol Melaka |
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| Chendol Melaka |
Apom Bok Kwa with Pengat Pisang
Apom Bok Kwa has so many name variations that one wouldn't know where it was exactly created. It's a Peranakan signature and is famous amongst Peranakan communities in Singapore, Malacca and Penang. This is such a beautiful creation and like what some of my blogger-friends would call it, it's a "taste of the past".
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| Apom Bok Kwa with Pengat Pisang |
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| Apom Bok Kwa with Pengat Pisang |
Beverage — Tea (optional: with milk)
This tea with milk is one of the best ever — we've tried to concoct our own but the proportion didn't mix well together. Excellently made by the beverage crew!
Enjoy $10 OFF The Peranakan bill when you make a reservation through CHOPE:
https://cho.pe/hbLei
The Peranakan
Claymore Connect, Orchard Hotel, #02-01
442 Orchard Road Singapore 238879
Enjoy $10 OFF The Peranakan bill when you make a reservation through CHOPE: https://cho.pe/hbLeiTelephone: +65 6262 4428
Facebook:
https://www.facebook.com/ThePeranakanSG/Instagram: @theperanakansg
Opening Hours: Daily 11.00 – 22.00
Peranakan High Tea 11.00 – 17.30 Daily
Weekdays S$24++; Weekends S$28++ (Min 2 pax to share)
Reviewed by digitaldistrictgirl
on
8:45:00 PM
Rating:
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