This restaurant was buzzing when we arrived at lunch hour. The shophouse is simply decorated with old world Singaporean furniture, but is not overly frilly as some traditional restaurants tend to be. All the favorites are still on the menu and are obviously what customers here have come to expect.
We decided on kueh pie tee (vol-au-vants with prawn and hicama) to start; followed by fish head curry; sambal terong (eggplant with chili paste) and; the acid test of any Peranakan restaurant; ayam buah keluak (spicy chicken stew with an Indonesian nut). The kueh pie tee appeared in no time, and was delicious. A huge bowl of fish head curry came next, with a fleshy fish head and chunks of ladies fingers and eggplants floating in a smooth gravy. No complaints here at all. As more food was brought to our table, efficient servers bustled around us, making room and filling water glasses. The piece de resistance, ayam buah keluak, was a winner.
For dessert we opted for the house special, durian chendol. The style here is to mix the durian pulp with gula melaka, an excellent combination. As the restaurant began to empty out, we chatted with the now less encumbered staff who delivered professional service until we were out the door.
Peranakan food is one of Singapore’s favorite and most unique cuisines. Here are our recommendations for where to get Peranakan food in Singapore.
