Not your usual traditional Peranakan cuisines here at @cherki_sg but expect some modern twists instead. Reading their menu and most of the items sounded like western cuisines but there were words of familiar Nyonya elements as well.
The Braised Ponteh Lamb Shank was my alternate choice to their Pangium Beef Wellington that everyone was also asking for but sold out. It was indeed tender and fall-off-the-bone. The Ponteh sauce went well with the lamb shank and wasn’t salty as I initially worried about.
Their Nyonya Herb Crusted Snapper was well executed and flavourful with the herbs. We were wondering why no sauce but understood that it really didn’t need any after we tasted it. Most of their mains would come with rice and Keropok so they were pretty filling.
We also had their Satay Chicken Tortilla and Truffle Itek Popiah for sharing. We loved the satay taste and how well it well on the Papadom shell for a different experience. The popiah was cleverly infused with truffle and also enhanced with waxed duck.
Newly opened and located at SCCC but their crowd was pretty consistent when we visited tonight.