Folklore, situated at the lobby level of Destination Hotel along Beach Road, is a great place to introduce family and friends to Peranakan fare, as Burppler Blueskies Cottonclouds did. "So happy my family enjoyed the keluak fried rice, opor ayam, brinjals and singgang. Of course, we had the kosui and sago pudding to end on a sweet note." Another highlight among Burpplers is the Buah Keluah Fried Rice ($28), seeing as the restaurant "was very generous with the buah keluak.
Photo by Burppler Blueskies Cottonclouds
Not quite sure what taste they were going for, salty? It was just a mash up of dried fish meat, texture was surprising.
Generous amount of ingredients, but tasted bland with an overpowering amount of pepper overall. Just seems like an overpriced dish.
$30.60 for both. A quaint bar in Level 2 of the hotel. Nice view but diluted drinks.
First time here and won’t visit again.
My favourite of the lot! Braised in tamarind sauce, the pork belly packs a strong tangy punch. Loved the sweet sour glistening sauce, which went perfectly with warm white rice.
A mix of minced pork and prawn wrapped in a thin, crispy shell. I found it a tad underseasoned and dry, although I loved the generous amount of water chestnuts used here. Not a big fan of the mild black dipping sauce as well.
It's not easy to find sambal sweet potato leaves in Singapore, and this one was pretty good although I would have preferred it to be spicier. Came with several pieces of fresh shrimp to add some texture to the dish.
Flavourful pork-and-prawn broth with loads of julienned bamboo shoots and three pieces of crab meatballs. Love the briny flavour of the broth so much so that I wiped the bowl clean. The soup may get cold quickly, so finish it fast.
We are meeting a friend visiting and we decided we shall not do Dim Sum anymore. We want to eat something yummier! 😂. We decided to @FolkloreSG instead! So satisfying and yummy! Beef Cheek Rendang, Peranakan Chap Chye, Sayur Lodeh, Bakwan Kepiting, Ngoh Hiang, Babi Assam, Ikan Assam Surani. We love everything very much, maybe except the slightly dry Ngoh Hiang. The Beef Cheeks, Bakwan Kepiting and Ikan Assam is super super!! We loved our lunch, hope our friend @boo_licious enjoyed it too!
So happy my family enjoyed the keluak fried rice, opor ayam, brinjals and singgang. Of course, we had the kosui and sago pudding to end on a sweet note.
Soft and wobbly pudding-like kueh made with the richest gula Melaka, coconut milk, tapioca flour. Served with a generous amount of grated coconut
Love how chewy and tasty this baked tapioca cake is, along with that inviting aroma from the coconut milk, pandan and eggs.
Flavorful tender beef cheeks braised in an aromatic and rich gravy made with 15 different herbs and spices. Definitely would have preferred the beef cheeks to be in smaller pieces instead of one whole chunk. I like the gravy but it is not enough to go round for the portion of meat served
Squid, mackerel, prawns marinated in a rich, aromatic spice mix with coconut milk, wrapped and steamed in banana leaf. Although there are many ingredients in the otah, I find that the consistency is off as it does not hold up well, not to mention lacking in flavor
Baby threadfin cooked in Assam sauce. Personally prefer the more sourish kind of Assam. This version is quite mild and lack of the typical punchy flavors from Assam.
Another classic Peranakan dish, made of minced pork, water chestnut and prawns marinated in their signature five spice blend. Not as good as the better ones I’ve had though the dipping sauces (sticky sweet sauce and chili) do make up for the lack of flavors. Will not order this again if I do return. The portions are all pretty big, so order with discretion!
One of those irresistible dishes to me on a Peranakan menu! The rice is sautéed with a spiced paste made from the insides of the black nut. The result is a black canvas made of fragrant black inked rice, served with a dollop of the nut paste served net, in its bitter glory. This dish truly encompasses the perfect combination of umami and earthy flavors!
Classic nyonya chap chye braised in a flavorful rich stock made with prawn and pork. You get a lot more vermicelli in this chap chye, and also black fungus and tau kee. Generous portion for the reasonable price!
This version from Folklore uses crab meatballs cooked in a hearty pork and prawn broth!
Evelyn (Instagram: @nomadicexpat) shared that the “Sambal Sweet Potato Leaves” at Folklore is one of the dishes she always orders when she takes her friends from overseas there. So when we dined together two weeks ago with Burpple Tastemaker @blueskiescottonclouds and two other friends, we naturally had to get a serving of it.
Why she’s so into this dish was made abundantly clear once I started on it. Unlike many places that (over)cook the sweet potato leaves to a mushy blah-ness, that is not the case here. Chef Damian D’Silva’s “rempah” is also spicy and really tasty, just the way I like it. No prizes for guessing who’s added this dish to her list of must-haves too.
