Peranakan

Peranakan

Featuring Tangs Market, IVINS Peranakan Restaurant (Binjai Park), National Kitchen by Violet Oon (National Gallery Singapore), HarriAnns Nonya Table (Bugis Junction), Pacific Marketplace, Violet Oon Satay Bar & Grill, Food Emporium (Changi Airport Terminal 4), Peranakan Flavours, Violet Oon Singapore (Jewel Changi Airport), True Blue Cuisine
Carrie Carrie
Carrie Carrie

The portion and size of the Ngor Hiang were quite small for the price, but it was really tasty. Add the sweet black sauce and spicy chili sauce for added oomph. If it were more value for money, I would order it every single time.

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Loved the salty bean flavor of the Babi Pongteh, but today the meat was fattier than usual. Chap Chye was ok. Tried Nonya tauhu for the first time. It was not as spicy as the Sayur Masak Lemak, and went quite well with rice. Today’s dessert was changed to green bean soup. I liked it. Not sweet and had a homemade taste, quite similar to my mom’s.

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Rice was fluffy and perfectly cooked. Came steaming hot. Beef rendang was melt in the mouth tender. Spicy level just right. Gravy was amazing. The usual great standards from Violet Oon.

Crispy nuggets of yummy goodness. Each pc was quite large and I loved the Sambal chili.

Very thick and looked so pretty! Tasted even better. While mixing the coconut milk, it smelled divine. Slight saltiness brought out the coconut milk even more. Very yummy.

The durian purée was not a lot but taste was strong. Paired very well with gula Melaka. Very rich this Chendol. The pandan jelly helped reduce the sweetness. I liked this.

They used grilled mackerel for this. Last dish to come out thou it was a starter. The texture was not the soft type. Got more bite to it like fish cake. Not bad, a bit salty. Could be more spicy.

Crispy baby squid sautéed with lemongrass, onions and Assam sauce. Quite refreshingly different from the ones I usually eat at Chinese restaurants or Zi Char stalls. This one still retained the crisp but the sauce was more sour. I loved it. I usually don’t eat much baby squids but I practically devoured the whole bowl. Even I’m amazed by how much I enjoyed this.

Okra was sautéed with home made titek Sambal, coconut milk and prawns. Quite slimy so the aesthetics not appealing. Prawns used were the small type and not deveined. The taste was actually alright but the slime really got to me after a while...

The prices in this place were quite friendly but portion not very big. I liked it cos it just meant I could order more! The gravy was spicy and tasted good. But I expected more punch from the buah keluak, esp when I saw the gaping holes in them which meant that their delicious paste shd be all excavated out. Many spices made this gravy really aromatic. I drank it like soup.

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Pork braised in coriander, garlic and bean paste gravy. Not pork belly but tender nonetheless. Gravy was on the watery side but flavorful. I really liked the garlicky taste in this dish. Not very beany. Very addictive.

Liked the chestnut bits inside that provided crunch. This was quite juicy. Fried till very crispy. Yummy.

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