Peranakan Cuisine

Chilled D24 durian mousse. I didn’t try this — I don’t eat durian, so no idea how it tastes.

Peranakan classic of ripe banana, sweet potato, creamy coconut milk, and gula melaka. Served chilled or warm — I had it chilled. Not your usual pengat since it’s banana-based. Moderately sweet. Felt the coconut milk masked the banana taste, and the sweet potato wasn’t soft enough.

Chilled sago pudding with gula melaka syrup and coconut milk. Heavy, condensed sago bits and flavour. A bit tangy. Hmmm… weird.

Fermented rice pancakes with banana compote. Limited daily quantities. That banana compote is good — rich, sweet banana flavour paired with fluffy, chewy rice cake for the full experience.

Shaved ice drenched in chendol, red beans, premium gula melaka, and coconut milk. Sweet and savoury with refreshing fine ice. Dense flavouring that brings out the best.

Makan Peranakan at @peramakansg [2/2]

Premium Gula Melaka Chendol ($6)
Shaved ice drenched in chendol, red beans, premium gula melaka, and coconut milk. Sweet and savoury with refreshing fine ice. Dense flavouring that brings out the best.

Apom Berkuah ($5)
Fermented rice pancakes with banana compote. Limited daily quantities. That banana compote is good — rich, sweet banana flavour paired with fluffy, chewy rice cake for the full experience.

Sago Gula Melaka ($4.50)
Chilled sago pudding with gula melaka syrup and coconut milk. Heavy, condensed sago bits and flavour. A bit tangy. Hmmm… weird.

Pisang Pengat ($5.50)
Peranakan classic of ripe banana, sweet potato, creamy coconut milk, and gula melaka. Served chilled or warm — I had it chilled. Not your usual pengat since it’s banana-based. Moderately sweet. Felt the coconut milk masked the banana taste, and the sweet potato wasn’t soft enough.

Durian Pengat ($6.50)
Chilled D24 durian mousse. I didn’t try this — I don’t eat durian, so no idea how it tastes.
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🚩Restaurant PeraMakan @ Owen Road, 119 Owen Rd, Singapore 218924
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Free flow of complimentary steamed jasmine rice with any main course ordered.

Squid cooked in a rich, complex sauce of rempah and its own ink. Savoury and salty with chewy, tender texture. Okay to try.

Lady fingers sautéed in Sambal Titek with crispy mushrooms. Oh, this is good — best dish here. Crunchy without being mucky or slimy. Flavour and aroma hit the right savoury-spicy balance. That Sambal Titek blend of chilli, belacan, dried shrimps, and shallots is memorable. I can still recall the taste.

Cabbage braised with dried mushrooms, prawns, gingko nuts, black fungus, and glass noodles. Vegetarian-friendly. Crunchy veggies with a sweet taste, but no wow factor. Surprised to find black moss, which adds an earthy note. Next please.

Slow-braised "gold coin" beef shin in coconut gravy with serondeng. Not the standard rendang taste I expected, this one kind of tangy and lacking lemak. Meat was rather tough. Can give this a pass.

Boneless chicken thigh braised in a thick, rich sauce of garam assam and Indonesian buah keluak pulp. The sauce is paste-like and flavourful, but I found it a bit salty. Meh… at least the meat is tender. Okay lah.