True Blue Cuisine

65 Wishlisted
~$50/pax
True Blue Cuisine was opened in November 2003 in the heart of the Peranakan enclave - Katong. Since then, it has charmed visitors with its inviting decor and authentic Peranakan delicacies. More than just a restaurant, it also brings to life an all-round experience of the rich Peranakan culture. In 2008 True Blue Cuisine moved to its brand new premises in Armenian Street, just beside the Peranakan Museum, complimenting the museum and providing an even more complete feast for the senses.

47/49 Armenian Street
Singapore 179937

(open in Google Maps)

Wednesday:
11:30am - 02:30pm
06:00pm - 09:30pm

Thursday:
11:30am - 02:30pm
06:00pm - 09:30pm

Friday:
11:30am - 02:30pm
06:00pm - 09:30pm

Saturday:
11:30am - 02:30pm
06:00pm - 09:30pm

Sunday:
11:30am - 02:30pm
06:00pm - 09:30pm

Monday:
11:30am - 02:30pm
06:00pm - 09:30pm

Tuesday:
11:30am - 02:30pm
06:00pm - 09:30pm

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Reviews

From the Burpple community

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Their rice here is really delicious. Long grains with a pleasant bite. Plus the gravies are all rice stealers, I eat almost double the portion of rice I eat elsewhere.

The longan tea plus rice for 2pax is alr 17++ for 2 pax in total. This place is really expensive and the portion is fit for two only. But it really is good. Still the best peranakan I've ever had

1 Like

Still spongy and damn fragrant, but the sides are hard and not crispy anymore. And it's more ex now

1 Like

Off menu, this is the fish in pineapple gravy but we changed it to prawn at their advice because they said the fish is very small

Which is ridiculous because they gave us 3 prawns. For 30 bucks. What the heck
Yeah prawns were big and all but come on.

Taste wise the gravy is thin and doesn't have body but it's meant to be that way. Its still good though, and actually carries a bit of heat. I think it's very impressive how they turned pineapple into a gravy with barely any fruitiness and sweetness, just sourness and heat which is perfect as a gravy. Worth a try if you're getting fish I guess

1 Like

Jackfruit in their lemak broth. Unfortunately this is the only vegetable dish that uses their lemak broth left on the menu, so there's no other choice. Not to say there's anything wrong w jackfruit, just that this is subjected to availability

The jackfruit had a fibrous and soft texture, thankfully it doesn't have much taste on its own. The lemak broth was interesting tho, kind of hard to describe what it tastes like cos it's not what u expect. However it's pretty thin and not spicy despite the colour. Portion is enough for two to share

1 Like

One of the best I've had.

They use fermented bean paste as the base that's why it's so flavourful, without being overwhelming. The taste of garlic and beancurd skin in the broth are also prominent but warm.

Overall brilliantly executed and a refreshing take, however one of the beancurd skin wasn't fully resuscitated. Abit of a downer for a restaurant of this calibre

1 Like

Kueh Bingka ubi, but very different from the usual

This one is much more smooth, bouncy, and has a complexity from some sweet source. It's good, more like mochi than bingka ubi, but it's way too pricey. I wouldn't get it again given this price(really small portion btw)

Overall:
Best peranakan place I've had so far by far as of 2/2/22. Rlly ex tho think of it as fine dining pls

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