Richly flavoured beef braised till tender and complement with chillies, ginger and 7 spices blended in coconut milk. Shiok!
Finding authentic heritage food these days are challenging. More often than not, even if they claimed to be made with good old recipes, they are products of central kitchens.
Here I’ve highlighted eight homemade dishes (including dessert) designed to be shared with family and friends — available at Folklore exclusively from 4th to 19 February 2019.
Their food was a little less expensive and felt a little bit more down to earth than Candlenut.
Prices are reasonable at The Blue Ginger and it is good value Peranakan food in my opinion. It is worth a return trip for sure.
It is recommended to go in a group so you could order more dishes to try but please do remember to make a reservation before going. Hope you have an enjoyable meal like we did.
This stall serves Malaysian-style fruit rojak, like those from Penang. Leong Gwo Wei, the owner, he stumbled upon Lim Bo (林伯), aka Uncle Lim, his rojak stall in Kuala Lumper, and decided to ask him to teach after tasting the rojak about 3 years ago. Uncle Lim agreed to do so for a price. He mastered the skills and returned to Singapore, starting the stall in April 2021. Read more: http://www.allaboutceil.com/2022/03/lim-bo-fresh-fruits-rojak-malaysia.html#ixzz7NcRrpa9M
Overall, the unusual toppings and freshness of the fruits at Bo 林伯 Fresh Fruits Rojak are worth making a trip down for!
I’m always game for an unusual eating experience, so when my Makan Kaki Gayle Leong of Ice Ke Lim Specialty Asian Gelato invited me to try their rojak ice cream experiment, I was ready with a big s…
A food blog from a Singapore-based traveler
8 reviews of Indocafe The White House "The stretch of buildings along Scotts road had always spurred my interest and I could not help turning my heads back over and over again each time as we drove pass there. In fact, I have always thought that…
Indocafe – the white house, is an interesting and unique place to visit if you are in the mood for some contemporary and reimagined Peranakan cuisine.
Nevertheless, I am happy with the extra ingredients, without the need for starch like rice / noodles / bread. In fact, this was the second time I had ordered the ingredient soup, and would gladly do the same in future visits!
The lor mee meanwhile came with one of my favourite braising sauce or lor, with a savoury soy sauce depth and slightly sweet almost like the prawn broth, leaving a lingering fragrance in your mouth. The noodles were cooked well – soft and slightly bouncy. The accompanying ingredients were just sliced pork, fishcake and braised egg. Similarly, I would go back again for this, just for the braising sauce.
This is a reliable spot you can always count on if you want a delicious bowl of lor mee or hei mee.
Penang Place is one of those places that I just walk by a lot of times. Walking by and never realizing what’s inside.
For the price, variety of food available, and quality of food, there is nothing about Penang Place that I can find fault with.
Penang Place has an assortment of nonya kuehs which they made on their own. Try the Pulut Tatai, the steamed glutinous rice goes exceptionally well with kaya.
This place had really long queues when it first started out; it’s not so bad now. I could really taste the fragrance in the grainy and moist rice, of coconut milk and pandan leaves, with some lemak and some sweetness. The sambal really complemented – very spicy and fragrant of ikan bilis, onions and rempah, good enough to eat on its own.
I have seen comments from patrons who would prefer an actual dining concept, and I, too, would love to dine in here. I believe that food is always nicer when eaten fresh and piping hot. Hopefully, we can see a seating area here in the future perhaps?
Overall, I like the Ayam Goreng Berempah at Dickson Nasi Lemak. Every element on the plate is executed well, and despite the slightly higher price than usual hawker stalls, it makes up for the huge fried chicken. Bookmark this if you are next in Joo Chiat.
The curry chicken was tender, lemak and coconuty, although I felt the flavours were a bit mild. The ngoh hiong and chap chye were similarly lightly flavoured.
That fried chicken thigh was exceptional. Meat was moist, no undercook parts, tender that you could get it off the bone easily and generously flavoured with spices and salt.
He is serving tasty and comforting Nonya fare at this stall that tucked away at the corner of this popular food centre.
The curry was fiery and lemak and full of flavour, tasting much like a good local curry. The bowl was full of various ingredients, with the tau kee and beancurd roll standing out for their crispness and ability to soak up the curry, and the Fuzhou fishball for its uniqueness of having meatball wrapping meat, and its juiciness inside.
With such a convenient location, and large range of dishes available in one place, 南洋岛 NAN YANG DAO is certainly an attractive place for a meal!
Worth many revisits just for the laksa else it is great to soak in the atmosphere and be artistic.
Overall, the Telok Ayer area is always an interesting place to visit for both locals and tourists.
The cafe is decorated in traditional Peranakan design, from the intricate, colorful tiles to the tableware.
Known for its ‘All You Can Eat’ Peranakan buffet, Chilli Padi Nonya Cafe at Heng Mui Keng Terrace now presents a new and refreshed Peranakan a la carte buffet concept.
I highly recommend this cafe for their wide variety of delicious Peranakan dishes at a reasonable price. I will definitely go back in the future with my family, on a day my dad is willing to drive.
Lim Yu Mei is one of Sarawakians in Singapore's favourite kolo mee. I love it too 💗 Both red and white versions.
The curly noodles have a tender springy crunch that is unique to kolo mee noodles. Different from wanton mee crunch or mee pok QQness.
The kolo mee here really evoked nostalgia. I was reminiscing my childhood memories in Sibu, Sarawak, as I was savouring the noodles!
Overall, IVINS is still a good Nyonya food place in Bukit Timah. The dishes may not use expensive ingredients or win Michelin stars, but it is nice to have a predictable and affordable Peranakan restaurant to go in the midst of many changes in the Singapore dining scene.
IVINS Peranakan restaurant has been at Binjai Park for a long time. They have another outlet in the Heartland Mall in Kovan.
Nan Yang Dao specializes in Malaysian Food and offers an extensive array of delectable dishes on its menu.
The perfect roundup of all these Malaysian flavors is the D24 Johor King Chendol (S$6.90), the cold and creamy shaved ice dessert flavored with a dash of gula Melaka, coconut milk, and made fit for a king with upgraded D24 Johor durian puree and freshly squeezed coconut flesh.
We’re back with our Makan Kaki Lyn Lee, of Awfully Chocolate, Sinpopo Brand & now mooncakefair.com her new project, just in time for Mid-Autumn Festival.
The prawn noodles was very flavourful. While the prawn stock was on the lighter end of the spectrum, it packed a lot of umami and felt quite dense and layered. The ingredients were simple – prawns, hard-boiled egg that looked like a fishball, fish cake and noodles with fried shallots and spring onions – but the flavours were satisfying.
Y.R.A Rasool Fatimah is actually listed in the Michelin guide for their roti prata and murtabak mutton soup. They are located in ABC Brickworks Food Centre which is also home to Tiong Bahru Yi Sheng Fried Hokkien Prawn Mee and Famous KL Hokkien Mee. The nearest MRT station would be Queenstown or Redhill MRT station.
Definitely come to Y.R.A. Rasool Fatimah if you want a good plate of roti prata, especially the onion prata.
Old Bibik’s Authentic Perankan Food
Old Bibik’s Peranakan Kitchen in Joo Chiat is a casual neighbourhood diner serving their signature Nyonya Beef Rendang, Grilled Sambal Barramundi, Ayam Buah Keluak and other Peranakan dishes. It is suitable for family meals, group gatherings or solo dining.
Their Lunch Tray Sets offers great value for money with one main, one side and Andaz Iced Tea for $26 or with an additional dessert for $29.
Gaeng Phed Goong serves up tiger prawns in red curry. The curry can certainly be more robust I feel, but it suits diners who can't take much heat.
For the price, it is a decent value if you stick to the basic selections.
The recommended Braised Babi Chin is actually one of my favourite dishes ordered.
