Celebrate this Christmas with a cultural twist at The Peranakan. Christmas does not always have to be about Turkey, log cakes and hot chocolate. This festive season can also be a time of get-together over traditional Asian delights to celebrate our own cultural roots.
I am not Peranakan but I adore Nyonya food and its culture. Over the years, there has been a resurgent interest in this Peranakan culture. It is a rich hybrid of several ethnic traditions like Chinese, Malay, Indian and European. Part of our Singapore’s history and cultural roots are also intertwined with the Peranakan culture.
I was excited to be back at The Peranakan. They have made several improvements to their
They have also set aside a few private dining areas within the restaurant for those who prefer more privacy.
You should also check out their new Peranakan gallery where they host their Tok Panjang feast and private events.
Christmas Set Menu
I tried their Peranakan high tea set previously and was wowed by their presentation of the Nyonya
This time, I tried their Christmas set menu which is presented by The Peranakan’s newly-appointed Executive Sous Chef Gabriel Khoo. We had a 4-course meal which is paired with their alcoholic Blue Pea-inspired drinks.
Spicy Dried Shrimp Crackers ( Hae Bee Hiam crackers)
They served these crispy shrimp crackers as a light snack before a meal. You can dip these crackers into their sambal sauce for an extra spicy kick. We used to have these crackers for Chinese New Year. Speaking of which, Chinese New Year is coming!
Le Trois Crevette ( Three Prawns in Nyonya Sauces)
Nyonya sauces are best paired with seafood like prawns. There are three different types of Nyonya sauces which are coating each succulent prawn. Starting from the left, we have the Sambal chilli, Lemak and Assam sauce.
All three sauces were very flavourful due to the presence of the spices. In the Lemak sauce, for instance, there’s coriander, shrimp paste and coconut milk. In the Assam sauce, you can taste the sourish taste of the tamarind paste.
The appetisers are paired with a glass of Kir Nyonya. This french cocktail is traditionally made with blackcurrant liqueur and white wine. But over here, they replace the blackcurrant liqueur with blue pea flower.
It is a refreshing take of Kir and I enjoyed the sweet floral notes of the drink.
Saucisse Nyonya (Pork Meat Roll with Light Spices)
This dish is nothing new for us Singaporean Chinese as it is a deep-fried dish we often have it as a side with rice or fried bee hoon. It is similar to a sausage roll has stuffed minced meat seasoned with five spices and wrapped with beancurd skin. But the meat roll here has more texture to it has the chef uses meat taken from different parts of the pork. The beancurd skin has a beautiful crisp to it.
There are two mains to choose from. Both mains comprises of Peranakan-style Nasi Ulam, a rice salad dish mixed with raw herbs and salted fish. In the Peranakan culture, it is only served during special occasions like birthdays and Chinese New Year. The rice is usually cooled to room temperature before mixing in the other ingredients.
I would recommend their Roasted Turkey Breast with Buah Keluak Minced Pork gravy. You can’t say that you tried Peranakan food until you’ve tried their Buah Keluak dishes.
dinde avec sauce au noir noix (Roasted Turkey Breast with Buah Keluak Minced Pork Gravy)
The pairing of the Buah Keluak sauce with the turkey meat came about as a pleasant surprise for me. The tender turkey slices went so well with the earthy taste of the Buah Keluak sauce.
The Buah Keluak sauce is made using the seeds obtained from the Buah Keluak tree. The seed itself is poisonous. To remove the layer of hydrogen cyanide coating it, the seed must be soaked in water for days and scrubbed the nut clean. Making the Buah Keluak paste is a tedious affair.
Porc Braisé aux épices (Stew Pork Belly in Spices)
The pork belly is cooked beautifully with Chinese spices. The meat is tender and very fragrant as well.
Vodka Baba Blues
We had their vodka Baba blues which has the blue pea essence infused and mixed with some lime juice. It is another delightful drink to have with the mains.
For desserts, you can choose between their Durian Pengat custard or Apom Bokwa with Banana Pengat. I felt that their Durian Pengat custard triumphs over the Apom Bokwa with banana P
Crème Brûlées de Roi (Durian Pengat Custard)
If you love durian, you will love this Durian Pengat custard which is doused with Gula Melaka sauce. It is a rich dessert with some sweetness to it.
Crepe de Banane (Apom Bokwa with Pisang Pengat)
For the health-conscious individual, you might enjoy this light dessert which consists of Apom Bokwa (rice flour pancakes) topped with banana sauce.
Apom Bokwa is a Peranakan-style
It was another delightful meal at The Peranakan. This time I am pleasantly surprised by their creativity and innovation behind their cocktails and dishes.
Christmas Set Menu, priced at $68++ for 4-courses or $88++ inclusive of Blue Pea flower (Bunga Telang) cocktails. Available from 15 November till year end.
The Peranakan Restaurant Singapore
Opening Hours: Monday – Sunday, 11 am to 10 pm Address: Level 2, Claymore Connect, 442 Orchard Road Singapore 238879
Tel: +65 6262 4428