442 Orchard Road #02-01 Claymore Connect, Orchard Hotel, Singapore 238879
Tel: 6262 4428
Website: http://www.theperanakan.com
Facebook: https://www.facebook.com/ThePeranakanSG
Having visited The Peranakan for dinner (review here) and Chinese New Year (review here), I was honoured to be back for their Mother's Day menu, consisting of 9 superb courses at SGD$200.00 for 4 persons, available exclusively on 13th and 14th May 2017. The "Peranakan Set Menu of Yesteryears" bring back quality food prepared from scratch, just like how the authentic, traditional Peranakan dishes should be.
As usual, the array of decorations is shatteringly beautiful - intricate and dazzling; the display of Peranakan ware is growing as The Peranakan plans to acquire more space for a gallery soon.
Our favorite Belachan Shrimp Rolls were served as appetizers while waiting, in their signature colorful miniature weaved baskets.
So, to start on the "Peranakan Taste of Yesteryears" menu, one gets to choose from a choice of soup, between the Sup Bakwan Kepiting (clear crabmeat broth with pork-prawn balls) or the Itek Tim (clear boil duck soup with tender duck leg, salted giam chye vegetables and sour plum).
Next up, Nasi Ulam shaped like a beautiful giant heart and adorned with flour rosebuds so yes, everything is edible. The aromatic Nasi Ulam is served lukewarm and is made of 6 raw herbs julienned to no more than 30 minutes, salted threadfin fish, minced threadfin fish, lemongrass, chopped long beans and toasted coconut.
The Sambal Pisang Jantung was up next - an assortment of fresh shrimps, onions, banana flower, sambal belachan, and coconut, to be placed on these crackling, bitter Emping Chips and eaten together. The spicy-sweet flavour created an addiction that made it easy for one to reach for servings repeatedly.
Following that, we enjoyed the Telur Goreng Chinchalok - omelet served with chinchalok, the latter being a spicy shrimp paste causing fiery stirrings within the palate.
Then the Babi Asam, easily translated into Asam Pork - a zesty tinge among light spiciness; the succulent pork surpassed expectations of the waiting tongues and teeth.
The Ayam Buah Keluak was a personal favorite - a traditional Peranakan chicken dish cooked using the black nuts from the Pangium Edule tree. Stewed from tender chicken from grandma's recipe, the contents of the buah keluak were taken out to be blended before putting back in - resulting in a creamy, velvety texture with bittersweet cocoa taste.
Next, Udang Masak Nenas, a taste of home even for most of us - Pineapple with Prawns, immersed in a spicy-sweet gravy, so that the prawns themselves soaked up the fiery Midas' touch turning their luscious flavour hot.
Last but not least, Bittergourd Asam Busok - a rarity in which the bittergourd was soft and anything but bitter (I personally would've welcomed more bitterness), tossed in a pool of savoury sauce with long beans. Deep-fried Dough Fritters lounged invitingly on the sides of the plate, ready to be torn and dipped together into the mix and eaten together.
Finally, Apom Bokwa Pisang which was our dessert and conclusion to a sumptuous meal. This is a traditional Nonya kueh (cake) made of rice flour, a thick gravy and banana. It was not too sweet, and I enjoyed the slightly chewy, sticky texture of this dessert.
Don't forget the delicious beverages when you are feasting. Our Soursop Drink was filled with generous pieces of the fruit itself; utterly refreshing. The hot Lemongrass Tea lent a soothing touch and many other benefits when consumed. Milk Tea a must-have as well - not too sweet, but very aromatic of the tea fragrance.
If you would like to bring your mothers out for an exotic feast on Mother's Day weekend, wait no further. She will enjoy the lavish settings and these thoughtfully prepared dishes. Contact The Peranakan now (details above) to make your bookings to avoid disappointment.
Thank you Chef Raymond and team for hosting us and ChubbyBotakKoala for extending the invite.
No comments:
Post a Comment