Singapore is renowned for its rich tapestry of culinary delights, and PeraMakan is a fine example of why. I recently visited this cosy restaurant for lunch and it was both a culinary and cultural feast since such authentic Peranakan cuisine dates way back. The only downside is that Peranakan food cannot really be eaten by 1 or 2 people alone - it is designed for communal sharing, which is great since I had 7 other people join me for that lunch!
The restaurant was filled with cute Peranakan memorabilia, which I appreciated. There is also no perceptible food smell despite being air-conditioned, thankfully!
Here's the menu - prices are quite decent considering that Peranakan food takes a lot of time and effort to make, and it is not something you can recreate easily at home (unlike a steak, for example).
We enjoyed the free-flow butterfly pea coloured rice, which added a lovely pop of colour to the table. Additionally, the extra bowl of achar (S$3.50), a spicy pickled vegetable relish, provided a refreshing contrast to the rich mains. We also got some extra fiery sambal, perfect for those who enjoy an extra kick.
To kick things off, we sampled a range of appetisers that set the tone for the meal. The Jantung Pisang Kerabu (S$12) was a fresh, tangy delight. The banana blossoms were tossed with a spicy-sour dressing and was reminiscent of the Thai mango salads, which whetted our appetites. 4/5
Then came the Nyonya Ngoh Hiang (S$16), a comfort-food dish that never disappoints with its crispy exterior and juicy, well-seasoned minced meat filling. 4/5
The Seafood Otak Otak (S$14) with crackers, which is typically presented as fish cake wrapped in banana leaves, but here it is baked into a dish in an updated rendition. The otah was soft and almost creamy with an intense seafood flavour and went so well with the crackers! 4.5/5
However, not everything hit the mark. The Chap Chye (S$24 big), a traditional Nyonya mixed vegetable stew, was a little bit too bitter for me as the cabbage tasted a bit undercooked and hard. A missed opportunity for a dish that is usually a comforting staple.
We also had the Sambal Scallop Ijo (S$32), which uses green chillis instead of the normal red ones on top of succulent perfectly done scallops. This was oddly refreshing with the spices and the gentle flavour of the bouncy scallops. 4.5/5
As we moved on to the mains, PeraMakan truly began to shine. The Gold Coin Beef Shin Rendang (S$30) was a standout. Tender slices of beef in a thick, rich rendang sauce that had us scraping the plate for every last bit. This dish alone is worth a visit. 5/5
Next up was the Sambal Iberico Pork Goreng (S$18). It was somewhat of a gamble because we did not expect the pork to be presented as crispy bacon strips but it was slathered in a flavourful (not too spicy) sambal. It also required 20 minutes of additional cook time. I'm not too sure about this.. 3/5
The Sotong Masak Hitam (S$14) was another winner. This dish of squid cooked in its own ink was a beautiful balance of smoky and savoury notes, the squid tender and well-seasoned. A unanimous 5/5 from our table.
We also sampled a nostalgic dish, the baby sotong goreng assam (S$20) which was done perfectly in my memory. The crunchy little buggers tossed in kecap manis with a touch of red chilli was so addictive and perfect to go with some rice. 4/5
We also sampled the Ayam Buah Keluak (S$30 big), a Peranakan favourite featuring chicken stewed with the distinctively earthy (and poisonous if not treated properly) buah keluak nut. The tiny spoons provided were a thoughtful touch, making it easy for my friends to dig out the rich, cocoa-like paste from the nuts. I have decided that the paste is not for me - it is too strong with a bitter note, when I rather have the tender juicy chicken and sauce! 4/5
The Dry Mee Siam (S$12) arrived late because they missed out on the order, but it made up for its tardiness with flavour. It was quite salty (in a good way) and the bird's eye chilli used gave it a silent killa kick. It was really addictive though but I had to stop myself from overindulging in the carbs (and sodium. and chilli.) 4/5
Dessert was a sweet conclusion to our meal. The gula melaka chendol (S$12) was a refreshing treat, not overly sweet, and perfect for a hot day. 4/5 My friends also tried the Durian Pengat (S$6.50) and Sago Gula Melaka (S$4.50), both of which were priced so nicely for the quality!
However, the real star was the Pulot Hitam Parfait (S$7). This delightful parfait featured coconut ice cream atop fragrant black glutinous rice, generously drizzled with gula melaka syrup. It was an explosion of textures and flavours—creamy, chewy, and sweet. It takes real skill and patience to cook such high quality black glutinous rice. 5/5
Overall, lunch at PeraMakan was a journey through Peranakan cuisine, with its highs and a few lows. Chef-Founder Kathryn Ho and her team's ability to deliver authentic, flavourful dishes shines through. If you’re looking for a hearty, flavour-packed meal that captures the essence of Peranakan cuisine, PeraMakan is definitely worth a visit.
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