A fairly new addition to the hipster Tiong Bahru area is House of Peranankan Petit.
Established by the House of Peranakan Group of restaurants, this third branch serves Peranakan heritage food in a modern and intimate Peranakan setting along Eng Hoon Street.
I do not claim to be an expert of Peranakan food, but have definitely tried a few to be able to tell some of the better ones amongst others, at least by comparison.
At House of Peranakan Petit, there is a strong feeling of home. The dishes not overly elaborate yet each one meeting the mark with a homely feel.
Conceptualised by Chef and Owner, Bob Seah – a fourth generation Baba who had watched his Nonya mother cook – the menu at House of Peranakan Petit includes traditional Nonya dishes such as Ayam Buah Keluak, Nonya Chap Chye, Garam Assam Fish and Itek Sioh.
In addition, there are also several Peranakan-inspired dishes such as Scallop Lemak, Crayfish Nonya Mee, Bob’s Pork Bun and Nonya Lettuce Wrap.
For a sinful treat, you might wish to try Bob’s Pork Bun ($10 for 2). Caramelised braised belly pork slowed cooked for hours for that tender bite and sandwiched in steamed soft white mantou bun.
Their Otak Otak ($12) that follows a secret family recipe of more than 20 ingredients was so popular that it was sold out the day we went. :( hopefully will get to try it when I visit again!
Another signature Peranakan dish is Ngoh Hiang ($12). Juicy minced-pork and prawns combined with water chestnuts, carrots, turnip and onions deep-fried to crisp perfection.
For me, I have to definitely eat Ayam Buah Keluak ($18) when I visit Peranankan resturant.
This is a Peranakan signature dish of braised chicken in a gravy of turmeric, lemongrass and the Buah Keluak (Indonesian Black Nut).
The dish known to be tricky to cook. The rempah (pounded spices) alone is made up of seven ingredients and takes half a day to fry. In addition, you have to scrub every nut, soak it in water for two days, before you can chop off one end of the nut to dig out the black flesh inside. This is followed by blending the black flesh with the spices and stuffing it back into the nut. Finally, the stuffed nuts, chicken and rempah have to be simmered for another half a day until the sauce thickens.
At House of Peranakan Petit, their laborious efforts have definitely paid off. This is one of the best Buah Keluak I have tasted.
The Curry Crayfish ($24) is oddly addictive. Fresh crayfish in curry gravy topped with a runny egg. A little bird also told me that they use salted fish in the gravy, giving it that right amount of kick in the umami flavour.
Scallop Lemak ($28) was another winning dish.
The chunks of scallops in the curry coconut gravy, rich but yet not overpowering.
And of course, there is always room for desserts.
Nonyas are also known for their sweet treats and over here, choose from a variety of desserts including Durian Chendol ($8.50) served with coconut ice cream and Gula Melaka Sago Pudding ($6.50).
The coconut ice cream scores in the desserts for me. Smooth, creamy and bursting with coconut fragrance.
Address: 42 Eng Hoon Street, Tiong Bahru Estate, Singapore 169785
Opening Hours: Lunch 12-3pm, Dinner 6-10pm (Closed on Tue)
Tel/Reservations: +65 6222 1719
July 31, 2015
Everythink looks incredible….;)
July 31, 2015
The food here is pretty good! :D