Today we try the famous True Blue Cuisine: recently awarded the Michelin Bib Gourmand 2017.
Some background information about about True Blue Cuisine:
True Blue Cuisine opened in November 2003 in the heart of the Peranakan enclave – Katong. Since then, it has charmed visitors with its inviting decor and authentic Peranakan delicacies. More than just a restaurant, it also brings to life an all-round experience of the rich Peranakan culture.
“It’s a living heritage”, says True Blue Cuisines owner and chef, Benjamin Seck.
In 2008 True Blue Cuisine moved to its brand new premises in Armenian Street, just beside the Peranakan Museum, complimenting the museum and providing an even more complete feast for the senses.
We feel that the best way to the Peranakan experience is to dine in the restaurant where the culture comes alive.
Visitors could See, Feel, Taste and Smell the authentic traditional Peranakan lifestyle while dining at the True Blue Cuisine. Inside the restaurant, there is the chim chae area or airwell is a very important feature of a Peranakan home. The airwell is used for collecting rain water and sunning preserved foods like belachan achar.
At the entrance of the restaurant, there are True Blue’s private collection of pictures and antiques. Visitors could feel and touch the Peranakan lifestyle of the old days.
Authentic traditional Peranakan food are prepared and visitors could taste the traditional cuisine.
Visitors could also smell the bunga rampay, a popular sweet smelling potpourri made up of shredded pandan leaves and flower petals topped with safflower oil.
The Restaurant also offers 3 private dining rooms. On the ground level, the Manek Room holds a 16-seater tok panjang or long table, and showcases the owner’s best collection of beadwork and a pair of Peranakan wedding lanterns.
On the upper level, the Intan Room seats 6 people and boasts an opulent Environment where antique jewellery including rose-cut diamonds can be admired and purchased even. Also upstairs, the Sulam Room has an antique dining set which seats 24 people. Here, visitors can view fine hand-embroidered kebayas both old and new and even make-to-order their kebayas.
The Restaurant can be booked for private parties, wedding receptions and also traditional Peranakan weddings.
The restaurant does not serve pork or lard-based dishes.
Now the tasting part.
We tried a few of the traditional popular dishes in the restaurant.
Traditional salad with banana flower, Jantong Pisang
We are curious how the banana flower looked like before it is cooked but judging from the taste and smell, it perfectly blend with the salad of apple and cucumber pieces. When served cold, it really gives a refreshing after taste.
What followed was the Chicken stewed in black nuts , Ayam Buah Keluak.
Now this is a must try for anyone having Peranankan food. It’s a signature dish. The black nut is the secret ingredient that perfected the taste of the chicken, you are suppose to dig into the nuts and have the bits with the chicken and chew together with rice.
We have another main dish which is the Beef Randang, the gravy is not too spicy and goes very well with rice. The meat is soft and tender.
Now no meal is completed without desserts. We selected the Chendol and Pulot Hitam (sweet black glutinous rice)
They were not too sweet, just right to bring out the taste without making you feel guilty.
Its a perfect way to end a meal.
Chef has delivered on the promise of his customers experiencing traditional Peranankan culture while dining at his restaurant. It is no wonder we see many visitors from different countries coming in for the unique experience.
47/49 Armenian Street, Singapore. 179937
Tel: +65-6440 0449