THE PERANAKAN | 8 Course Degustation & Sake pairing, STRAITS CUISINE AT ITS FINEST


THE PERANAKAN is an authentic Straits cuisine restaurant in Singapore.

Executive Chef Raymond Khoo and his team serve three generations of delicious ‘mesti-cuba’ (must-try) Peranakan recipes, lovingly handed down by the Nonyas and Babas in his family.

They are currently, the only Peranakan restaurant along the Orchard road belt in Singapore and the only restaurant to serve a ‘Tok Panjang’ – a grand Peranakan feast, once served at the turn of the century, by wealthy Straits families to mark special occasions like weddings, anniversaries and important birthdays.

They also offer a 8 course degustation menu and a Chef’s Table Set Menu alongside their regular Ala carte menu.



Amuse Bouche
Kueh Pei Ti
Sup Bakwan Kepiting
Kaki Babi Pong Teh
Sambal Udang
Nonya Chap Chye & Ngoh Hiang
Ayam Buah Keluak & Nasi Ulam Istimewa

We start of with a refreshing Soursop drink, a traditional fruit commonly found here in the Straits.


Kueh Pei Ti , the shell is crispy and deep fried to golden color. The fillings is hot and juicy with a fresh prawn on top for presentation. The chili and sweet sauce goes well with the Kueh Pei Ti. You will feel that one is not enough.




Next is the Sup Bakwan Kepiting, meatball soup. The meat ball is made with fresh meat and the taste is natural and juicy. Very different from frozen meat, and perfect for this soup.



Kaki Babi Pong Teh –  a much loved, traditional Peranakan dish of babi pongteh (babi pong tay), which is a dish of stewed or braised pork in fermented soy bean sauce. Many family matriachs in Peranakan Chinese households have cherished family recipes for babi pongteh, taught and handed down through the generations. Babi pongteh has traditionally been a home-cooked meal, but it was also a respectable dish that was served by the Peranakan Chinese at feasts and special ccasions. In fact, a young Peranakan lady of marrying age in the early days was customarily required to demonstrate her cooking skills to her future in-laws by preparing a Peranakan delicacy.

This pork is slowed cooked to perfection, It will fall apart when you cut it and totally melt in your mouth.




Used throughout Europe as a way to cleanse the palate in between courses, intermezzos are usually small, light and refreshing. Sorbet is commonly used, as is a light sparkling wine such as Prosecco. In this case this refreshing Attap Chee (Palm Seeds) jelly.



Sambal Udang (Prawn Sambal) – Every bite is bursting with the briny flavor of the prawn, complex flavor of fiery sambal, and a citrusy note of kaffir lime leaves.




Nonya Chap Chye & Ngoh Hiang

Chap Chye is a quintessential dish for anyone who takes an interest in Peranakan food to learn to cook . It has its roots in Chinese cuisine of course but has since become deeply ingrained and naturalised into the Straits Chinese way of cooking.

Ngoh Hiang (Chinese five-spice pork and prawn rolls), the skin is still crispy . While its simple looking its difficult to cook, chef Raymond nailed it.




Chef Raymond suggested to pair the dishes with Japanese Sake, which we gladly try.

Surprisingly it pair very well. The Sake is not too overpowering and goes very well with the Ngoh Hiang , Sambal Udang etc.




Ayam Buah Keluak & Nasi Ulam Istimewa
Ayam buah keluak, a chicken dish cooked using the nuts from Pangium edule or the “Kepayang” tree, a mangrove tree that grows in Malaysia and Indonesia.

Ayam buah keluak is a staple dish of the Peranakans in Singapore and Malaysia. The core ingredient of the dish is the keluak nut and the spicy tamarind gravy. It is one of the most labour-intensive Peranakan dishes to prepare.

The gravy is made from a blend of spices consisting of candlenuts, turmeric, chilli, galangal (a type of ginger root), and belacan (prawn paste). The spice mix is then stir-fried till fragrant, after which lemongrass along with the flesh of the keluak nuts are added. Part of the cooked mixture is mixed with minced pork and prawns before it is stuffed back into the nut, while the rest is made into a thick gravy using chicken stock and tamarind juice. During the process, pieces of chicken are added to the gravy and allowed to simmer.

Ayam buah keluak is usually served with rice. Typically, diners consume the chicken, gravy as well as the mixture in the keluak nuts. They either use small forks to scoop out the mixture in the nuts or simply knock it out onto their plates.

Nasi Ulam Istimewa – as described a spectacular dish of rice with raw herbs, vegetables, minced fish and salted fish. If not for Chef’s recommendation, this humble looking dish could easily be overshadowed and overlooked.



Overall we were quite surprised that the Sake goes so well with Peranankan food. I think not many have tried this before. It goes to show Chef Raymond is always thinking of enhancing his dishes and trying new things.

An unique Peranakan experience!


Hours: Monday-Sunday (11:00AM – 10:00PM)

+65 6262 4428

442 Orchard Road
Level 2 Claymore Connect
Singapore 238879








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