True Blue Cuisine, a MICHELIN Guide Restaurant in Singapore

Bib Gourmand True Blue Cuisine

 

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True Blue Cuisine is a Peranakan Restaurant in Singapore which is listed on the Michelin Guide Bib Gourmand 3 years in a row, from 2016 to 2018.

Peranakan or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia inter-marrying with local Malays and combines Chinese, Malay and other influences. The old Malay word nonya (also spelled nyonya), a term of respect and affection for women of prominent social standing (part “madame” and part “auntie”), has come to refer to the cuisine of the Peranakans.

Nonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang.

True Blue Cuisine owner, Benjamin is an avid collector of Peranakan stuff. As he is very interested in his heritage he has, through the years, built a collection of lights and furniture used by Peranakans during the colonial era. Within the premises at 47/49 Armenian Street, he displays photographs of Peranakan lifestyles for the last 100 years through his collection of old photographs from his family members and close friends.

Stepping into the restaurant is like stepping into a Peranakan Museum. The best way to the Peranakan experience is to dine in the restaurant where the culture comes alive.

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Private dining room

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Fine dining, white table cloth, beautiful Peranakan decoration

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The menu is also relatively simple and easy to understand, even for foreign guests.

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Ngoh Hiang (Minced chicken and prawn meat rolls)

Ngoh Hiang is a sausage-like roll consisting of minced pork and prawn seasoned with five-spice powder, after which it is named. The ingredients is rolled inside a bean curd skin and deep-fried. It is usually served with chili sauce and a house-special sweet sauce. This traditional dish is a must try here.

 

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Chap Chye (cabbage stewed with with glass vermicelli and mushroom)

The cabbage is surprisingly sweet in taste, great to enjoy it with some steaming white rice.

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Udang Goreng Sambair (Prawns fried in spicy sauce)

While it may seem spicy, it is actually only slightly spicy, with sweet taste. The prawn is not overcooked, very authentic taste.

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Ayam Buah Keluak (Chicken stewed with black nuts)

Now this is a must try for anyone having Peranakan 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.

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Kari Ikan (fish fillet in vegetable curry)

This is fish in asam curry, a classic Peranakan or Nyonya dish, this tangy and spicy fish curry is a sure favourite for its mouth-watering deliciousness. Balancing the sourness, saltiness, sweetness as well as the spiciness is a key factor to making a good asam curry.

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Chendol Durian (green bean jelly with red beans, palm sugar & coconut cream on shaved ice, with a dollop of fresh durian)

Some people regard the durian as having a pleasantly sweet fragrance, whereas others find the aroma overpowering with an unpleasant odour. The smell evokes reactions from deep appreciation to intense disgust. We recommend durian dessert if you enjoy durian because the combination of chendol and durian is a good match. However, if you are not able to appreciate them, we recommend you go for the chendol version without the durian.

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Durian Pengat (Durian mousse)

 

 

It is easy to understand why True Blue Cuisine is selected for the Michelin Guide Bib Gourmand 3 years in a row, the cultural experience, the good value, delicious and authentic cooking makes this restaurant high on our list.

 

Address:

47/49 Armenian Street, Singapore. 179937

Tel: +65-6440 0449 

 

 

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