As April comes to a close, it has truly been a fruitful month filled with memorable feasts. I’m grateful for the time spent dining, sharing laughter, and creating joyful moments over good food with wonderful company.
One of the highlights this month was finally visiting The Peranakan Restaurant, a spot that had long been on my list. After much anticipation, we managed to secure a reservation, and it felt especially satisfying to finally experience it in person.
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| The Peranakan Singapore |
The visit was made even more special as it was a birthday celebration thoughtfully arranged by my foodie friends at one of my go-to restaurants. Surrounded by familiar flavours and great company, it turned into a warm, heartfelt gathering filled with good vibes, laughter, and of course, plenty of delicious dishes to enjoy together.
The keropok keping, more commonly known as tempeh crackers, made for a great time-passer as we nibbled on them while waiting for the rest of our friends to arrive. Light, crispy, and slightly nutty, they were simple yet addictive, setting a nice, casual start to the meal.
We usually go for the prawn version of Kueh Pie Tee, but since they offered crab meat, we decided to try it. The presentation was quite elaborate, served on a long wooden board with each component clearly separated, making it easy to appreciate and assemble each bite.
We filled up the cup generously, finishing it off with a stalk of coriander for a simple yet elegant touch.
The Sup Bak Wan Kepiting is definitely not to be missed. Slow-cooked for 8 hours, the soup delivers a light yet savoury broth, enriched with crab meat, bamboo shoots, and tender meatballs. From the very first sip, we were pleasantly surprised and completely won over. It’s a truly comforting heritage soup that leaves a lasting impression.
The prawn ngoh hiang, deep-fried rolls filled with seasoned pork and prawn, was cut into five pieces and served with chilli and sweet sauce on the side. The skin was delightfully crispy, while the filling was generously packed and flavourful. The presentation was elevated with the use of a banana leaf, adding a nice traditional touch.
We also had the mackerel fish otah, which was rich in spices with a gentle kick of heat. Fragrant and well-balanced, it delivered a satisfying blend of flavours in every bite.
The Ayam Buah Keluak, often referred to as the “truffle of the East,” featured tender chicken cooked with rich buah keluak nuts in a traditional preparation. Deep, earthy, and complex in flavour, it’s a classic Peranakan dish that truly stands out.
I really enjoyed the Nyonya chap chye, a well-executed mixed vegetable stew done in true Peranakan style. Comforting and flavourful, it worked just as well on its own or paired perfectly with a bowl of rice.
It tasted traditionally delicious, with generous cuts of mushrooms, black fungus, and vermicelli, adding both texture and depth to the dish.
Every dish we tried left a strong impression, and by the end of the meal, we were completely won over. From the comforting classics to the thoughtfully executed flavours, each plate reflected care, authenticity, and a deep respect for Peranakan cuisine. It’s a place that not only satisfies the palate but also creates a memorable dining experience, one that we would gladly return to again.
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| The Peranakan Restaurant Singapore Menu |
Despite being located in a humble HDB shophouse, I was genuinely impressed by how the restaurant is thoughtfully designed. The space is modernly furnished, yet beautifully adorned with Peranakan ornaments and décor that preserve the richness of the culture. It strikes a nice balance between contemporary comfort and traditional charm.
The ambience feels warm and inviting, making it an ideal place to gather and dine. This is further complemented by their impeccable service, where the staff were attentive and welcoming, adding to the overall enjoyable experience.
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| Furnishings |
I had a refreshing glass of lemongrass blue pea drink, which was presented in a rather thoughtful way. The beverage itself was light and non-sweet, allowing the natural fragrance of lemongrass to come through clearly. On the side, a small serving of sugared blue pea syrup was provided, giving me the option to adjust the sweetness to my liking.
What made it even more delightful was its presentation, the glass was beautifully adorned with an orchid, adding a touch of elegance and a subtle Peranakan charm to the entire experience.
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| Lemongrass Blue Pea - $8 |
The keropok keping, more commonly known as tempeh crackers, made for a great time-passer as we nibbled on them while waiting for the rest of our friends to arrive. Light, crispy, and slightly nutty, they were simple yet addictive, setting a nice, casual start to the meal.
 |
| Keropok Keping |
We usually go for the prawn version of Kueh Pie Tee, but since they offered crab meat, we decided to try it. The presentation was quite elaborate, served on a long wooden board with each component clearly separated, making it easy to appreciate and assemble each bite.
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| Kueh Pai Ti with Crab Meat - $25 |
We filled up the cup generously, finishing it off with a stalk of coriander for a simple yet elegant touch.
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| Filling up the cup of Kueh Pai Ti |
The Sup Bak Wan Kepiting is definitely not to be missed. Slow-cooked for 8 hours, the soup delivers a light yet savoury broth, enriched with crab meat, bamboo shoots, and tender meatballs. From the very first sip, we were pleasantly surprised and completely won over. It’s a truly comforting heritage soup that leaves a lasting impression.
 |
| Sup Bak Wan Kepiting - $15 |
The prawn ngoh hiang, deep-fried rolls filled with seasoned pork and prawn, was cut into five pieces and served with chilli and sweet sauce on the side. The skin was delightfully crispy, while the filling was generously packed and flavourful. The presentation was elevated with the use of a banana leaf, adding a nice traditional touch.
 |
| Prawn Ngoh Hiang - $15 |
We also had the mackerel fish otah, which was rich in spices with a gentle kick of heat. Fragrant and well-balanced, it delivered a satisfying blend of flavours in every bite.
 |
| Mackerel Fish Otah - $12 |
The Ayam Buah Keluak, often referred to as the “truffle of the East,” featured tender chicken cooked with rich buah keluak nuts in a traditional preparation. Deep, earthy, and complex in flavour, it’s a classic Peranakan dish that truly stands out.
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| Ayam Buah Keluak - $22 |
I really enjoyed the Nyonya chap chye, a well-executed mixed vegetable stew done in true Peranakan style. Comforting and flavourful, it worked just as well on its own or paired perfectly with a bowl of rice.
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| Nyonya Chap Chye - $12 |
It tasted traditionally delicious, with generous cuts of mushrooms, black fungus, and vermicelli, adding both texture and depth to the dish.
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| Chap Chye Stewed to Perfection |
The fragrant pork trotters, braised with fermented soybean and shallots, delivered a rich and savoury depth of flavour. Each bite was hearty and aromatic, making it a truly satisfying dish.
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| Babi Pongteh Sum Chan - $22 |
The Rempah Nenas Udang, a classic pineapple and prawn dish, was truly appetising. The gravy was tangy and flavourful, and we especially loved how plump and juicy the prawns were simply slurp-worthy.
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| Rempah Nenas Udang - $22 |
Instead of the usual white rice, we opted for the blue pea fragrant rice to pair with the Peranakan dishes, adding both visual appeal and a subtle aroma that complemented the meal beautifully.
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| Blue Pea Fragrant Rice Per Pax - $2 |
Every dish we tried left a strong impression, and by the end of the meal, we were completely won over. From the comforting classics to the thoughtfully executed flavours, each plate reflected care, authenticity, and a deep respect for Peranakan cuisine. It’s a place that not only satisfies the palate but also creates a memorable dining experience, one that we would gladly return to again.
The Peranakan Restaurant Singapore
Location: 57 Lengkok Bahru, #01-477, Singapore 151057
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