Perakan Restaurants Top for Singaporeans
Most people identify the Peranakans as an ethnic group of people who are mixed Chinese and Malay. However, Peranakan ancestry is more than just that. While the early Peranakans are descendants of Chinese, Indian, Malay and Indonesian heritage who came from all over the Malay archipelago, these people actually have a touch of Portuguese and Dutch influences as well that date back many centuries ago.
Through the fusion of cultures and traditions cultivated from their influences through colonisation and their own backgrounds, this has brought about Peranakan cuisine.
What makes Peranakan cuisine unique?
One thing that makes Peranakan cooking unique is that it blends traditional Chinese ingredients with cooking techniques that were used by the Indonesian and Malay communities. Peranakan food also has different styles and flavour palettes as well. If you’re looking for something spicy and aromatic, you can have Assam fish or beef rendang. But if you want a dish with more Chinese flavours, opt for the Nyonya laksa or kueh pie tee.
‘Peranakan’ is interchangeable with the word ‘Nyonya’, which is why this cuisine can also be referred to as ‘Nyonya cuisine’ as well.
Key ingredients in Peranakan cooking
Blue pea flowers
Known for its deep and rich colour, blue pea flowers are often used as food dye or garnish that can add a pop of colour to any dish. These edible flowers are boiled and sprinkled on top of popular glutinous rice dishes like kueh salat and nyonya chang.
Candlenut
Before butter was used in cooking, candlenuts were widely used by the Peranakans as a thickener for a wide array of local dishes like chicken curries and rempah-based chap chyes. However, candlenuts should never be eaten raw and need to be cooked to remove its toxicity.
Coconut milk
Whether that’s sweet or savoury, coconut milk is an ingredient present in most traditional Peranakan dishes due to its Indonesian cooking influences. A classic example of dishes that are made with coconut milk is your signature Nyonya laksa and the underrated but delicious kueh salat dessert.
Ginger
Ginger is an ingredient commonly used in stir-fry dishes but can also be incorporated in marinades and baked goods to give it that extra zest of flavour.
Signature Peranakan dishes
Ayam buah keluak
Known as a classic Peranakan chicken stew dish, ayam buah keluak is typically prepared with rice, a spicy tamarind gravy and buah keluak nuts (black nuts). But compared to your usual stir-fries, this dish requires a bit more effort and time. One of the highlights of a timeless ayam buah keluak is the black gravy, which is achieved by soaking the nut for three days. The longer you soak them, the darker they will become.
After soaking, you’ll get a paste-like consistency, which will then be used for the signature black gravy. For those craving for something on the smokier side, you should definitely give ayam buah keluak a go.
Spicy Nyonya laksa
Nyonya laksa, also known as laksa lemak to the Peranakan people, is a popular noodle dish that is loved by many because of its rich and spicy coconut-based curry soup. The type of noodles commonly used in laksa dishes are rice vermicelli or thick wheat noodles. While most laksa soup bases are usually made with coconut milk, the Peranakan locals sometimes make it with tamarinds or sour asam. Besides the noodles, this dish is usually served with bean sprouts, bean curd, sliced fish cakes, and sometimes even a boiled egg.
There’s been a constant debate on whether Nyonya laksa is better than Singaporean laksa, but both dishes appear to only have subtle differences and might even have led to each other’s development as a dish.
Nonya chap chye
At every Peranakan gathering, there must always be Nyonya chap chye. This simple yet succulent braised-vegetable stew is cooked with a range of vegetables, beancurd skin, mushrooms, and even pork belly slices.
While Nyonya chap chye can surely be enjoyed on its own, it can also be savoured with some spicy sambal belachan and a hearty bowl of rice. Since this dish is associated with festive occasions, it is normally only served on holidays like Chinese New Year or other special occasions.
Craving for something sweet Peranakan dessert? Say hello to the keuh salat. Kueh salat is a delicate two-layered local delicacy that is made with glutinous rice and coconut milk base, topped off with a custard layer made with eggs and coconut milk as well. Due to the different layers, it has different textures of softness and chewiness at the same time that just hit all the right notes on the first bite.
Traditionally, the base layer of this delicacy is coloured with blue pea flowers, which is a common Peranakan ingredient used to give sweet and savoury dishes a bright, blue colour. But if you’re strapped for time in preparing the blue pea flowers, you can also opt to do without it.
Nonya popiah
While Nyonya popiah and the usual Singaporean popiah that you can find in hawker centres may appear similar, one of their main differences is the popiah skin. Singaporean popiah skin is simply made with flour and water, but Nyonya popiah skin is prepared with egg added into the skin batter as well. This elevates the texture of the skin in the simplest way, making the exterior so delicate that you can even enjoy the popiah skin on its own.
This classic spring roll dish is stuffed with a variety of fillings like stir-fried or steamed turnip, bean sprouts, lettuce leaves, slices of Chinese sausage, grated carrots, and so much more that pack such a flavourful punch.
Kueh pie tee
Have you ever seen those crispy tart shell dishes that are stuffed with a bunch of savoury fillings? That’s what you call kueh pie tee. This dish makes for the perfect bite-sized appetizer for potlucks, picnics, and other gatherings. This is also commonly served at international buffets as a classic Peranakan appetiser as well.
The fun part about eating kueh pie tee is that you make it yourself. Stuff your crispy tart shell with shrimp, vegetables or whatever you like and dig in!
Peranakan Restaurant |
Candlenut |
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About |
The world’s first Michelin-starred Peranakan restaurant, Candlenut takes a contemporary yet authentic approach to traditional Straits-Chinese cuisine. The restaurant serves up refined Peranakan cuisine that preserves the essence and complexities of traditional food, with astute twists that lift the often rich dishes to a different level. Helmed by chef Malcolm Lee, Candlenut is committed to continually create inspired and elevated Peranakan dishes using the freshest seasonal produce available. |
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Website |
https://www.comodempsey.sg/ |
| Address |
Block 17A Dempsey Road, Singapore 24677 |
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Telephone |
1800 304 2288 (Local calls only) |
| Operating Hours |
Lunch service from Mon to Sun: Dinner service from Mon to Sun and eve of public holidays |
Peranakan Restaurant |
The Blue Ginger |
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About |
The Blue Ginger wows both tourists and locals with its traditional Peranakan dishes. With classics like ayam buah keluak (black nut with chicken), ngoh hiang (spring rolls stuffed with minced pork and prawns) and chap chye (mixed vegetable stew), you can’t really go wrong at this restaurant if you wish to have a taste of authentic Peranakan food. With the diverse array of gravies and curries on offer here, your Singapore experience will be all the more flavourful. |
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Website |
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| Address |
Tanjong Pagar (97 Tanjong Pagar Road) & Great World (#01-106, 1 Kim Seng Promenade) |
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Telephone |
6222 3928 / 6235 7042 |
Peranakan Restaurant |
True Blue Cuisine |
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About |
Nyonya recipes at True Blue have been kept in the family for generations, which makes dining here a hearty, homely experience. Chefs overseeing the kitchen include Daisy Seah and her son Benjamin Seck (affectionately known as Baba Ben). Not only is the decor authentic – think wooden windows, “tok panjang” tables and partition screens – but the food is marvellous as well. You’ll be feasting on plates of ayam buah keluak (braised chicken in black nut gravy) and sayor lemak |
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Website |
https://www.truebluecuisine.com/ |
| Address |
47/49 Armenian Street, Singapore 179937 |
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Telephone |
+65 6440 0449 |
Peranakan Restaurant |
The Peranakan |
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About |
Executive chef Raymond Khoo and his team serve a menu curated from three generations of delicious ‘mesti-cuba’ (must-try) Peranakan recipes, lovingly handed down by the Nonyas and Babas in his family. Now brought to your table, the spread is offered ‘tok panjang’ style, laid out on long tables from exclusive tasting menus. But if you’re set on getting that ayam buah keluak, check out the a la carte menu. |
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Website |
https://www.theperanakan.com/ |
| Address |
442 Orchard Road, Level 2 Claymore Connect, Singapore 238879 |
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Telephone |
+65 6262 4428 |
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Operating Hours |
Lunch: 11:30AM – 2:00PM daily Dinner: 5.30PM – 9:00PM daily |
Peranakan Restaurant |
Baba Chews Bar & Eatery |
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About |
Housed within the former Joo Chiat Police Station, Baba Chews retains much of its colonial charm of the 20s. White walls brighten up the cosy establishment and colourful motif tiles contrast against metal mesh sliding panels that are more contemporary than stifling. But don’t be tricked into thinking this is a traditional Peranakan restaurant. |
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Website |
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| Address |
86 East Coast Road Katong Square |
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Telephone |
+65 6723 2025 |
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Operating Hours |
Mon, Wed, Thurs, Fri: 11:00am – 2:30pm; 5:30pm – 9:30pm Weekends: 8:30am – 9:30pm Closed on Tuesdays |
Peranakan Restaurant |
National Kitchen by Violet Oon |
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About |
Housed in Singapore’s National Gallery, National Kitchen is the offshoot of Singapore celebrity chef Violet Oon’s first establishment in Bukit Timah. Oon’s second restaurant is more opulent and decidedly more pricey, but with her well-known delicacies like gado gado (Indonesian salad) and buah keluak (black nut) noodles, this is the place to go when you want to give yourself a real treat. |
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Website |
https://violetoon.com/ |
| Address |
1 St. Andrew’s Road #02–01, National Gallery Singapore (City Hall Wing) |
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Telephone |
+65 9834 9935
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Peranakan Restaurant |
Restaurant Kin |
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About |
Kin is a restaurant in the lobby of Straits Clan that serves heritage cuisine by Chef Damian D’Silva. The menu is a retrospective look at the origins of Peranakan cuisine, showcasing traditional cooking methods, recipes and ingredients that have been left behind. Paired with an inspired beverage offering and genuine hospitality to complement the simple joys of sitting around the dining table with loved ones. |
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Website |
https://www.restaurant-kin.com/ |
| Address |
Straits Clan Lobby, 31 Bukit Pasoh Rd |
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Telephone |
+65 6320 9180 |
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Operating Hours |
Lunch Dinner Closed on Sun |
Peranakan Restaurant |
Godmama Peranakan Restaurant |
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About |
Godmama is a modern Peranakan restaurant delivering both authentic Nyonya cuisine and innovative Peranakan food creations. Its extensive menu of Peranakan heirloom recipes, cocktails and mod-Peranakan brunch offerings aims to make the cuisine approachable and accessible to the masses. |
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Website |
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| Address |
107 North Bridge Road, Funan Mall #04-07, Singapore 179097 |
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Telephone |
(65) 6970 0828 |
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Peranakan Restaurant |
Old Bibik’s Peranakan Kitchen |
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About |
Old Bibik’s Peranakan Kitchen is a Peranakan restaurant based in Singapore offering great tasting Nyonya food within a casual diner. Featured in various media publications including The Straits Times, MyPaper, Channel U, TCS5, and Her World. Our signatures include Nyonya Beef Rendang, Grilled Sambal Barramundi, Ayam Buah Keluak, Ikan Assam Pedas, Chinchalok Omelette, Sambal Udang, Nyonya Chap Chye and many more. |
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Website |
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| Address |
328 Joo Chiat Road #01-02 |
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Telephone |
+65 8450 7996 |
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Operating Hours |
Mon to Sun: 2.00-10.00pm, Closed every Tuesday |
Peranakan Restaurant |
House of Peranakan Petit |
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About |
Nothing beats home-cooked Peranakan food – the kind that never fails to warm your tummy. The homely House of Peranakan Petit evokes the atmosphere of Peranakan family dinners, where everyone gathers around a long table to chow down Grandma’s well-kept recipes, and ends up fighting over the last piece of sambal shrimp. This restaurant recreates that exact same ambience. |
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Website |
http://houseofperanakan.com.sg/ |
| Address |
42 Eng Hoon Street, Tiong Bahru, Estate |
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Telephone |
+65 6222 1719 |
Peranakan Restaurant |
Indigo Blue Kitchen |
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About |
Inspired by fond memories of a Peranakan boy growing up in his grandmother’s kitchen, Indigo Blue Kitchen is a tribute to and rediscovery of flavours of a bygone era. Gather in the company of family and friends, take in the restaurant’s soothing interiors and sit down to enjoy Peranakan dishes that have been carefully fine-tuned and presented with a modern update. |
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Website |
https://www.indigobluekitchen.com.sg/ |
| Address |
1 Scotts Road, #03-09/10/11 Shaw Centre
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Telephone |
+65 6235 3218 |
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Operating Hours |
11.30am – 2.30pm, 5.30pm – 9pm daily
(Last order 8.30pm)
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Peranakan Restaurant |
Guan Hoe Soon Restaurant |
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About |
Singapore’s oldest Nyonya restaurant still delivers some of the best Peranakan food in Singapore. As a matter of fact, the restaurant (established in 1953) is said to be the late former Prime Minister Lee Kwan Yew’s favourite. Nyonya staples like ayam buah keluak, sayur lodeh (vegetables in coconut curry) and udang assam pedas (prawns in a spicy tamarind sauce) give you a taste of quality Nyonya cuisine. |
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Website |
https://www.guanhoesoon.com/ |
| Address | 38 Joo Chiat Place, Geylang |
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Telephone |
+65 6344 2761 |
Peranakan Restaurant |
PeraMakan |
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About |
PeraMakan is a force to be reckoned with. Founded by fourth-generation Nyonya (of Malacca and Penang parentage) Kathryn Ho, this fancy Peranakan joint has been around the block since 2004. Don’t miss out on the beef rendang, babi pongtay (braised pork in fermented soybean sauce) or cincalok (shrimp sauce). And if you want the same flavours but you’re not keen to travel all the way to Keppel Club, the brand’s casual sister concept TingKat PeraMakan has a few branches across the island. |
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Website |
https://www.peramakan.com/ |
| Address | Owen Road, Paya Lebar, Tampines, Thomson & Alexandra |
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Telephone |
Defers depending on the branch |
Peranakan Restaurant |
Chili Padi Nonya Restaurant |
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About |
There’s no denying you’ve stepped into a Peranakan restaurant when you enter Chilli Padi. Red batik drapes over the tables, a framed kebaya hangs on the wall and the restaurant is even located in a heritage shophouse from the pre-war era. Awards and media accolades line the walls beside colourful Peranakan art, some of the tables come with a Lazy Susan, so no one will have to stretch to reach that claypot filled with ayam buah keluak. |
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Website |
https://chillipadi.com.sg/ |
| Address | 11 Joo Chiat Place #01-03 |
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Telephone |
6247 9531 |
Peranakan Restaurant |
Straits Chinese Restaurant |
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About |
Touted as Singapore’s favourite Nyonya restaurant since 1953, this well-known chain is the brainchild of the Guan Hoe Soon Group (see above). Make sure you try the fatty braised babi pongteh and tangy udang asam goreng (fried prawns in spicy tamarind gravy). The fish curry is also a popular pick for catering. |
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Website |
http://www.straitschinese.com/ |
| Address | Esplanade, Cecil Street, Joo Chiat & MacTaggart |
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Telephone |
6339 3683 / 6225 8683
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FAQs
Key Ingridients in Peranakan Cooking
– Candlenut
– Coconut milk
– Ginger
