Singapore Peranakan Food

Singapore Peranakan food is definitely a MUST TRY when you visit Singapore. You’ll regret if you don’t!!

Deep fried chicken bites marinated in soy sauce (Enche Kabin); Chicken flavoured curry cooked with tamarind juice and belachan(Chicken Kapitan); Water Spinach stir fried with chillies, dried shrimps and belachan (Kangkung Belachan); fried pork rolls in beancurd skin (Ngoh Hiang); prawn sambal (Sambal Udang)… …

*Sambal Belachan – a dipping sauce made of freshly ground chilies, hard shrimp paste & lime juice.

Chicken Kapitan

Peranakan food, as the name implies, is originated from the Peranakans or Straits Chinese. The tribe started from the early 15th century, when the Chinese Princess from the Ming Dynasty was presented to be the bride for the Malacca Sultan. Several hundreds of her entourage that followed her settled down and inter-marrying the local Malays, calling themselves the Peranakans. The men are called Babas, and women called Nyonyas.

Sambal Belacan

Admiring the establishment of the new trading port by Sir Stamford Raffles, many of them migrated south to Singapore. Hence, the Peranakans inherited a mixture of Chinese and Malay cultures, and espoused the English way of life.

The Peranakan cuisine is a specialty uniquely found in south-eastern Asia. You may be able to find some replicates in other countries, but I bet they are not as authentic. Also known as Nyonya Food, (but not Baba Food, because normally the women will prepare the meals) they are an amalgamation of Chinese and Malay dishes, with the extensive use of herbs and spices, especially belachan, turmeric, galangal and pandan leaves. The Peranakan food in Singapore is generally sweeter with a strong flavour of coconut, coriander and dill; comparing to those found in the northern Malaysia which is more sour and spicy.

If you cannot take too spicy food, Singapore Peranakan food is your answer. Simply authentically delicious, DON’T MISS IT!

Ayam Buah Keluak

Among all, my favourite is the Ayam Buah Keluak (Chicken in Black Nut Stew). Braised chicken and minced pork cooked with turmeric, galangal, lemongrass and Indonesian black nut — Buah Keluak. This classic dish is regarded as the representative dish by many Peranakan Food gurus, whom more than often is used to benchmark how well a chef cooks Peranakan dishes.

Besides main dishes, Peranakan desserts are also favourites to many Singaporeans, including myself. They are made with coconut syrup, coconut sugar, glutinous rice and sweet potatoes, and most of them have inviting colours. When I was young, I would always ask mum to buy “nine-layers cake” — Lapis Sagu, from the bakery shop, cause I enjoyed peeling it layer by layer, and eating it slice by slice.

Kueh Lapis, Nine layers cake – Lapis Sagu, Ondeh Ondeh, Angku Kueh, Kueh Salat, Cendol … … Oh mine oh mine, they are just… … just… mouth-watering!

Delicious Peranakan Desserts

Let me introduce you to some places known for good Singapore Peranakan food and desserts.

Casa Bom Vento
Located at 32 Seah Street, a small street beside the Raffles Hotel. Tel: 6348-7786

Chilli Padi Nonya Cafe
Located at 470 North Bridge Road, #01-02 North Bridge Commercial Complex (next to Cheers convenience store, behind the bus-stop). Tel: 6339 7745
Comprehensive menus of authentic Peranakan dishes and desserts.

Guan Hoe Soon Restaurant
Located at 214 Joo Chiat Road. Tel:6344-2761
This restaurant is well-known for its Peranakan-Nonya fare, and has been operating in Joo Chiat since 1953.

True Blue Cuisine
Located at 117 East Coast Road. Tel:6440-0449.
This restaurant offers fine dining style, and has a policy of not allowing children below 10 years old.

SG Kueh (www.sgkueh.com)
Located at 7 Maxwell Road #02-122 Amoy Street Food Centre (Telok Ayer Street)
This stall offers one of the most popular hand-made oneh oneh together with other local kuehs like yam paste pudding.