5th October 2013.
PeraMakan was highly recommended by food bloggers like Ho Chiak and ieatishootipost for their Peranakan cuisine. The main restaurant is located near the Reflections by Keppel Bay (the banana shaped structures) at Keppel Club.
After a short walk from Telok Blangah Station on the Circle Line, you will find yourself relaxing the brightly lit dining hall of PeraMakan complete with Peranakan porcelain and tiles. Mu Yao, Calvin and I opted for Peranakan cuisine for his birthday partly due to the kueh that I have drawn which made him crave for some Peranakan cuisine.
While PeraMakan may be known for its Rempah Udang, we didn’t have the chance to try it as the snack is only prepared upon request and a minimum of 50 rempah udang is required. Nonetheless, we still went ahead with the birthday lunch at PeraMakan. As it is a birthday, I re-called that Babi Pongteh is not appropriate for such an occasion as it was served during funerals (according to Lim Eng Leong, a Melakan Peranakan). Instead, we had the classic Ayam Buah Keluak and Itek Sio.
For vegetables, we had some Nonya Chap Chye (10.00++ SGD) which is cabbaged stewed with timchok, taukee, dry lilybuds, small black fungus and tanghoon in taucheo gravy. Their chap chye was not bad all. The vegetables were done right, crunchy yet soaked in the flavours of the taucheo gravy.
Their Ayam Buah Keluak (16.00++ SGD), chicken braised with the black pulp of Buah Keluak, a kind of Indonesian black nu comes with two of the famed black nuts. Additional black nuts require another 1.50 SGD. This signature dish was described as chicken cooked with black nut pulp and spices. It is sourish and very savoury. I don’t think everyone would enjoy it but I thought it was quite delicious. The chicken meat was very tender too.
Next, we had the Itek Sio (16.00++ SGD) which is duck braised with the sauce of onions, coriander, pepper and tamarind. It is like the Asian version of Duck a la Orange except this was sweeter, tastier. The duck meat was quite tender as well.
For desserts, we went straight for the Chendol and a special kind of kueh known as Apom Berkuah (or Apom Bok Kwa). PeraMakan’s chendol was made in-house and served with kidney beans, shaved ice, coconut milk and gula melaka. The shaved ice was a little tough but otherwise, it is easily one of the better chendol I had thus far. The ratio of gula melaka and coconut milk was spot-on.
3 Bukit Chermin Road