Spice Peranakan: Mesmerized by the Little Nonya

Ayam Goreng with Tempra $7

Ok, I admit it, I was one of thousands that have been mesmerized by the Little Nonya. Granted that Yue Niang is an attractive lady who is very easy on the eyes, but the scene that I remember most vividly was the one of Matriach Chen Lao Tai in ecstasy after taking a bite of the Rempah Udang. (Here's the clip if you don't know what I am talking about) Doesn't it just make you want to go and eat some Rempah Udang? Speaking of which, I am on a quest to find the best Rempah Udang in Singapore, so if you have any leads, let me know.

Anyway, the Little Nonya series has really ignited a lot of interest in Peranakan culture. This is great, as I reckon the number of Nonyas still wearing Kebayas is much less than the number of Pandas in the wild. Fortunately, Nonya food culture still burns warmly in many Peranakan families. They might have given up on the clothes and the beading of slippers, but there are still many Peranakan families who laboriously pound their spices in stone crucibles and spend countless hours over a simmering pot to prepare their Nonya dishes.


Buah Keluak

I guess when it comes to Perankan food, a lot of Peranakans would probably tell you that the best Peranakan food is cooked by their Grandmothers. That is really unfortunate for the rest of us Non-Peranakans who can only rely on other people's Grandmothers in order to get to eat really nice Peranakan food. So the next best thing is to find a small family Peranakan restaurant that serves "home cooked" Peranakan food and hope that they will serve you the stuff that is prepared to impress the Matriach.

Well, I think I might have found one such restaurant located in a pretty "Ulu" (remote) part of Singapore. Well at least in Singapore, an old forsaken Shopping Centre like Bukit Timah Shopping Centre can be considered quite "Ulu".

This little stall in the most unlikely of places is run by a Peranakan family and if you didn't know about them, you would most likely just pass by without trying the food. But then you'd be missing out on some really nice Peranakan food. The dish that I am most ecstatic about is the Ayam Goreng (fried chicken) topped with Tempra. The tempra might seem to be a simple caramelised onion sauce with Kecap Manis (Sweet black sauce), but I was told that each batch takes around 4 hours to cook with someone closely watching and stirring it to prevent it from burning. Anyway, I loved how the crispy savoury skin of the fried chicken complements the fragrant sweet syrupy sauce. It had that elusive "Fried Chicken" flavour that really makes a good fried chicken great. 4.75/5


Babi Ponteh $8

I haven't tasted a Babi Ponteh that I liked until now. (Ok lah, I haven't eaten all that many Babi Ponteh) Here, they managed to stew the pork till the fats just melt in your mouth and it had a bit of that "Kong Bak" flavour that makes pork belly so irresistable. The wonderful tau cheo (fermented bean) based sauce really makes you want to eat more rice. 4.5/5


Ayam Buah Keluak $8 (2 kernals)

The Ayam Buah Keluak here is very good, but unfortunately not as outstanding as the first two dishes that I highlighted. They serve the variation where the kernals are first removed from the nut, fried with prawns and minced pork before being stuffed back into the shells again. That bit is great and I was gingerly picking at the stuffing. However, the sauce was lacking in that nutty flavour that I was looking for. It's very good, but I know it can be better. 4.25/5


Beef Rendang $8

The dish that didn't do too well that day was the Beef Rendang. The beef was too lean and lacked the sinews and tendon that makes a great stewed beef. The gravy also lacked that oomph. What I always enjoy about a good beef rendang is the fragrance of the tumeric and lime leaves in the gravy which is lacking here. 3.5/5

Conclusion

I just finished watching the whole series of little Nonya on DVD and the haunting tune is still ringing in my head. This must be the first TV series that I followed since "Samsui Woman". I guess I liked it because it is the good old "Cinderella" story coupled with lots of background info about the Peranakan culture and of course the seductive appeal of the wonderful food! If you haven't seen it, it is well worth watching.

Anyway, back to Peranakan food. Are there any Peranakan restaurants around that you can highly recommend? And oh, don't forget about the Rempah Udang! I want to know where I can experience that Chen Lao Tai, eat already, eyes big big kind of ecstasy.

Update: 7 June 2009
Spice Peranakan
20 Biopolis Way
Centros Building #01-01
Singapore 138668
Tel : 6738 8887 Opening Hours :
Monday - Saturday
Lunch 11.30 am - 3.00 pm (last order 2.30 pm)
Dinner 5.30 pm - 10.00 pm (last order 9.30 pm)
Closed on Sunday / Public Holidays

Spice Peranakan
170 Upper Bukit Timah Road
Bukit Timah Shopping Centre
#B1-18 S588179 Tel: 67388887
11.30am to 9.30pm
Monday/PH closed
Sunday lunch only

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Peramakan: Still the One to Beat!

Peramakan has been my gold standard for Peranakan food since I blogged them back when they were still in Joo Chiat. Since then they've moved over to Keppel Club and I heard rumours that perhaps the standard of the food had dropped. So it is time to revisit them again to find out the truth. I am glad (and very relieved) to report that all is well with my favourite Nonya's cooking!


Ayam Buah Keluak $14 Extra Buah Keluak $1.50

The first thing I asked for was the Ayam Buah Keluak which I raved about the last time. It's still the best version of this dish that I have come across. They actually go through the effort of scooping out the kernels and cooking them until they are wonderfully fragrant before stuffing them back into the nut. Besides that, the gravy is also chock full of finely ground nuts as well. So if you are a fan of Buah Keluak, you will love this. (I am not a big fan and I still loved this!)

Truth be known -- and please don't tell my mother-in-law -- This is the only Ayam Buah Keluak dish that I really truly enjoy. My father-in-law also loved this, I think more than the version my M-I-L cooks, but no one around the table would dare to say so. One thing I find about Nonyas is that they are all fiercely defensive about their own cooking and most of those I speak to think that they have the best Nonya recipes in the world! You agree?

Anyway, it takes 3 to 4 kernals to fill one shell, which is why they sell the extra nuts for $1.50 each. The dish itself comes with only 2 shells. Do yourself a favour and order at least two for each person. The other wonderful thing is that the chicken meat here tastes really fresh and comes in large chunks as compared to some of the other places where the chicken becomes overly soft after staying in the pot for too long. After tasting and blogging several versions of this dish, I am now upping the score for Peramakan's Ayam Buah Keluak to 4.75/5


Beef Rendang $12

The other dish I remembered was really good the last time was the Beef Rendang. The standard is still much the same except this time I felt it was just a fraction less tender as I remembered on the last occasion. Still it is a beef rendang that is a cut above the rest. The great thing about the beef here is that they use shin beef which has all that nice tendons which turn into gelatin after spending several hours over a slow fire. 4.5/5

The thing that I have always liked about Peramakan is that they don't compromise on food quality, which is why their prices are just a bit more than other places. But I think the small premium is worth the quality of food you get.


Otak Otak Makanan Laut $14

The seafood otah was good though I still prefer the type that is wrapped in banana leaf and BBQed over charcoal. Baking it like this tends to dry it up a bit. However the rempah is still very good and you get real chunks of seafood in the otah. And instead of using banana leaves, they use kunyit (tumeric) leaf instead, so the flavour of the dish is a little different from your usual Nonya style Otah. 4/5


Udang Goreng Assam $16

The Prawns might not look like much but the assam sauce was really shiok and its the kind of thing that makes you want to eat more rice. And for a change I could also taste the "prawniness" of the prawns. A lot of restaurants use the cheaper farmed prawns nowadays which really lack that wonderful sweetness of wild prawns. Kelvin confirmed that they use wild caught Sea Prawns which are so much better that I could tell the difference even with all that marinade. 4.25/5


Penang Nonya Pork Ribs $12

The Nonya Pork Ribs is another of their signature dish here. I didn't really like them all that much the last time and my taste for it hasn't changed much. They were good, but maybe I haven't acquired the taste for dishes made with Tao Cheo (Salted Beans) just yet. 3.75/5


Chendol $4

Do save some room for desserts as they are all very good here. The Chendol is one of the best around. They make their own Chendol (those green wormy things) here and I must say that they managed to get it to the texture I like. A lot of other homemade chendols tend to be a little on the powerdery side. But this one has more of that udon like consistency. The kidney beans are also cooked to perfection with each bean soft on the inside and the skin is soft enough to be easily eaten while still resilient enough not to break apart. That's how I think the beans should be and not cooked until its all mushy. The fresh coconut and gula melaka is excellent and will satisfy any Nonya dessert connoiseur! 4.5/5


Apom Berkuah $6

The other really special dish is their Apom with banana sauce. Very sweet, very rich, very sinful and very good. If you are coming specially for this dish, do ring up to ensure that they reserve some for you and they are very popular with the regulars. 4.25/5


Durian Pengat $5

And Durian lovers must try their Durian Pengat which is a kind of Durian Mousse served with sweet potato and yam. It's that deadly combination of Gula Melaka, Coconut and Durian... make sure you don't drink XO after that or according to the urban legend, it might be your last meal. 4.25/5

Conclusion

Peramakan is still my gold standard for Peranakan food. The best thing is that now the restaurant can seat 140 people comfortably and parking is so convenient. So don't let the fact that it is located in a Club get in your way of a great Peranakan meal!

Peramakan Level 3 Keppel Club
10 Bukit Chermin Road
S(109918)
Open for lunch and dinner
63772829
www.peramakan.com
This meal was hosted by Peramakan

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Hooked on Heads: Hooked on everything else as well!

With ieatMama, iwatch_ueat, liverpool, PowerAunty and the PowerGang

Fish Head Curry (whole) $30

Quite a few people have written to me about Hooked on Heads, but I never quite got round to it. However, last week a series of events happened that finally brought me to this restaurant. Firstly, my friend from church emailed me about this stall raving about the Mee Siam and Har Cheong (Prawn Paste) Kai and then PowerAunty found out that ieatMama was in town and wanted to meet her. Knowing that both these ladies love fish heads and peranakan food, I finally arranged to eat here. At least I will have two experts to give their opinion on the Fish Head Curry!

I must admit that I have never been big on fish heads, but I really enjoy watching how people who love fish heads really slurp up all the fiddly jelly bits with gusto. I imagine it is like eating chicken feet or oxtail where there is a lot of effort for that bit of tasty gristle.

Anyway our two experts concur that the fish head curry was really sedap! (tasty). The curry is made with milk and coconut milk so it is not too jerlak, but still creamy and the fish was really fresh. It wasn't overly spicy so it suited me fine but for someone like Liverpool, he complained that it was too mild. If like me you are not big on Fish Head Curry, this one might get you "Hooked on Heads". 4.5/5


Mee Siam $3.80

The Mee Siam here is quite different from your normal Mee Siam. If you are a stickler for the more traditional Mee Siam, you might not take to this. However, I loved it because it had the sweetness and creaminess of the Indian version but at the same time it retained the tanginess of the more familiar Mee Siam. Both PowerAunty and ieatMama gave a resounding two thumbs up as well. 4.6/5


Mango Salad $6.80

Although there is a strong emphasis on Peranakan food, the restaurant owners has not allowed this to restrict his menu. They also offer Thai food as well as local Cze Char dishes. I was amazed at how well Thomas and wife Gina were able to juggle it all. And what I really enjoy is the way they tweak the dishes just that little bit to make it even better. Take for instance the Green Mango Salad which is a traditional Thai Dish. Aside from the crisp, tangy shredded Mango and other greens, they have also topped it off with shredded dried Cuttlefish which has been lightly toasted. The savoury flavour and chewy texture of the cuttlefish was an excellent contrast to the tangy, crunchy salad. 4.5/5


Prawn Paste Chicken $8

I have been lamenting the fact that though many places serve Prawn Paste Chicken that one can hardly taste the flavour of the prawn paste. So I am happy to report that the prawn paste chicken here is excellent. They use only mid wings here and they are marinated long enough such that the red colouring has really seeped into the flesh. Thomas also explained that they use modern fryers to deep fry the chicken instead of a wok. So with the right temperature control, the meat of the chicken is kept nice and juicy inside. One of the best Prawn Paste Chicken I have tasted. 4.5/5


Crispy Sole Fish $18

There are three versions of the Crispy Sole Fish. We had the plain one which is dipped in a Thai style green chilli sauce. This is a real visual treat and though it was executed perfectly, I found that there was a lack of ooomph in the flesh. What was interesting though is the unique garnishing which is made from thinly shredded lemongrass. I think the Garlic Fried or Thai Sweet Chilli version should taste better. 3.75/5


Banana Fritters Special $3.80

Make sure that you leave some room for desserts as they have got a nice selection here. The first I would recommend is the banana fritters which is eaten with ice cream and golden syrup. I used to have this a lot when I was living Thailand. But the version I had was simply a banana halved lengthwise and fried in a crisp batter, very similar to our Goreng Pisang. This one is a little bit different. It has a crispy golden shell on the outside and fluffy on the inside, almost like a donut with banana inside. They use Del Monte bananas here which is nice and sweet. It was both a visual and gustatory treat! 4.5/5


Mango Sticky Rice $3.80

I used to buy Mango Sticky Rice for 50 Baht (less than $2) from the roadside hawkers in Bangkok and it was one of those things that I was really hooked on. Although it seems like a simple dish, there a real art in getting the sticky rice to the right consistency and it has to have a good balance of sweet and salty. Thomas was explaining to me that they use Thai sticky rice which cooks evenly unlike those of Vietnamese origin. This is one of my all time favourite Thai desserts and I am very happy with this one. 4.5/5

Conclusion

We all had a great time in this restaurant that really exceeded our expectations. They have a nice Lunch Sampler Set for 2-4 people that features a half Curry Fish Head with a choice of other dishes for $22.80+ on weekdays which is quite good value. For those eating alone, you can get a mini set with a choice of 2 dishes for $5.80+. Everyone was so delighted that we all vowed a return visit to taste the other items on the menu.

Hooked on Heads
Tower 2, #01-01/02,
Sin Ming Plaza 6
Sin Ming Road 64554948
www.hookedonheads.com

Recommended by Rebecca and Karen

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Nam San Mackeral Otah: Don't overlook the White Fish otah!

Every now and then you get that craving for something savoury and satisfying but you aren't necessarily hungry. It's the kind of hole in your foodie soul that are best filled by foods such as Sausages, Satay, Bak Kuah, Cheeses, Yakitori and Potato Croquettes. Another really great snack to satisfy that umami crave has to be our very own Otah!

Whilest the more common form of Otah are the ones served in coconut leaves, you are more likely to find stalls selling the banana leaf version when you are in the Joo Chiat or Katong area. That's because the Peranakans are widely accepted to be the originator of this version. Nothing beats a freshly grilled otah. The smell of the chilli fish paste and the burnt banana leaf is probably one of the most alluring smells you can ever come across in Singapore! If you don't believe me, just close your eyes and imagine yourself walking along a row of shophouses on a chilly night. Now imagine the smell of the otah wafting through the air.......... (Good news if you are reading this in the middle of the night, they opened from 11pm all the way to 7pm the next day!)



Though I have always liked the usual Mackeral Otah here, on this occasion, I was pleasantly surprised when I discovered their White Fish (non-spicy) Mackeral Otah. I have never liked non-spicy otahs because up till now because they all tasted like ordinary fish cake to me. But THIS one is very very different. It's spicy and savoury without the heat and the texture is soft and smooth. It has that quality about it that you just have to down five pieces before you can start thinking about stopping. 4.5/5

Conclusion

I have never tasted non-spicy otah this good before! Hey I think I almost prefer it over the normal spicy one! Really must try lah!

Nam San Mackeral Otah
267 Joo Chiat Road
63455542
Open 11pm to 7pm (closed only 4 hours)

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Tasty Buds: Tasty Homecooked Peranakan Food!

This place has closed down

With PowerAunty, iwatch_ueat, liverpool, smart, tamago, holydrummer and introducing hungrybear


Joo Chiat continues to attract boutique eateries where women with passion for cooking can share their wonderful recipes with a wider audience. These women might have had a first career as a homemaker or CEO, but once the kids have all grown up and their financial burdens have lessen, they choose to pursue their dreams rather then to retire to a life of eating dim sum and doing facials. For these women, the menopause is not a time to Retire, it is a time to ReFIRE!

You can probably sense that I am speaking from personal experience. My mother who was a housewife (the politically correct term nowadays is homemaker) for most of her young adult life, has always been passionate about cooking. So when the family moved to Australia, she began her second career as a chef. She even graduated top of her class for Australian Contemporary Cuisine when she was in her fifties, beating all the young aspiring chefs in their twenties and received a special award from a Cabinet Minister for her achievement. You are looking at a Teochew housewife with no prior knowledge in wines and cheeses beating all the young Ang Moh Chefs who have grown up visiting vineyards around Australia. She is a real wonder and this blog entry is dedicated to her. She has just started a virtual test kitchen blog of her own which can be found here. Gee, I never imagine my mama could write so well!

Anyway, enough of my mama, back to someone else's mom!

Tasty Buds is a restaurant idea that has been brewing for the last 30 years. Irene had dedicated most of her life to helping her husband run the family business and to her family. What I am going to say next is as predictable as the coconut tree scene in a Bollywood movie -- Irene started out cooking for her friends during special occasions, but they all complained that they can only get to eat her food once a year and so pestered her to open a restaurant. So after many years of pestering her vision finally become a reality.

The choice of opening a restauant in Joo Chiat is a natural one. Her great-grandfather is none other than Mr Chew Joo Chiat, who used to own the whole area of Joo Chiat before the 1950's. Joo Chiat in those days was a coconut plantation and Irene used to live in the one and only Bungalow House there. Her peranakan recipes were handed down from her grandmother who used to have personal chefs working in their Mansion. These chefs have subsequently moved on to open their own restaurants around the area, most notably Guan Hoe Restaurant who are famous for their Peranakan food.



Although Tasty Buds has a major emphasis on Peranakan cuisine, Irene and her partner Doreen also dish out all sorts of other Singaporean favourites like Dum Briyani. The sight of the beautifully coloured slender grains of Basmati rice is as pleasing as the actual taste and texture of the rice itself. The taste of the Chicken Masala was excellent, though we would have liked it even better if the chicken pieces were smaller and cooked a little longer such that the meat is falling off the bone. $5 per single portion 4/5



I have never been big on Mee Siam but I can truely say that if there is one place that I would return just for the Mee Siam, this would be it. The sauce is nice and savoury with the right balance of zest and heat. I really liked the stewed fried shallots that Irene uses as for garnishing. This is the only memorable Mee Siam in my books. $3.50 4.6/5



Another excellent dish is the Ladies Fingers with Hae Bee Hiam (Sambal dried prawns). Her version of Hae Bee Hiam is really special. It is not oily and is almost like eating spicy Pork Floss. She insists on using quality large Hae Bee which are coarsely chopped, so the texture is very distinctive. 4.5/5

The Ayam Buah Keluak was done in a red coloured gravy rather than the usual dark brown. Like the Peramakan version, the nutty kernels are first removed, mashed and put back into the shells. We felt that the gravy did not have enough of the nutty flavour of the Buah Keluak and needed to be stewed a lot longer. 3.5/5



The restaurant is opened throughout the day and is an excellent place to drop in for afternoon tea. They serve a whole variety of homemade Nonya desserts like Kueh Lopis and Bubur Kachang with Durian (Green Bean soup). However, the one that would make you drive all the way from Choa Chu Kang to eat is the Durian Solo. This is creamy durian paste encased in a crispy batter. Oh yes! This is very special indeed! 4.5/5

Conclusion

Opened only since January this year, Tasty Buds is the kind of homely, personal restaurant that you can visit to eat homestyle Peranakan food. It's a restaurant where you can ring up first and ask if Irene can prepare that special dish for you that Grandma (God Bless her Soul) used to dish out when you were a kid. It might not be exactly the way Grandma used to do it, but at least Irene is willing to give it a go if she is familiar with the recipe. With her passion for the food and her emphasis on quality ingredients, I am sure that she will be attracting a loyal following of foodies very soon.

8.25/10 (T3+V2.25+S2+E1)

Tasty Buds
333 Joo Chiat Road (Close to Marshall Lane)
63488525
tastybuds333@yahoo.com.sg
11.30am to 9pm
Closed on Mondays
Another discovery by smart

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Kim Choo's Kitchen: A Peranakan Heritage Home

Kim Choo's is more than a restaurant. It is a showcase of our Peranakan Heritage. This restaurant played a significant role during the recent IMF meetings by hosting some of the IMF delegates there. The place is just so homely, that when you are dining upstairs, you will literally feel as if you have been invited to a home cooked meal.



The Tau Chio (Bean Paste) fish was quite good. The salty and slightly sweet sauce goes very well with rice. $12 4/5



I liked the gravy of the beef rendang but the beef could have been more tender and it would be great if they could use more Shin Beef in stead of lean beef. $8 3.5/5



Don't know why people rave about Petai. I found the beans are just too bitter to my liking. But the sambal chilli with ikan bilis was quite nice. $8 3/5



Can't go wrong with Ayam Goreng (Fried Chicken). Kids finished the plate. $8 4/5



Ah, the gold standard dish for any Peranakan restaurant, the Ayam Buah Kerluak. Their version is not like Peramakan's which I reviewed earlier. Here the nut is left intact instead of being scooped out and refilled. I found the gravy a bit on the soury side and still prefer the other version. $8 3/5



They reverted to this way of cooking after some customers said they preferred the nut intact.



The Cabbage Rolls were quite nice. They are stuffed with pork and shrimp and doused in oyster sauce. $8 3.5/5



Babi Ponteng is the Peranakan version of Braised Pork. As with all the other dishes that night, I found it a little on the tangy side. $8 3/5



Kim Choo's Bak Chang is probably one of the best version of the Nonya Bak Chang around. In fact they started off the business selling this in Joo Chiat before expanding into the restaurant business. $1.70 each 4/5




Conclusion

This is a great place to bring foreign guests to introduce them to the Peranakan Culture. The restaurant is full of antiques and Nonya stuff that you can buy. The food is ok and the prices are very reasonable. The coffee here is only $1 and it would be a great place for an afternoon tea of Nonya Kueh (Nonya Desserts) or Bak Chang with local coffee.

It was inevitable that I was comparing the food with that of Peramakan which was really exceptional or else I might have been quite happy with the food here.

7/10 (T2+V2+S2+E1)

Kim Choo's Kitchen
109/111 East Coast Road (Opp Katong Mall)
67412125

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Peramakan - As Peranakan as it gets

Peramakan has relocated. They are now at Keppel Club.



This restaurant is the rave of my fellow makankakis at the makansutra forum. So if everyone says it is good then it must be good, right? So die-die-I-must try and man those guys are right!




We start with the most recognizable of Peranakan food the Ayam Buah Keluak. Every wonder if they ever use this Buah Keluak Nut for anything else? I thought at first that this nut has been created only for this one dish. But thanks to makanguru eslim, I found out that they actually use it to make Nasi Rawon as well!

Anyway, did you know that the nut is poisonous and that it has to be thouroughly washed and boiled and buried in volcanic ash with bananana leaves for 40 days before it is rendered safe for consumption. Are we talking fugu here?

I have eaten many attempts at Ayam Buah Keluak over the years and never really acquired the taste for it, that is until now. This is the best Ayam Buah Keluak and I have seen the light! In this version, the nut is first extracted from its shell and mashed up, some of it is packed back into the shell and some mixed into the gravy. The result is a gravy full of nutty flavour to die for. 4.5/5 Resistence is futile.



When they said the beef rendang was good, I didn't expect it to be this good. They use shin beef and cook it over a charcoal fire for many hours. The result is a piece of meat which still retains its shape but which you can cut with your fork and melts in your mouth almost like a firm custard. This is the best textured stewed beef I have ever had. Good enough for me to still think about it now. The gravy is not your typical beef rendang gravy and also not spicy. Spice lovers may be dissappointed with the sauce, but you will not regret eating the beef. 4.5/5



The seafood otah was good, but I found it a tad dry. Lots of mixed seafood buried in a fibrous (lemon grass) paste. 3.5/5



The owners really take pride in their food such that they only use the best of ingredients. They only use prime ribs and soft bone to make the Braised Pork Ribs and it is stewed until so tender that you can eat all the soft bones. Yum. The sauce is nice and I think they use a bit of Tau Chior in it to give it that salty kick. 3.75/5



As good as Sambal Terong gets. The Brinjal is freshly deepfried and piping hot on the inside. Again don't let the redness of the gravy fool you. It is spicy but not searing hot. Nice. 4/5




Don't forget to try the desserts here. The Durian Chendol is exquisite. They make their own Chendol (the green wormy stuff) and use only freshly squeezed coconut. Make sure you store up your calorie allowance before eating here! This is literally to DIE for. 4.5/5




Conclusion

The makan forummers have done it again. Great recommendation. You need to try this at least once in your lifetime before you can say you know how Peranakan food should taste like. The prices are reasonable for the quality of the ingredients. Each meat dish is about $12-$15.

9/10 (T3.75+V2.5+S2+E0.75) Parking a little difficult and the place is small. You will need to park over at the Joo Chiat Complex and take a short walk.

PeraMakan
92 Joo Chiat Road
63457565
www.peramakan.com
Monday-Saturdays
Lunch 11.30am-3.00pm
Dinner: 6.00pm-10.00pm
Closed Sundays, but opened on P. Holidays

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