PREMIUM MENU

7-Course

APPETISER COMBO

Kueh Paiti

Nonya Poh Piah filling in a thin, crispy shell topped with prawns, eggs, and home-made chillie chuka

Ngor Hiang

Golden-fried bean curd skin wraps of minced pork, diced prawns, mushrooms and water chestnuts

Achar Chillie Soombat

Green chillie pickles stuffed with grated papayas and dried shrimp rempah

SOUP (Choose 1)

Bak Wan Kepeting

Crab shell stuffed with crab meat, minced pork & prawns, with bamboo shoots in a light broth

Itek Tim

Duck slow-boiled with kiam chye, tomatoes and tamarind skin. With a dash of Brandy!

Kuah Perdas

Prawns in a clear soup stock with pineapples, garnished with kunyet leaves harvested from our herb garden

MAINS (Choose 3)

Itek Sio

Duck and pork belly slow-cooked in a special coriander paste

Ayam Buah Keluak

A signature dish of Peranakan cuisine – stuffed black nuts (processed over a week) cooked with chicken and pork trotters

Assam Prawns

Prawns marinaded with tamarind, wok-fried Peranakan way

Pomfret Gerang Assam

Pomfret fish in a spicy rempah concoction, with fresh chunks of pineapples

Chicken Rendang

Chicken slow-cooked in coconut milk, spicy rempah and daun limau purut from our 30-year-old tree

Babi Pong Teh

Pork slow-braised with mushrooms and bamboo shoots in a tau cheo gravy, with hand-shred green chillies

VEGETABLE (Choose 1)

Nonya Chap Chye

The Peranakan’s go-to 10-vegetable recipe, with sambal blachan on the side

Pecal

Lightly-blanched spinach, kangkong, bitter gourd mixed with spiced coconut santan and topped with fried prawns

Sayur Lemak

Sweet potato leaves boiled in rich coconut santan with prawns and melty sweet potatoes with sambal blachan on the side

Jackfruit Lodeh

Young jackfruit simmered in rich coconut santan with prawns and bamboo shoots and sambal blachan on the side

DESSERT PLATTER

Pulot Hitam with Dried Logans

Scented with freshly-foraged pandan leaves, topped with ice-cream

Agar Agar

Jelly as we have always known them. Simple, slightly springy, rose-scented.

Sugee Cake

Rich and grainy with almond nuts

DRINK (Choose 1)

Lemon Grass with Honey

Barley with Rock Sugar

SIDE

Blue Pea, White and Tumeric 3-hued Jasmine Rice

CONDIMENTS

Sambal Blachan

Hand-pound red chillies, prawn paste and daun limau purut with a squeeze of calamansi

Chillie Chuka

Home-made with fresh chillies in a vinaigrette base