STANDARD 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)

Pong Tahu

Deep fried balls of minced pork, prawns, mashed tau kwa and bamboo shoots in light, garlicky soup

Papaya Titek

An unusual soup – ripe papayas, with prawns in a rempah soup base, garnished with home-grown daun kemangi

Kuah Lada

Ikan Pari (Stingray) in a peppery gravy with the softest of brinjal, accompanied by sambal blachan

MAINS (Choose 3)

Assam Prawns

Prawns marinaded with tamarind, wok-fried Peranakan way

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

Babi Assam

Pork simmered in spicy rempah, with hard boiled eggs, scented with daun limau purut

VEGETABLE

Nonya Chap Chye

The Peranakan’s go-to 10-vegetable recipe, with 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

Fruit

Local in-season fruit

DRINK

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