Media Review: House of Peranakan Petit

Peranakans have always been known to be good culinary chefs. A cuisine that we true blue Singaporeans are familiar with especially after the 小娘惹 (Little Nonya) series on TV.

House of Peranakan Petit is a new addition amidst the modern swanky cafes along Tiong Bahru. Why Petit? This third outlet is only a 30-seater restaurant in a modern Peranakan setting.

Food was served! Yay! I was brimming with so much happiness seeing the delicacies being served. 

We started out with Bob's Pork Bun ($10 for 2 buns) 

Caramelised Braised Belly Pork slow cooked for hours to perfect tenderness then served with steamed white bun together with lettuce and coriander leaves. 

One bite, you could feel the juiciness of the meat oozing out. Definitely the best comfort food after a stressful day. 

A must-have dish, Ngoh Hiang ($12). Juicy, minced pork and prawns, combined with water chestnuts, carrots, turnips and onions, deep fried. Crispy flavourful Ngoh Hiang is best with their sambal chilli. If you are into spicies, sweet sauce is equally good too. 

Otak Otak was created using Chef Bob's secret family recipe, using over 20 ingredients! Instead of using the usual banana leaf to wrap all up and grill, Chef Bob used a ceramic bowl and steam it instead. Indeed a healthier choice. 

Ayam Buah Keluak ($18), a meal is not complete without this dish. 

A dish of braised chicken in a gravy of turmeric, lemongrass and the Buah Keluak (Indonesian Black Nut). 

The rempah (pounded spices) alone is made up of seven ingredients and takes half a day to fry. Nuts to be cleaned and stuffed. The stuffed nuts, chicken and rempah have to be simmered for another half a day until the sauce thickens. 

Chef Bob specially debone the chicken so that it will be easier to eat, so thoughtful of him;-p

 

Sambal Fish ($16) used fresh Selar fish, stuffed with rempah and fried to crispiness.  The chilli would hit you right away once you eat it. I was in love immediately. Wish they will bottle the chilli and sell off the retail soon. 

Babi Assam ($16). House of Peranakan Petit is properly the only Nonya restaurant that serves this rare and unique dish of belly pork flavoured with belimbing (sour fruit), beanpaste and traditional spices. Even Brett McGregor, the inaugural winner of New Zealand MasterChef came to Singapore to learn this dish from Chef Bob. 

Scallop Lemak ($28) A dish available exclusively at the Tiong Bahru outlet. Succulent Japanese Scallops, they were so huge right? Cooked with their specially concocted Lemak Sauce. Simply a match in heaven. Worth every cent of it. 

The meal was definitely incomplete without the finest grade of white rice. 

There is always room for dessert, even after a full meal. 

Durian Chendol ($8.50) Durian ice-cream with Chendol (green jelly) and Gula Melaka drips. Sedaps! 

Pulut Hitam ($4.50) Awesome art done using the coconut milk. Such creativity.

 

Ubi Kayu ($4.00) Tasted a bit like odeh odeh. Skin was tender, not chewy. Fillings were not so sweet. 

Show this page and quote promo code "PETIT BAGUS" to get 10% off dine-in food bill. Not valid on public holidays and eve of public holidays. Valid till 30 April 2015. 

House of Peranakan Petit is located at: 

42 Eng Hoon Street, Singapore 169785

For Reservations:  +65 6222 1719

Opening Hours: (Lunch) 12-3pm;  (Dinner) 6-10pm; Closed on Tues

Facebook: houseofperanakan

Instagram: houseofperanakan

Introducing Mookata Set from Chang Thai

A quaint authentic Thai Cafe in Bishan; whom never fail to offer the best and freshest food.

I was delighted to be back to taste their newly-introduced Mookata set. What is a Mookata anyway?

It is a grill hot plate surrounded by  steamboat moat from Thailand. 

Heard so much from friends and the media on Mookata but seriously this was my maiden attempt at Mookata.

Perhaps it was due to a steamboat incident happened a decade ago where the oil from the hotplate popped onto my nose and left me scarred for months. I was totally traumatised and swear off steamboat for years. 

Mookata is rather different. No oil was used, the fats came from the meat. Much healthier and definitely safer unlike the typical hot plate steamboat. Water is poured on the lower part of the plate, hence will not end up having oil popping all over.

See how we use the fats to go over the entire skillet pot. 

A set for 2 pax cost S$39, which includes generous serving of ingredients.

How can we do without the chilli? The chilli sauce is a special concoction from Chang Thai. However if you want it to have more stronger flavouring, add in the garlic to the chilli sauce. Or if you are into spiciness, add the small chillies which I guarantee can surely 'numb' you. 

For me, just adding garlic will do.

The happy girl savouring her mookata.

A refreshing Lemongrass was a good choice for a Hotpot session. Freshly extracted and brewed from natural Lemongrass, it was a must-order.

My must-order. Mango sticky rice. Sweet slices of Mango with glutinuous sticky rice and a generous spread of freshly squeezed coconut milk. So heavenly. Burp burp.

Come on by to Chang Thai at: 

Blk 151 Bishan St 11 

#01-195

Singapore 580151

For reservation, call them at 

+65 85566899

Chang Thai, the authentic Thai people

Scouring around Singapore for Thai food is such an easy feat but to locate an authentic one with reasonably prices is relatively hard.

Chang Thai is a quaint Thai eating place in Bishan opened since Jan 2014. Founded by three friends who share a common love for authentic Thai food. Together with Chef Alex from Thailand who had a bountiful 30 years of cooking experience. He is only 42 years old now! 

The team strongly believed in using the freshest ingredients to maintain the quality of food. I was looking forward to try their food upon receiving the invite.

The 3 Musketeers; John, Mitsu and Ian 

(from left to right) Chef Alex was camera shy.

A simple Beef Noodle soup made with love. The beef were soft and tender. They were not hard or chewy. The beef balls! Oh yes, I took the chance to take a bite. They had no smell, simply tasted so good. I am liking beef balls now! 

A combi of prawn cake, fish cake, toufu and spring roll.

They were equally good. Freshly fried, did not feel oily at all!

Chef Alex added Tao Suan to the spring roll fillings. That makes it even crunchier! Yums.

Another delicacy. Honey-glaced Garlic Chicken. I love it at the first bite. Chicken pieces were tender. Honey and garlic was a great combination. Initially I thought thigh meat was used, hence for the tenderness. Chef Alex actually used Breast Meat! Oh wow that was amazing! 

The Tom Yum seafood had just the right flavours. Not so spicy. Just felt like in Thailand now.

The Fried Basil Pork was so mouth watering. Couldn't stop eating once started. 

Though I was already very full but how could I stop without trying their desserts!

Jackfruit slices were spotted on the Red Ruby. Surprisingly the jackfruit complements the rubies very well, not overpowering.

The rubies were crunchy and not starchy at all.

Mangoes used must be sweet or else they will not be served. That was how strict the bosses were on the quality of food. Fresh coconut milk was used for the Mango Sticky Rice. Slurps.

Using freshly brewed Green Tea to mix with milk. A refreshing drink on a hot, sweltering weather.

Burp! I was so stuffed but feeling satisfied. I wish I could eat more but next time then:-(

Check out this little gem of the North at:

Chang Thai

Blk 151 Bishan Street 11 #01-195 

Singapore 570151

For Reservation: +65 8556 6899

https://www.facebook.com/pages/Chang-Thai-at-151

Instagram: changthaisg