PeraMakan has opened a new branch at Santa Grand Hotel East Coast and the restaurant has a classy environment. As you enter the restaurant, there are colourful tiles embedded in their service counters. The four pieces of Peranakan tiles joined together as a square to represent their logo. The Peranakans often uses decorations with colourful tiles, maybe because colours simbolises their food, clothing and crockery.
|The Interior of PeraMakan|
The lady chef behind PeraMakan’s success is a true Peranakan at heart. You could hear Chef Kathryn Poh Neo's enthusiasm for presenting delicious food, cooked with love to her customers. She personally supervises and occasionally cooks at the restaurant to ensure that food quality is of the highest kind and that they are free from preservatives and food enhancers. As told, her recipes are from her mother and grandmother.
To start my feast, my first choice was Nasi Ulam. The Nasi Ulam was served with finely sliced turmeric leaves, lime leaves, laksa leaves, pepper leaves, lemongrass, ginger flower, long beans and cucumbers. The rice was then mixed with their special homemade XO sauce. Apart from all the spices, the Nasi Ulam was served with steamed prawns, shredded fried fish and sliced omelette.
Ayam Buah Keluak
Using premium quality black nuts, the Ayam Buah Keluak is a popular dish in PeraMakan cooked to a robust and thick flavor, unique on its own taste and irresistibly savory. A truly authentic dish, the chicken has entirely absorbed the pure goodness of the condiments cooked to an absolute tender texture that tears off very easily.
A mouth-watering comfort food whipped up to boost your appetite. The succulent fresh prawns are marinated with tamarind, fried to a crisp texture with a note of assamy fragrance, the combination of both blends in seamlessly, enlightening your taste buds for more.
Nyonya Chap Chye
A scrumptious soft cabbage stew loaded with home-made sauce, juicy and easy to indulge, the essence of dried bean curds are the enhancement of the dish that makes it especially delicious, offering a flavorsome treat for all.
Braised for long hours, the lamb shank is cooked till a delicate texture that is easy to fork. Tender and moist, it is fully penetrated with spicy coconut gravy and served with Serondeng, a delightful treat that goes best with white rice.
The next order will have to be the best selling nyonya desserts. I wouldn't want to miss my chance to taste their desserts and so I chose the Ice Kachang. It had red beans, attap seeds, cream corn and rose syrup topped with evaporated milk. This is how the traditional ice kachang once was and PeraMakan keeps the originality of Ice Kachang that gives a twist of old fashion way dessert.
There are a wide spread of heavenly delicious desserts of the Peranakans. In fact, this restaurant offers the most desserts amongst the Peranakan restaurants in Singapore.
Rice flour pancakes made from fermented rice flour and coconut water. Served with warm banana sauce. The pancake is adorned with colour from the Bunga Telang.
Peranakans is a truly great and warm place to celebrate special moments or when you feel like treating yourself with tasty home cook food.
PERAMAKAN (East Coast Outlet)
171 East Coast Road #01-02/03, Santa Grand Hotel East Coast, Singapore 428877
Tel: (65) 6346 4202 / (65) 6346 4203
Fax: (65) 6345 7482