Savoury Sins: 10 Peranakan places to satisfy your cravings in Singapore
updated the 6 October 2015 à 22:28
If you’re fan of sweet, spicy and savoury, Peranakan cuisine might just be for you.
Peranakan food is one of the most sought after cuisines in Singapore. Also known as Nyonya cuisine, it carries rich influences from places such as Penang, Malacca, Indonesia and Singapore. Think of it as a marriage between the Malay and Chinese culture and naturally, this cuisine has made a place for itself in the hearts of Singaporeans and tourists alike.
In recent years, many Peranakan eateries have popped up and have managed to capture the attention of many. And why not? The unique fusion of ingredients most common to a Chinese kitchen and cooking techniques used by the Malays makes for a lethal combination.
Common ingredients used by the Peranakans or Nyonya Babas (as they are commonly referred to) include coconut milk, pandan leaves as well as candlenut (buah keras). Buah keras is often used toasted in Peranakan cooking for the process of thickening the sauce. Leaves such as pandan and laksa leaves are very popular choices too – pandan leaves are used in the process of dessert making while laksa leaves are used for making a robust soup.
These days though, a new trend for serving traditonal Peranakan dishes with a twist is springing up. For instance, traditional dessert ingredients such as gula melaka (palm sugar) is used with western ingredients such as king prawns and pasta to deliver a whole other level of goodness.
But before we get you salivating on your keyboard, we’ve rounded up the 10 best places to satisfy your cravings – from bistros to restaurants and quaint cafes.
Perin Sidhu
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