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21 枚の写真
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Andika Ritonga
3 ヵ月前 Google に
Food: 1 Service: 1 Atmosphere: 1
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Gek Kim Choo
2 年前 Google に
Came with high expectations for a home cooked Peranakan dinner. My oversight in not alerting Lloyd that some of us are low salt people, so whilst every dish was delicious, several were found to be on the salty side (like the soup and buah keluak). Ten dishes (including the crackers) would be overcrowding the dining table, so dishes were staggered. The sambal kim chiam as requested, were cooked longer so that the dried lily buds were softer. This was tangy and piquant and was polished off quickly. The grago (tiny dried prawns) crackers were delicious with the homemade chilli sauce. Personally i think the batter needs a bit more tweaking. The soup was very flavourful with the addition of salted fish but was on the salty side. Was told it took three days to prepare this. Fresh prawns (not balls) and bouncy pork balls with firm tahu. Yummy. The ayam pongteh and mengkabo (babi assam) gravy was very good but i wish potatoes were added. Stingray was used for the kuah lada (more pepper & tumeric would make this dish even better). Highlight was the sambal buak keluak which was cooked the dry version like how my grandma cooked this. It would have tasted even better with less salt, some coconut cream added and dressed with lashings of fried shallots, red chilli and finely julienned keffir leaf. You need to mix the sambal belachan to the fried brinjals for more omph, and i think if the skin was charred and flesh softer, it would have been out of this world. After so much food it was hard to find room for dessert (pancakes with banana custard) but sweetness balanced the saltier main dishes. What a pleasant way to celebrate mom’s 90th. Thank you Lloyd and Lauren for sharing your home and cooking, the beautiful tableware and that yummy homemade ginger drink! Kudos too to young magician David. Tip: BYO containers if you are not big eaters to doggy bag the leftovers. A big thank you again for helping to provide the plastic containers. Price per person: SGD 100+ Food: 4 Service: 4 Atmosphere: 4
+ 7 枚の写真
+ 7 枚の写真
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Cheen The Curious
4 年前 Foursquare に
Helmed by Matt Tan, author of popular recipe book “Daily Nonya Dishes”. For enquiries & reservations, email [email protected]
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SGD 13-SGD 32
