The eponymous Peranakan (Straits Chinese) restaurant serves up dishes which range from the classics such as ngoh hiang – beancurd-skin-wrapped minced meat rolls seasoned with five-spice powder – to modern interpretations like buah keluak (black nut) noodles, a contemporary pasta iteration with coconut milk and minced prawns. The brand now has restaurants around the island but the flagship in Bukit Timah still has a special ambience.
All of Singapore's flavours under one roof
Trendy setting to enjoy nasi lemak, otah and chendol
A taste of modern France embraced in Singapore's history
Classic British cuisine with an elegant, modern spin
Chef LG Han's homage to Singapore through food
Contemporary European dishes with a Southeast Asian take