Daily: 12:00 - 15:00
Daily: 18:00 - 22:30
Indocafe - The White House is a Peranakan themed cafe offering hig tea daily with delicious savoury bites.
The stretch of buildings along Scotts road had always spurred my interest and I could not help turning my heads back over and over again each time as we drove pass there. In fact, I have always thought that it was some private housing since the facade looked like its kind of from the Bristish Colonial times.
Another thing that made me think that it was more of residence was that there was usually one or two cars in the compound and I always thought that if it was something commercial, there should be more vehicles in there.
Till we went into the compound and understand that parking lots were really limited and valet service is available.
INDOCAFE is situated on a raised ground and you have to climb up a few steps through the stair of red carpet. Be welcome by the Peranakan flooring at its alfresco dining and rich culture before you entered into the restaurant.
"Bok Nee" when translated from Teochew means black fungus. The salad was served cold and rather spicy to me. Salad consisted of Wild "Wood Ear" black fungus with Sambal dressing. Red onions as well as chilli padi can be seen among the cold salad, it really gave our tongue a very good heaty kick for a start.
Talking about Peranakan food, Kueh Pie Tee is always my top favourite as snack among the cuisine. Ingredients are served separately from tThe Crispy pastry cups. Get your hands dirty by making your own Kueh Pie Tee now.
Ingredients like shredded turnips, prawns, mushroom and even fresh crab meats was given. In fact, I would say that they are more than sufficient for the 4 cups. How generous! Before serving the kueh Pie Tee, do remember adding the garlic chilli on your cup, it does really make a big difference!
Don't miss out another staple by the Peranakan's. This homemade 5 spiced pork meat was rolled and wrapped in soy bean curd skin then deep fried. Sweet sauce and sesame seeds were added when served. Color was dark brown which was close to a burnt color, however be rest assured that the meat was moist and overall the bite was crispy bite at exterior and was soft in its fillings.
The fattier it is, the more authentic it becomes. Forget about the lean pork you have outside for Babi Pongteh, try this and enjoy the absolute softness from the braised pork belly in fragrant soya bean paste and aromatic spices. The dish was served with potatoes but just too bad that they tasted quite plain, nevertheless they still made a good pairing in making the gravy thicker, looking more scrumptious.
Quality beef cheek slow-cooked to perfect softness, easy on the jaws. All was good but the miss was that the Rendang was not strong enough even though the Wagyu was prepared in INDOCAFE's special blend of spices.
Kari Ikan was rated the best dish among the rest. The cod fish fillet was fried and even though it is served in authentic Nyonya gravy, the meat still holds on together and would not tear apart easily. Therefore, retaining the texture as it was supposed to be.
Good-looking dining room, with a classy ambience. The Peranakan dishes are generally nice even if they're not top notch. Don't opt for the buffet, as the selection does not include several of the Nonya specialities, like ngoh hiang, ayam buah keluak, fish head kari, etc. They even have a decent wine list. Some say the house is haunted, so maybe you shouldn't go for a late dinner.
Tonight the four of us were having the restaurant week dinner at this restaurant. Menu was Peranakan communal style at $38++ per person. We arrived 7.15pm at the restaurant, and was told that food was still not ready as our reservation was 8pm. In the end we were being served dinner at 7.40pm.
Bok Nee Salad Wild
'Wood Ear' black fungus salad with sambal dressing
The dish was served icy cold. It tasted crunchy and spicy. Surprised to find it in a Peranakan style meal as it looked more chinese style to me.
Kueh Pie Tee (a la carte $18++)
Crispy 'Top Hats' pastry cups with shredded turnips, served with prawns, crabmeat and homemade chili dip
The shredded turnips was well cooked and full of flavours of the minced seafood in it. The pastry cup was light and crispy. It was everyone's favourite dish of the meal.
Ngoh Hiang (a la carte $16++)
Crispy homemade five-spiced pork meat roll wrapped in soy bean curd skin and deep fried
Although it looked quite dark, the meat roll was soft and moist inside, with lots of meaty texture inside.
Babi Pongteh (a la carte $18++)
Pork belly braised in fragrant soya bean paste and aromatic spices
Served with potato, the dish was well flavoured without being too salty. However the group felt that the pork belly was not braised tender enough.
Wagyu Beef Rendang (a la carte $28++)
Slow cooked Wagyu beef cheeks in INDOCAFE’s special blend of spices
Another great dish of the meal. The beef was very tender and torn easily. The sauce was rich but also quite salty too. One must have rice to go with this dish.
Cod fish fillet served with authentic Nyonya gravy
The fish was firm and chunky, and went quite well with tangy spicy sauce.
Stir-fried eggplant in spicy sambal chilli
The juicy eggplant was a great combination with the meaty spicy chilli sauce.
Chap Chye (a la carte $14++)
Penang style braised mixed vegetables with pork skin and prawns in fermented bean curd sauce
After the excellent vegetable and seafood mixture in Kueh Pie Tee , this one kind of disappointing as one cannot taste the minced shrimps in it. The dish could braised a bit longer as the vegetables were still not soft enough.
Lastly we have assorted kueh for dessert. The Rainbow Lapis was too firm and lacking of the usual chewy texture. The Ubi Kayu was smooth and not too sweet. One of us like the Pandan Lapis very much, although I felt it was similar to the Rainbow Lapis.
Overall the food was delicious, except that the dishes were mostly served warm and not hot. As the dishes were heavily flavoured, one will also tend to drink a lot of water to wash down the meal. As the meal was communal style, everything was served all at once, from the appetizers, to the main courses, to the dessert. With no waiting between dishes, the meal was done with within an hour.