Weighty Man •
20 May 2014 • 723 reviews • 85 followers
Fairly new opening but seasoned chef helms this quaint joint in the Kg Gelam arts. Food: Peranakan style embellished with tamarind and be limbing fruit. It is primarily mainstream Peranakan style food, especially with the dutifully prepared sauces with multiple spices, but with a strong hand on the fruitily sour ingredients like Buah Belimbing, and tamarind juice.
Our first dish was the four corner bean served with a lightly chillied sour dressing, the vegetables were thinly sliced and well tossed with this sauce. Delicious and appetising.
We were given a treat to Chef's special yam cake, fried to a crisp with soft inside. Only for special orders, not served daily.
We had the Ikan Sambut which is fish fillet (no bones for the kids to eat, Ben, head chef said) with a filling of otak spices. Pan fried to a crisp and served like slices of sandwich breads. Delicious again.
Following that we had two pork dishes: one with "chincalok" as a seasoning, and the other with the buah belimbing (this is a fruit like starfruit, but the size of a mini-cucumber) more sour and sweet, it is an important ingredient in Perkanakan cooking. My preference is for the Belimbing-pork dish.
Following that we had the famous assam curry with yong tau foo and the fried noodles with laksa sauce (not main stream Peranakan) but very tasty. The yong tau foo were prepared in the kitchen and did not have the trademarks of factory produced yong tau foo.
We asked for and were served the deliicous sotong in blackened sauce. I would have rathered they use the squid ink to blacken it but the sauce was similar to the belimbing-pork dish. Still good with white rice ! We tried the ayam buah keluak but it's not to my taste, which prefers a stronger "nutty" taste.
Ended with pulut hitam which was well prepared. Chef Ben promises chendol the next time around.
Value: Prices are above hawker centers but below the high end restaurants that serve Peranakan food. Affordable.
Service: Low staffing level because of the size of the restaurant. Kelly helped out a lot with dishes, service etc.
Ambience: Parkingis an issue but Victoria street is single yellow line so free parking after 7pm. The place is quaint and fitted out like an old English hotel. 15 room boutique style hotel.