A truly peranakan feast


~ 3 course meal ~



A spicy, crunchy and refreshing appetiser made of pickled cucumber, cabbage, peanuts and sesame seeds.

Ngoh Hiang

A Singaporean favourite, this juicy friedroll is made with fresh prawns, pork, water chestnuts, and a variety of spices rolled onto a dried beancurd sheet.


Curry Fish Head

Fresh Red Snapper fish head braised in their homemade curry paste, a family heirloom recipe passed down through generations, with fresh eggplants, ladyfingers, tomatoes and coconut milk.

Peranakan Ayam Rendang

A flavourful Malaysian-Indonesian chicken stew with spices and coconut milk.

Steamed Rice

Jasmine rice steeped in blue butterfly pea flower tea giving it a vivid blue hue.

Hee Piow Soup

A classic Peranakan dish that consists of freshly ground prawn and pork meatballs rolled by hand, fish maw, fish balls and cabbage stewed in an anchovy soup base. The broth is made by boiling anchovies in hydrogen water over a high flame and left to simmer until the flavour steeps out.


Pulut Hitam Special

A special take on the popular dish, this dessert is made with black glutinous rice, coconut milk, palm sugar and rock sugar. The strong flavours of gula melaka and dried longan add to the richness of this sweet dish.

Complimentary: Homemade chilli dip.


Ngoh Hiang: OVEN/AIR FRYER Place in oven or air fryer set to 180 degrees and heat for 3 to 4 minutes.
Curry Fish Head: STOVETOP Place claypot over stove top on medium fire, heat for 3 to 4 minutes.
Steamed Rice: MICROWAVE Microwave on low for 3 to 4 minutes.
Hee Piow Soup / Peranakan Ayam Rendang / Pulut Hitam Special: MICROWAVE Microwave on medium for 3 to 4 minutes.