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Singapore, August 24, 2010 It's a good month when there are two Nyonya promotions in town, with both being equally good.
Shangri La Hotel Singapore flew in three guest chefs for this: One is a famous Nyonya kueh maker and two are from Golden Sands Resort, Penang.
Chef Chew Soon Hock’s mother was one of the pioneers of Nyonya-kueh making in Penang. Eventually, he took over her business and is now considered one of
the best Nyonya kueh makers in Penang.
Guest chefs Tan Jake Boh and Lim Thow Shong have some 50 years of cooking between them. Their food has that home-cooked feel and you must try the divine otak.
The Peranakan food promotion is available at The Line for lunch ($47, weekdays; $50 on Saturdays and $97 on Sundays) and dinner ($68 daily, except on
Tuesday, Wednesday ($88 each) and Thursdays ($78)). It ends on Aug 31.
Lunch is from noon to 2.30pm on weekdays and noon to 3pm on weekends and public holidays. For reservations, call The Line at 6213 4398.
And at Kopi Tiam at Swissotel The Stamford, it’s Nyonya food that seems to be right from home.
I recommend the salty vegetable duck soup (below, $10.50).
Often, the soup is tamed into a more platable experience. The version I had was almost full-on salty, which I liked.
Another dish I like is the udang pedas nanas (or prawns with sambal and pineapple, $22).
The sambal is sweet and spicy but what gave it the extra kick was the petai. Anything with petai is worth eating, and this is good.
The slight bitterness of the bean is great with the sambal, and the prawns almost became secondary.
Kopi Tiam has become a place to get great local food, even if your wallet cries each time you’re there.
The 10-item menu is available for lunch and dinner. For reservations, call 6431 6156. Promotion ends Sept 12.
