27 Mar '15, 2am

House of Peranakan Petit – Simple Traditional Nyonya Cuisine at Tiong Bahru

My Ah-Ma is half-Peranakan and I grew up with a kitchen that conjured lovingly prepared dishes of Ayam Buah Keluak, Nyonya Chap Chye and Ngoh Hiang from time to time. Imagine the time dedication put into all these dishes, which we can hardly find authentic ones nowadays. Fond memories came as I remembered helping pound the sambal chilli for Ah-Ma, who refused to use an electric blender which was just not the same. Entering House of Peranakan Petit was like entering the home of the little nyonyas (some spell ‘nonya’). A sense of nostalgic. As its name suggest, the space was enough to sit comfortably for about 20-25, while the host would sincerely serve food in her modern kebaya. The restaurant was painted in a turquoise-pandan green, ceramic tiles of flora motifs lined the edges, with colourful tiffin carriers adding decorative variety. (As that said, they retained many fea...

Full article: http://danielfooddiary.com/2015/03/27/houseofperanakan/

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