From 14 August to 14 September 2023, The Fullerton Hotel Singapore will be bringing the beloved flavours of Peranakan cuisine to Town Restaurant, in collaboration with Chef Philip Chia, local culinary master and best-selling cookbook author. Specially curated to showcase the vibrant flavours and complexity of the treasured cuisine, Chef Philip’s Peranakan Buffet will be featured in the lunch and dinner buffet menus from Monday to Saturday, alongside Town Restaurant’s signature spread of local and international fare.
Peranakan Buffet – A Love Poem to Peranakan Cuisine
Having learnt the tenets of Peranakan cooking since the age of six, Chef Philip is a renowned custodian of the cuisine, dedicated to upholding and preserving its authenticity. Diners are invited to embark on a flavourful journey, brimming with classic dishes that are lovingly prepared using recipes and techniques that have been passed down through generations.
The feast begins with a tantalising prelude of appetisers like Kueh Pie Tee (crisp tart shells filled with turnip and garnish) and cold salads like Kerabu Kay (spiced chicken salad), followed by nourishing soup, such as Itek Tim (salted vegetable duck soup) and Bakwan Kepiting (crabmeat ball soup).
For mains, Chef Philip presents a selection of meat dishes cooked for hours to tender perfection, such as Ayam Buah Keluak (chicken and black nuts in tamarind gravy), Babi Pongtay (braised pork belly in fermented soybean sauce) and Beef Rendang (slow-cooked beef curry). Seafood dishes add variety to the line-up, including Udang Goreng Assam (fried prawns with tamarind) and Ikan Goreng Chilli Garam (fried fish with chilli paste). The traditional Nyonya Chap Chye (braised mixed vegetables) is not forgotten, tossed in a rich broth for a moreish outcome.
The lively experience extends to a Nyonya Laksa live station, where diners can choose a variety of fresh ingredients to be prepared à la minute and doused with aromatic gravy.
Staying true to tradition, the feast culminates in a sweet finale. For dessert, diners can enjoy a comforting bowl of Bubur Terigu (white wheat boiled with rock sugar, Gula Melaka and fresh coconut milk), while those craving a cooling respite from the fiery spices would appreciate the luscious Chendol (shaved ice and coconut milk topped with green jelly, red beans, atap seeds and sweet corn).
The dessert counter will continue to entice with a rainbow-hued medley of bite-sized kueh — Kueh Salat, Bengka Ubi, Kueh Kosui and more. Perfect for Singapore’s climate, the sweet repertoire concludes at the ice-cream counter with familiar local flavours such as durian, coconut, and lychee.
Peranakan Buffet – Heritage-inspired Concoctions
The buffet experience includes three Peranakan-themed beverages, crafted to provide a refreshing contrast to the savoury fare. Suitable for gourmands of all ages, the lemongrass pandan tea is simultaneously soothing and invigorating with its herbaceous notes, making it an ideal palate cleanser for the feast.
To add to the enjoyment and convivial atmosphere, diners can also opt for Peranakan-inspired cocktails. The vodka-based ‘Rosalita’ is a fragrant blend of butterfly pea flower and elderflower, while the ‘Sun Blossom’ combines rose wine, rose syrup, and grapefruit juice — a nod to the delicate beauty of Peranakan culture with its elegant floral notes.
*Prices are subject to service charge and prevailing government taxes. ^Children from 6 to 11 years old.