We tucked into a Peranakan spread, whilst basking in the gorgeous natural light flooding into the picturesque Clifford pier - a historical landmark once recognized as a prominent landing point for Singapore's forefathers; and all was good.
And when I say good, I meant divine, a force of nature on the palate heightened by the placid, calm nature of our surroundings.
For the month of August, Guest Chef Philip Chia makes his debut at The Clifford Pier, churning out babalicious treats such as Bakwan Kepiting, Nyonya Chap Chye and staples like Ayam Buah Keluak. Available as ala-carte options at both lunch and dinner time, expect to be transported in time with food that nails the head on its heritage influences.
Once the awe of receiving such an ornate bowl washes over, tuck into the piping hot Bakwan Kepiting Soup - crabmeat ball soup usually served at weddings and Chinese New year. I personally found this a little under seasoned; the bowl's heat retaining properties backfiring as the scorching soup proceeds to burn the roof of my mouth; but it does a miraculous job of setting the tone right. The anticipation for the Peranakan feast to unfold ahead, accumulating with every ginger sip.
Once the rice hits the table, all mannerisms get thrown out the door and table practices adopts a convivial spirit as everyone reaches out for their favourites. I adore the Babi Pongtay, the braised pork infused with a myriad of spices so rich and comforting that you'll be spooning the residual gravy so gregariously over your plate of white rice. Another notable dish as mentioned by Chef Philip is the Ayam Pedas Sim - a spicy chicken curry dish combining Thai Lemongrass and Peranakan Rempah. Inspired by Chef Chia's late great grandmother who was a close friend of the late LKY's mother, the dish carries lots of sentimental value and you can taste it. The mix of tender chicken and curry is a party of spices and lemak in the mouth, best eaten with steaming white rice to give an added texture and earthy fragrance.
Other recommendations brought to the table include the Itek Sio (succulent braised duck in thick tamarind and roasted coriander sauce) and the Nonya Chap Chye. The former just a wee bit overcooked and dry for my liking whilst the former is your stir-fried vegetables with rifts of dried shrimp nuances.
Unabashedly Asian food in contemporary settings quite different from the usual dark, dreary and kitschy settings of a traditional Peranakan diner; this is definitely one experience worth sharing with family and colleagues alike. Note that this Peranakan spread is only available for a limited time from August 1 to 31st for both lunch and dinner, prices range from $18 to $26 per dish; making it perfectly suitable for a communal lunch even for the larger groups.
The Clifford Pier
80 Collyer Quay
S(049326)
t: 6597 5266
Operating Hours:
Mon-Fri: 12 - 2 30pm; 6 30pm - 10pm
Sat - Sun: 11am - 2pm; 6 30pm - 10 30pm
No comments:
Post a Comment