Most visitors to Singapore will be wondering what a Peranakan meal is.
Well, it’s a cuisine born of the thousand-year-old melding of Chinese-Malay-Indian cultures here in SE Asia. It combines many spices and ingredients to create unusually flavoured, but not too spicy-hot, dishes.
We hope you’ll join us for this dinner before heading to the first Milonga of STM, where we’ll embrace and dance with people from different cultures and parts of the world! By the way, there will be at least 3 people of Peranakan descent at Singapore Tango Marathon. See if you can figure out who they are. And, better yet, dance with them!
For this dinner, registration in advance is required. Please register by 12 April. Then pay in cash at the door please. To register, please go to: https://goo.gl/forms/t2U7d4DbwxgGmvPi2
Venue: House of Peranakan (13 Stamford Rd, #B2-52 Capitol Piazza, Singapore 178905. MRT Station: City Hall).
Date: 26 April 2019 (Friday)
Time: 7.30pm till start of Milonga
Kueh Pie Tee (Braised turnip n prawns in mini flour cups)
Nonya Ngoh Hiang (Deep fried flavoured minced meat-prawn rolls)
Tauhu Goreng (Beancurd salad in peanut gravy (contains peanuts))
Ikan Tempra Fillet (Fish with tangy and appetizing lemon grass infused sauce)
Babi Pongteh (Braised pork)
Nonya Chap Chye (Mixed cabbage-vegetarian)
Sambal Long Beans (Long beans cooked in a flavourful coconut gravy-contains seafood).
Ayam Curry Lemak (Chicken braised in aromatic spiced gravy)
Sambal Udang (Prawns)
Ubi Kayu Dessert (Steamed tapioca balls served with grated coconut)
Ginger lemon grass tea drink
About House of Peranakan
Reminisce a culinary heritage at House of Peranakan Group of restaurants where we have been proud bearers of the Peranakan culinary tradition for over three decades. Established in Katong in the 1980s, the House of Peranakan Group of restaurants is a pioneer in Nonya cuisine, managed by a pure Peranakan family for three generations.
Inspired by his mother’s culinary skills, Bob Seah wanted to share his family’s culinary culture with others. He established Peranakan Inn in the 1980s, one of the earliest Nonya restaurants in Singapore housed in a charming pre-war Peranakan shophouse built in 1937, which is still serving piping hot Nonya cuisine in claypots today.
A pioneer in the Peranakan food community, Bob created many Peranakan-inspired dishes such as Selar Sambal Fish stuffed with Rempah, Nonya Crayfish, Assam Prawns and Long Beans Sambal. He also introduced the concept of serving home-cooked Nonya food in claypots 30 years ago. Bob went on to establish several award-winning House of Peranakan Cuisine restaurants at the former Negara Hotel, Singapore Tennis Centre and One George Street, and received accolades from Asian Wall Street Journal and The New York Times.
Today, Bob still goes to the market daily and helms the kitchen.