Penang Culture has been serving Penang street food in Singapore for a decade. For a limited time from 15 January to 28 February 2021, Penang Culture has collaborated with Malaysia’s Datuk (Dr) Chef Wan. This is the first of such collaboration with a restaurant in Singapore for the Celebrity chef.
Chef Wan is not new to Singapore. In July 2017, he opened Chef Wan’s Kitchen at The Esplanade with a Singaporean businessman but shuttered it within a year because the food wasn’t prepared to his specifications.
The Penang Culture x Datuk (Dr) Chef Wan Signatures menu features five dishes that can be enjoyed ala carte or as a set.
The Mackerel in Spicy and Sour Gravy (Gerang Asam) was my favourite of the five dishes. The gravy was well balanced with spices and tartness. The Rendang Udang Galah or King Tiger Prawn Rendang features King Tiger prawn that weighs around 60 g per prawn shipped from Malaysia. The fragrant dry stock is full of flavours when cooked with the prawns over medium heat with turmeric and coconut milk. For beef lovers, the Massaman Beef (Daging Massaman) differs from other Thai Beef curry dish because Chef Wan adds a dash of evaporated milk and peanuts for added richness. The Stir Fried 4-in-1 Vegetables with Sambal (Sambal Goreng Empat Sayur) is a serving of long beans, petai beans, eggplant and ladies fingers prepared with red chillis, dried shrimp paste, shallots and dried prawns. These dishes are priced at S$28++ per portion.
Mum’s Fried Rice (Nasi Goreng Emak) goes well with the Mackerel in Spicy and Sour Gravy. For S$18++ a portion, this comforting plate of fried rice is cooked with anchovies, eggs and kang kong.
Order the five dishes as a set for four to five people at S$90++ instead of the usual price of S$120. Furthermore, you will be entitled to join Chef Wan’s live cooking demonstration conducted over Zoom on a later date.
Penang Culture is at NEX Shopping Mall, Compass One, White Sands, JEM and VivoCity.
