In the month of August, guest chef Philip Chia makes his debut in The Clifford Pier at The Fullerton Bay Hotel Singapore dishing out delightful Peranakan meals. Priced between S$18++ and S$26++ per dish, there are eight dishes available for both lunch and dinner.
The Mains
Mains come with rice and condiments including a very addictive achar. One of my favourites is the Udang Goreng Chilli Garam. The sweet juicy large prawn is cooked with lime juice and leaves. The prawn is not over cooked and some parts of the meat in the head is still slightly undercooked which is perfect, in my opinion.
The are six of such mains. Another favourite is the Ayam Buah Keluak. May get a bit messy trying to dig out the precious candlenut meat but it is all worth it. Enjoy the tender braised chicken and aromatic spices.
The Babi Pongtay braised pork cooked with shitake mushrooms, bamboo shoots and potatoes is yet another popular Peranakan dish.
This Ayam Pedas Siam dish is Chef Chia’s late great-grandmother’s recipe. The chicken is prepared with lemongrass and spicy Rempah. And did I say I love the rich flavours.
If you like duck, then go for Chef Philip Chia’s Itek Sio. The succulent braised duck is prepared in thick tamarind and roasted coriander sauce.
This stingray dish is prepared in a thin Tamarind and Pepper sauce. The Ikan Kuah Ladah is something new to me. But it is definitely worth the try. Something different from the barbecued sting ray that most of us are used to.
The Sides
Order your main course which comes with rice. Then top it up with sides to share such as the mouthwatering Bakwan Kepiting Soup, a crabmeat ball soup that is usually served in weddings or Chinese New Year.
One of my personal favourites in Straits Chinese dining is a mixed vegetables dish we call Chap Chye. Order this to share.
So head down to The Clifford Pier in August for a Nonya good time.
The Clifford Pier
The Fullerton Bay Hotel Singapore
80 Collyer Quay
Singapore 049326
Reservations online or call +6568778911/8912
