Peranakan, Nonya

Chilli Padi Peranakan
Restaurant & Catering 
29 Heng Mui Keng Terrace
#06-21 (Ground Level)
Singapore 119620

Tel: 6872 2982

Wkday Lunch: 11:15am to 3pm
Hi-Tea : Sat, Sun & PH: 3pm to 5:15pm
Dinner: Fri - Sun & PH: 6pm to 9:30pm


Visit Website
Lunch: Below $20
Dinner: Below $20
Hi Tea: Below $20
Cuisine:
Peranakan
Asian Market Café
Swissotel The Stamford
80 Bras Basah Road
Singapore 189560

Tel: 6431 6156

Daily Lunch: 12 noon - 2.30pm
Mon to Fri Dinner: 6 pm - 10 pm
 

Sat, Sun & PH Dinner:
6.30pm - 10.30pm

Sat, Sun & PH High Tea:
12 pm - 4.30pm

Visit website
Lunch: $30 - $40
Dinner: $40 - $50
Hi Tea: $20 - $30
Cuisine:
Asian, Peranakan
Penang Place Restaurant
Fusionopolis
No. 1 Fusionopolis Way
#B1-20/24
 

Tel: 6899 9446

Mon – Sat Lunch: 11.30am – 2pm
Mon - Sat Dinner: 6.30pm – 9.30pm
Closed on Sun


Visit Website
Lunch: $20 - $30
Dinner: $20 - $30
Cuisine:
Asian, Peranakan






Nonya Buffet Restaurant in Singapore (Chilli Padi)
Chilli Padi Nonya Buffet @ Heng Mui Keng Terrace
Peranakan or Nonya cuisine combines Chenese, Malay and other influences into a unique blend. Peranakans are descendants of early Chinese migrants who settled in Penang, Malacca, Indonesia and Singapore inter-marrying with local Malays.

In Singapore, there are a couple of buffet restaurants that serve peranakan or nonya buffet. The most value for money peranakan buffet is of course Chilli Padi Buffet at Heng Mui Keng Terrace. (details above) For the uninitiated, Nonya cooking is the result of blending Chinese ingredients and wok cooking techniques with spices used by the Malay/Indonesian community. The food is tangy, aromatic, spicy and herbal. Key ingredients include coconut, milk, glangal (a subtle, mustard-scented rhizome similar to ginger ), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), belachan, tamarind, juice, lemongrass, torch ginger  bud, jicama, fragrant kaffir limeleaf, rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes.

There are regional variations in Nonya cooking. Dishes from the island of Penang in the northern part of Peninsular Malaysia show Thai influences, such as more liberal use of tamarind and other sour ingredients. Dishes from Singapore and Malacca show a greater Indonesian influence, such as the use of coconut milk. A classic example is laksa (a spicy noodle soup), which comes in two variants: the sour asam laksa from Penang and the coconut milk-based laksa lemak from Singapore and the southern regions of Peninsular Malaysia. Laksa is one of the most popular items served in peranakan buffets in singapore.

Examples of Nonya specialities include otak otak a popular blend of fish, coconut milk, chilli paste, galangal and herbs wrapped in a banana leaf; Ayam Buah Keluak, a distinctive dish combining chicken pieces with nuts from the Pangium edule or kepayang tree to produce a rich sauce; and Itek Tim, a classic soup containing duck, tomatoes, green peppers, salted vegetables, and preserved sour plums simmered gently together.

Nonya desserts include colourful cakes (kuih) and sweet, sticky delicacies. Chilli Padi offers lunch buffet, high tea buffet and dinner buffet. Check out details at the above listing.