The Clifford Pier at Fullerton Bay Hotel is running a Peranakan cuisine promotion with dishes prepared by renowned chef and author, Philip Chia. For the stunning bayside location and elegant setting, prices are reasonable and start at $18 (up to $26) inclusive of rice and a small side of achar. As of this writing, there is only a little over a week left for this promotion so hurry if you are looking for a quick Peranakan fix in the heart of the city.
Diners are treated to a variety of options that include the most common Peranakan dishes such as Ayam Buah Keluak to a most curious Ayam Pedas Siam, with its subtle Thai touches.
As mentioned, a Peranakan meal would not be complete without the ubiquitous Ayam Buah Keluak. The chicken came fragrant due to the buah keluak or Pangium edule. To really get the most out of the flavors of this dish, I recommend digging out and having a go at the fleshy meat of the Pangium edule which comes with a spicy kick.
I’m a sucker for anything with tamarind basically and Chef Philip’s Itek Sio came generously topped with tangy tamarind sauce. The duck was also tender and while there’s sometimes a tendency to overcook anything that’s braised, the meat thankfully did not have a mushy texture.
The Ayam Pedas Siam is a dish that I don’t often get to try when having Peranakan cuisine. Chef Philip’s interpretation is one that is handed down from generations – a treasured recipe coming from his late great grandmother.
My favorite dish that evening is perhaps the Babi Pongtay – a wonderful comfort food that has always reminded me of similar Southeast Asian preparations like Vietnam’s Thit Kho or the Philippines’ Adobo. The flavorful dish came with a mixture of shitake mushrooms, bamboo shoots and mushrooms. You’d also probably want to refrain from eating your white rice until you soak it with this dish’ gravy. Quite addicting and I must say I returned to the Babi Pongtay quite a few times during my meal.
The Udang Goreng Chili Garam is another dish to look out for. I loved the chili sauce that’s garnished all over the prawns – a beautiful mess if I may say so. You can also taste a slight sour flavor coming from the lime juice that the prawns are cooked with.
Other highlights served include the Bakwan Kepiting Soup – another dish I recommend with its comforting clear soup providing a great complement to the hearty crabmeat within the bowl.
The Peranakan dishes by Chef Philip Chia will be available in The Clifford Pier until the 31st of August. Prices start at a reasonable $18 to $26.
The Clifford Pier
Fullerton Bay Hotel
80 Collyer Quay
Reservations: +65 6597 5266
Website: The Clifford Pier Official Website