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Melt in the mouth beef rendang hits the spot

 

PeraMakan

Level 3, Keppel Club, 10 Bukit Chermin Road.

Call 6375 5563

www.peramakan.com

An amazi

ng beef Rendang is just one of many authentic Peranakan dishes at PeraMakan, hidden away in the Keppel Club. The restaurant radiates a comfortable and relaxed feeling: the welcoming and helpful staff are part of the equation, as are the large tables that accommodate big family groups.

Cooked in the precise and fastidious Peranakan tradition, signature dishes including the must-try ayam buah keluak ($16): chicken with Indonesian black nuts in black, slightly tar-like gravy. The flavour is indescribable, and Kathryn agrees it is somewhat of an acquired taste. The aforementioned beef Rendang ($14) simply melts in the mouth, and then there’s the heavenly sotong panggang ($14) tender, grilled squid marinated in fragrant spices. We don’t need more than steamed rice and the simple but tasty green vegetable kai lan in garlic ($10) as accompaniments.

The menu has been honed to perfection by executive chef Kathryn Lee, and her mother and grandmother before her. She tells us that the intense flavours and richness of the food are grounded in the quality of ingredients, including freshly made stock, and close attention to detail.

 

My relatives visiting from Australia are impressed with the exotic and refreshing lime and aloe vera juice ($4.50) and red date and longan tea (hot or cold, $3.50) both of which go well with this style of food.

It’s easy choosing desserts from an illustrated menu. Keen to try a few, we share nonya rice pancakes with warm banana sauce ($6) and bubo pulot hitam ($4), black glutinous rice with gula melaka coconut sauce. Chendol ($6) is a cold, soup-like mix of coconut milk, kidney beans and jelly; pandan leaf imparts the bright green colour. All the desserts are sweet, generously portioned and rely on fresh ingredients – the coconut milk is freshly squeezed – for superb flavour.

“Good food cooked with love” is the simple but sincere motto followed by PeraMakan, and it shines through.

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