A highly sought after Peranakan chef and heritage cuisine expert, Guest Chef Philip Chia has been exposed to the fundamentals of Peranakan cooking at a tender age of six. Gourmands rejoice as Chef Philip will be making his debut in The Clifford Pier from 1 to 31 August 2016, whipping up a selection of authentic Peranakan dishes.

Kickstarted our Peranakan lunch with two of my favourite crackers (Emping and Rempeyek). The Emping goes very well with the sambal. Can’t stop munching on the crackers. So addictive!

I don’t know about you but I like to have condiments to go with Peranakan dishes. The sambal and chinchalok are freshly made in-house and goes very well with almost everything.

Bakwan Kepiting Soup ($18) – A traditional Straits Chinese crabmeat ball soup that is usually served on special occasions like weddings and Chinese New Year. The meatballs are made with pork, crabmeat and crunchy bamboo shoots.

The full spread of a la carte Peranakan dishes available at The Clifford Pier.

Ayam Buah Keluak ($26) – Chicken braised in a rich, thick gravy with Indonesian black nuts (buah keluak). The gravy, made from a blend of aromatic spices, is very flavourful. The mixture in the nuts can be eaten by scraping out the contents using a small spoon/fork. A word of caution: like durian, the buah keluak nut is an acquired taste. It’s either you love or you hate it.

Babi Pongtay ($23) – A classic Peranakan dish where pork is braised with fermented soybean paste (taucheo), aromatic spices together with shiitake mushrooms, bamboo shoots and potatoes. The Babi Pongtay here is on point and goes very well with rice. My favourite dish here!

Nyonya Chap Chye ($18) – One of the dishes I will always order whenever I’m at a Peranakan restaurant. Stir-fried vegetables with fermented soybean paste, garlic and dried shrimps. Personally, I prefer the cabbage to be softer but if you like your cabbage with some crunch, you will like this.

Ayam Pedas Siam ($23) – A spicy chicken curry combining Thai lemongrass and Peranakan Rempah (spice paste). Goes very well with rice and bread.

Ikan Kuah Ladah ($23) – Stingray and brinjal cooked in tamarind and pepper sauce.

Itek Sio ($26) – Braised duck in thick tamarind and roasted coriander sauce.

Udang Goreng Chilli Garam ($26) – Stir-fried chilli prawns infused with lime juice and kaffir lime leaves. The prawns are fresh and succulent.

The thing about Peranakan food is that it makes you want to keep eating rice as the dishes are very flavourful and at Clifford Pier, it is of no exception. Love the Achar (spicy pickled vegetables)!

We ended our Peranakan feast with some Nyonya Kueh (not on the menu) that Chef Philip made specially for us. A pineapple-pandan kueh coated with grated coconut. An interesting combination that actually works!

The Peranakan feast is available for lunch and dinner till 31 August 2016 only. So, if you love Peranakan food, do not miss the chance to try Chef Philip’s cooking!

For reservations and enquiries, please visit www.fullertonhotels.com or call +65 6877 8911.

The Clifford Pier at The Fullerton Bay Hotel Singapore

Address: 80 Collyer Quay, Singapore 049326

Telephone: +65 6877 8911

Opening Hours: Lunch – 12.00pm to 2.30pm (Monday to Friday), 11.00am to 2.00pm (Heritage Dim Sum Brunch: Saturday, Sunday and Public Holiday), Dinner – 6.30pm to 10.00pm (Monday to Friday), 6.30pm to 10.30pm (Saturday, Sunday and Public Holiday)

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