Nyonya cuisine is perhaps Singapore’s one truly indigenous style of cooking, an amalgamation of its ethnic Chinese, Indian and South-East Asian roots. But getting vegetarian Nyonya cuisine has always been something of a challenge.
The Peranakan at Claymore Connect is the first to try and fill in the gap here, with a limited spread of vegetarian Peranakan dishes to satisfy the growing number of Singaporeans who chose to become vegetarians, mainly due to their Buddhist religious belief.
Our lunch this afternoon include:
Vegetarian spring rolls - a bit on the greasy side here.
Vegetarian “mutton” rendang. This was the best dish at lunch today - full of robust curry flavours.
Vegetarian “cod-fish” assam pedas. Also very tasty, with full-bodied sweet-sour-spicy flavours.
Vegetarian chicken pongteh. The gravy here was overly salty, but otherwise the “chicken” and potatoes had perfect textures.
5) Pulut Inti: glutinous rice tinted blue with “bunga telang”, served with grated coconut cooked with brown sugar.
- Cendol - okay version here: has red beans and attap seeds. But the cendol’s colouring looked like it’s from artificial colouring instead of pandan.
Flavours of the dishes here are pretty average - its novelty lies in its offering of vegetarian Nyohya options, which is very hard to find anywhere else in Singapore.
The Peranakan Restaurant
442 Orchard Road
Level 2 Claymore Connect
Tel: +65 6262 4428
Operating hours: 11am to 10pm daily.