The House of Peranankan Group of restaurants is a pioneer in Nonya cuisine and it is managed by a group of Peranankan of 3 generations. Bob Seah, who is the owner, first established Peranankan Inn in the 1980s and he created many inspiring Peranankan dishes like assam prawns.
We were at their Capitol Piazza outlet to try this exquisite Peranankan cuisine. The ambience of the restaurant was lovely and very nicely decorated with Nonya settings. We ordered 3 mains and 1 appetizer for dinner this evening.
1. Nonya ngoh hiang ($8) - 1 roll of crispily fried ngoh hiang cut into 5 pcs. The filling was crunchy and filled with bits of water chestnuts, minced prawn and pork. Goes nicely with the sweet sauce and had the right spice taste. Would be better if it is less mushy.
2. Nonya chap chye ($10) - braised cabbage in claypot with black fungus, beancurd skin and glass noodles. The taste was just right and goes really well with the rice.
3. Beef rendang ($14) - small beef cubes in rendang sauce. The beef was slightly tough but the rendang sauce was quite well done and flavorful.
4. Ikan tempra fillet ($12) - one small pc of red snapper fillet fried with lots of onions, lemongrass in sweet and sour sauce. Was surprisingly delicious and appetizing!
Portion of the food is really very very small and would be better if it is served in a bigger portion. Maybe the Nonyas enjoy small exquisite dishes. The place is definitely not recommended for huge eaters. Service was overall ok but food could be a little warmer.
A summary of what we had:
Nonya ngoh hiang
Nonya chap chye
Beef rendang
Ikan tempra fillet
My overall ratings:
Food: 4/5
Price: 3/5
Service: 3.8/5
Ambience: 4/5
You can locate them here:
House of Peranankan
13 Stamford Road, #B2-52, Capitol Piazza, Singapore 178905
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