Permata Singapore – Enchanting Malacca Cuisine [MEDIA INVITE]

In the month of July, Permata Singapore (which means “Jewel” in Malay), led by culinary director Chef Mel Dean invites us to savour the enchanting Flavours of Malacca in the 1-FOR-1 Halal buffet format. Malacca cuisine offers a unique blend of Malay, Chinese, Indian, Eurasian and Peranakan culinary influences that most Singaporeans are familiar with.

Flavors of Malacca

There are a lot of foods to try on this amazing culinary adventure, and here are some of the highlights:

Starters

Asam Pedas Daging Tetel. It is a spicy and tangy dish made from beef trimmings, including tendon, tripe, offcuts and fats stewed over a long period to extract that delicious flavour. The spicy and tangy gravy is irresistible and goes well with bread or the aromatic Nasi Goreng Kerabu. I went back twice for this dish. Yummy!!

Ayam Pedas Daging Tetel

Nasi Goreng Kerabu

Nyonya Chang. This halal version of Nyonya Chang is just superb. The sticky and moist glutinous rice is divided into two parts. The top part is coloured with blue pea flowers, while the bottom part is just natural. The fillings consist of tender and succulent chicken, cooked with shitake mushroom and packed with umami.

Nyonya Chang

Chicken Rice Ball. The famous version of chicken rice in Malacca. Deboned succulent poached chicken accompanied with a fragrant chicken rice ball. Complete with the dark soy sauce, crushed ginger plus spicy and tangy chilli.

Chicken Rice Ball

Ayam Buah Keluak Risotto. The new interpretation of Ayam Buah Keluak by Chef Mel Dean. Think of it as truffle mushroom risotto, but using Asian truffle.

Ayam Buah Keluak Risotto

Chicken Curry Devil. The most famous Eurasian chicken recipe. The chicken is tender and absorbs the blend of spices. Not forgetting it can be super spicy as well.

Chicken Curry Devil

Medan Bakar Parameswara. Inspired by the popular outdoor bbq eatery in Malacca, complete with a nice cool sea breeze atmosphere. The Udang Bakar is fresh and spot on. You can dip it with kicap cili padi, but I enjoyed mine without any sauce. Meanwhile, the Chargrilled Striploin is tender accompanied by rich and spicy lemak cili api sauce.

Udang Bakar

Chargrilled Striploin

Pengat Durian. This is the more traditional version of pengat durian. Thick, gooey and served warm, just like those dips with Kuih Serabai. Since we did not have kuih serabai, I end up eating it with Roti Jala.

Pengat Durian

While the Flavours of the Malacca are the main theme for July 2024, you can also try the delicious International and Nusantara food served in Permata; such as Seafood on Ice, Tulang Merah, Soup Hayam, Laksa, Satay, Beef Rendang and many more.

Seafood on Ice

Tulang Merah

Laksa

Beef Rendang

Satay

Overall, it was a delicious journey to savour the Flavours of Malacca. LD and I enjoy the food, the taste and the experience. Don’t miss out on this! Cheers!!

Mains

Flavours of Malacca (1-FOR-1 HALAL BUFFET)

When: 1st July to 31 July 2024

Time: Lunch, Daily, 12.00 – 14.30

Dinner, Mon – Fri, 18.30 – 21.30

Dinner, Sat – Sun, 1st Seating 17.00 – 19.00

Dinner, Sat – Sun, 2nd Seating 19.30 – 21.30

Price: Lunch, Daily, $88++ Adult - $15++ Children 6 yrs - 10 yrs

Dinner, $98++ Adult - $15++ Children 6 yrs - 10yrs

(1-FOR-1 Buffet Promotion)

For Reservation:

Call 9082 9941 or Email: reservation@gedungkining.sg / event@gedungkuning.sg

https://www.sevenrooms.com/reservations/permata/chef-mel-dean

Thank you very much to Chef Mel Dean and Permata team for hosting us.

Desserts

Food & Drink: 8/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 8/10

Budget per Person: $51 - $80

Permata Singapore

73 Sultan Gate

Singapore 198497

T: +65 9082 9941

W: https://www.gedungkuning.sg/permata

F: https://www.facebook.com/permata.restaurant

IG: @Permata.singapore

OH:

Lunch, Daily, 12.00 – 14.30

Dinner, Mon – Fri, 18.30 – 21.30

Dinner, Sat – Sun, 1st Seating 17.00 – 19.00

Dinner, Sat – Sun, 2nd Seating 19.30 – 21.30

SPRMRKT After Hours x ENJOY Eating House and Bar [MEDIA INVITE]

From Jalan Besar to Dempsey Hill, SPRMRKT teams up with Enjoy Eating House and Bar to Bring Authentic Singapore Cuisine to Dempsey. Known as a lifestyle destination, SPRMRKT united its loves for food, retail and art during the day. These “after-hours” collaborations will celebrate Modern Singapore cuisine and leave diners with nostalgic happy memories and “SHIOK” feeling.

SPRMRKT

The Window to
SPRMRKT After Hours x Enjoy Eating House and Bar

We kick off the meal this evening with Kueh Pie Tee [$18]. A traditional Peranakan appetiser, the “atas” version. Jicama braised in prawn and conpoy stock, handmade pastry shells and fresh prawns Paired with shredded egg, sweet soy and house garlic chilli. For me, this crispy mini cup is always a welcome starter. It is a “flavour bomb” that delivers exciting flavours and textures, especially when the ingredients are upgraded, especially the fresh prawns and the thick cut of jicama. I like mine without chilli, opposite to LD.

Kueh Pie Tee

My Creation

Chonky Chicken Satay [$20]. Juicy and succulent spice marinated jumbo size chicken thigh, served with homemade ketupat (rice cake). A restaurant standard of satay, each bite of the satay is bursting with spices marinates, accompanied by ketupat dip in coconut milk for that umami richness. Though the satay is already very nice on its own, the creamy peanut sauce increases the “Shiokness” to this dish and the pineapple puree balances the rich creamy flavour nicely.

Chonky Chicken Satay

Enjoy Hokkien Mee [$34]. Masterfully created by Chef Joel, infused with Wok Hei (Breath of Wok). Lots of ingredients such as Wild-caught “Ang Kar” prawns, pork belly, squid, pork lard and secret rich prawn broth. For those who like things spicy, don’t forget their housemade chilli. Yummy!

Enjoy Hokkien Mee

Crispy Local Barramundi in Chef Joel’s Red Curry [$29]. A thick slice of deep-fried sustainable sea-farmed local barramundi fillet, house coconut curry sauce and sauteed local vegetables. I like the deep-fried fish as it has crispy exterior, followed by soft and flaky flesh. The red curry is rich, fragrant and spicy, however, due to the plating style, the red curry and the fish seem distant. You have to scoop the red curry sauce to the fish, to ensure you get the right taste, unlike the traditional curry dish.

Crispy Local Barramundi in Chef Joel’s Red Curry

The Flesh

To accompany the meal, we had Pandan Negroni Cocktail [$14] and Milo Dinosaur Mocktail [$14]. The cocktail is refreshing with a twist of local flavour, while the Milo Dinosaur is enhanced with Vanilla infused syrup.

Pandan Negroni Cocktail

Milo Dinosaur Mocktail

Overall, it is an exciting project for SPRMRKT After Hours, where the diners can enjoy Modern Singapore cuisine with Chef Joel’s signatures. The Enjoy Hokkien Mee is a die die must try!! Cheers!!

The Bar

Outdoor Dining Area

SPRMRKT After Hours x Enjoy Eating House and Bar

When: Every Thursday – Sunday

Time: 17.00 – 22.00

Location: SPRMRKT Dempsey

Thank you very much Chef Joel & SPRMRKT Team for hosting us.

Food & Drink: 8/10

Value: 7/10

Service: N/A (Media Invite)

Ambiance: 7.5/10

Budget per Person: $26-$50; $51 – 80

SPRMRKT x ENJOY

8 Dempsey Road

#01-15a

Singapore 247696

T: +65 8129 8166 (WA for Orders & Reservations)

W: https://sprmrkt.com.sg/

F: https://www.facebook.com/SPRMRKTdempseyhill/

IG: https://www.instagram.com/sprmrkt

OH:

SPRMRKT After Hours:

Thu – Sun: 17.00 – 22.00

Menu available online

Po – Signature Singapore Favourites

Po is a concept by Lo & Behold Group, known for its bold, edgy and innovative concepts. Po is the flagship restaurant of The Warehouse Hotel, which is also the inaugural boutique hotel by the group. The name Po is shortened from Popo, meaning grandmother, paying tribute to her contributions to Singaporean favourite home cuisine. You will get to know her when you open the menu in the restaurant.

The Warehouse Hotel Lobby

Entering The Warehouse Hotel, you will be welcomed by the enormous lobby, with an industrial look and high ceiling, decorated with different sizes and motifs of wheels. You won’t miss the huge bar in the lobby, complete with an extensive seating area for the patrons to chill and enjoy their drinks. On the right side after the entrance, you will find Po restaurant.

The Bar at The Lobby

The décor at Po provided a more intimate dining experience. Nicely decorated round tables with rattan chairs, a combination of a modern dining experience with a nostalgic feel. A must-order here is the popiah, hinted strongly at the setting on the tables.

Po

Part of the Dining Area at Po

The Table Setting

Dinner started with Belinjo Crackers ($9) served with belachan and kecap manis dip. Po served the sweet version of the belinjo crackers. It is crispy and crunchy, followed by a mix of sweet and bitter flavours. The belachan is spicy, fragrant and got POWER, according to the group.

Belinjo Crackers

Since everyone liked the Belinjo Crackers, we also ordered Indonesian Prawn Crackers ($9), also served with belachan, kecap manis dip. However, the prawn crackers were isappointing. There is almost no prawn flavour in the crackers and it tasted a bit dense. Stick with the Belinjo Crackers.

Prawn Crackers

Soft-Shell Crab ($22). It can easily be mistaken for har cheong gai. The batter is covered the soft-shell crab to the point you can’t see the crab shape. However, the batter delivers a super crispy texture, followed by the juicy flesh of the crab. The batter is very tasty on its own, you can eat it without the lime mayo.

Soft-Shell Crab

Otah ($18). My first impression when I bit into it was SOLID. The otah is dense, packed with mackerel, prawn paste, jumbo crab meat and homemade heritage spices. I can taste the fish, the crab meat and I am comfortable with the spiciness level. Yumz!

Otah

Charcoal-Grilled Iberico Satay ($24). Thick, plump and succulent pork skewers grilled to perfection. The meat is well seasoned and I can taste the lovely charred on the edges of the satay. The satay sauce with the pineapple is not rustic enough, I find it missing the OMPH. It will be nice to have the ketupat as well.

Charcoal-Grilled Iberico Satay

Popiah Classic ($32 for 1 – 2 persons, 4 skins). Since we have 6 people, we decided to order 2 sets of the Popiah Classic. The set is nicely presented. The popiah skin is served warm. It has the right thickness, soft yet bouncy at the same time.

Popiah Set Classic 

The key ingredient is the fillings, made with pork, shrimp, bamboo shoot, bangkuang (jicama), carrots and holland peas. Stewed over a long period, the ingredients get caramelised and create a unique umami flavour. Wrapped together with sprinkles of eggs, crushed peanuts, crispy flatfish, crispy shallots, coriander sprigs, beansprouts and sweet sauce. Housemade chilli sauce and freshly ground garlic are available, but they are not getting into my popiah.

The Fillings

The fillings and sprinkles provided are very generous, we have a lot of leftovers. Luckily, you can order extra servings of the yummy popiah skin, to finish off the ingredients. Yum Yum.

How to Make Popiah Like Popo

My Popiah

Kurobuta Char Siew ($20). The pork collar has a nice balance of meat and fats ratio. It is cooked to the point the middle part of the pork is still pink. It has a sweet, juicy, crispy exterior and melts in your mouth. Awesome.

Kurobuta Char Siew

Paper Spring Chicken ($68). It took 45 minutes of preparation time, so it arrived when we almost finish our popiah. The whole spring chicken is stuffed with glutinous rice, conpoy, dried shrimp, chinese sausage and mushroom. During the baking process, the essence of the chicken is infused into the stuffings, while the stuffings also flavoured the chicken and help the chicken to retain its moisture. The chicken is well seasoned, juicy and succulent, however, without a doubt, the start of the dish is the rice.

Paper Spring Chicken

Paper Spring Chicken - Unwrapped

Paper Spring Chicken - My 2nd Portion

We conclude our meal with Giant River Prawns Konbu Mee ($38). Po version of Hokkien Mee. The noodle is cooked with fresh river prawns, prawn stock, pork belly, pork lard and Sakura ebi. When you slurp the noodle, it was just exploding with flavours. The river prawns are sweet and fresh; however, the pork lard is too crispy for my liking.

Giant River Prawns Konbu Mee

The drink menu at Po is very extensive as it combines with the bar menu as well. It has 12 signature cocktails on the Po menu and it will be rotated regularly. I ordered mocktails Spritzerlati ($17) Melati Distilled Botanicals, citrus syrup, soda. It is refreshing, yet I can taste the depth of flavours in it.

Mocktail - Spritzerlati

The service is professional, attentive and helpful. The service staff knows the majority of the cocktails & mocktails plus they also help us to get extra services of belachan.

Cocktail - B.B King

Overall, it was a great experience dining at Po. While the food might seem familiar, the team at Po elevated those using better ingredients and modern cooking techniques. The menu might be slim; however, they try to produce the best version of each dish. I recommend Po’s Otah, Softshell Crab, Popiah Classic, Char Siew and Paper Spring Chicken. Cheers!!

Food & Drink: 8.25/10

Value: 6/10

Service: 8.5/10

Ambiance: 8.5/10

Budget per Person: $51 - $80; $81 and Above

Po

320 Havelock Road

The Warehouse Hotel

Singapore 169628

T: +65 6828 0007

W: https://www.po.com.sg/

F: https://www.facebook.com/PoRestaurant/

IG: @Porestaurant

OH: Daily 12.00 – 14.30; 18.00 – 22.30