House of Peranakan’s westerly cousin is a 30-seat restaurant with traditional fixings in a modern, pastel-toned room. The menu showcases traditional recipes passed down to its fourth-generation Baba chef-owner, Bob Seah, and Peranakan-inspired flavours that the 75-year-old has concocted since his first restaurant venture, in the ’80s. Try the ayam buah keluak ($18) and vegetable Nyonya chap chye stew ($10) for cuisine staples, or taste Seah’s innovation like crayfish Nyonya mee ($18) and the signature Bob’s braised pork bun ($10/two) for modern interpretations of Peranakan cuisine.
|Venue name:||House of Peranakan Petit||Contact:|
42 Eng Hoon St
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