A simple set up but the food is really good.  We had the Duck Sioh, braised  fresh duck with a nice fragrant sweet sauce over cabbage pickles.  The flavour is so intense with the sour and sweet mix and the duck was tenderly soft.  According to the owner, Philip, he said that to make this dish the duck must be fresh.

 

We next had the Prawn with Assam Curry.  A light flavoured gravy with added ingredients of eggplant (brinjal) and ladies fingers. 

 

What is Peranakan food without Chicken Buah Keluak?  The gravy is nice and thick which brings out the flavour when you mix the buah keluak to the curry.

 

My favourite dessert is the Sago Gula Melaka, the gula melaka has a thick consistency  and the sago is served in a pudding style.  The way to eat this dish is to have the sago pudding mixed with coconut milk.

 

The staff are friendly and if you are lucky, the owner will be there to relate to you about his Peranakan heritage and even teach you the right way to enjoy these dishes.