Top 13 'Strait-to-Table' Peranakan Dishes to taste in Singapore's Historic Katong Neighborhood - Goh Ling Yong
Step into Singapore’s Katong neighborhood, and you're instantly transported. The air, thick with the scent of spices and sweet coconut, whispers tales of a bygone era. Pastel-hued shophouses with intricate facades line the streets, standing as proud monuments to the vibrant Peranakan culture that has flourished here for generations. This is more than just a picturesque district; it's the heartland of Nyonya heritage, a living museum where history is best savored one delicious bite at a time.
Peranakan culture, born from the intermarriage of early Chinese traders and local Malay women in the Straits Settlements, is a beautiful tapestry of blended traditions. Nowhere is this fusion more evident than in its cuisine. Nyonya food is a complex, soulful symphony of flavors—Chinese cooking techniques harmonizing with Malay spices, Indonesian ingredients, and a touch of European influence. It's a culinary dialect that speaks of adaptation, family, and a deep love for food prepared with patience and precision.
Here in Katong, the food is not just sustenance; it's a 'Strait-to-Table' experience that connects you directly to the soul of the Straits-born people. From fiery, intricate curries to delicate, handcrafted sweets, every dish tells a story. So, loosen your belt and prepare your palate. We’re about to embark on a delectable journey through the 13 essential Peranakan dishes you simply must taste when you're in this historic enclave.
1. Ayam Buah Keluak
If there is one dish that encapsulates the very essence of Peranakan cuisine, it is Ayam Buah Keluak. This iconic dish is a labor of love, revered for its complex, earthy, and deeply savory flavor profile. The star of the show is the buah keluak, a hard-shelled nut from the Pangium edule tree, which is naturally poisonous and requires a meticulous preparation process of soaking and scrubbing for days to become the culinary gem it is.
The chicken is slow-cooked in a thick, dark, and spicy gravy made from a rich rempah (spice paste) and the nutty, truffle-like paste extracted from the buah keluak. The resulting flavor is unlike anything else—a little bitter, slightly sweet, and intoxicatingly rich, often described as the "truffle of the East." When I discussed this list with Goh Ling Yong, we both agreed that this dish is the ultimate test of a Nyonya kitchen's skill and authenticity.
Pro-Tip: Don't be shy! The best part is digging the dark, earthy paste out of the nut shell with a small spoon or the end of your fork. Mix it into your steamed white rice for an explosion of umami. True aficionados will tell you the rice, drenched in the gravy and mixed with the nut's paste, is the real prize.
2. Babi Pongteh
For those new to Peranakan food, Babi Pongteh is a warm and welcoming introduction. This comforting, non-spicy stew is a staple in every Peranakan household, beloved by children and adults alike. It features succulent cuts of pork belly and shoulder, slow-braised until meltingly tender in a savory gravy of fermented soybean paste (taucheo), garlic, shallots, and palm sugar (gula melaka).
The beauty of Babi Pongteh lies in its sublime balance of sweet and salty. Bamboo shoots and dried shiitake mushrooms are often added, lending their earthy notes and unique textures to the dish. It’s the kind of soulful, hearty food that feels like a warm hug from a Nyonya grandmother. It’s simple, yet profoundly flavorful.
Pro-Tip: This dish is best enjoyed with a bowl of fluffy rice to soak up every last drop of the luscious gravy. Many restaurants in Katong serve it with a side of sambal belacan (spicy shrimp paste chili) for those who want to add a fiery kick to the mellow stew.
3. Katong Laksa
You can't talk about food in Katong without paying homage to its namesake dish: Katong Laksa. This version of the popular noodle soup is distinctly different from others found across the region. Its hallmark is the short, thick vermicelli noodles, cut into smaller pieces so you can eat the entire bowl with just a spoon—no chopsticks required!
The gravy is the soul of Katong Laksa. It's a rich, fragrant, and creamy coconut-based broth, tinged orange from the chili paste but typically less spicy than its counterparts. It’s brimming with the flavors of dried shrimp, galangal, and lemongrass. The bowl is then topped with fresh cockles, prawns, and fish cakes, and garnished with Vietnamese coriander, known locally as daun kesum or "laksa leaf."
Pro-Tip: For the full experience, find a stall that still serves it the old-school way. Add a dollop of their house-made sambal to customize the heat level. The magic is in slurping up the noodles and the rich gravy in one single, satisfying spoonful.
4. Nyonya Chap Chye
Don't mistake Nyonya Chap Chye for a simple stir-fried vegetable dish. This is a classic Peranakan vegetable stew, lovingly simmered until every ingredient has absorbed the complex, savory flavors of the braising liquid. The name "Chap Chye" literally means "mixed vegetables," but the Nyonya preparation elevates it to an art form.
The dish typically includes cabbage, black fungus (wood ear mushrooms), lily buds, dried bean curd skin (fu zhuk), and glass noodles (tang hoon). What sets it apart is the rich stock, often made from prawns and flavored with—you guessed it—fermented soybean paste (taucheo). The result is a soft, sweet, and deeply savory medley of textures and flavors that is both comforting and nutritious.
Pro-Tip: Chap Chye is the perfect companion to richer, spicier dishes like Beef Rendang or Ayam Buah Keluak. It provides a wonderful textural contrast and a savory-sweet counterpoint that cleanses the palate.
5. Beef Rendang
While Rendang is famous across Southeast Asia, the Peranakan version offers its own unique character. Nyonya Beef Rendang is a "dry" curry, where chunks of beef are slow-cooked for hours in a potent spice paste and coconut milk until the liquid completely evaporates. This process allows the meat to fully absorb the spices, becoming incredibly tender while the exterior gets beautifully caramelized.
The rempah for Nyonya Rendang is a complex blend of lemongrass, galangal, turmeric, ginger, and chilies, with the addition of toasted grated coconut (kerisik) which lends a distinctive nutty aroma and texture. The final dish is not swimming in gravy; instead, each piece of beef is coated in a thick, dark, and intensely aromatic paste.
Pro-Tip: Look for a Rendang where the beef is so tender it can be easily flaked with a fork. It pairs beautifully with plain rice, but for a truly indulgent meal, try it with a side of roti jala (lacy net pancakes) to mop up any remaining deliciousness.
6. Itek Tim (Kiam Chye Ark Tng)
Itek Tim, or Kiam Chye Ark Tng, is a testament to the Peranakan talent for balancing strong flavors. This is a classic duck and salted vegetable soup that is simultaneously tangy, salty, and peppery. It’s a wonderfully appetizing soup that can be a meal in itself or serve as a palate-opener for a larger Peranakan feast.
The soup is made by simmering a whole duck with salted mustard greens (kiam chye), fresh tomatoes, sour plums, and sometimes tamarind. The fat from the duck renders out, creating a rich broth, while the salted vegetables and plums cut through that richness with a sharp, tangy kick. White peppercorns add a gentle, lingering heat that warms you from the inside out.
Pro-Tip: The duck meat should be fall-off-the-bone tender. Enjoy this soup piping hot. The sour and salty notes make it an excellent counterbalance to some of the richer, coconut-milk-based dishes on the table.
7. Otak-Otak
A popular street-side snack, Otak-Otak is a grilled fish cake made from a paste of minced fish (usually mackerel), coconut milk, chili, and a medley of aromatic herbs and spices. This vibrant orange paste is then wrapped in a banana leaf and grilled over a charcoal fire.
The grilling process is key. It infuses the fish paste with a subtle smokiness that complements the rich spices within. The texture should be soft and bouncy, not rubbery. The flavor is a beautiful mix of savory fish, creamy coconut, and a gentle heat from the spices, all rounded out by the fragrant aroma of the charred banana leaf.
Pro-Tip: Otak-Otak is a fantastic appetizer. Unwrap the banana leaf parcel and eat the fish cake directly. In Katong, you'll find vendors selling them in bundles. Don't just buy one; you'll regret it!
8. Kueh Pie Tee
Kueh Pie Tee is perhaps the most fun and interactive dish on this list. These delightful little bites consist of a crispy, thin pastry shell shaped like a top hat, filled with a warm, savory mixture of shredded jicama (bangkwang) and carrots, often cooked with shrimp.
The magic is in the contrast of textures and temperatures—the crisp, warm shell against the soft, moist, and flavorful filling. They are typically served "DIY style," with the shells and filling separate, allowing you to assemble them just before eating to ensure maximum crispiness. They are topped with chili sauce, a hard-boiled egg, and a sprinkle of cilantro. This is a personal favorite of mine and, as I've learned from our conversations, a must-have for Goh Ling Yong at any Peranakan gathering.
Pro-Tip: Assemble and eat them quickly! The shells will lose their crispness if left sitting with the filling for too long. One or two bites are all it takes to devour one of these addictive morsels.
9. Ngoh Hiang
Ngoh Hiang, also known as Loh Bak, is the Peranakan version of a five-spice pork roll. It’s a beloved staple at celebratory meals and a popular side dish at many eateries. Seasoned minced pork, often mixed with prawns, water chestnuts, and onions, is tightly wrapped in a sheet of dried bean curd skin and then deep-fried until golden brown and crispy.
The name comes from the key seasoning: Chinese five-spice powder, which gives the roll its distinctive sweet and savory aroma. Each family has its own recipe, with variations in the filling and seasoning. The crispy skin gives way to a moist, flavorful interior, with the water chestnuts providing a delightful crunch.
Pro-Tip: Ngoh Hiang is almost always served with a sweet, dark dipping sauce and a fiery chili sauce. The combination of the crispy roll with the sweet and spicy sauces is simply irresistible.
10. Nyonya Achar
No Peranakan feast is complete without Achar on the table. This Nyonya-style pickle is a vibrant and crunchy salad of cucumbers, carrots, and cabbage, pickled in a sweet, sour, and spicy vinaigrette.
What makes Nyonya Achar special is its dressing, which is cooked with a rempah of turmeric, galangal, and chilies, giving it a beautiful yellow hue and a complex flavor profile. The salad is then topped with a generous sprinkle of toasted peanuts and sesame seeds, adding a wonderful nutty crunch. It serves as a brilliant palate cleanser, cutting through the richness (jelak feeling) of coconut-heavy dishes.
Pro-Tip: Achar tastes even better the next day, as the vegetables have more time to soak up the delicious pickling brine. It’s the perfect acidic counterpoint to a rich meal.
11. Kueh Salat
Now we venture into the world of Nyonya kueh—the colorful and intricate cakes and sweets that are a cornerstone of Peranakan culture. Kueh Salat is one of the most elegant and recognizable. It features two distinct layers: a base of glutinous rice steamed with coconut milk and tinted blue with butterfly pea flowers, and a top layer of rich, velvety smooth pandan-flavored coconut and egg custard (kaya).
The perfect Kueh Salat has a distinct separation between the layers. The bottom layer should be slightly salty and chewy, providing a perfect contrast to the sweet, creamy, and fragrant pandan custard on top. It's a masterpiece of balance in both flavor and texture.
Pro-Tip: Look for a Kueh Salat with a vibrant green custard layer made from fresh pandan juice, not artificial flavoring. The texture of the custard should be silky smooth, not lumpy.
12. Ondeh-Ondeh
Prepare for a delightful surprise! Ondeh-Ondeh are little green balls of joy. These chewy glutinous rice flour spheres are infused with pandan juice, filled with molten gula melaka (palm sugar), and coated in freshly grated coconut.
The experience of eating one is pure bliss. As you bite into the soft, chewy exterior, the ball bursts in your mouth, releasing a warm, liquid stream of smoky, caramel-like palm sugar. The grated coconut on the outside adds a lovely texture and balances the intense sweetness of the filling.
Pro-Tip: Pop the entire Ondeh-Ondeh into your mouth at once to avoid a sugary explosion down your chin! For the best experience, seek them out from shops that make them fresh daily.
13. Chendol
After a hearty Peranakan meal, there's no better way to cool down than with a bowl of Chendol. This classic dessert is a delightful concoction of shaved ice, green pandan-flavored rice flour jellies (the chendol), and red beans, all swimming in a pool of fresh coconut milk and drizzled generously with a thick, dark gula melaka syrup.
The quality of a Chendol lies entirely in its two main liquid components. The coconut milk must be fresh and creamy, and the gula melaka syrup must be of high quality—thick, smoky, and complex, not just one-dimensionally sweet. When done right, it's the perfect harmony of creamy, sweet, and icy cold.
Pro-Tip: Some stalls in Katong offer a durian version, adding a pungent, creamy scoop of the king of fruits on top for an even more decadent experience. If you're a durian lover, this is a non-negotiable treat.
Your Culinary Adventure Awaits
Exploring the food of Katong is more than just a meal; it’s an immersive journey into the heart of Peranakan Singapore. Each dish, from the intricate Ayam Buah Keluak to the humble Ondeh-Ondeh, is a vibrant thread in a rich cultural tapestry woven over centuries. The flavors are bold, the techniques are time-honored, and the experience is unforgettable.
This list is just the beginning of what Katong’s culinary scene has to offer. The real joy lies in wandering down Joo Chiat Road, peeking into old-school bakeries, and discovering your own favorite family-run eatery.
So, what are you waiting for? Grab a friend, bring your appetite, and start your own 'Strait-to-Table' adventure. And when you do, come back and tell us what you discovered. What are your must-try Peranakan dishes? Share your favorites in the comments below
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
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