INDOCAFÉ - The White House

Peranakan culture was initially a literal (royal) marriage of two cultures – that of mainland imperial China and what came to be known as the Straits of Malacca – initiated by the union of Princess Hang Li Po of the Ming Dynasty and the sultan of Malacca. This paved the way for waves of migration from China into Indonesia and Malaysia, with of course the intermingling of culinary cultures a vital consequence. Here in Singapore, the widespread ‘genre’ of Peranakan cuisine is particularly influenced by the island city-state’s proximity to Indonesia, and it’s this particular set of ingredients, flavours, textures and aromas that Indocafe champions at its beautiful Newton restaurant, a heritage building along Scotts Road that itself tells a complex tale about Singapore’s modern history.

Penang otah, pulot hitam and bubur cha cha. If these terms mean anything to you – if indeed they get you excited and hungry – then you’re already familiar with Peranakan nyonya-style cooking! And you’ll be pleased to know that Indocafe lists these three dishes among their signature favourites, given a fine dining twist while never betraying their roots. We almost envy the uninitiated, though, for discovering the heartlands of Singapore’s most iconic ‘indigenous’ cuisine is an extraordinary experience. We recommend booking a table at Indocafe’s Newton restaurant and opting for the Peranakan a la carte tasting buffet to sample a wide range of delicacies, or wading into the extensive a la carte menu. Indocafe also lays on a high tea in the British tradition, with the chief exception being that you’re in for a Peranakan fusion kind of afternoon!