Mr Philip Khoo, the owner of the restaurant warmly welcomed us to his restaurant. Knowing that we're Peranakans, he was quick to quip that the Peranakans are very "cherewet" or fussy about how the food tasted and that food from home is always better than anywhere else. Man with much foresight. To start us on the right track, he threw in the chlli padi and achah.
The food came at break-neck speed, pre-cooked. But that's usually the case for Peranakan food as it requires much preparation.
Ayam buah keluak was delicious and the chicken bits were tender and chewy, but it was the finer things such as the nut was not chunky that caught the attention of the patriach. Philip explained that this was prepared in view of the taste-bud of the general public.
Chap chye was not too bad, though I'd prefer that it would have come with "tau ki" and "black fungus".
Next, Ikan pari masak kuah lada - A dish that Philip said that we should try. The stingray was pretty tender and the kiam chye (Salted vegetable) was a nice addition to its taste.
My wife, who's a pure hokkien, enjoyed the food totally. While I, a Peranakan of the 21st century, felt that the food was pretty tasty but lacking in certain areas, while my dad, oh well, Philip will have to return to tradition to satisfy him. Mind you, I've not brought in my mother yet, who's away on a mission trip.
But overall, it was a good experience. I'm glad that Philip has kept the flag of the Peranakans flying. Totally proud of him and I truly wish him well.
Baba King Nonya Delicatessen Pte Ltd