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At The Peranakan Club, our food is prepared using time-honoured recipes passed down through generations, where flavours are built slowly and dishes are made to be shared. Every plate reflects the care, generosity, and cultural memory at the heart of Peranakan cuisine.
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Crispy pastry shells filled with braised turnips.
A heritage recipe of minced prawn and pork seasoned with five-spice, wrapped in beancurd
skin and fried to a crisp. Some may say the Peranakans have adapted this dish during the
Dutch and British eras
Mackerel fish mousse infused with coconut milk and kaffir lime, grilled in banana leaves for a smoky aroma
Hand-rolled golden pastry filled with seasoned julienned vegetables.
A refreshing, zingy salad of winged beans, tossed with calamansi, shallots, sambal and
toasted coconut.
Crispy fried wings, served with Chef’s sambal belimbing.
A luxurious, clear seafood broth served at grand Peranakan celebrations.
Hand-rolled crab and pork meatballs simmered in a sweet, clear pork and prawn, bamboo shoot broth. A classic favorite among the Peranakans and a staple at grand "Tok Panjang" feasts.
A classic "salted vegetable" duck soup. The addition of brandy elevates the piquancy of the preserved plums.
An Ingenious nut, Pangium edule, known as the "Black Gold" of Nyonya cuisine.
Chicken braised in a spicy gravy with Indonesian black nuts. A quintessential peranakan dish.
Deep-fried to a perfect crisp, our chicken is infused with the earthy tone of fresh turmeric. A vibrant, fragrant childhood favorite topped with crispy aromatics.
Tender beef shin slow-cooked for hours in a reduction of coconut milk and 15 aromatic
spices
A nostalgic "comfort bowl" of the Nyonya kitchen, Pork shoulder slow-braised in a premium dark soy reduction with cinnamon and star anise. Perfect for kids.
A heritage treasure. Tender duck slow-cooked in a thick, aromatic gravy of toasted
coriander seeds and tangy tamarind for a deep, caramelized finish.
Crispy spiced chicken infused with lemongrass, galangal, and toasted aromatics. Served with a generous topping of crunchy, fragrant spice crumbs. A rustic, flavorful favorite of the Straits.
Nonya braised pork belly in fermented soy bean sauce—a savory-sweet comfort staple.
Tender pork belly braised in a piquant tamarind, salted mustard green and salted soy bean gravy
Succulent prawns in a rich coconut gravy, balanced by the bright acidity of fresh pineapple.
Caramelized tamarind squid tossed with sour starfruit (Belimbing) for a sharp, fruity finish. A rare specialty.
A smoky, modern take on a classic Malaccan staple. Char-grilled tiger prawns glazed with a spicy-tangy tamarind rempah.
Fish is a symbol of "Abundance" and "Surplus" (Nian Nian You Yu) served in your choice of sauce. Assam Pedas (spicy-sour) or Chuan Chuan (classic ginger & fermented soy).
The classic mixed vegetable stew with lily buds, black fungus, Chinese mushrooms and
glass noodles.
Crunchy long beans stir-fried with fermented soybean cakes (tempeh).
Pungent stinking beans stir-fried in a robust, spicy shrimp sambal
Your choice of vegetable, served with Chichalok (fermented shrimp) or Sambal.
The classic mixed vegetable stew with lily buds, black fungus, Chinese mushrooms and
glass noodles.
Crunchy long beans stir-fried with fermented soybean cakes (tempeh).
Pungent stinking beans stir-fried in a robust, spicy shrimp sambal
Your choice of vegetable, served with Chichalok (fermented shrimp) or Sambal.
A luxurious, clear seafood broth served at grand Peranakan celebrations.
Hand-rolled crab and pork meatballs simmered in a sweet, clear pork and prawn, bamboo shoot broth. A classic favorite among the Peranakans and a staple at grand "Tok Panjang" feasts.
A classic "salted vegetable" duck soup. The addition of brandy elevates the piquancy of the preserved plums.
A luxurious, clear seafood broth served at grand Peranakan celebrations.
Hand-rolled crab and pork meatballs simmered in a sweet, clear pork and prawn, bamboo shoot broth. A classic favorite among the Peranakans and a staple at grand "Tok Panjang" feasts.
A classic "salted vegetable" duck soup. The addition of brandy elevates the piquancy of the preserved plums.
The Peranakan Club
My personal passion project, and my invitation to you.
It’s a home for our heritage. A place to gather over food that feels like family, to share stories, craft, and traditions that have shaped us.
And this is only the beginning. The doors are open, and I invite you to explore the seven experiences within the Club.
I’m honoured to welcome you to the Club.”
Sincerely,
Baba Raymond Khoo
Food that brings people together
Breakfast, the Peranakan way
From our kitchen, our people, our community
Latest moments
OUR GUESTBOOK
Some standout dishes include the Ayam Buah Keluak and Beef Rendang, perfectly paired with butterfly blue pea rice garnished with fried shallots. The dry laksa is a rich and tasty appetiser that can be shared by two, and opting for one of the teas will help to cleanse the palette between the aromatic dishes.
Service was friendly and superb. Fun Friday night dinner at a surprising HDB spot. Server's Recommendations were good. Food was delicious. Good for cozy dinner or book the whole place for a 30-40 people corporate meal. Prices are great for the food presented. Free flow blue pea rice, cucumber/lemon water, and humor.
S17 Community Kitchen
S17 Community Kitchen has a raiSE-aligned track record in inclusive hiring, delivering dignified and sustainable employment through a real operational model.
1 Claymore Drive, #02-01, Singapore 229594
Phone: +65 8989 0201