Your
Nestled in the suburbs of
Scotts Road within a whitewashed colonial bungalow
is one of Singapore’s wellhidden Peranakan cuisine
standouts, INDOCAFE
the white house. The
restaurant is a throwback
to an earlier time, an era
of waiters in carefullystarched uniforms and
languid lunches eaten on
solid wood furniture.
INDOCAFE
The head nyonya chef Heng Eng Ho
hails from Penang and has been
tasting every dish coming out of the
INDOCAFE kitchen for close to three
years now. He must be doing a good
job; the restaurant has won multiple
awards, some of which you can find
inscribed on a plate at the front of
the house, ostensibly (or at least I
would like to think so) to reassure
the diners who care about this sort of
validation.
We really enjoyed the Penang Otah,
a concoction of fresh sea bass and
delectable spices in a bowl and
presented just like chawanmushi.
When I asked the chef where he got the idea from, he
said that otah in Penang is prepared exactly like that
but wrapped in pandan leaves instead of being carefully
plopped into a bowl.
Another signature dish is the polarising Ayam Buah
Keluak. There were two ways you could go around to
sampling this dish. The more adventurous method
involves cracking open the Indonesian nut with a small
metal rod you can find on your table before digging in. The
second more sedate way is to just scoop out the chicken
from the bowl. While my dining companion loved this dish,
I was left undecided. It was interesting, perhaps a tad too
interesting. Perhaps you’ll fare better.
Your children will love the Kueh Pie Tee, a
deconstructed fun pack of radish, crab meat and pastry
that has to be put together by hand and absolutely
delicious.
So, if you’re looking for some family fun with your
Peranakan, we highly recommend INDOCAFE.
Jul 2014 • Family & Life
29