Raffles Courtyard x Annette Tan: Unique Peranakan dishes in an Alfresco setting

Peranakan cuisine is heavily steeped in tradition. In fact, many Peranakan restaurants often seek to reproduce the timeless concoctions of their forefathers as faithfully as possible, making sure to recall the Malaysian, Chinese and Indonesian influences that define this ethnic group.

But food writer Annette Tan, also chef behind the private dining establishment FatFuku, has different ideas. She seeks to transpose her traditional Peranakan family recipes to the modern culinary epoch, bringing fresh ideas to well-known dishes.

From 12 May to 11 June, Annette’s creative Peranakan menu will grace the lush alfresco setting of Raffles Courtyard. This is part of their Private Chef Series, which features collaborations with esteemed local chefs.

HungryGoWhere was invited to sample this interesting menu. Here’s what we thought of it:

Annette’s inventiveness comes to the fore with dishes like the Mee Siam Rosti – yes, you read that right – which takes the Swedish potato pancakes and tops them with prawn and quail egg sambal and a Nonya-style mee siam gravy. The novelty of pairing the crisp and fluffy rosti with the spicy accents of Peranakan cuisine makes for quite the interesting treat, and the presence of the meaty prawns and dense quail eggs gives the dish its substance.

Whereas the Mee Siam Rosti dazzled with its exciting combinations, the Nasi Lemak Buah Keluak drew us in with its bold simplicity. Fragrant nasi lemak peeks out of a banana leaf package in all its white splendour, while the black buah keluak sambal, enriched with minced prawns and pork for sweetness, adds as much rich flavour to the dish as visual contrast. The bitter but addictive taste of the buah keluak sambal compliments the savoury coconut rice well, while the side of tangy achar adds both a refreshing quality and crunchy texture to the mix.

As the Peranakans are known for their kuehs, we are happy to report that the Pandan Kueh Koh Swee – tender squares of kueh suffused with natural pandan juice and coconut – does not disappoint. The snack was sweet but not overbearingly so, and the pandan and coconut flavours made for a gentle, pleasing whole.

We capped off our meal with the Roasted Banana Ice Cream with Gula Melaka Syrup, which are made from caramelised bananas roasted with pure cane sugar. It has a depth and richness of flavour reminiscent of fried banana fritters, except enhanced by the highly fragrant gula melaka.

This collaborative menu will be available at Raffles Courtyard daily from 12 May to 11 June, 3:00pm to 9.00pm. Plus, on Wednesdays and Thursdays, from 6:00pm to 8:00pm, guests will also have the opportunity to meet and mingle with Annette herself.