Enjoy authentic home-cooked Straits Chinese cuisine and the cosy ambience of a traditional Peranakan home right in the midst of Orchard Road.
Corporate groups of up to 80 pax have been heading to the restaurant at The Orchard Hotel, the latest venture by executive chef and owner Raymond Khoo. An F&B entrepreneur who has created several novel dining concepts, Khoo brings to life the concept of dining by wealthy Straits families at his restaurant.
The unique "Tok Panjang" - comprising a platter of popular dishes - is a grand Peranakan feast to celebrate special occasions such as weddings, anniversaries and important birthdays. The experience is completed by a certificate of attendance with a Peranakan "pantun" (poem) about Singapore's founding father Lee Kuan Yew.
With two bibik chefs in the kitchen, including chef Shirley Tay who created the popular durian pengat at Swissotel Merchant Court, each dish on the menu is prepared with the exacting standards of a purist. One of the must-try dishes is the hard-to-find Nasi Ulam, a rice dish prepared with a variety of exotic ingredients. Sliced and grounded aromatics like lemongrass, kaffir lime leaves and turmeric leaves are thrown into the complicated marinade along with sliced long beans. These are then tossed together with a separate portion of baked fish, minced and slivers of salted fish blended together with just the right amount of sambal belachan. The amount of work required to prepare this dish is immense; it is the only Straits Chinese restaurant in Singapore to serve it.
The 130-seater restaurant may be booked for exclusive use, subject to minimum spend. Recently opened in June last year, groups from the Peranakan Association, Apple, UOB and Standard Chartered have already held their events at the venue.
To cater to group activities, Khoo plans to offer culinary and kebaya making classes. For special events and catering, call +65 6262 4728.