It is a fairly new Peranakan restaurant compared to the established ones like Guan Hoe Soon. It was started 2 years ago. It is definitely "posh spice", since the layout is Western in nature, and looks rather elaborate, while the food is typically spicy.
The Ayam Buah Kelauk has minced prawns added into the mixture of kernel and minced pork. This makes the mixture more luxurious and richer. Frankly, two nuts per serving is rather stingy. I know that this dish requires a lot of preparation, as I am a Nonya, but Nonya families normally do not serve so few nuts for this dish. Again, the Bakwan Kepeting is a luxurious version, with minced prawn and flower crab meat in the meatballs. If I am not mistaken, the balls usually have only minced pork and normal crab meat. Flower crabs are more expensive, I believe.
The Babi Pongteh has a milder flavour, which probably caters more to non-Peranakan customers. However, I feel that if this is supposed to be an authentic Peranakan restuarant, it should have the exact flavour. The Sotong Sambal sounds delicious and is more elaborate with fish paste stuffed into the squid. :) The fish paste is probably soft because the chef wanted to make sure it was thoroughly cooked like the squid, I think.
As for desserts, the Gula Melaka Sago sounds delicious from Wong Ah Yoke's description of it. The lack of cooked tapioca pieces in the Bubur Cha Cha is sorely appalling. Surely Bubur Cha Cha must have tapioca pieces in it! The rich coconut soup does not cover up for this deficiency. For the Chendol to have insufficient coconut milk and gula melaka is also a sorely appalling thing to note.
It is indeed surprising to know that the food is prepared by a male cook. It is usually young Nonyas who cook Peranakan dishes. My criticism of his dishes shows that I am a traditional Peranakan who wants the food to be done in the manner as it should be. I hope I was not being too harsh.
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