PeraMakan
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farshafarsha
April 16, 2012
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Judging from the tables full of eager diners during our recent Tuesday lunch, you wouldn’t know that PeraMakan is buried in the bowels of a country club. The twin attractions here are the price and the more-than-decent cooking. (Just don’t bring any Peranakan friends – they’re bound to find something to criticise.) There are fatty tiles of pork thick with a coconut satay-like gravy; a more-ish ayam sio gently infused with ginger and coriander; fat sambal prawns; and tender chap chye perfumed with star anise. The desserts aren’t bad: try the inky black and glossy pulot hitam, and the unusually plump apom discs paired with a caramelly banana sauce.
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