Looking for a memorable encounter over nyonya food? We host dining events both large and small at our flagship Restaurant Peramakan @ Keppel Club for:
With its roots dating back to the 15th century, the Peranakan culture has long been a source of inspiration and influence in South-east Asia and is today, one of the most celebrated cuisine in this part of the world. PeraMakan is proud to be a part of this cultural heritage.
PeraMakan was founded in October 2004 by a fourth generation Nyonya lady with a passion for promoting and preserving the Peranakan culinary heritage. PeraMakan was founded on the premise that Nyonya food originates from the home and therefore the food should be prepared and cooked with love. Hence, right from the beginning, no processed food was used in PeraMakan. A large variety of spice paste was made from scratch and slow-fried till fragrant. A good spice base is the answer to good, wholesome Peranakan food and till today, this value and belief have held the company stable over the years.
Today, PeraMakan operates a flagship restaurant at Keppel Club and have been at Keppel Club since April 2007. To bring the Peranakan culture and the food closer to the masses, we created “Tingkat PeraMakan” aimed at serving restaurant quality food at affordable prices and in a casual, no-frills setting. Tingkat PeraMakan outlets have a colourful character, vibrant and young, a statement that is loud enough to bid farewell to the old and change with the times even when our food still remains traditional and authentic.
Call +65 63772829 today to set up your next hassle-free dining event!
I’m Kathryn Ho, the Executive Chef and founder of PeraMakan. I’m a fourth generation Nyonya of Malacca and Penang parentage. I started PeraMakan in 2004. Peranakan food originates from the home and I have kept it home cooked since.
At PeraMakan, I still want to preserve this value, that every dish is symbolic of a culture spanning 400 years. I hope with the passing of time, customers can still come back to PeraMakan and say, “this is how my grandmother used to cook it”. When I hear this, I know that I have succeeded in training another generation, I have succeeded in preserving a rich heritage.
Chicken braised in rich Indonesian black nut & Garam Assam gravy (2 nuts per serving).
Chicken marinated with spices and grilled, served with fragrant spicy sauce & Nyonya Salad
A delicious dish of chicken cooked in spicy coconut sauce with a hint of Indian spices.
Chicken marinated in aromatic, Nyonya spices & deep-fried till crispy. Your choice of miced parts (wings & legs) or just wings.
Chicken braised in tamarind and coriander sauce, grilled and served in its fragrant sauce.
Pork belly, dried shitake mushroom & winter bambooshoots braised in delicious taucheo gravy. Served garnished with green chilli patah.
Briaed pork ribs – a favourite recipe from the Penang Nyonyas.
Deep-fired prawn & meat rolls served with Luak Chye.
Shin beef, braised in spicy coconut sauce till tender. Served with Serondeng.
Whole shank of lamb braised in spicy coconut sauce till tender. Served with Serondong.
Fillet of fish marinated in spices, grilled & served with fragrant sambal sauce & Nyonya salad.
Deep-fried fillet of fish in fragrant ginger & garlic sauce.
Deep-fried fillet of fish in fragrant sambal sauce.
Deep-fried fillet of fish in fragrant tamarind, chillies & onion sauce.
Fillet of fish in spicy Garam Assam gravy, served with ladyfingers & brinjals.
Fillet of fish in spicy Garam Assam gravy with pineapples (your choice of pedas or lamak).
Fresh prawns marinated in tamarind & deep-fried.
Fresh prawns in spicy Garam Assam gravy with pineapples (your choice of pedas or lemak)
Fresh, juicy squids stir-fried in sambal sauce.
Fresh, juicy squids stir-fried in sambal sauce.
Baby squids marinated in tamarind and stir-fried in its own sauce.
Unique to PeraMakan, fish, squids & prawns in a rich spicy paste, grilled on a kunyit (turmeric) leaf.
Cabbage & Chinese dried ingredients braised in delicious bean sauce.
Kangkong (water spinach) stir-fried with dried shrimps sambal.
Young ladyfingers, stir-fried in dried shrimp sambal.
Kai Lan stir-fried in garlic with or without oyster sauce.
Chinese spinach stir-fried in garlic with or without oyster sauce.
Petai bean stir-fried with prawns in sambal sauce.
Grilled brinjals with prawn sambal.
Young jackfruit in rich spicy coconut gravy with prawns.
Fluffy egg omelette filled with green chillies, spring onions & preserved shrimps.
Deep-fried tauhu (soft bean cake) smothered with a delicious minced pork & prawn taucheo gravy. Your choice of white tauhu or egg tauhu.
Young papaya cooked in spicy titek gravy with prawns and salted ikan kurau.
Soft bean cake cooked in spicy titek gravy with meat balls and salted ikan kurau.
Blanched, young ladyfingers served with a generous topping of our sambal sauce.
Heart of the banana bud, shredded mango & cucumber served with a generous toping of our sambal sauce and chelop santan.
Minced pork balls filled with bamboo shoots and crab meat in rich pork & chicken broth.
Salted Chinese mustard stewed with pork trotters and duck in a rich broth.
Cabbage, fish maw, fish, prawns & pork balls in rich pork & chicken broth.
Loved by everyone, with or without our famous Sambal Belachan. Fried with seafood.
Nyonya-style wheat & rice noodle fried with seafood, served with Nyonya Salad.
Rice vermicelli fried with mee siam spices, garnished with chives, shredded cucumber, fried bean cake, sliced egg omelette & sambal prawns. So uniquely Peranakan in style & taste.
Sago pudding served chilled with gula Melaka syrup and freshly squeezed coconut milk.
A refreshing dessert made from lemongrass & kaffir lime, served with palm fruit.
Steamed yams and sweet potatoes with tapioca jujube in freshly squeezed coconut milk.Served hot or cold.
Shaved ice with slurpy chendol strips and kidney beans with gula Melaka syrup & freshly squeezed coconut milk.
Same as Chendol but with a generous dolllop of home-made durain puree.
Rich D24 durian mousse, served chilled.
Choux pastry filled with D24 durian mousse.
Choice of strawberry, vanilla or chocolate.
Four pieces of Nyonya rice pancakes served with warm babana sauce.