Last December 2,2014 , Ascott Bonifacio Global City , the first international serviced residence at BGC Taguig opened their doors to the public with a sneak preview of the property for future residents and transients.
But aside from the tour, Ascott BGC also have us try a Peranakan lunch by ALTA Restaurant, the first restaurant owned by the country’s most sought after Chef Margarita Fores. The Peranakan Cuisine lunch we had that day was prepared by Chef Malcolm Lee, a finalist for World Gourmet Summit Asian Chef of the Year and owner of Candlenut restaurant in Singapore which was listed as Singapore’s Top 50 Favourite Western & Asian Restaurants 2015 Guide.
What is a Peranakan Cuisine?
I couldn’t explain it much better than what the YourSingaporeGuide so here’s quotes from them:
The cuisine comes from the Peranakans, the descendants of the original Chinese immigrants who had settled in Penang, Malacca, Indonesia and Singapore, and inter-married with the local Malays. It’s also referred to as ”Nonya”, an old Malay word which was used as a term of respect and affection for women of prominent social standing.
Peranakans believe that the distinct flavour of their recipes owes itself to the “rempah”, a combination of spices with a very specific texture and density that is pounded into a paste with a pestle and mortar. Small wonder that Peranakan recipes involve a time-consuming and lengthy preparation and are handed down from one generation to the next. Interestingly, a Nonya was supposed to be able to judge the cooking ability of her new daughter-in-law merely by listening as she prepared the rempah with a mortar.
An imaginative and creative cuisine infused with delicate flavours, Peranakan or Nonya food employs chillies, belachan and coconut milk as vital ingredients in its cooking. It blends the ingredients and wok cooking techniques of the Chinese with the spices used by the Malay and Indonesian community to create tangy, aromatic and spicy dishes.
You’ll be interested to learn that this unique cuisine displays subtle regional differences in its style of cooking. For instance, the dishes that originate from the Penang use tamarind and other sour ingredients more liberally, displaying a Thai influence, while those from Singapore and Malacca use more coconut milk, exhibiting a stronger Indonesian influence.
Here is what Chef Malcolm Lee has prepared for us!
Starting off with the appetizers while the Chef prepares for us what’s on the menu.
Shrimp and herb/ Crabmeat on vegi Chicharon
Winged Bean Salad
Bakwan Kepiting Soup
Chap Chye
Babi Pongteh
That black meat on my plate is the Ayam Buah Keluak
Steamed Lapu-lapu and Tiger Prawn Otah
Nasi Ulam
Candlenut’s Signature Chendol Cream
What I think of the Peranakan Cuisine lunch we had?
- The distinct taste of Malaysian cuisine is very evident on each of the dish we tried. There’s the kinda curry spice and sourness flavor that kicks in the main courses especially the Babi Pongteh which I think is their version of Tagalog Pork Adobo but with that Malaysian flavor.
- The Steamed Lapu-Lapu and Tiger Prawn was the best-seller among the people I dined with that day.
- The Winged Bean Salad is fresh vegies with sour flavor that goes very well with all the dishes served as to balance the flavors.
- The Candlenut’s Signature Chendol Cream is really good. It reminds me of a crem brulee except this one has that more coconut milk flavor and the syrup is not torched plus the jelly on top.
ALTA will be providing the food for Ascott BGC Manila banwuet events held at the grand ballroom.
This special authentic Peranakan Cuisine was a special treat for us by Ascott BGC and is not available in their menu or even off-menu orders. But you can try their restaurant they are just near Mini Cooper at the 28th St or visit http://www.the-ascott.com/en/groupindex.html for more info and bookings.
Stay gorgeous everyone!