Ever tried Peranakan cuisine? Bonding Kitchen is a hidden gem Peranakan restaurant at Orchard Gateway run by a former home cook.
A former home chef runs the Bonding Kitchen, possessing over 20 years of culinary experience. Its Décor is homely and understated, with earth tones and darker shades of blue.
Peranakan cuisine is a unique part of local culture, and most Singaporeans hardly known it except what they have seen on Little Nyonya.
But it has been has gaining some attention in the recent years, especially after Candlenut became the first Peranakan restaurant in the world to be awarded a prestigious Michelin Star.
Similar to Candlenut, one of Bonding Kitchen’s most popular dishes is their Nasi Goreng Buah Keluak (S$15).
They fry eggs and shallots together with buah keluak to make an earthy, aromatic dish.
Other than that, instagrammers have also been going crazy over Bonding Kitchen’s Kacang Botol Kerabu (S$16).
The photogenic dish is a refreshing mix of young winged beans and calamansi, and topped with some bright orange shrimps and blue pea flowers.
It’s not really a Peranakan meal without rendang, and Bonding Kitchen does a luxe Wagyu Beef Rendang (SS18.90).
Besides the top-tier beef, rempah and a special 15-spice blend were also included for more flavour.
Another peranakan dish to look out for is Assam. An example is Bonding Kitchen’s tangy Barramundi Fish Assam Pedas (S$26).
It’s a unique take and uses fresh barramundi instead of the more typical stingrays or pomfrets.
If you want to inject some fun, go for their Kueh Pie Tee (S$12/4 pcs). Furthermore, Bonding Kitchen serves it in a DIY platter so you can adjust the fullness. Who wouldn’t want a fully-stuffed one?
Did we mention, the shells are hand made from scratch by the chef?
For desserts, check out their Chendol (S$7). The gula melaka imported straight from Malaysia, and its jellies made fresh from Pandan juice for extra fragrance.
In conclusion, Bonding Kitchen provides a comprehensible range of Peranakan classics at affordable price points. For those that who are keen to try out new cuisine—this is a good starting point.