Makansutra Singapore Food Ebook 2023/24

Makko Teck Neo Nonya Café

35 Telok Blangah Rise #01-303 (Map) 10am – 9pm Daily

Mdm Shreen Peck or Makko Teck Neo is pushing 70 and still lords over this charming little cul-de-sac of a café in a quiet HDB neighbourhood. It’s adorned with black and white bamboo curtains and accents of Peranakan furnishing and decor, and they make no apologies telling you it's all about the food, not the place. The Dry Mee Siam comes with just a splash of the rich coconut base sauce to moisten it and it's very comforting, especially when topped with sambal prawns. Their Ayam Buah Keluak is bold, like a rendang sauce and it demands that it be devoured, smeared over the fluffy rice. The Kiam Chye Tng or salted mustard pork soup is gentle in that they soak a lot of the sodium out of the mustard before cooking it with the meat. Their nasi lemak is topped with the local favourite chicken wing and the usual nuts, ikan bilis, cucumber and chopped string bean omelette (a nice touch). We like their bubur cha cha as it was emboldened with gula Melaka or palm sugar, not the usual white sugar. They also sell a decent selection of Nonya cakes and sweets, and they offer catering services too. Just choose, enjoy and end your meal on a sweet.

Nonya Bong The Peranakan 663 Choa Chu Kang Crescent (Map) Facebook: @nonyabongtheperanakan Whatsapp +65 9619 1949 for booking

Jeffrey Chia aka Nonya Bong is a true blue Baba Peranakan and even talks with a Baba slang. Already in his 70s, he had opened and shuttered up previous restaurants, retired, and then on a whim, decided to offer private dining this at home. His prices are quite reasonable and he offers up to 10 items in a sitting. His rich and thick ayam buak keluak has both chicken and pork (or you can choose) in a serving. His Tohay (red wine lees) stewed chicken has touches of cincalok and belacan and it was very refreshing. He may also offer a Hati Bab i Bungkus or fried liver balls wrapped in pig’s caul with a marinade that is redolent with coriander seed grounds. His menu may change but many customers often request for the same stuff, with just some minor changes. His dessert, and it's a long-term menu resident, is a mount of sago pearls smoothened with egg white, slathered with coconut milk and gula Melaka… always ask for this one!Note: the wait time for a sitting is now 6 months (as at Dec 2020).


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