Guan Hoe Soon Restaurant
200 Joo Chiat Place, #01-01 (Map) Mon – Fri: 11am–3pm, 5.30pm–9pm Sat & Sun: 5pm–9pm
This is truly a Singaporean icon. They are known to be the first licensed Peranakan restaurant here and they have a 60-year-old government-issued certificate to prove it. This Chinese family patriarch and founder once worked for and hung out with the Nonya community in the Joo Chiat area. He helped cook their meals and later decided to set up an eatery. While the current second-generation husband-and-wife owners, Jenny and Raymond, are “very tired as no one in the family wants to continue”, the restaurant packs in a crowd especially on weekdays. Despite having foreign cooks in the kitchen, Raymond still lords over the kitchen and doles out one of the best Ayam Buah Keluak around – perfect over soft steamed rice with a piece of that black nut paste swirled in. Their own-made otah is also a must-try. It is redolent with spices. The Ngoh Hiang roll has that imperfect touch, especially in the way it was not so tightly rolled up, that felt like some friend made it for a private meal. Very hearty. The meat and turnip stuffing were not too finely blended and had enough bite. Don't miss their roast pork or sio bak. Crispy, crusty skin and serves with salted vegetables and sweet soy sauce. Finish up with their chendol and all will be ok.
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