SGD20.

Fronted by chef Malcolm Lee who won the first-ever Miele Guide Culinary Scholarship and aid by chef Lai Kit Yee, who's formerly from Mandarin Oriental HK (also won Miele Guide Scholarship in 2008) downplay traditional Peranakan cuisine to suit the common palate. Personally it's not to my liking as the flavour is not intense enough, they've removed the "black gold" filling which is convenient for diner but the taste of it is less significant and not heavy enough. The diners here are a mixture of foreigners and locals of all ethnicity and can get pretty pack during dinner time, this is probably the reason they are so popular as not everyone can take the heavy and intense flavour of buah keluak.

I've a few other dishes and wanted to try their highly raved Buah Keluak Ice Cream made with 80% Valhrona choc on a bed of salted caramel, choc crumble & chilli specks that's topped with milk choc espuma but I'm way too full and my Peranakan friend is simply displeased by the idea of it as an ice cream so we left without dessert. #vscofood #burpple