Some of the best ways to experience the best of Singapore’s uniquely Southeast Asian culinary heritage is by securing a much sought-after seat at one of the island’s most popular private dinners. But if you love your local Peranakan cuisine, and in particular those by Tinoq Russel Goh and Dylan Chan of PasirPanjangBoy, that opportunity just a got a lot easier.
In celebration of the rich heritage of Southeast Asian cuisine, Raffles Courtyard is inviting guests to discover a new culinary collaborative series with the best private dining chefs in Singapore, which kicks off today with a month-long collaboration with the PasirPanjangBoy, featuring a curated selection of their signature Nyonya specialities.
If you’ve ever wondered why their fans crave their ngoh hiang— that savoury roll of bean curd skin stuffed with minced meat, plump prawns and crunchy water chestnuts—this is your chance to find out. This delicacy is marinated with a secret home-made five-spice blend before being deep-fried, served with a piquant chilli chuka. It’s also an ideal snack if you’re hoping to take advantage of Raffles Courtyard’s Happy Hour promotion, available from 5pm to 8pm.
Of course, if you end up staying for dinner, the duo’s robust beef rendang is the aromatic, slow-cooked-until-fork-tender classic to look forward to. “Heritage food is based on the love and respect for people’s tradition and culture,” Goh shares, adding he loves the fact that such foods bring people together, “lift up our spirit and warms up our soul”.