Tel: 65 6222 3928
Concierge.com's insider take:
Occupying a restored Chinatown shophouse with antique stained-glass windows, Blue Ginger specializes in the distinct local cuisine called Peranakan, a mix of Chinese and Malaysian influences. Also known as Nonya, Baba, and Straits Chinese, this piquant hybrid cooking style was reportedly born in the 19th century, when visiting Hokkien merchants first took local Muslim brides. Regardless of their origins, Peranakan dishes are fiery and unexpected. Pork is stewed with cinnamon bark; prawns are sautéed in coarse black pepper. Ayam buah keluak is a chicken dish flavored with (according to the menu) "Indonesian black nut," which, when combined with spicy chiles, makes a rich, almost chocolaty sauce reminiscent of Mexican mole. The signature dessert, chendol, a stew of red beans topped with crushed ice, coconut milk, and palm sugar and laced with durian puree, tastes as weird as it sounds—but don't miss it.
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