Located within Orchard Towers, the 5000 sq ft venue holds six distinct spaces, including the main dining room serving family-style recipes, a gallery showcasing heirloom pieces and cultural artifacts, as well as an atelier selling traditional kebayas.
Start with a refreshing Calamansi Gimlet ($21) at the Kebaya Bar, a collaboration with the award-winning Brass Lion Distillery, before stepping into The Little Nyonya for dinner.
Led by executive chef and founder Raymond Khoo and head chef Lily Suriani Lim, the restaurant is one of the few places you can enjoy lohei outside of Chinese New Year.
The crispy hand-wrapped Prawn Ngoh Hiang ($18) is a highlight, as is Ladies’ Fingers served with cincalok (fermented shrimp). Be sure to order some traditional Nasi Ulam Dulu Kala ($24) – rice mixed with different herbs and salted fish – to pair with the fork-tender Babi Pongteh ($24), pork belly slow-braised in fermented soybean sauce.
For special occasions, book the Tok Panjang experience ($198) at the private dining Grand Peranakan. It’s a ceremonial long-table feast serving rare traditional dishes such as Sambal Pisang Jantong (banana heart salad) and Babi Hong, a spiced pork dish with European influences.
Prices range from $3 for Blue Pea Rice to $198 for the Tok Panjang menu.
