Straits Chinese Restaurants Chain is managed by Guan Hoe Soon Group, the oldest Nonya Restaurant in Singapore. Using secret recipes handed down thru the generations, the original taste of an Authentic Peranakan cuisine has been preserved closely, using only the freshest ingredients and select choice of spices.
Many have come to love their nonya food and they provide nonya catering for special occasions at offices and homes. They cater a wide choice of dishes, available at very reasonable prices. With many satisfied customers whom they had the honor of catering to, they are confident that they will delight you and your friends with an authentic peranakan affair.
Whenever you think of Peranakan Food, think of Straits Chinese, Singapore's Favourite Nyonya Restaurant.
They will give u a order form and you we just have to tick what we want in the order form and we can order as many as we could but certain popular dish we could only order once. But we actually order once for most of the food and there are some dishes we did not order because it is just too much for us.
The Chap Chye was served up. For this assortment of vegetables, tau kee and mushrooms, it was relatively good though it bordered a little on the sweet side, and could do with a more smoky fragrance.
The clear favourite for the dinner has to be the Otah Otah. It arrived sizzling on the hot plate from the kitchen. The textures, creamy with coconut essence; flavours, spicy and savoury with chilli and fine fish paste. Par excellence!
The Udang Sambal Timun was mouth-watering. The prawn pieces used were whole, huge and fresh. Having been stir fried with the sambal sauce, the prawns are all readily spiced up.
Peranakan’s cuisine hallmark for me really has to be the Ayam Buah Keluak. The bitter savoury sweet black nuts are cracked, and left to simmer in the ayam stew for hours on end. The version at Straits Chinese has most of its nut meat mixed with minced meat and then stuffed back into the shell.
The Beef Rendang is a decent creation altogether with alot of emphasis on the rempah. Very, very thick, sweet with onions, and spicy. The beef pieces were also chunky and meaty, though if left over the stove for an hour or two more, it would really tenderise the meat further.
Babi Pong Tay for all ye belly pork lovers. A good creation with a sauce that will go well with rice.
To dive into the buffet proper, I called for the appetizers (one serving each only) to be served up. The dish came with an assortment for the 4 of us – Kuih Pie Tee, Ngoh Hiang and Popiah Goreng. Palatable snacks to begin, though placing all of them onto one platter proved to be a little messy in presentation.
The dessert which you should really try is the Chen Dol. Nothing beats rich coconut milk glazed all over any of the desserts. The Gula Melaka really set things alike with a bountiful fragrance!
Durian Pengat (one serving only). This durian custard was nicely sweet and pungent with the essence of fresh durian encased in creamy smooth textures. The fibrous parts of the durian was notably missing, making this dish more of a custard that is easy on the palate.
The staffs were really very attentive. Kudos!
Service: 4 / 5
Food: 4 / 5
Ambiance: 3.5 / 5
133 Cecil St, #B1-01 Keck Seng Tower, 069535
