Peranakan Dessert Showcase

By June Ramli

Sydney, Dec 13: It’s been over a week since I had the opportunity to experience the Peranakan buffet at the White Tiffin Fusion Restaurant, located in Hotel Faber Park in Singapore.
While I didn’t try dishes from the main menu, as they were not Halal, I did indulge in their assortment of kuih, which are traditional Malay desserts.
The Peranakan cuisine, from where these dishes originate, has a rich history.
It emerged from the fusion of Chinese and Malay or Indonesian cultures, primarily in the Straits Settlements of Malacca, Penang, and Singapore, during the 15th and 16th centuries.

This unique blend of culinary traditions has resulted in a vibrant, flavour-rich cuisine known for its distinct spices and techniques.
The White Tiffin Fusion Restaurant, a recent venture within Hotel Faber Park, is a family-run establishment under the Manna Pot brand.
They’ve introduced this special Peranakan buffet, available exclusively on weekends from noon to 3 pm. Sampling their desserts was a memorable experience, showcasing the authenticity and richness of Peranakan flavours.

These desserts, part of the media gift after their opening on Dec 2, reflect the variety and quality that guests can enjoy as part of the buffet.
Please observe that the desserts depicted here are larger than those typically offered with the buffet.
Here’s a rundown of the desserts I tried, listed without any specific sequence:

The Kuih Lapis I tried was impressive, featuring a unique colour scheme that stood out from the traditional versions I’ve had in Malaysia; it had a more vibrant, rainbow-inspired palette. Belicia Tan, General Manager at White Tiffin Fusion, mentioned that Singaporeans typically enjoy it by peeling off each layer separately, whereas I savoured it in one go.

Bengkang Ubi holds a special place as my favourite kuih. Childhood memories flood back of enjoying it at my grandmother’s house in Cherry Park, Ipoh. The kokoi man, as we called him, would sell these delights from a container on his bike, making a living solely from this. It’s a dessert you just can’t go wrong with, an absolute joy to consume alongside black tea. I even tried a similar version in Tahiti, where it’s slightly longer and known as Taota.

Kuih Ketayap, a green-coloured kuih with coconut filling, is a very famous delicacy, often enjoyed in the mornings after a nasi lemak fix, or during tea time.

Kuih Seri Muka is another renowned Peranakan kuih typically served as a dessert or enjoyed anytime during the day. It’s easy to make and stands as one of the most sought-after Peranakan desserts. The version at White Tiffin features a colorful rice base which is a unique twist from the usual white rice base I’m accustomed to. I appreciated how White Tiffin has varied their offerings to create a distinct appeal. I tried this kuih from White Tiffin and paired it with the kaya included in the media gift bag.

Finally, Onde Onde and Kosui are Peranakan kuih that I’m less familiar with. My usual experience with Onde Onde is with the green variety, but the ones I tried were yellow, apparently made with sweet potatoes. Kosui has a soft and wobbly texture, making it a delightful treat. Both these kuih, leaning towards the sweeter side, are exceptionally delicious when paired with plain black tea.

Editors note: For more details on how to try these kuih on your next visit to Singapore refer to this article for all the necessary information.