Permata Singapore Announces Progressive Nusantara Cuisine

Permata Singapore in the historic Gedung Kuning offers a progressive Nusantara menu.

It will be open to the public on December 8, 2021.

I got a preview of the food on November 26th. This is a showcase of vibrant diversity and indigenous ethnic tastes, emphasizing the classic Nusantara cuisine presented in a contemporary way.

Nusantara is a historical old Javanese word that literally means “remote island”. In essence, it refers to the islands that surround Java (or part of it).

Plumata’s culinary director and chef Meldeen (above) has devised a new menu with Kerab salads, soups, entrees and entrees.

As a starting point, I prepared a rice cracker soaked with pear turmeric cake straw, turmeric rice balls mixed with sambal bajak, salted fish, and spicy turmeric gel.

“This dish was inspired by my late grandmother. She beat the mortar and pestle with a mortar and pestle, scooped hot rice mixed with fresh herbs and salted fish, and nourished me.” Chef Meldeen said.

Next was Kerab Daging Sri Mersing, a beef salad inspired by Sri Mersing (the beauty of Mersing, the town of Johor, Malaysia).

Made with grilled Chateaubriand, marinated young mango, king salad and ginger flower lime dressing.

“In Nusantara culture, Kerab is a side salad made of vegetables punched with spicy or citrus dressings,” said chef Meldeen. Inspired me.

“At Permata, we added a king salad of fresh turmeric, lemongrass, bird’s-eye pepper, beef marinated in young mango, topped with ginger flower lime dressing.”

Ceviche was inspired by Chef Meldeen’s late Sarawakian grandmother Umai (a Sarawakian dish of sliced ​​raw fish mixed with onions, chili, vinegar, salt and lime juice).

Chef Meldeen enhanced this dish by adding delicious blue pea gel and orange ginger gel to the seafood, along with ginger flower lime dressing.

There are also scallops, black mussels, shrimp and salmon.

Ceviche in Purmata is complemented by a hearty bowl of Sotobanjar, inspired by the food of South Kalimantan stalls, providing a rustic and soothing preamble to the feast awaiting you.

Sotobanjar (fragrant chicken consomme) contains rice cake, potato cullet, quail eggs, vermicelli, sambal oelek (spicy Indonesian chili paste made from red pepper).

“It’s the best comfort soup,” said chef Meldeen. “The aroma of sotobanjar comes from the leaves of star anise, cinnamon, nutmeg and kaffir. To add extra heat, use Sanbal Oerek, a blend of fresh pepper, garlic, vinegar and a small amount of lime juice. add.”

The main followed the theme of Progressive Nusantara.

These feature reinterpreted comfort food, like Chef Meldeen’s interpretation of Nasilawon, Rawon Risotto.

It features beef stew, buakeruac nuts, creamy risotto, ramen eggs, tempeh chips, sambal veracan, coconut floss and rice crackers.

“Lawon, which originated in East Java, is one of the oldest dishes in Indonesia,” explained chef Meldeen. “The origin of the dish is believed to be the city of Surabaya, the capital of East Java. In Purmata, Nashirawon was slowly cooked, infused with Buakerak nuts made from creamy risotto topped with ramen eggs. It’s a beef stew. “

I especially liked the halibut, which uses the familiar Ulam to bring out the unique flavor of the halibut.

Chef Meldeen chose halibut, a boneless fish that does not spoil the taste of the familiar botokubotokuikan.

“We used halibut instead of mackerel, which is commonly used in botokubotoku,” said chef Meldine. “Steamed with curry paste, chili, lemongrass, grated coconut, coconut cream, Vietnamese mint, king salad, basil, caffia leaves and turmeric leaves to make countless Nusanta flavors.”

Ayam Palmara is a grilled boneless chicken leg with lemongrass, tamarind, plumata herb rice and winged bean.

“This classic dish from Makassar, North Sulawesi is usually steamed,” said chef Meldeen. “But not only was the boneless chicken leg stewed in galangal, lemongrass, coriander, cumin, and tamarind juice, but it was also charcoal-grilled and then beaten with gravy to bring out the flavor.”

Permata’s Rusuk Percik (Percik Lamb Ribs) is clearly influenced by the heritage of chef Mel Dean’s mother, Kelantan, and Ayam Percik (grilled chicken with herb rice and spice paste, vegetables, fish keropok, salted eggs, seasonings). (Attach) is a staple of the Ramadan Bazaar.

“New Zealand lamb ribs were boiled in chili, shallot, galangal and lemongrass for 4 hours, then charcoal-grilled in perchik gravy sauce and then the flavor exploded.”

Cek Mek Molek (traditional kelantan toy) is a must for dessert. Not generally available in Singapore.

“Every time I visit Kelantan or Kuala Lumpur, I have to eat the famous quichekmekmorek, which resembles the sweet potato donut quikeria,” said chef Meldine. “For Permata, we reduced the amount of sugar used in the sweet potato dough, sprinkled with powdered sugar and crushed almond flakes, soaked in espresso caramel and fried until golden before adding vanilla ice cream.”

Prices for new Plumata dishes range from $ 10 ++ to $ 42 ++.
We highly recommend booking via

business hours:
Lunch 12 pm – 3pm
Dinner from 6 pm to 10:30 pm
Closed on Mondays

Chef Meldeen
Celebrity chef Meldeen has been involved in the Singaporean culinary scene for the past 29 years. He has procured many taste palettes, including celebrities, ministers and royalty. Former food columnist is also an author and speaker.

Permata Singapore in Gedung Kuning

Boasting over 10,000 square feet, Gedung Kuning was built in the late 1850s. Its appearance was inspired by the Palladian architecture, a European architectural style that was popular at the time.

The interior resembles the old Istana Kampongram next door and follows the traditional Malay house design.

In 1864, Tengku Mahmud, the youngest son of the King of Johor, named his mansion Gedung Kuning, which means a yellow mansion after the yellow wall. Yellow is the royal color commonly associated with the Malay Sultan.

Today, Gedung Kuning is Singapore’s first Nusantara lifestyle destination, 4 of Nusantara Cuisine, Amazing Chambers Singapura, Singapore’s historical game escape room, book cafe, wedding and community event locations. We offer two different services.

Permata Singapore Announces Progressive Nusantara Cuisine

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