Chilli Padi Nonya Restaurant is celebrating 22 years of delivering authentic Peranakan flavours to Singaporeans. Having earned the esteemed title of “Best Asian Casual Restaurant Runner-Up” at the 2023 RAS Epicurean Star Awards, they are inviting diners to enjoy their bestsellers with a new novel wine-pairing experience (from $60++). Indulge in signatures ranging from Kueh Pai Ti, Ayam Buah Keluak, Beef Rendang, Nonya Chap Chye, and more!
Chilli Padi Nonya Restaurant’s New Wine-Pairing Experience
Starting with the Kueh Pai Ti ($11 for 6 pcs), this delight features golden top hat pastries that are generously filled with braised shredded turnip, sweetened with fresh prawn essence, and drizzled with dark sweet sauce and tangy chili sauce. Warm your senses with the Bak Wan Kepeting ($16 for Small and $23 for Medium) served in claypot with handmade pork balls alongside thinly sliced bamboo shoots.
Savour the rich flavours of Nonya cuisine with the Nonya Chap Chye ($11 for Small, $15 for Medium). This pot of vegetable treasures is stewed in the traditional Nonya style and laced with the prized earthiness of fermented red beancurd.
Prepare your taste buds for some heat with the Sambal Terong Balado ($10 for Small, $15 for Medium). This stir-fried brinjal dish boasts a refreshing burst of citrus lime before being greeted by the fiery Signature Sambal Belachan. Harmoniously balanced by shrimp paste, a touch of tangy lime juice and a subtle hint of sweetness dance on the tongue, complementing the dish perfectly.
Braised to perfection, the Ayam Buah Keluak ($17 for Small, $24 for Medium), is served with Indonesian buah keluak nut and a medley of spices, resulting in tender, flavourful meat that melts in your mouth. The dish is elevated further with the addition of assam gravy.
Indulge in the exquisite flavours of the Beef Rendang ($17 for Small, $24 for Medium), where lean cuts of prime beef are slow-cooked in coconut milk and a fragrant blend of spices, offering a mildly spicy dressing that delights the palate. Elevate the experience with a pairing of Rainbow’s End Cabernet Sauvignon 2020 ($85/bottle), whose aromas of ripe plums, blueberries, and hints of fynbos, coupled with a touch of dark chocolate, perfectly complement the richness of the beef and the subtle spice notes of the Rendang.
Immerse yourself in the hearty delights of the Babi Pongteh ($16 for Small, $23 for Medium) – tender cuts of pork belly are stewed in salted soybeans and aromatic spices, creating a symphony of flavours that are elevated with aromas of mushrooms and bamboo shoots.
For squid-lovers, the Sotong Hitam ($15 for Small, $22 for Medium) is served with fresh squid that is stir-fried in its own squid ink which imparts a black hue before it’s doused in a thick, rich house sauce that borrows all the best flavours of the mollusk.
For those with small appetites, the Honey Belachan Chicken Wings ($7 for 3pcs, $15 for 6 pcs) are marinated and coated in honey belachan sauce infused with fermented shrimp paste. They are then deep-fried and glazed with honey and an extra layer of belachan for an added additive bite.
End off your meal on a sweet note with the Nonya Chendol ($4), a classic dessert that promises to delight your taste buds. This icy treat features shaved ice with creamy coconut milk, rich palm sugar, and rice flour jelly, topped with red and green syrup, whole red beans, and atap seeds.
22nd Anniversary Promotion – 22% Off Total Bill Till End April
Celebrating 22 years of serving authentic Peranakan flavours in the Katong-Joo Chiat area, diners can enjoy 22% off their total bill for the entire month of April! This exclusive promotion is available every Monday to Thursday, excluding public holidays. Simply follow Chilli Padi Nonya Restaurant’s Facebook and/or Instagram, like and flash their promotion post to redeem.
Hurry down today!
Address: 11 Joo Chiat Place, #01-03, Singapore 427744
Operating Hours: Daily, 11.30am to 2.30pm & 5.30pm to 10pm (Last order 9.30pm)
For more news, Shihlin’s 21-Year Anniversary Promotion: New Snacks & A Chance To Win Tickets To Taiwan From Now Till April 30!
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