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Emailpublished on Aug 06 2007 - 19:50
The restaurant is tricked out in
Peranakan furniture and decorations,
which can be a tad garish, but the menu,
which is personally planned by executive chef
Patricia Lee, more than makes up for it. Many
regulars swear by the ayam bua keluak (small
$7.80, big $10.80), the essential Peranakan
stew made from chicken and Indonesian
black nut in a thick, spicy gravy that combines
all the different taste sensations: sweet,
salty, bitter and sour. But we say try the kepetin
bak wan ($8.80), a rich broth which comes
with generous helping of juicy balls of crabmeat,
tofu and minced pork, sprinkled with
grated bamboo shoots.
Chilli Padi details
Address
11 Joo Chiat Place #01-03
Transport
Telephone 6275 1002
If this map or venue details are incorrect then please Contact Us
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