Sheraton Towers Singapore collaborates with renowned Peranakan chef Shermay Lee to present a sumptuous Peranakan spread.
From now till 29 April 2018, diners can look forward to a mouthwatering buffet spread of authentic Peranakan fare, prepared by executive chef Eric Cheam and the culinary team at Sheraton Towers Singapore, in collaboration with Peranakan chef Shermay Lee.
Begin your meal with some keropok and Shermay’s signature sauces such as the cilicuka (Peranakan chilli sauce) with varying levels of spiciness.
Next, make your way through the buffet spread featuring more than 20 dishes, prepared with handwritten recipes passed down to Shermay from her grandmother, celebrated cookbook author Mrs Lee Chin Koon . Some of our favourites include classics like the udang nanas pedas (fresh prawns and pineapples doused in aromatic spicy gravy), ayam buah keluak (chicken thigh, pork ribs and buah keluak nuts) and Nonya rojak.
Other highlights not-to-be-missed are the oven-baked whole snapper with sambal hijau, comprising a whole snapper wrapped in banana leaves, baked with a generous spread of sambal hijau and topped with freshly squeezed calamansi limes; the char siew roasted with Shermay’s specially concocted meat marinade; and the crowd favourite Nonya chap chai, laden with cabbage, Chinese mushroom, glass noodles, pork belly and dried tofu skin simmered in a robust stock.
For the dessert, tuck into an array of saccharine treats such as assorted traditional Peranakan kuehs, bandung rose jelly and chendol coconut ice cream at the DIY station.
Available only for dinner during the weekend, the Peranakan buffet is priced at $68 per adult and $34 per child.
39 Scotts Road. Tel: 6737 6888