Peppermint, located at PARKROYAL COLLECTION Marina Bay, Singapore, has once again collaborated for the second time with chef-owner Beh Gaik Lean of the One-MICHELIN-starred Auntie Gaik Lean’s Old School Eatery from Penang, Malaysia, to bring diners an exquisite Peranakan culinary experience, back by popular demand. From 12 July to 11 August 2024, in celebration of Singapore’s National Day, Peppermint’s Chef de Cuisine Leon Yee and Auntie Gaik Lean will present the ‘Savour the Straits Peranakan Buffet,’ a feast of authentic and scrumptious flavours of true-blue Peranakan cuisine that are sure to tantalise your taste buds.
The Collaboration with Auntie Gaik Lean
This year’s buffet introduces three new signature Peranakan dishes by Auntie Gaik Lean. They are Sambal Udang, which brings the tangy and spicy notes of thick prawn curry to the fore with morsels of meaty prawns. Cincaru Rempah features freshly delivered cincaru (hard-tailed scad) stuffed with turmeric and lemongrass sambal before being sautéed to succulent perfection. Kerabu Bee Hoon with Tiger Prawn offers vibrant Nyonya flavors with a rice vermicelli salad prepared with fresh tiger prawn, kaffir lime leaves, lemongrass, shallots, mint leaves, kerisik, and sambal belacan, finished with a squeeze of fresh calamansi juice. These dishes add to the already impressive lineup of traditional Peranakan favorites, ensuring a diverse and delicious dining experience.
Chef Leon Yee’s Timeless Recipes Reflect His Peranakan Heritage
Chef Leon Yee’s culinary creations shine this year with dishes like Giant Stingray Kuah Lada, Ayam Buah Keluak, and Black Angus Beef Belly Pongteh. Profoundly influenced by the culinary traditions of his mother and Peranakan grandmother from a young age, Chef Leon has absorbed invaluable knowledge and traditions from countless hours in the kitchen during his childhood. Combined with his professional culinary training, this rich heritage fuels his passion to continually refine and innovate his repertoire.
Highlights of the Buffet and Celebrate Singapore’s National Day with the Kings of Fruits
The buffet features all-you-can-eat durian buffet with free-flow selection of premium durian varieties, including Mao Shan Wang, Red Prawn, and D24 varieties, available during dinner on every Friday and Saturday at Peppermint’s Urban Farm. Diners can enjoy these durians fresh from Malaysia and de-shelled on the spot or enjoy warm durian, freshly grilled for a delightful depth of smokiness and caramelised sweetness.
With ‘Savour the Straits Peranakan Buffet’ being held in conjunction with Singapore’s National Day celebrations, guests can also catch the fireworks lighting up the sky with vibrant colours on Saturday evenings during the National Day Parade previews (on July 27 and August 3, 2024) and on August 9, 2024.
Our team had the pleasure to interview Peppermint’s Chef de Cuisine, Leon Yee, and Auntie Gaik Lean’s Old School Eatery’s Chef-Owner, Beh Gaik Lean, to learn more about their inspirations, the highlights of this year’s ‘Savour the Straits Peranakan Buffet,’ and their thoughts on Peranakan cuisine. Here are some insights from our conversation:
Interview with Peppermint’s Chef de Cuisine, Leon Yee and Auntie Gaik Lean’s Old School Eatery’s Chef-Owner, Beh Gaik Lean
1) How does this year’s ‘Savour the Straits Peranakan Buffet’ collaboration differ from last year’s collaboration?
Chef de Cuisine, Leon Yee and Auntie Gaik Lean: This year’s ‘Savour the Straits Peranakan Buffet’ sees the inclusion of three new signature Peranakan dishes by Auntie Gaik Lean, such as the Sambal Udang, Cincaru Rempah, and Kerabu Bee Hoon with Tiger Prawn, adding to the lineup of dishes that were overwhelmingly popular last year. ○ ○ Cincaru Rempa [Exclusive to Peppermint, not available at Auntie Gaik Lean’s Old School Eatery in Penang] — Freshly delivered, high-quality cincaru fish, also known as hardtail scad. It is then stuffed with turmeric and lemongrass sambal, and then pan-fried to achieve a juicy interior and a crisp exterior.
○ Sambal Udang — Juicy prawns in a rich, flavourful curry with a touch of sweetness and a hint of spice that goes perfectly with rice.
○ Kerabu Bee Hoon with Tiger Prawn — A Nonya-style rice vermicelli salad prepared with fresh tiger prawn, kaffir lime leaves, lemongrass, shallots, mint leaves, kerisik, and sambal belacan, finished with a squeeze of fresh calamansi juice.
This year’s collaboration also brings the taste of the king of fruits, durian, available at the live durian station on Friday and Saturday evenings at Peppermint’s Urban Farm.
Diners can look forward to a free-flow selection of rich and creamy durian varieties such as Mao Shan Wang, Red Prawn, and D24, delivered fresh from Malaysia and de-shelled on the spot for their enjoyment. If they prefer to savour it warm, diners are also welcome to have their durians freshly grilled, bringing a delightful depth of smokiness and caramelised sweetness.
Furthermore, diners will be able to join in the festivities and celebrate National Day when they visit on Saturday evenings from now till 9th August. They will be able to catch a striking display of the National Day fireworks with an unparalleled view from Peppermint!
2) What are the highlight dishes for this year, and could you share the inspiration behind them?
Chef de Cuisine, Leon Yee and Auntie Gaik Lean: The highlights of this year would be the three new signature Peranakan dishes by Auntie Gaik Lean, such as the Sambal Udang, Cincaru Rempah, and Kerabu Bee Hoon with Tiger Prawn, as well as Chef Leon Yee’s Giant Stingray Kuah Lada, Ayam Buah Keluak, and Black Angus Beef Belly Pongteh.
Both hailing from Peranakan families with fond memories of the dishes they enjoyed growing up, Chef Leon and Aunty Gaik Lean wish to share the bold flavours and vibrancy of Peranakan cuisine with more people through the age-old traditions and knowledge passed down by their mothers and grandmothers.
3) Are there any differences between Peranakan cuisine in Malaysia and Singapore?
Chef de Cuisine, Leon Yee and Auntie Gaik Lean: Actually, the menu is typical of the Peranakan food found in Penang. Singaporeans could be more familiar with Chef Leon’s Peranakan recipes that are closer to the Peranakan food found in Malacca, in the southern part of Malaysia. This collaboration will showcase the two regions of Peranakan cuisine. In Penang restaurant, the eatery serves pork-free dishes, which is uncommon in Peranakan cuisine since many traditional dishes include pork; which fits nicely in Peppermint since it offers halal-certified buffet stations.
4) Can you share with us what are some of your favourite dishes in the buffet and why do you enjoy them?
Chef de Cuisine, Leon Yee and Auntie Gaik Lean: A few favourite dishes would be the Sambal Udang (Meaty prawns doused in tangy, spicy and thick prawn curry), Cincaru Rempa (Freshly delivered and pan-fried Hard-tailed Scad stuffed with turmeric and lemongrass sambal), Black Angus Beef Belly Pongteh (Angus beef belly, stewed with fermented soybean paste), and Giant Stingray Kuah Lada (Stingray with flavourful turmeric and peppercorn gravy).
- Especially the Sambal Udang, which is one of the three new signature Peranakan dishes by Auntie Gaik Lean that has made its way to Peppermint’s Savour the Straits Peranakan buffet line this year, so that is a definite must-try. This dish features juicy prawns in a rich, flavourful curry with a touch of sweetness and a hint of spice—making it perfect with rice!
- Apart from Auntie Gaik Lean’s usual signatures such as the Assam King Prawns and Brinjal Sambal, a favourite dish in this collaboration is her Peppermint-exclusive Cincaru Rempah. An old-school dish that few can replicate, this dish features a freshly hard-tailed fish meticulously pan-fried and stuffed with turmeric sambal.
- Another highlight of this collaboration brings Auntie Gaik Lean’s signature Nasi Ulam—a seemingly simple dish yet requires an assiduous preparation process. To whip up a good plate of Nasi Ulam, the key lies in incorporating finely chopped herbs, each adding a unique flavour dimension along with toasted shredded coconut (kerisek) that lends a touch of nuttiness to the dish.
Also, a fun fact—many of the herbs used in the Nasi Ulam, including turmeric leaves, kaffir leaves, mint leaves, ginger flower, Thai basil leaves, and betel plant, are sourced from PARKROYAL COLLECTION Marina Bay’s Urban Farm!
Lastly, the Egg Belanda—both our favourite and a hit with the crowd, features eggs doused in Auntie Gaik Lean’s signature sweet and tangy tamarind sauce.
5) What message would you like to share with our readers who are looking forward to trying out the buffet?
Chef de Cuisine, Leon Yee and Auntie Gaik Lean: At Peppermint, diners can always look forward to unique buffet experiences such as the returning Savour the Straits Peranakan Buffet. Guests can indulge in the rich and authentic flavours of Peranakan cuisine, meticulously crafted by Peppermint’s Chef de Cuisine Leon Yee in collaboration with Chef-Owner Beh Gaik Lean of Auntie Gaik Lean’s Old School Eatery.
We just look forward to seeing everyone enjoy these dishes, alongside the durian buffet available every Friday and Saturday evening! Diners who visit on a Saturday will have the chance to catch the fireworks from the National Day Parade rehearsals.
Keep a lookout for Peppermint’s upcoming collaborations featuring the Flavours of Hong Kong from 23 August (Dinner) to 30 September 2024, as well as Tantalising Thai cuisine from 4 October to 8 November (Lunch)!
○ Flavours of Hong Kong — Indulge in a buffet selection of famous Hong Kong specialties, where each bite transports you on a journey through the rich tapestry of Hong Kong’s diverse cuisine.
○ Tantalising Thai — Back by popular demand, revel in the symphony of sweet, sour, spicy, and umami flavours of authentic Thai cuisine as Peppermint’s Chef de Cuisine Leon Yee joins hands with Chef Bas, the winner of Top Chef (Season 3) in Thailand!
Peppermint’s ‘Savour the Straits Peranakan Buffet’ is a celebration of rich culinary traditions and authentic flavours. Chef de Cuisine Leon Yee and Auntie Gaik Lean have curated a menu that not only showcases their culinary expertise but also honours the heritage of Peranakan cuisine. This buffet is a must-visit for anyone looking to indulge in a truly unique and memorable dining experience.
Find out more about the ‘Savour the Straits Peranakan Buffet’, please go to our Instagram at this LINK.
Don’t miss out on this culinary journey through the Straits; visit Peppermint from 12 July to 11 August 2024 for an unforgettable feast!
The ‘Savour the Straits Peranakan Buffet’ at Peppermint is priced at:
Weekday Lunch (Sundays to Thursdays, 12:00pm to 2:30pm)
SGD72++ per adult and SGD36++ per child (6 to 12 years old)
Weekday Dinner (Sundays to Thursdays, 6:30pm to 10:00pm)
SGD98++ per adult and SGD49++ per child (6 to 12 years old)
Weekend Lunch (Fridays and Saturdays, 12:00pm to 3:00pm)
SGD82++ per adult and SGD41++ per child (6 to 12 years old)
Weekend Dinner complete with Free-flow Durians– Fridays, Saturdays, including the National Day public holiday (6:30pm to 10:00pm)
SGD128++ per adult and SGD64++ per child (6 to 12 years old)
*Terms and Conditions apply.
For more information about ‘Savour the Straits Peranakan Buffet’, please visit https://bit.ly/savour-the-straits-peranakan-buffet.
Peppermint
PARKROYAL COLLECTION Marina Bay, Singapore
Level Four
6 Raffles Boulevard, Singapore 039594
Peppermint’s buffet stations and kitchen are halal-certified.
Opening Hours
Lunch:
- 12:00pm to 2:30pm (Mondays to Fridays)
- 12:00pm to 3:00pm (Saturdays, Sundays and Public Holidays)
Dinner
- 30pm to 11:00pm (Daily)
Reservations
Tel: 6845 1111
Email: [email protected]
Website: https://bit.ly/Peppermint-sg
Nearest MRT: Esplanade Station (CC3)
#peppermintsg
Images credit to PARKROYAL COLLECTION Marina Bay, Singapore
