Gaik Lean is a Penang Nyonya who has carried on the legacy of her family’s cooking, following age-old recipes handed down by her mother and grandmother. For this buffet, she brings three new signature Peranakan dishes: the sambal udang (prawns in spicy sambal), cincaru rempah (hard tailed scad stuffed with turmeric and lemongrass sambal) and kerabu bee hoon (rice vermicelli salad) with tiger prawns.
A selection of Gaik Lean’s dishes will also make a comeback to Peppermint, including her well-loved egg belanda (sweet and sour egg in tamarind sauce), fragrant nasi ulam tossed with freshly hand-chopped herbs and spices, assam king prawns stir-fried in tamarind paste, brinjal sambal, and kerabu kacang botol (four-angled bean salad).
Meat dishes include inchi kabin (Nyonya-style fried chicken) and beef rendang. For dessert, there’s pulut hitam (black glutinous rice porridge) with fresh coconut milk.
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Chef Leon Yee (left) from Peppermint and Chef Beh Gaik Lean (right) from Auntie Gaik Lean's Old School Eatery in Penang
Cooking alongside Gaik Lean for this buffet is Peppermint’s own Yee, who has been profoundly influenced by his mother and Peranakan grandmother since a young age. His Peranakan signatures include ayam buah keluak (chicken with fermented pangium edule seeds), itek sio (braised duck leg with tamarind and coriander), black Angus beef belly pongteh stewed with fermented soy bean paste, and lemak blue pea flower rice, served with spicy coconut floss.
Seafood additions this year include giant stingray kuah lada in peppercorn gravy, rock lobster with charred chilli chuka, ngoh hiang with white cucumber achar, and gado gado.
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Durian buffet
If the spread of international and Peranakan dishes aren’t enough to entice you yet, the durian buffet surely will. It’s durian season, after all, and Peppermint has set up a buffet featuring the fruit for diners on Fridays and Saturdays
Indulge in a free-flow selection of rich, creamy flesh of Mao Shan Wang, Red Prawn, and D24 varieties, delivered fresh from Malaysia and de-shelled on the spot. Diners can also savour warm grilled durian, adding a delightful depth of smokiness and caramelised sweetness to the fruit.
The ever-popular Mao Shan Wang tends to run out quickly, so don’t wait till the very end to dig in! A bunch of other seasonal fruits are also available, such as mangosteens and longans.
The “Savour the Straits Peranakan Buffet” at Peppermint is priced at:
Weekday Lunch (Sundays to Thursdays, 12pm to 2.30pm): $72++ per adult and $36++ per child (6 to 12 years old)
Weekday Dinner (Sundays to Thursdays, 6.30pm to 10pm): $98++ per adult and $49++ per child (6 to 12 years old)
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Weekend Lunch (Fridays and Saturdays, 12pm to 3pm): $82++ per adult and $41++ 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 10pm): $128++ per adult and $64++ per child (6 to 12 years old)
Peppermint
Parkroyal Collection Marina Bay, Singapore
Level Four
6 Raffles Boulevard, Singapore 039594
Tel: +65 6845 1111
Email: peppermint.prsmb@parkroyalcollection.com
