A Family Legacy

BLAZING THE TRAIL

The humble beef rendang recipe created by one of the founder’s mother, Vivian Lian, has since then become a firm favourite with their customers - made with beef shin and aromatics such as ginger, lemongrass, lime leaves, coriander and cumin, plus kerisik (toasted grated coconut) which adds depth and a rich caramelised flavour to its Beef Rendang. This dish started the catering arm of Blue Ginger.

GREAT EXPECTATIONS

Besides working to open more outlets of The Blue Ginger, I am exploring the possibility and opportunity to open a spin-off concept that still stays true to the core philosophy of the business – serving Peranakan food in a communal dining setting, but perhaps more casual and upbeat. The other project that I have in mind is to revamp The Blue Ginger’s outside catering and event arm which has been doing well, but we can always do better,” shares Business Director Teo Shi Kai.

THE OM FACTOR

“The Blue Ginger is all about shared experiences. We have made sure to create an inviting space that kindles connection and encourages conversation over food that is prepared from the heart. It is all about bringing people together and building relationships over hearty soul food,” says Susan Teo, one of the founders of The Blue Ginger.

CLAIM TO FAME Around for 15 years, the Blue Ginger Restaurant is undisputedly one of Singapore’s best Peranakan restaurants. While the menu here is reworked every six months, its popular standards such as the beef rendang, ikan assam gulai (fish tamarind curry), ngo hiang (spring rolls) and kueh pie tee (popiah vol-au-vents) keep the crowds coming back.