BABA CHEWS

The restaurant puts a modern spin on Peranakan cuisine without losing its way. A good example is the appetiser of chilli crab cakes; instead of the usual platter of familiar favourites, the chef presents a new version that’s still infused with a concoction of traditional Peranakan spices. The beef short ribs are slathered in glistening, aromatic stewed rempah goodness, while the Iberico pork rib pongteh is in an unctuous pool of gravy. Service is warm and polite, though a bit short-staffed.