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Michelin Bib Gourmand recipient The Blue Ginger<\/strong> has launched a second outlet at Great World\u00a0<\/strong>after its flagship opened 25 years ago at Tanjong Pagar.<\/p>\n Different Peranakan families have slightly different recipes passed down for generations. And this restaurant uses home recipes from the founding partner’s mother, Mrs Vivian Lian.<\/p>\n New to the menu at Great World are two dishes, Kerabu Kacang Botol<\/strong> ($11.50) and Kerabu Timun<\/strong> ($8.50). The former consists of winged beans, blanched and tossed with dried shrimps, shallots, fragrant toasted grated coconut, in a dressing of chilli and lime.<\/p>\n The latter comprises chicken gizzards, cucumber, tomato in belachan chilli paste.<\/p>\n They are Asian salads. Not bad, but they are spicy for me and I’d prefer their traditoinal\u00a0kueh pie tee<\/strong> ($8, 4 pieces) and\u00a0ngo heong<\/strong>.\u00a0<\/em><\/p>\n The communal mains are eaten with rice. Sweet and sour Assam pork ribs<\/strong> ($16), braised for hours, is usually prepared with pork belly. They do it with ribs because it is less fatty, but I like the pork belly version elsewhere better. This dish lacks the robustness pork belly has.<\/p>\n Ayam panggang “blue ginger”<\/strong> ($16) showcases chicken thigh first marinated in a turmeric spice mix—they say turmeric can fight coronavirus, right?—then grilled and served in a sauce of coconut milk, lemongrass, galangal, and coriander.<\/p>\n It has all the ingredients I like, but somehow, I find this a little bland. Maybe some salt?<\/p>\n The\u00a0beef rendang<\/strong> ($20) uses shin meat in a gravy of ginger, lemongrass, lime leaves, coriander, cumin, and a dash curry powder.<\/p>\n It’s not as spicy as beef rendang elsewhere; this one is more subdued, allowing the layers of flavours to shine. Very tender. Order this.<\/p>\n Terong Goreng Cili ($13): deep-fried eggplant with a fresh homemade chilli paste with a drizzle of sweet dark soy sauce.<\/p>\n It’s not spicy as it looks, even I who cannot really eat spicy food, can eat this.<\/p>\n And it’s delicious: the softness of the eggplant contrasts with the crunchy bits of chilli.<\/p>\n They have the classic ayam buah keluak<\/strong> (chicken in Indonesian black nut sauce, $24) too, but this sotong keluak<\/strong> (squid in Indonesian black nut, $22), the best dish we had that night, is worth trying.<\/p>\n It’s stir-fried with tamarind juice, onions, red and green chillis, and buah keluak. The squid, cooked masterfully, still soft, goes very well with the earthy black nut.<\/p>\n Nonya noodles<\/strong> ($15) are eaten during birthdays and special occasions. It’s very similar to\u00a0Hokkien mee<\/a>,\u00a0<\/em>yellow noodles cooked in prawn and pork stock.<\/p>\n One of the difference is Nonya noodles has tau cheo<\/em> (fermented soy bean paste).<\/p>\n It is not too bad, but I prefer\u00a0Hokkien mee<\/em>.<\/p>\n Love the generous toppings on the chendol<\/strong> ($5, add $2 for D24 durian): half bowl of green wriggly thingamajig, half red bean paste. Coconut milk with Indonesian palm sugar, not gula melaka.<\/p>\n Unfortunately, the ice is too big, making the chendol crunchy. I’d also prefer gula melaka. The palm sugar just doesn’t have the complexity.<\/p>\n The Blue Ginger has some good dishes such as the\u00a0beef rendang<\/strong>,\u00a0deep-fried <\/strong>eggplant<\/strong>, and\u00a0squid keluak.<\/strong> And it offers something different from other restaurants at Great World.<\/p>\n Menu<\/strong> Food: 6\/10 You may be interested in…![\"\"](\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2020\/02\/wing-beans-e1581885144919.jpg?resize=448%2C560&ssl=1\")
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\nThe Blue Ginger<\/a><\/strong>
\nGreat World #01-106, 1 Kim Seng Promenade, Singapore 237994
\nTel:+65 6235 7042
\nM – F: 11am – 3pm, 6pm – 10pm
\nWeekends and PH: 11am – 10pm
\nfacebook<\/a><\/address>\n
\nDecor \/ ambience: 7\/10
\nPrice: 6\/10<\/p>\n
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\n–Godmama, Funan: Modern Peranakan Food for the Youths<\/a>
\n–Indigo Blue Kitchen, Shaw Centre Orchard: Peranakan Restaurant by Les Amis<\/a>
\n–Folklore, Beach Road: Eurasian-Peranakan Food that is Different from the Rest<\/a>
\n–Whole Earth, Tanjong Pagar: VERY SMELLY, Expensive But Excellent Food at the Only Vegetarian Restaurant to Be Awarded by the Michelin Guide\u00a0<\/a><\/p>\n
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