Permata Singapore Launches Progressive Nusantara Cuisine at Gedung Kuning

Published - 30 November 2021, Tuesday
  • Permata Singapore

Unveiling to the public on Wednesday 8 December 2021, Permata Singapore, located at the former historic mansion Gedung Kuning, is launching a progressive Nusantara menu, showcasing the vibrant diversity, indigenous ethnic flavours, highlighting classic Nusantara dishes presented in a modern way. 

Boasting over 10,000 square feet, Gedung Kuning was built in the late 1850s and its exterior was inspired by Palladian architecture which is a European architectural style that was trendy back in the day. The interior of Gedung Kuning, like the former Istana Kampong Glam next to it, follows the design of a traditional Malay house. 

Nasi Ulam Cakerawala - Ulam Rice Balls

Led by Culinary Director Chef Mel Dean, (pictured above) Permata’s new menu reinvents a wide array of Kerabu salads, soups, small plates and mains. For starters, Nasi Ulam Cakerawala are Ulam Rice Balls mixed with sambal bajak, salted fish, rice crackers dipped with spicy turmeric gel. 

Celebrity Chef Mel Dean has been in Singapore’s culinary scene for the last 29 years. As one of the pioneers in the early 90s, Chef Mel Dean has catered to many taste palettes including celebrities, ministers, and royalties. 

Kerabu Daging Sri Mersing  - Beef Salad

Kerabu Daging Sri Mersing is a Beef Salad inspired by Sri Mersing made with grilled chateaubriand marinated, young mango, king salad and ginger flower lime dressing. 

Permata Samundera - Nusantara Ceviche

Permata’s Ceviche was inspired by Chef Mel Dean’s late native Sarawakian grandmother’s Umai. Chef Mel Dean has elevated this dish by adding savoury blue pea gel and orange ginger gel to seafood with a ginger flower lime dressing. 

Permata’s Nusantara Ceviche is complemented with a hearty bowl of Soto Banjar inspired by streets food in South Kalimantan that offers an earthy, comforting preamble to the feast that awaits you. 

Rawon Risotto

With mains following a progressive Nusantara theme featuring comfort food reinterpreted, dishes such as Rawon Risotto is Chef’s interpretation of Nasi Rawon. 

Botok Botok Halibut

Another favourite is the Botok Botok Halibut, focused on using the most familiar Ulam to bring out the distinct flavours of Botok Botok, Chef Mel Dean has also chosen halibut, which is a boneless fish that does not compromise on the familiar taste of Botok Botok Ikan. 

Rusuk Percik - Percik Lamb Ribs

Influenced by his mother’s Kelantan heritage where Ayam Percik is a staple, Chef Mel Dean has decided to braise New Zealand lamb ribs for 4 hours before chargrilling and basting Permata’s Percik Lamb Ribs.

Cek Mek Molek

Make space for dessert as Cek Mek Molek is a must-order. Not commonly available in Singapore, Permata’s Cek Mek Molek is fried till golden brown before dusting it with icing sugar, crushed almonds,  dipped with espresso caramel and served with vanilla ice cream. 

Prices starts from $10++ to $44++. Reservations are highly recommended​​​​​​​

a. 73 Sultan Gate, Singapore 198497​​​​​​​

e. [email protected]

t. +65 9003 9510

w. www.nusantara.sg

Operating Hours:

  • Lunch 12 pm - 3 pm 
  • Dinner 6 pm - 10.30 pm 
  • Closed on Mondays

 

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Alpana

  • 10 comments
  • CONTRIBUTOR
RATED 7.5 / 8

The newly-launched menu at Permata, is a must-try if you are looking for authentic regional flavours, served with a contemporary twist, says Alpana Singh

If you are a history enthusiast, and a self-declared food connoisseur like me, then you will love eating at Permata, a restaurant located at the historical Gedung Kuning, or Yellow Mansion, which serves delicious Nusantara food. Nusantara, in simplified terms, is used to describe the Southeast Asian archipelago, and the diverse cuisine is a result of thousands of years of exchanges of culture, and food between early settlers in Singapore, from Indonesia, and its surrounding islands, and Malaysia. It even has some Thai, and Myanmarese influences. Gedung Kuning, built in the 1850s, is located next to the Malay Heritage Centre, at Kampong Glam, and boasts of a beautiful European-style exterior, while the inside of the restaurant is similar to a single-storied, Malay house. 

Permata used to be a buffet-style restaurant, but has recently relaunched with an à la carte menu, with 40 exclusive dishes. There is also a new face at the helm, and that is celebrity chef Mel Dean, who is a recent addition to the team at Permata, but has been a part of Singapore’s culinary map for 29 years. With his wide experience, and innovative cooking skills, Dean has given new life to the menu, and now presents Nusantara cuisine with a modern touch.

The starters  are plated in a contemporary style, but the flavours remain true to the original tastes. The nasi ulam cakerwala, are fried, crispy rice balls, mixed with a slightly hot sambal, a hint of salted fish, and then dipped in a spicy turmeric sauce. My favourite, though, was the refreshing Nusantara ceviche, a wonderful start to any meal, to prepare your palate. Seafood, such as scallops, black mussels, prawn, and salmon, have been dressed with a tangy ginger flower lime dressing, and served in a fancy glass. The ceviche comes on a bed of blue pea gel cubes, giving it a fresh flavour.

Now who doesn’t like a good risotto, but if you haven’t tried the one at Permata, then you are missing out on a unique experience. The risotto here has been coupled with a popular Indonesian beef soup: Rawon. The beef is slow-cooked, and sits on top of the creamy risotto, along with a silky ramen egg, some tempeh chips, and rice crackers. And to give it that extra oomph, it comes with a hot sambal belacan that adds a kick to the entire meal.

Dean takes a lot of inspiration from Kelantan, a state in Malaysia, where he grew up. He remembers the Ayam Percik, a Malaysian roast or grilled chicken which is a favourite at the Ramadan food markets. At Permata, this has been taken to another level, and Dean has used lamb ribs instead, which are braised in a paste of chili, shallots, galangal, and lemongrass for 4 hours. The ribs are chargrilled, just before serving,  and the meat is a burst of melt-in-your-mouth flavours: savoury, citrusy, and a hint of spiciness.

To wrap up the meal, I had a dessert which is another inspiration from Kelantan.Cek Mek Molek, which literally means beautiful lady, are deep fried sweet potato rolls. Permata serves this dish with vanilla ice-cream, and a gorgeous espresso-caramel sauce. The light sweetness coupled with the warm sweet potatoes, and the cold ice-cream, gives a unique and special ending to the meal.

The word Permata, in Malay, means jewel, and the restaurant stays true to this name, with its delectable food, and great service.

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