Heavenly Peranakan flavours ascend at The Capitol Kempinski Hotel Singapore this June with Peranakan Master Chef Philip Chia

The Capitol Kempinski Hotel Singapore once more invites all guests to dive into another aspect of Singapore’s heritage and culture with a special chef collaboration from 23 June to 4 September 2022.

Every Thursday to Saturday, the hotel presents a special guest chef stint with Celebrity Chef Philip Chia, the Culinary Director of Golden Dragon Cuisine and Culture, and Singapore’s custodian of Peranakan food takes over The Private Room of 15 Stamford by Alvin Leung with a lunch and dinner menu that will spotlight Peranakan cuisine at its best, bolstered by the quality ingredients and service of Kempinski. 

Hosted as a small private dining concept of no more than 12 persons per session, the menu will be prepared live in front of guests by Chef Philip himself. The menu comes with a specially curated sake pairing to make it a dining experience to remember. 

This culinary collaboration marks the first of a newly conceptualized series of the hotel’s Guest Chef Takeover in the stunning Private Room, where more memorable dining experiences by renowned names will take place in the future. On rotation, notable as well as upcoming names in the culinary scene will serve up unforgettable dining experiences, ideal for corporate groups, private parties, and food connoisseurs alike.

 

Peranakan Master Chef Philip Chia 

A Joo Chiat native born and bred, Chef Philip was already toiling in the kitchens by age of 6. At 17, he became the youngest finalist ever in the history of the prestigious Sime Darby’s cooking competition judged by the late Mrs. Lee Chin Koon (the late mother of Minister Mentor Lee Kuan Yew). 

In his early years, he was successful in the hotel and travel industry, where he honed his taste in hospitality and palate in fine dining. The stalwart steadily carved a name for himself in the local Peranakan scene, with his half-century of culinary expertise securing him a slew of top-notch collaborations. 

Chef Philip has done stints at well-known hotels such as Phoenix Hotel, Fairmont Singapore, Grand Copthorne Waterfront, Hotel Ramada Chao Fah in Phuket, Thailand, and most notably The Fullerton Bay Hotel where he has an annual showcase. Backed by the Singapore Tourism Board (STB), he was chosen to represent Singapore in the international food exposition held in Yokohama, Japan. He is also one of the few chefs to ever receive a Letter of Commendation from the legendary Chef Otto Weibel, the President of the Singapore Chefs’ Association (SCA). 

Chef Philip has been featured in countless publications such as The Straits Times, Goethe Magazine, Women’s Weekly, Food & Travel, Sin Flavours, BBC Good Food, Peranakan Times, SHATEC Times, U-Weekly, The New Paper, and Lianhe Zaobao, as well as popular social-blogs. To date, Chef Philip is the author of five Peranakan-inspired cookbooks, namely, the sold-out ‘With Love, from The Little Nyonya’, the all-time bestselling ‘Delightful Nyonya Treats’, edgy ‘Party Perfect Peranakan Bites’, the National Heritage Board (NHB) -supported and critically -acclaimed best -seller ‘Peranakan Heritage Cooking’ and his latest release, the 2020/21 Singapore’s #1-best-selling cookbook ‘The Peranakan Kitchen’.

Tok Panjang Lunch and Dinner

Chef Philip has concocted two menus for the occasion, one for lunch and the other for dinner. Both will encompass his decades-long know-how of Peranakan cuisine prepared by his stellar flair for showmanship in a live session in front of an intimate 12 seats at The Private Room. 

The Tok Panjang Lunch brings sharing appetizers of the best Peranakan flavors, including Satay Ayam Goreng on prawn crackers, Red King Crab, and Egg Salad with Khong Thng dressing, Ngoh Hiang with crabmeat, Eggplant Pork Floss and Fried French Beans with Hae Bee Hiam. An option of Emping and Prawn Crackers awaits for crunch. A soup warms the stomach next. The Bakwan Kepiting Soup brings generous crabmeat balls that are spiced before being stuffed back into the crab shell. Mains bring more sharing plates with classic Peranakan items like Sambal Ayam Buah Keluak, Angus Beef Short Rib Rendang, Babi Taukyew Lada, King Tiger Prawns with Chilli Garam, and Sayor Lodeh. For dessert, share the sweetness with quintessentially Peranakan kueh like Kueh Ladat, Kueh Ko Sui, Kueh Dadar, Kueh Apom Balik, Kueh Ubi Kayu Tiga Rasa, and a Bubor Terigu with Ginko nuts, durian and coconut ice cream. The lunch menu is priced at $148++ per person. Add on $78++ for a side of sake pairing.

Once the sun sets, the Tok Panjang Dinner brings punchier flavors made with more luxurious ingredients. Sharing appetizers get additional seafood treatments like Scallop and Prawn Otak, Buah Keluak Canape, and Red King Crab and Egg Salad with Khong Ting Dressing (it’s on the lunch menu) to go with the Satay Ayam Goreng on prawn crackers, Ngoh Hiang with crabmeat and Emping and Prawn Crackers. The soup course serves up an Itek Tim with Kiam Chye, a duck soup made with preserved vegetables, cherry tomatoes, umeboshi plums, and brandy. Mains continue to be made for sharing with items like Babi Assam Goreng, Red Garoupa Fillet Tempra, Angus Beef Short Rib Rendang, and Sambal Maine Lobster Belimbing to go with Ayam Buah Keluak, Fried French Beans with Hae Bee Hiam, Chap Chye and Fried Japanese Okra with Sambal and Dried Scallops. End things on a sweet note with the classic Kueh Ladat, Kueh Ko Sui, Kueh Dadar, Kueh Apom Balik, Kueh Ubi Kayu Tiga Rasa Tarts then take the adventurous road with Bubur Cha-Cha and Durian Pengat. The dinner menu is priced at $188++ per person. Add on $88++ for a side of sake pairing.

Dine On a Long Peranakan Communal Table

The Tok Panjang Lunch and Dinner invite all to delve into a Peranakan family meal, served on a long communal table at The Private Room. Dishes will be prepared a la minute by Chef Philip in front of diners while he takes them on the storied history of each dish. Peranakan tableware and cutlery with signature colourful designs and floral prints will add to the atmosphere, bringing one home to the lively dining halls of our Babas and Nyonyas.