Permata Singapore
2023 Singapore Restaurant Week Spring Edition from 7 to 30 April

Booking on diningcity app or http://www.restaurantweek.sg

Permata Singapore is a progressive Nusantara dining restaurant that serves a fusion of Asian cuisines, with a focus on Indonesian, Singaporean and Malaysian flavours. Located at Gedung Kuning, a historical mansion next to the Malay Heritage Centre, Permata Singapore offers a unique dining experience in a palatial setting. Led by Culinary Director Chef Mel Dean, Permata Singapore’s menu features innovative dishes that showcase the diversity and richness of Nusantara culture.

We ordered the 5-Course Lunch Set S$ 68++ specially curated for Singapore Restaurant Week.

Coffee/Tea included –

APPETIZER PLATTER
KERABU RADEN AYU (V)

SOUP
SOTO BANJAR

MAIN COURSE
AYAM PALUMARA
or
IKAN SABUKO
or
RAWON RISOTTO
or
RISOTTO SENANDUNG (V)

DESSERT PLATTER
PULUT HITAM PURNAMA (V)

DRINKS
Lychee Cooler
or
Mango Cooler
or
Pineapple Cooler
or
Peach Cooler

The soto banjar was a rich and flavorful soup. The broth had a deep, meaty flavor, and it was loaded with tender chicken pieces and vermicelli noodles. The addition of hard-boiled eggs, bean sprouts, and fried shallots added layers of texture and flavor to the dish. It was a comforting and satisfying soup.

The ayam palumara was a standout dish. The chicken was cooked to perfection, with tender meat and crispy skin. The dish was served in a thick and fragrant coconut milk sauce, which was bursting with complex flavors from the combination of lemongrass, kaffir lime leaves, and other spices.

The rawon risotto was a unique and interesting take on the classic risotto dish. The black color of the risotto was due to the use of rawon, a traditional Indonesian beef soup that is flavored with black nuts. The risotto was cooked perfectly, and the addition of beef and crispy shallots added a nice texture and crunch to the dish. It was a delicious and memorable main course.

The pulut hitam purnama was a lovely dessert that showcased the sweetness of black glutinous rice. The rice was cooked until it was tender and sticky, and it was served with a generous dollop of coconut cream.

Each dish was carefully crafted, and the ingredients were expertly prepared and cooked, Tommy served us the dishes, and explain the details to us patiently. I would highly recommend it to anyone looking for an authentic and delicious dining experience.

73 Sultan Gate, Singapore 198497

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