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
Operating Hours:
- Lunch 12 pm - 3 pm
- Dinner 6 pm - 10.30 pm
- Closed on Mondays
