the white card

For just one night only, White Card members and their friends were treated to a remarkable 5 course meal prepared by Chef Benjamin Seck at his beautiful Peranakan restaurant, True Blue Cuisine. The menu consisted of long forgotten Peranakan delicacies which are difficult to find in Singapore such as Jantong Pisang sama Udang Galah (raw banana blossoms with lobster), Buah Paya Titek (boiled papaya soup) and Udang Goreng Assam (king prawns fried with tamarind sauce).

Guests were pleasantly surprised by how extremely simple and local ingredients could be transformed into such memorable dishes. One of the highlights was the Ayam Tauyu Lada (chicken fried with pepper and black soy sauce). Each tender piece of chicken was cloaked with a flavoursome, slightly sweet and sticky sauce, which paired wonderfully with the aromatic jasmine rice with tapioca—a ubiquitous war-time staple. “I especially enjoyed the Kangkong Kledek Lemak (sweet potatoes with kang kong in coconut milk). It was so simple yet so unbelievably tasty!” says Daniel Ow, one of the many guests who were delighted by the experience. The repertoire of spicy dishes was well-matched by the Alta Vista Premium Chardonnay,  generously provided by Beam Global Asia and specially picked for its strong and slightly oaked flavour.

In addition, highly respected Baba, Encik William Gwee, was on hand to take guests on a walk down memory lane. The 76-year-old veteran generously shared his war-time experiences and fond memories of the Peranakan cuisine-one borne out of necessity and innovation--that was eaten back then. The White Card dinner proved to be a feast for the senses that also provided delicious insight into history.

Special thanks to Beam Global Asia.
Photo credits: Billy Goat Photography

To view the rest of the pictures of the event, please click here.