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Telephone
6222 3928
Introduction
The inspiration behind our starting "blue ginger" cannot be fully explained without first sharing with you the aspects of peranakan culture. As a peranakan, the signature of a well-bred "Nonya", or Straits Chinese lady, was how well one could cook. It was often the matriarch of the family who would bring the entire family together, over a mouth-watering spread of spicy and aromatic dishes.
Our journey of rediscovery was prompted by these fond memories of hearty feasts at grandma's. The Blue Ginger was created simply through our desire to share our unique culture with others.
Today, the restaurant is run by a team of people who are passionate towards this end.
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Awards and Titles
Michelin's Bib Gourmand (2023)
Additional Information
https://www.facebook.com/pg/TheBlueGinger/
Opening Hours
Today
12:00 - 15:00
18:30 - 22:30
Mon - Sun
12:00 - 15:00
18:30 - 22:30
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Signature Dishes
Recommended Dishes
新加坡作為國際大都會，一直有不少精品餐館值得一嚐，近日就去了在地人推介位於丹戎巴葛區（Tanjong Pagar) 老建築內的「Blue Ginger」，這是新加坡最古老的娘惹餐廳之一，除了獲得Michelin的推介外，本身也曾入選世界五十家最佳餐館之一。娘惹菜是中國和馬來傳統食物的融合的精華，跟馬來菜最大的分別是會用上豬肉入饌，自己本身也許也因媽媽家那邊是印尼華僑的原故，自小也對東南亞菜有一定的情結。這家的料理十分出色，Babi Pong Tay和Beef Rendang是我個人比較喜歡的菜品，拌飯一流，是人間美味呀
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For more reviews, visit www.umakemehungry.comWhen it comes about discussion of Peranakan Food, I always get excited. I have been wanting to go The Blue Ginger Restaurant all these years but I just could not find an appropriate occasion to have a gathering over there. Fortunately, this round, with so many food options around, I manage to get everyone agree on the Cuisine.Every patron is subjected to pay a sum of $2.60, a miscellenous charge which include unlimited portion of rice, sambal belachan and a portion of Achar. Though it tasted fair ordinary, it's a good to have for an appetizer as it really whet our appetite to come.Opening our meal session will be one of Pernankan's staple, Kueh Pie Te. These lovely crisp little cups filled with braised turnips, shredded bamboo shoots, topped with half a prawn and sambal chilli. There were good but not the best I had so far. It would be good, if the cups are bigger in size and spicier. Ngo Heong is also one of their specialities. With minced pork and prawns seasoned with five spice powder, they were fried to cripsy brown. Dab abit onto the sweet sauce and enjoy!Being a Singaporean, Otak Otak is no stranger to us. It is a fishcake recipe with turmeric and lime leaves with galangal, chilli, candlenuts and shrimp paste. It's springy and moist texture brought gave a very good comparison to those usual ones we had. I was not too impress with this as the taste was more towards "lemak" side and thus I could not really have a good feel of the Otak.The house's speciality was out to impress. With deboned chicken thigh meat and drumstick grilled with rich coconut milk and exotic spices. Though meat was rather tender but such Panggang dish caught me by surprise as the flavoured coconut milk had covered the grilled flavours all up. Covering the tender beef cubes with rich coconut milk, lemon grass, lime leaves and ginger spice and also a dash of curry powder. Taste was rather standard and nothing impressive.Chap Chye came rich in prawn broth. It came with dried prawns in between bites and taste was rich. Out of most Nonya dishes, what I like best is usually their Chap Chye, however, this was not too impressive. It lacked the Wow factor and the leaves of mixed vegetables were simply too big even though they were cooked to its soften texture. On a side note black fungs, mushrooms and tang hoon were flavourful.Dessert of the day was rather straight forward with soursp flesh over a heap of ice. Squeeze some lemon over it and enjoy the ice cooling dessert.An addition to the original Chendol with durian over it. Durian did not let out its strong smelling flavour initially but as we mixed in everything, it started to reveal a little. I was a little disappointment with its use of durian paste instead of the real flesh. (Perhaps, I'm thinking too much as this is durian season). The classic ingredients like sweetened red beans, coconut jelly with Gula Melaka and coconut cream were all in. Thick creamy coconut topped the fine ice with Gula Melaka pour onto it. Digging down into the ice, sago beads as well as honey sea coconut strips were revealed. A good refreshing treat after meal.Though they were awarded by a number of medias and with such centralised location, it is no doubt that it caught aplenty of foreigners dining in there. If you were looking for some up-scale environment for Peranakan Cuisine, The Blue Ginger Restaurant may be a very good choice. Hits and misses, personally, having been to a number of places with Peranakan dishes, it was a slight disappointment here. In fact I was expecting better and would leave an impression that worth a return.
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It was a wonderful Lunch with Nice Service at Blue Ginger Restaurant. Basically Nonya Food creatively made with a heart by the Restaurant Owner!Its spicy but the hotness is acceptable for those who are afraid of being in a heat.Makan for Weddings can also be held there as the Interior is definitely worth the treat.Homemade rolls of minced pork and prawns seasoned withfive spice powder wrapped and fried to crispygolden brownShredded bamboo shoots and turnips garnishedwith shrips in pie tee cupsA typical peranakan vegetable dish speciallyprepared in a tasty prawn stockFresh tiger prawns sauteed with black pepperand sweet dark soya sauceBraised chicken with turmeric, galangaland lemongrass, cooked with Indonesian black nutsDeep fried eggplant topped with a piquantchilli pasteFresh mackerel simmered in spicy tamarindgravy flavoured with lemongrassStewed pork shoulder with preserved bean pasteflavoured with cinnamon bark
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My friend celebrated her 21st birthday at The Blue Ginger Restaurant. We ordered several dishes, and it seemed very much like the usual zhi char style. The only difference was that the food tasted very special. First up, we have the Ayam Panggang. The photos are definitely deceiving! The sauce was sweet and had a distinct ginger taste. The meat was tender, moist and firm. At this time of writing, I am really glad to have captured the images of my amazing dinner.Next, we have Chendol. It tasted rather similar to the ones outside.There is the juhu kangkong, which had nice fried onion to go with the vegetables. The vegetables were not too oily and are definitely cooked to perfection!Overall, my friends and I were very satisfied. The dinner was surprisingly not too expensive and we relished every single drop on the plates!
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Peranakan food hardly comes across my mind, though this famous Peranakan restaurant is really near to my house, I have yet to patronise, shame! Anyway, it was because the TV programme shot about another Peranakan restaurant, it raised my interest in trying it.As usual, I would browse reviews for these 2 restaurants for reference. Blue Ginger got the best votes so far, whereas, the other one got constructive comments but the owner couldn’t accept them, kept arguing over the reviews. Henceforth, I picked Blue Ginger. We reached there right before the lunch crowd, we were led to a 2 seat-table at ground floor as they have upper floor too. I could see they serve customers politely, they would pull chair for lady as a courtesy. Come to ordering, frankly, I don’t know much about their menu, we just ordered the most common signature dishes. First, I tried the complimentary Achar, it was the best achar I have tasted so far. I finished the whole plate and left nothing for my partner! All dishes were up to our expectation, taste nice and moderate portion. Bean curd roll with variety of filling, it made up the full taste, really satisfy. Chicken with black nut, well, it was an interest dish to us, chicken was a bit dried and tough though, black nut was fun to eat.To complete the meal, dessert is a must have item for me. I ordered durian chendol, chendol was fine, surprisingly durian taste was really intense. The after taste left so long in my mouth! It wasn’t too sweet. I think I would return for more Peranakan food.
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