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Introduction
At PappaRich you will find authentic and delicious staple Malaysian cuisine in the urban city of Singapore. Papparich offers a range of Malaysian cuisine as well as creative drinks to tantalize taste buds.
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Opening Hours
Mon - Sun
10:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Reached the restaurant and went straight for our seats. The place decoration is very nice and fashion. We ordered their signature Assam Laksa and Nasi lemak. Awaiting time about 5-10mins as it is not rush hour. The gravy was thick and sweet except seem spicy. The rice is fragrance enough before first bite. But not spicy enough for me. The chicken wings is replace with drum stick and curry style with a egg as topping.I like the Assam Laksa. It is not too sour and gravy is quite nice for this balance of sweet and sour. It also serve with Pineapple and "Satin" fish and vegetables. Normally this balancing receipe is very important for its taste. So far best Assam Laksa so far. Will come back for Assam in future.
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See pictures at http://thehungrybunnie.blogspot.sg/2015/06/papparich-plaza-singapura.htmlServing greasy Malaysian street food at hearty portions and reasonable prices, it's little wonder the chain restaurant is frequently packed.Unsurprisingly, service was awful; we never got served any water, getting a server's attention was an impossible task, and just about every wait staff sported a glum grimace. I'd asked to hold off the parsley/spring onions/coriander, and they took off ALL of the vegetables...my noodles missed their beansprouts and kangkong.Notwithstanding the woefully lackadaisical service, the Malaysian fare at PappaRich was pretty commendable. We'd been craving the Hokkien mee back in Penang, and PappaRich's rendition did well in scratching that itch.We had:1) Chicken Satay (8.90 for 6): so succulent and flavourful, it rendered the accompanying peanut sauce redundant.2) Pappa Prawn Mee ($9.90): a lovely blend of rich shrimp stock and chilli spice, generously studded with fresh prawns and poached chicken slices. The robust broth was wonderfully comforting on a cool rainy night.3) Pappa Fried Mee ($8.90): imbued with the smoky accent of the wok, was equal parts sweet and spicy and savoury. It wasn't the most outstanding, but it passed muster.4) Pappa Chicken Chop with Curry Sauce ($12.90): beautifully crisp skin. I liked the creamy curry gravy, but thought the fried rice rather pedestrian and fried egg slightly overcooked
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Having been known for its rich, affordable mama papa-style Malaysian dishes, Papparich now introduces their all-new Papparich Plus at Plaza Singapura and OneKM Tanjong Katong. Papparich. PLUS? Yes, the new expanded menu is all about larger communal dishes with bolder flavours that showcased the colorful heritage of Malaysian delights. The Kampung Fried Rice $10.90 may have humble origins but is no way short of flavours. Shreds of kangkong, julienned chicken breast, squid with a sloppy fried egg plopped and crunchy ikan bilis, the grains might not look refined but won our hearts with the arresting wok-hei aroma and well-seasoned taste. The Sweet & Sour Crab Meat with Fried Rice $11.90 is Papparich's founder, Rich Tan's interpretation of the Singapore Chilli Crab. An experimental work that missed the mark for the sauce was too sweet and lacked depth. For those who used to the tangy Assam Fish Head, the Red Snapper Curry Fish Head $34.90 may lack the punch. But this Indian-Middle Eastern inspired fish pot is no less intriguing and mesmerizing. The clever use of 22 spices such as kunyit, buah keras (candlenut) and biji halba (fenugreek seed), bolstered the coconut milk-based curry broth, giving it a full-bodied, robustness. Not keen on the fish head? there is also the fish fillet version. It's sort of a déjà vu encounter with the Ayam Masak Merah $12.90, which uses similar ingredients and cooking techniques like the Chinese Stir fry pork Gu Lu Rou (咕噜肉) . The adoption of chicken thigh instead of pork levelled the tenderness but the flavours of the sauce could be teased out further.The two unstoppable dishes were the Sambal Aubergine $9.90 and the Four Heavenly Kings in Sambal Belacan $11.90. Deep-fried till beautifully blistered on the skins, tossed and coated in Sambal hot chilli, the Sambal eggplant is a truly venerable rendition and the BEST I've encountered so far. The Four Heavenly Kings, represented by ladyfingers, long beans, eggplants and petai, faced off one another in a spicy formidable battle intensified with the deadly yet assertive belachan paste. To douse the burning fire in the stomach, nothing beats the Pappa ABC $4.50. Shaved ice drenched with palm syrup and evaporated milk, then heaped with grass jelly, chewy palm seeds, sweet azuki beans, creamed corn and green squiggles of cendol. Pappa Chendol $3.90 If you tend to have butter kaya toast than the steamed version, it's time to try the Hainan Steamed Bread with Butter and Kaya ($3.90). Baked and delivered fresh from Malaysia, the white bread has a uniquely tender, stretchy texture; a heaven match with the cold butter and fragrant green kaya. I haven't had the classic Roti boy bun for ages and this PappaBun $2.50 comes close to a good one. The coffee crust was too thin and delicate, while the core could filled with more luscious salty butter. Nonetheless, it's a simple versatile bun that could go with the Black Gold Coffee (Iced) $5.50, prepared by soaking the Arabica coffee powder overnight in ice to "brew" out the coffee essence and eliminating the acidity. What's good to know is that the Plaza Singapura opens till 1am, making it a great supper location right in town after movie or shopping. Family-friendly dishes, hearty flavours, affordable prices. I definitely left feeling a richer person after such a scrumptious meal.Full review: http://dairycream.blogspot.sg/2014/10/papparich-plus-richer-papa-now.html
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