Another restaurant tucked away at Claymore Road, rear entrance of Meritus Negara Hotel.

 

This authentic peranakan restaurants has been in business for many years and you can tell from their furnishings the moment you step inside.

 

Dun miss the traditional Buak Keluak (Stewed chicken with some stuffed nuts) and home-made Ngo Hiang (with chunks of water chestnut).

 

Price is on the high side though...Discount applies to HSBC credit cards.

Interesting desserts...but a tad too sweet for me.

 

Also realised that they have a decent list of set lunch and dinner which you can just top-up $3 for their selected desserts.

 

The service staff are inattentive though. 

Yes, relive Canelé once more! No wonder they've won the World Gourmet Pastry Chef of the Year.

My first visit to The Central...

 

The Marutama Ramen recommended by Chubby Hubby was crowded and we had to wait about 10 mins before we were seated. Unlike the conventional pork-based soup, this restaurant uses chicken as their main soup base ingredient. The noodles were also very 'springy', something like the wan ton mee kia. We ordered Aki Marutama Ramen, which comes with chicken balls, spring onions and a slice of lemon. The soup for this is a little bit spicy, but does not overwhelm the soup base.

 

Overall, the noodles were worth the wait. The stewed pork belly and simmered daikon (radish) were also well done, but they are quite pricey for that portion ($7 and $4 respectively).

 

After-dinner dessert was ice cream from Azaru Sabo. 

Interesting menu at the Loof.

 

How can cakes be flourless? Hmmm...

Chef Chan will be offering 25 percent off the total food bill from 6 March to 27 May, the last day of operation at the restaurant.

Chef Chan promises to ‘return to the restaurant scene with a personal breakthrough and a private dining concept.

 

But right now...hurry down to try his famous roast chicken and hear the crackling sound when you bite onto the crispy skin!

 

Besides that, we also ordered pumpkin chicken soup, pork rib with apple soup, deep fried shrimp balls with foie gras pate, spinach in superior stock, ginger egg tarts and gui ling gao. All the food were generally nice, but I suppose he could have used better dining ware. They all looked like they were bought from $1 shop!

3 decades of reserach by the Thai Gov't? On durians???