THIS RESTAURANT IS CLOSED Nonya

THIS RESTAURANT IS CLOSED Nonya Restaurant Review:

Nonya specializes in Peranakan cuisine, which is indigenous to Singapore and is a unique blend of Chinese and Malaysian culinary traditions. The restaurant's interior, created by celebrated designer Dodd Mitchell, boasts a palette of black, taupe, khaki and sage. A bamboo-studded koi pond-fountain is encountered at the entrance and a stunning bar, separated from the dining room by massive urns made from hollowed-out trees, is ebony inlaid with blonde wood strips. Meandering through the smart and seductive room are servers in Indonesian-inspired sarongs, attempting to pamper guests at candlelit tables. For starters, the kitchen offers beef or chicken satay, tasty salmon-potato-corn croquettes with a sweet chile sauce, steamed oysters in ginger-soy sauce, and a carpaccio-style rare beef salad in a garlic-lime vinaigrette. Entrées include red snapper spiced with tumeric and tamarind, grilled in a banana leaf, a tamarind-scented chicken curry served with scallion pancakes, and a highly recommendable filet of halibut bathed in a silky yet relatively light coconut sauce. Exotic ingredients like galangal (a hot, gingery-peppery root), sambal (a sweet and sour sauce infused with a dash of brown sugar) and tamarind accent many of the dishes here. Coconut crème brûlée, sesame pancake roll filled with lychees, and a worthy banana spring roll with a sweet lemon grass syrup reflect an alluring dessert list.