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The community centres I’m familiar with are usually places for music classes or sports activities. Having a meal there? At most, I’d expect a simple cafe; but not at Kaki Bukit Community Club. It has become home to a modern Penang-style Peranakan restaurant called Tombok Tombok, which just opened 1.5 months ago.
Setup by Terence Chuah, who’s also the man behind South Union Park and Eleven Strands, this is his first Peranakan venture despite having a strong background in Western cuisine. “Since my dad was born in Penang of Nyonya descent, I wanted to reconnect with my ancestral roots,” he shared.
At the age of 16, young Terence was mischievous and talked non-stop. To shut him up, his grand aunt would always ask him to ‘tombok tombok‘ (grind ingredients using the mortar and pestle). “That’s what inspired the restaurant’s name!” He added.
We started things off with the 6 Kueh Pie Tee (S$11.50), trying to stuff as much bangkuang as we could in each cup (what cheapskates we are!). The sambal belacan that came with it was so GOOD — tangy and full of umami.
It’s been a while since I’ve had fried chicken so solid it lingered in my thoughts days after, until we tried the Tombok Fried Chicken Wings (S$8 for 3 pieces, S$15 for 6 pieces). Even after 10 minutes, the skin was still crispy and I could taste the Asian spices — a must-order!
I swear I was crying with joy when I took the first spoonful of Nonya Chap Chye (S$13). It tasted authentic, just like my Peranakan grandmother’s version.
The Itek Sioh (S$15) was another dish that I longed for since it’s less common than the crowd-favourite ayam buah keluak and beef rendang. Unfortunately, though the duck was tender and the flavours were on-point, it was a little too sweet and got jelak after a few mouthfuls.
Terence educated us that there’s actually a difference between Peranakan food in Melaka and Penang — the former has Indonesian influences while the latter leans towards Thai cuisine.
It’s no wonder why the Sambal Serai Prawn (S$14.50) with cashew nuts tasted almost like a Thai green curry.
Those who love wok-flavoured dishes should get the Ayam Buah Keluak Fried Rice (S$15) — it was to-die-for!
Complemented by a fried egg, chicken chunks, achar, and 2 pieces of chicken satay, each spoonful of the fried rice was fragrant with earthy notes of buah keluak.
Desserts like Bubur Terigu (S$3.80) are tedious and need constant stirring and looking after. It’s also a favourite of Terence’s father, making it the reason for its appearance on the menu. Besides having a strong coconut flavour with robust pandan fragrance, the chewy bits made from wheat mimicked the texture of barley.
We also enjoyed the Ondeh–Ondeh Cake (S$6.70) with rich, coconutty layers and fluffy sponge. There’s also Nonya Chendol (S$4.50) and Gula Melaka Sago (S$3.50).
Tombok Tombok also has homemade condiments for you to enjoy at home such as Achar Awak (S$12 for 450g), Tombok Signature Hae Bee Hiam (S$8.50), and Sambal Belachan (S$7 for 1 tub).
If you’re hunting for a new Peranakan spot in the east, why not head down to Kaki Bukit Community Club to have a feast? By the way, this place not only has a breakfast and afternoon tea menu, but also accepts CDC vouchers!
