Chilli Padi Nonya Restaurant would be a familiar name to those who likes Peranakan food.  In celebration of its 22 years in the Katong-Joo Chiat area, Chilli Padi is inviting diners to try their signature dishes with a wine pairing experience.  I have been going to this restaurant since I was young for family dinners and am pleased to see that the restaurant got a facelift recently. 

Chilli Padi Nonya Restaurant 05
Begin with the Kueh Kai Ti ($11 for 6 pieces) – crunchy gold top hat pastries filled with braised shredded turnip sweetened with fresh prawn and finished off with a drizzle of dark sweet sauce and tangy chilli sauce. 
Chilli Padi Nonya Restaurant 02
The Bak Wan Keeping ($16 for small, $23 for medium) is a wholesome soup with springy handmade balls of minced pork in a claypot, a must-order for those who want something lighter or if you head to the restaurant in a group.  The addition of thinly sliced bamboo shoots gives some texture and also some sweetness to the broth. 
Chilli Padi Nonya Restaurant 04
The next dish that came bubbling is the Nonya Chap Chye ($11 for small, $15 for medium) – a pot of vegetable treasures stewed the traditional Nonya way and laced with fermented red bean curd.  One of my favourites from the dishes that we had and the empty claypot by the time we were done is testament to that!
Chilli Padi Nonya Restaurant 06
Coming in a close second was the Sambal Terong Balado ($10 for small, $15 for medium), a stir-fried brinjal dish with Chilli Padi’s fiery signature sambal belachan.  The spice of the sambal is tempered with shrimp paste and a touch of tangy lime juice.  To beat the heat, order a glass of lime juice or iced lychee tea. 
Chilli Padi Nonya Restaurant 01
For proteins, the Babi Pongteh ($16 for small, $23 for medium) features pork belly stewed in salted soybeans and spices, with mushrooms and bamboo shoots to amplify the earthy flavours. 
Chilli Padi Nonya Restaurant 07
Do not miss out on the Sotong Hitam ($15 for small, $22 for medium).  The squid is stir-fried in its own squid ink, which explains the black hue, before it is doused in a rich sauce.
Chilli Padi Nonya Restaurant 03
This was paired with Rainbow’s End Cabernet Sauvignon 2020, which has aromas of ripe plums and blue berries and a touch of dark chocolate.  It has a bolder flavour which complements the subtly sweet-savoury squid.
Chilli Padi Nonya Restaurant 08
Finish the meal with their signature Nonya Chendol ($4) – shaved ice served with lashings of coconut milk, palm sugar and rice flour jelly.  Topped with red and green syrup, whole red beans and tap seeds.  This is the perfect dessert for the sweltering weather.  

For the month of April, enjoy 22% discount off the bill (with a minimum spend of $100) when you following @chillipadinonyarestaurant on Instagram, like the promotion post and flash to the staff.  Do note that it is only available from Monday to Thursday (excluding public holidays).  A good chance to drop by if you haven’t been before!  

Budget per person: $20 – 30 per person
  • Chilli Padi Nonya Restaurant

  • Phone
    +65 6275 1002
  • Address
     11 Joo Chiat Pl, #01-03, Singapore 427744
Related Tags