Godmama @ Funan ~ Modern Peranakan Restaurant With Interesting Dishes Like Chap Chye In Prawn Bisque And Longan Red Date Pudding

I’m always excited whenever a new mall opens because… NEW mall = NEW restaurants! Lol!Even though many of us had gotten weary of the “copy-paste” local retail landscape, there are still many restaurateurs who choose to launch their new concept in these new malls and pique our interest once again.Take for instance, Godmama, a modern Peranakan restaurant & bar at Funan, the latest lifestyle destination. Co-owner Christina Keilthy left her corporate job to set up Godmama as she wanted to preserve the legacy of her godma’s and mama’s egg skin popiah, a dish she has been enjoying since childhood.Together with co-owners Derrick Chew and Fredric Goh who also heads the kitchen, the trio draws from their Peranakan heritage and aims to marry heirloom recipes from their families into one extensive menu of traditional favourites, cocktails, and even a mod-Peranakan brunch!Diners can enjoy all Godmama has to offer in its lovely 60-seater space.My advice is to request for an indoor table where it’s comfortably air-conditioned if you’re not too keen to dine under Singapore’s humid weather in the alfresco area. You can imagine how grateful I was to get the glass of home-brewed Peranakan Longan Red Date Cooler ($6.50). So refreshing and perfect for fighting off the irritating heat.The Emperor of Melaka ($22) – 5 years old reserve Barbados rum stirred down with gula melaka (palm sugar), bitters and smoked cinnamon – and Peranakan Blue ($22) – locally-produced Brass Lion’s harmonious blend of the Singapore Dry gin with lavender and butterfly pea flower, topped with East Imperial yuzu tonic – are interesting Peranakan takes on classic cocktails.Worth a try and not just for the ‘gram.It’s dangerously easy to get addicted to Godmama’s moreish appetizers. The Nyonya Fried Wings ($10.90) were crisp and paired exceedingly well with homemade belacan mayo, while the Ngoh Hiang ($11.90) featured fresh prawns, minced meat, and crunchy water chestnut seasoned in flavourful five-spice, wrapped in beancurd sheet and deep-fried.Of course we had to order the Godmama’s special – All-Star Egg Skin Popiah ($6.50).Recreated using Godmama’s traditional family recipe, the popiah roll consisted of handcut jicama that’s stewed with tau cheo (fermented soybean paste), fresh prawn, lettuce, minced garlic, sprouts, and cucumber wrapped in a tender homemade egg skin crepe.This rendition was satisfying in each bite and so so so much better than the one I recently had in an “atas” restaurant.After a torturous slow wait of almost an hour in between courses, the mains finally arrived.On our table were recommended dishes like Sambal Udang ($23.90), Babi Assam ($18.90), Ayam Buah Keluak ($19.90), and Chap Chye ($13.90).The prawns were fresh and conveniently deshelled with only the head and tail intact but fussy us thought why not devein it at the same time too. As the sambal sauce is mild and not too spicy, it will suit those with a lighter palate.Fans of babi assam would be happy with the head chef’s signature dish at Godmama. The pork belly is simmered in a spicy and tangy tamarind stew, and melted tenderly in the mouth. I don’t really care for the addition of tau kwa (firm tofu) though. Just give me the fatty pork belly!I took delight in the ayam buah keluak too which is essentially a classic Nyonya chicken stew with buah keluak (a kind of black nut) and spices like galangal and tumeric.Using thigh meat, the chicken was tender and appetizing in that rich, nutty gravy. Though the buah keluak is served whole, it was easy to get its flesh out using the tea spoon provided.Godmama’s chap chye or vegetable stew uniquely prepared in prawn bisque certainly caught us by surprise.The dishes are best enjoyed with Jasmine Rice ($1.50). If you’re wondering where the blue hue came from, the rice is actually dyed with butterfly blue pea.Lastly, desserts! The Ginger Flower & Lychee Sorbet ($10.90) served as a wonderful palate cleanser after the heavy meal, and if you still have quite a bit of stomach space left, go for the Pulut Hitam Panna Cotta ($8.90) too.Our unanimous favourite is the Longan Red Date Pudding ($9.90). Served warm, the red date pudding was moist and soft in texture, and delicately fragrant with longan tea glaze. The hot-cold contrast with vanilla bean ice cream was pure happiness.Many of Godmama’s main dishes can be enjoyed as part of their weekday executive set lunch, so do take advantage of the value pricing.On weekends, Godmama takes a fun turn with Nonya-inspired brunch offerings. Expect savouries like Buah Keluak Bolognese Pasta ($19.90), Godmama’s Otak Otak Benedict ($19.90), and Babi Assam Baked Eggs ($16.90) because….. mama can be hipster too you know 😉  GodmamaAddress: #04-07,Funan, 107 North Bridge Road, Singapore 179105Contact: +65 69700828Website: https://godmama.sg/Facebook: https://www.facebook.com/godmamasg/Opening Hours: Sun-Thu 10am-10pm  Fri-Sat 10am-12amPrices are stated in Singapore dollars and subject to 10% service charge & 7% GST. Information is correct at point of published date. Follow PinkyPiggu on Facebook and Instagram for delicious updates!
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I’m always excited whenever a new mall opens because… NEW mall = NEW restaurants! Lol!

Even though many of us had gotten weary of the “copy-paste” local retail landscape, there are still many restaurateurs who choose to launch their new concept in these new malls and pique our interest once again.

Take for instance, Godmama, a modern Peranakan restaurant & bar at Funan, the latest lifestyle destination. Co-owner Christina Keilthy left her corporate job to set up Godmama as she wanted to preserve the legacy of her godma’s and mama’s egg skin popiah, a dish she has been enjoying since childhood.

Together with co-owners Derrick Chew and Fredric Goh who also heads the kitchen, the trio draws from their Peranakan heritage and aims to marry heirloom recipes from their families into one extensive menu of traditional favourites, cocktails, and even a mod-Peranakan brunch!

Diners can enjoy all Godmama has to offer in its lovely 60-seater space.

My advice is to request for an indoor table where it’s comfortably air-conditioned if you’re not too keen to dine under Singapore’s humid weather in the alfresco area.

You can imagine how grateful I was to get the glass of home-brewed Peranakan Longan Red Date Cooler ($6.50). So refreshing and perfect for fighting off the irritating heat.

The Emperor of Melaka ($22) – 5 years old reserve Barbados rum stirred down with gula melaka (palm sugar), bitters and smoked cinnamon – and Peranakan Blue ($22) – locally-produced Brass Lion’s harmonious blend of the Singapore Dry gin with lavender and butterfly pea flower, topped with East Imperial yuzu tonic – are interesting Peranakan takes on classic cocktails.

Worth a try and not just for the ‘gram.

It’s dangerously easy to get addicted to Godmama’s moreish appetizers.

The Nyonya Fried Wings ($10.90) were crisp and paired exceedingly well with homemade belacan mayo, while the Ngoh Hiang ($11.90) featured fresh prawns, minced meat, and crunchy water chestnut seasoned in flavourful five-spice, wrapped in beancurd sheet and deep-fried.

Of course we had to order the Godmama’s special – All-Star Egg Skin Popiah ($6.50).

Recreated using Godmama’s traditional family recipe, the popiah roll consisted of handcut jicama that’s stewed with tau cheo (fermented soybean paste), fresh prawn, lettuce, minced garlic, sprouts, and cucumber wrapped in a tender homemade egg skin crepe.

This rendition was satisfying in each bite and so so so much better than the one I recently had in an “atas” restaurant.

After a torturous slow wait of almost an hour in between courses, the mains finally arrived.

On our table were recommended dishes like Sambal Udang ($23.90), Babi Assam ($18.90), Ayam Buah Keluak ($19.90), and Chap Chye ($13.90).

The prawns were fresh and conveniently deshelled with only the head and tail intact but fussy us thought why not devein it at the same time too. As the sambal sauce is mild and not too spicy, it will suit those with a lighter palate.

Fans of babi assam would be happy with the head chef’s signature dish at Godmama. The pork belly is simmered in a spicy and tangy tamarind stew, and melted tenderly in the mouth. I don’t really care for the addition of tau kwa (firm tofu) though. Just give me the fatty pork belly!

I took delight in the ayam buah keluak too which is essentially a classic Nyonya chicken stew with buah keluak (a kind of black nut) and spices like galangal and tumeric.

Using thigh meat, the chicken was tender and appetizing in that rich, nutty gravy. Though the buah keluak is served whole, it was easy to get its flesh out using the tea spoon provided.

Godmama’s chap chye or vegetable stew uniquely prepared in prawn bisque certainly caught us by surprise.

The dishes are best enjoyed with Jasmine Rice ($1.50). If you’re wondering where the blue hue came from, the rice is actually dyed with butterfly blue pea.

Lastly, desserts!

The Ginger Flower & Lychee Sorbet ($10.90) served as a wonderful palate cleanser after the heavy meal, and if you still have quite a bit of stomach space left, go for the Pulut Hitam Panna Cotta ($8.90) too.

Our unanimous favourite is the Longan Red Date Pudding ($9.90). Served warm, the red date pudding was moist and soft in texture, and delicately fragrant with longan tea glaze. The hot-cold contrast with vanilla bean ice cream was pure happiness.

Many of Godmama’s main dishes can be enjoyed as part of their weekday executive set lunch, so do take advantage of the value pricing.

On weekends, Godmama takes a fun turn with Nonya-inspired brunch offerings.

Expect savouries like Buah Keluak Bolognese Pasta ($19.90), Godmama’s Otak Otak Benedict ($19.90), and Babi Assam Baked Eggs ($16.90) because….. mama can be hipster too you know 😉
 

Godmama
Address: #04-07,Funan, 107 North Bridge Road, Singapore 179105
Contact: +65 69700828
Website: https://godmama.sg/
Facebook: https://www.facebook.com/godmamasg/
Opening Hours: Sun-Thu 10am-10pm  Fri-Sat 10am-12am

Prices are stated in Singapore dollars and subject to 10% service charge & 7% GST. Information is correct at point of published date.

Follow PinkyPiggu on Facebook and Instagram for delicious updates!

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