Amboi! Peranakan specialty restaurant Godmama is now in the east. The second restaurant is officially open at Parkway Parade. The 1,300 square foot outlet gets a new look combining heritage and modern elements homogenously throughout the dining and bar spaces, in warm american walnut wood panels, white marble-effect tables, and made-to-order Godmama logo tiles at the bar. Five years after opening the original outlet at Funan, co-owner Christina Keilthy and chef/co-owner Fredric Goh partner each other to open another outlet. Both full-service restaurants continue to serve family recipes to the neighbourhood everyday of the week for dine-in, take-out and online delivery. The homegrown brand keeps to pocket-friendly prices despite rising costs worldwide.
The 65-seater all-day restaurant serves close to 50 tried and tested nyonya recipes in robust traditional flavors but plated in an unfussed, clean style. Key appetizers cooked a la minute are ngoh hiang, homemade five-spice pork & prawn rolls, and nyonya fried wings which are dusted with a special spice seasoning served with a side of belacan mayonnaise. True blue classics are uncompromised in quality of ingredients. Godmama signatures include the following:
Ayam buah keluak – The spicy and tangy chicken stew with three buah keluak, also known as kepayang nuts, is a delicacy. The unassuming recipe requires back-breaking work before prying the nuts open. It takes close to a week of soaking and scrubbing of the shells everyday. Then when the buah keluak paste is extracted, it is blended and seasoned with simply salt and sugar. An acquired taste, the peranakan’s version of black gold is added to chicken stew which is infused with fresh root spices of lengkuas (blue ginger) and turmeric. Opt for the sous vide australian pork jowl cut at $23.90 sans buah keluak nut shells.
Babi assam – Unctuous australian pork belly is simmered in an aromatic tamarind stew, served with tau kwa (tofu) and chilli.
Godmama nasi ulam – The signature spread includes ten herbs and spices : lemongrass (serai), torch ginger flower (bunga kantan), laksa leaves (daun kesum), kaffir lime leaves (daun limau perut), turmeric leaves (daun kunyit), long beans (kacang panjang), cucumber (timun), chilli paste (sambal), fried shallots (bawang goreng), and strips of mackerel (ikan kembong). Mix everything together with the blue pea flower-stained thai jasmine rice for a highly aromatic and textural eating experience.
The Eurasian devil curry earns its permanent stay on the menu after debuting as a limited time special. Usually seen on the dining table during festive seasons only, the light curry is chockful of roast chicken, pork, ham, and sausages cooked in a melange of spices and aromatics with potatoes and carrots. And to end the meal on a sweet note, there are four dessert options including sticky red date pudding ($11.90) brushed with longan tea glaze and vanilla bean ice-cream on the side.
The outlet exclusive though should not be missed – Godmama crayfish nyonya yellow mee. The thick noodles are simmered in a rich umami stock of prawn shells, chicken and pork bones for twelve hours. The hefty bowl is decadently topped with crayfish and pork belly, and thinly sliced omelette, bean sprouts and fried shallots. Add on spicy pineapple and cucumber relish (sambal nanas timun) for a punchy fiery kick to every delicious slurp. For the uninitiated, nyonya mee is traditionally prepared for the birthday person as the long mee strands signify longevity and ohng (good luck).
Godmama goes the extra mile during weekends and public holidays with a dedicated brunch menu heaping with protein-rich one-plate wonders. Fork into nine big brunch plates such as babi assam baked eggs and freshly baked sourdough, buah keluak bolegnese pasta, and brand new Godmama dry laksa stir-fried with prawns, fish cake, fried bean curd (taupok) and bean sprouts. Indulge in creamy durian pengat buttermilk pancakes, coconut crumble and vanilla bean ice-cream for a winning finish to a well-deserved treat.
Staying on theme are six peranakan-inspired cocktails including the new addition, lengkuas lime fizz that’s a spin on the highball. Taste citrussy, earthy and herbal notes from the combination of Suntory whisky, galangal and soda water. House signatures are The Emperor of Melaka which is a gula melaka old fashioned, and Peranakan Blue using Brass Lion’s Singapore dry gin with lavender and butterfly pea flower, topped with East Imperial yuzu tonic. The well-stocked bar provides wines, craft beer and spirits that are attractively priced during the daily happy hour slots from 3-7pm.
Godmama appeals to people from all walks of life including corporate groups, couples, foodies and multi-generational families looking for a modern restaurant serving well-oved peranakan specialties all-day and night. The spanking new restaurant is available for event bookings and delivery at the customers’ convenience any day of the week.
Depend on Godmama to make your gastronomic wishes come true.
