Humbly tucked in a restored shophouse in the Peranakan enclave of Joo Chiat is the Chilli Padi Restaurant. Since its inauguration into the Singapore food map in 1997, it has grown from strength to strength and has now expanded into a prominent catering business and also launched two cafes. A multiple winner of food awards, it has wowed the palate of both locals and tourists alike with its authentic rendition of Peranakan cuisine. It is a unique blend of Chinese and Malay cooking styles which evolved from the social dynamics of colonial chapters where its trademark piquancy easily springs to mind. Kelvin Lee, one of Chilli Padi's directors said “Our food remains more belachan than ketchup”, explaining why many customers like their food which strong traditional elements have remained undiluted over the years.

• The Vibe
  The place is small and unassuming, none of the grandiose to overwhelm visitors but only the simplicity akin to a visit to a traditional Peranakan home. Batik cloth lampshades create gentle warm lighting. The artefacts which titillate the interiors illustrated an undying commitment to preserve their cultural heritage. Chilli Padi is both a favourite spot for families looking for a hearty dinner as well as tourists who wish to get a glimpse of the Peranakan culture unique to only this part of the world.

• The Food
  Executive chef Patricia Lee started Chilli Padi simply out of a burning interest for cooking since childhood. Under the watchful eyes of veteran master chef, Jolly Wee, she fine-tuned her culinary techniques and has churned out masterpieces of the Straits Chinese cuisine ever since. The menu is simple and fuss-free and you come to realize how this humble abode has garnered so many accolades and awards over the years, and still counting.

  You may start off with the Kueh Pai-Ti ($6.50, 6 pcs), which are crispy hand-made flour baskets amply filled with shredded turnips and vegetables, topped with a slice of fresh prawn. Take one in a mouthful and the oozing flavours will have you bursting with pure delight. Also try the Cabbage Roll ($4.20 each), an original creation of Chilli Padi. Homemade otak rolled up in a fresh cabbage leaf simmered in hot lontong gravy, a heavenly treat indeed.

  The Kepetin Bak Wan (Small $8.80, Medium $12.80) is a true winner. A big pot of soup with plump meat balls made from a mixture of crabmeat, tofu and minced fatty pork, the soup is tasty and the texture of the meat balls nice and chewy. The Ayam Bua Kuluak (Small $7.80, Medium $10.80) is a dish where almost every Nonya matriarch has her own secret recipe. You can imagine the pride involved in preparing this painstakingly prepared dish to the liking of the guests. A form of inkier chicken curry, thickened by the strong tasting nut from Indonesia , it has a distinctive acquired taste that not everyone can accept easily but are well loved by the Peranakan families.

  The gastronomic journey continues with the Udang Masek Nanas (Small $8.80, Medium $12.80), prawn curry cooked with pineapples to give a refreshing tangy flavour that you would not help taking a few more sips of the curry. The signature dish in all its finest glory, is the Fish Head Curry Assam ($18.80). A fresh fish head cooked in curry made with specially prepared curry powder and mixed vegetables, it is undoubtedly the crowning jewel of Chilli Padi as any hearty meal cannot go without it. Your tastebuds will be definitely be raving about it.

  After a scrumptious meal, the Fresh Durian Chendol ($3.50) will be my recommendation for an excellent finish. The colourful icy chendol with a twist provided by the local favourite durian is a splendid finish to the end of a satisfying meal.

• The Service
  At Chilli Padi, the service staff is experienced and knows the menu inside out. However, the flipside of familiarity is complacency. Hence, there are inevitable slip-ups so you are well advised to exercise a measure of patience.

SD Food Advisor's take on Chilli Padi
Chilli Padi is the ideal place for a family dinner that will surely be a favourite amongst your elders. Good quality food at affordable prices should easily sum up a dining experience at this restaurant. The awards on display on the wall are surely well deserved. To take home a part of your dining pleasure, choose from a range of home-cooked products such as curry powder, chilli belachan, as well as seasonal items like lunar new year tidbits that the kitchen whips up to share with you some of the inner intricacies of its Peranakan culinary culture.