Perankan Tok Panjang : Long Table Feast @ Peranakan Museusm

Have you ever experienced a Tok Panjang Meal?

"Tok" is a table in Hokkien, and "Panjang" means Long in Malay. The literal translation is a Long Table, which is how a Peranakan Tok Panjang is usually served. 

In a Peranakan household, Tok Panjang means more than just having a meal on a long table. These meals are served on special occasions and are more often a feast than just a meal. In modern times, such practices are not as frequent in Singapore as the preparation for such a feast can be time and labour-intensive. Moreover, it takes skills to prepare exquisite Peranakan Dishes for such occasions. Today, Tok Panjang has become a Lost Art and is not practised in many households.

Perankan Tok Panjang @ Peranakan Museum by AllSpice Institute.

Recently, I was invited to a rare Tok Panjang at the Peranakan Museum hosted by Allspice Institute, a culinary school that has been hosting Tok Panjang sessions.

The first thing that caught my eye was the lavish long table, which was laid out with antique cutlery and fine china. The table was beautifully decorated with floral decorations and batik cloth. Potpourri in sachets created a soothing and homely scent. In the background, soothing music was piped in, setting the mood for a highly anticipated evening meal.

Another interesting feature of Tok Panjang is the use of vintage cutlery and elaborately decorated porcelain plates. Dinner is served using forks and spoons, a nod to European influence. The cutlery invites one to examine it closely for its intriguing designs. 

Sight, smell, hearing and touch are experienced at the onset. The main event will entice your sense of taste.

The Food

The food we are having today are progressive Peranakan dishes with a touch of fusion. While the tastes are familiar, they are further prepared with a modern twist. We were told that this meal takes 3 days of preparation, raising the stakes of a hearty meal.

Drinks

Drinks are served in glasses; our welcome drink was Jibet, a sparking soda with notes of ginger.

Appetizers

To kickstart the palate, we had the Kerupuk Belinjo with Achar. These crispy butternut crackers and the piquant pickled vegetables are a great way to get acquainted with the taste of Peranakan.

Entree

The Entree is a trio of bites.

The Otak Otak Buah Keluak is aromatically infused with Prawn Terrine with Kepayang Nut "Truffle, served on toast. The Rojak Pertis have crunchy cut fruits and vegetables tossed in treacle shrimp paste and toasted peanut crumbs. The Gragok Frikadel are crispy krill and vegetable fritters that go well with the spicy chilli vinegar dips.

It is hard to pick a favourite, and the combination is what made this entree delightful.

Mains

The mains consist of five shared dishes: Nasi Ulam (Rainbow herb rice), Itek Sio, Lauk Pindang, Kuah Bamiah, and Kerabu Mangga. They are served communal style.

Nasi Ulam (Rainbow herb rice)

The signature rice from AllSpice. This colourful rice with natural food colouring includes a mixture of fresh and fragrant herbs.

Mix the ingredients together to eat this. The fragrant herbs and rice mixture are so good that they can be eaten on their own. 

Itek Sio

This is duck marinated in tamarin juice with an in-house roast of fragrant coriander that is slowly braised to tenderness to the point where you may question if you are having duck.

Kuah Bamiah

This is hands down my favourite dish for the evening. This fusion of Middle Eastern influence in a flavourful lamb served with ladies' fingers is chunky yet so tender that it literally melts in your mouth. 

Lauk Pindang

If you love fish curry, you would like this dish blended with spices and herbs flavours.

Kerabu Mangga

This green mango salad dressed with fresh herbs and tangy lime juice adds flavour to your dish.

The best way to eat them is to put everything on a plate, mix them up, and let the taste dance in your mouth. 

Desserts

Dessert is a medley of Steam Bingka Ubi Kayi, Sugee Cake and Apom Berkuah with Pengat Pisang.

These Peranakan desserts are presented with a fusion touch. Our favourite will be the Apom Berkuah with Pengat Pisang, a fermented mini pancake with velvety banana and palm sugar sauce with a soft texture unique to this particular dish.

Verdict

This was my first Peranakan Tok Panjang.This is more than a communal meal and feels like Fine Dining Peranakan Style. It triggers all five senses—sight, smell, taste, hearing, and touch, creating a memorable dining experience.

Our evening was made extra special with the veteran performer and Steward of ICH recipient Baba GT Lye hosting the event. It is a rare opportunity to experience such a meal; if you want something old, unique, traditional, and Peranakan, you should reward yourself with this immersive experience.

Peranakan Museum will host this special event on 15 March, 16 March, and 31 March from 6-9 p.m. in the Ixora Room, Level 1. Tickets are $118 / pax. Tickets are limited, so head here to book your slot.*

*Soup is included in this menu.

Disclosure
TWD was invited to partake in this unique Tok Panjang. All opinions are of our own.