After complaining for so many year, the culinary scene in the northern part of Singapore is finally getting more interesting. The White Tiffin opened recently to bring Peranakan fare to this arid land.
In the realm of Peranakan cuisine, The White Tiffin is an unknown. The holding company was a catering company, Manna Pot founded by Mdm Linda Tan in 2001. The menu was based on Mdm Tan’s recipe and most likely prepared from a central kitchen.
We ordered the interesting sounding lemongrass pandan tea – which was really what it was – lemongrass and pandan leaves boiled in sugar water.
Tiffin’s Sampler
The sampler came with everything they offered for lunch – Grandma’s curry chicken, signature beef rendang, babi pongteh, black vinegar pork, veg of the day (which was sayur lodeh for that day), fragrant jasmine rice with Nyonya achar & crispy papadum cracker. The vinegar pork was very good, the right sweetness and just enough sourness. The babi pongteh was too mushy, and everything else fell between these two end of the spectrum.
Laksa with Baby Abalone, Prawn & Egg
Laksa in Singapore has pretty much split into two main schools, Nyonya laksa (which still use lemak or coconut milk) and Katong laksa (which use evaporated milk in addition to coconut milk). The standard generally is at a level where there isn’t any significant difference anymore. The eateries then differentiate themselves with the ingredients they put into the laksa. This is the Nonya version which is very lemak and had one piece of canned baby abalone (totally unnecessary). The gravy was quite thick but the beehoon seemed to be uncooked.
Besides set lunches, they offer these dishes in full sharing portions for dinner with a couple more dishes. And during tea time, they have Nyonya kueh kueh. A simple good eat, and one of the many eateries that are blossoming in the arid Northern dining landscape.
The White Tiffin @ Woods Square Mall
6 Woodlands Square, #B2-01 Singapore 737737
Visited Jan 2024
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