Tombok Tombok

Got to learn about the opening of the new Tombok Tombok at Kaki Bukit Community Club — these folks does seem to have found a spot that is rather obscure within the Bedok neighbourhood, considering how they are somewhat of a short bus ride away from Bedok North MRT Station along the Downtown Line. Tombok Tombok occupies a spot within the community club that features a dual frontage; the space does have glass windows that faces out to the main road whilst also having is entrances being within the compounds of the community centre itself. These folks describe themselves as an establishment that serves up modern Peranakan fare; Tombok Tombok actually occupies quite a well-sized space within the community club — the space being well-used as a dining hall that seats a good number of patrons with tables that are configured to suit groups of four (4) pax and above. It’s noted that all seats are also spaced a good distance apart from each other — provides different groups of patrons with some form of privacy. Considering how these folks are an establishment specialising in Peranakan fare, the space has been decked out in a way where one can find various Peranakan-style wares and tiles being hung around its walls; the booth seats and dining chairs coming with a tinge a green and yellow hue that provides a modern look with a colour contrast against the wooden floors and fittings and the white walls within the establishment. It is interesting to note that Tombok Tombok is an establishment by the same folks behind South Union Park and Eleven Strands; other now-defunct establishments by them would include Tok Tok Beef Soup, as well as Restaurant Mia — Tombok Tombok is an establishment where its founder is returning to his Peranakan roots especially considering how his previous concepts are primarily centred around Italian / French cuisine. The food menu at Tombok Tombok is pretty diverse, with the menu being segmented into sections dedicated to Nasi Lemak, Toasts, Chee Cheong Fun, Porridge, Snacks & Starters, Sambal & Pickles, Vegetables, Mains, Seafood, Rice & Noodles and Dessert. Some of these items are only available during different timings of the day, and not throughout the entirety of Tombok Tombok’s operating hours. There is also the Tombok Tombok Set Meal that is available from 11am to 4pm, while a range of Peranakan Kueh available for the day can also be found prominently displayed at the counter. Beverage options includes the usual Nanyang-style Kopi and Teh, as well as some other options that includes the Buah Long Long — just to name a few.

It is noted that one of the dishes that isn’t available to be paired as part of the Tombok Tombok Set Meal would be that of the Sambal Serai Prawn — this does seem to be a dish that is fairly difficult to find in Singapore considering how we didn’t seem to recall having seen the availability of the dish around other Peranakan establishments within the island. The menu at Tombok Tombok does introduce the Sambal Serai Prawn as Creamy Lemongrass Sambal Prawns — having researched a little bit on the item, it does seem that the Sambal Serai Prawn is a dish that doesn’t actually come spicy as what one would typically expect “Sambal” to entail; one can also observe from our order of the Sambal Serai Prawn to come with elements such as that of cashew nuts, prawns, fried shallots and coriander all coming in a rich gravy with lettuce being served on the side. Digging into the gravy, one can actually detect notes of Chinchalok (i.e shrimp paste) — a note that is distinctly savoury with a pleasant pungency made rich with the addition of coconut milk. There is a slight lingering hint of lemongrass somewhere that helps to uplift the savouriness of the dish a bit, but we absolutely enjoyed the nuttiness from the cashew nuts that complimented the gravy so well for a contrast of flavours. The prawns here do come with a bouncy bite; all that whilst carrying an inherent sweetness typical to that of crustaceans as well.

Opting for a plate of Coconut Rice to go along, this would be one out of the four different Rice & Noodle options that Tombok Tombok carries on their menu; the remaining options being White Rice, Fried Mee Siam and a Buah Keluak Fried Rice. It does seem that the Coconut Rice would be the very same one that comes along with their Nasi Lemak offerings that are only available between 11am to 4pm. We did find that the Coconut Rice here does come with rice that is sufficiently moist and distinguishable to the grain without having turned too mushy — all that whilst carrying a lingering aroma of coconut milk that perfumes throughout each spoonful as one digs into the rice. This surprisingly paired very well with the Sambal Serai Prawn, further enhancing the fragrance of the dish considering the use of a common component that would that of the coconut milk — making both dishes really easy to finish when had together.

We also made a subsequent visit for their Tombok Tombok Set Meal which is only available on weekdays between 11am to 5pm — this would be the best way to give a number of the items that Tombok Tombok has to offer a go in one seating. The Tombok Tombok Set Meal comes with a Main of the patron’s choice, two (2) Starters / Sides of the patron’s choice and Steamed Rice / Coconut Rice / Fried Mee Siam. The choices that we had made for our order of the Tombok Tombok Set Meal would be the Gulai Tumis for the Main, Prawn & Mushroom Ball Soup and Jiu Hu Char for the two Starters / Sides and the Fried Mee Siam. The Gulai Tumis can be translated as Tamarind Fish Curry — whilst Tombok Tombok does not describe on the elements that come with the dish, it can be noted that the Gulai Tumis does come with a slab of fish that comes with bones, whilst it also does feature other vegetables such as that of eggplant, tomatoes and lady fingers. The gravy that came with the Gulai Tumis does come tangy from the tamarind; the gravy being sufficiently thick but not too greasy and would do well if paired with white rice on the side that serves as a vehicle to the gravy. The fish does features soft flesh with the bones coming off easily if care is taken to consume the dish; the vegetables also stewed to a soft consistency whilst at it. It is also noted that the Gulai Tumis gravy is of a level of spiciness that is suitable for those whom are tolerable to slightly lesser than moderate levels of spiciness — quite an easy item to have.

Meanwhile, the Jiu Hu Char came along with the same plate as the Fried Mee Siam which also comes with a sambal on the side. The Fried Mee Siam here seems to be heavier on the savoury notes of Belachan and dried shrimp here; the springy rice vermicelli here does seem to lack the slight tang from the tamarind juice that is usually absorbed during the wok-frying process of the dry variant of Mee Siam. For those whom have not heard of Jiu Hu Char before, this can be translated to Stir Fry Jicama with Cuttlefish. Whilst a dish that seem to be more commonly found in Peranakan dining establishments in Malaysia more than the same in Singapore, this can be described to be a dish that is fairly similar to the fillings that one can find in Kueh Pie Tee or in Popiah with similar ingredients and flavour. One thing notable about Jiu Hu Char is how it is still sufficient moist but not as wet as the filling that one would find within Kueh Pie Tee or in Popiah; it also does seem to come with a note of dried shrimp amidst the savouriness — all whilst coming with a soft crunch. Meanwhile, the Prawn & Mushroom Ball Soup was pretty hearty; featuring prawn paste and a mushroom-infused meatball whilst also coming with other elements like cabbage and carrots that have been boiled to a soft texture — also offered in a bigger portion as an ala-carte item, we do feel that the ala-carte Prawn & Mushroom Ball Soup would work great as an item to share around the table especially for families dining at Tombok Tombok.

During the first visit, we had also give the Nonya Chendol a go — there are actually two variants of the Chendol being listed in the Desserts section of Tombok Tombok; the other one being a Durian Chendol. Going for the Nonya Chendol which is essentially the more basic offering of the two, it can be observed from our order that the Nonya Chendol does come with the standard elements one would expect out of a typical bowl of Chendol — coconut milk, Gula Melaka, red bean, Chendol jelly and shaved ice. The shaved ice does come shaved to a consistent texture where it isn’t too icy; all of it drenched in coconut milk that gives it a depth of flavours. We like how the Gula Melaka here comes all rich and thick — the earthy sweetness that it carries being almost sinful but surprisingly well-balanced so as to not dominate the flavours of the entire bowl. We usually aren’t a fan of the red beans but these were cooked to a soft consistency without much of a need to bite, yet not too mushy — all that whilst being suitably sweet with an earthy note that hangs around at the back of the tongue. One can also observe from the dull green hue of the Pandan jelly that these seem to be made in-house; the Pandan jelly being suitably soft to chew whilst coming with a slightly saltish note with a hint of Pandan fragrance that lingers at the back of the tongue.

We had also went with the Buah Long Long; otherwise known as the Ambarella Juice — the variant of the Buah Long Long at Tombok Tombok does come with sour plum and sugar syrup added. With that being said, it can still be said that the Buah Long Long still comes pretty refreshing with its zingy notes — all that whilst the sour plum does help add a bit of depth of flavours to the juice while the addition of sugar syrup does make it a pretty easy beverage to have despite the inherent sourness of the ambarella fruit itself. The Kopi itself here is also pretty satisfactory; this came with sufficiently strong notes of local Nanyang-style coffee brewed using Robusta beans — all that whilst coming sufficiently sweet from the condensed milk to provide a good balance.

Overall, Tombok Tombok does present itself as quite an interesting dining establishment within the heartlands; the focus on Peranakan cuisine in such a neighbourhood-ly setting does certainly bring a whole set of challenges for them as well — the offering of Nasi Lemak, Toasts, Chee Cheong Fun and Porridge being rather obviously dishes that are introduced to cater to those staying around the area that makes Tombok Tombok more accessible to the masses, but less aligned with its Peranakan theme. We do feel that there are some tweaks that Tombok Tombok can make to its fare that may help with the overall dining experience a little — this would include the deboning of the fish with the Gulai Tumis to facilitate for easier eating (though likely lesser of an authentic dining experience), while perhaps making the Tombok Tombok Set Meals for dinner or at least for lunch on weekends; this gives patrons a larger window of opportunity to give their main offerings a go especially for those whom have a thing for Peranakan fare, but usually are unable to do so if they tend to be individual diners. Prices of the Tombok Tombok Set Meal ranges between $11.50 to $15.50 at its base price depending on the Mains that one opts for, while its Nasi Lemak offerings are priced from $5.50 to $8.90; dishes in the Snacks & Starters, Vegetables, Mains, Seafood, Rice & Noodles sections are priced around $12.50 to $16. For those looking for a spot serving up communal fare unlike the usual Zichar-style fare found in coffeeshops / jewel centres / coffeeshops within the Kaki Bukit neighbourhood whilst not wanting to head toward the direction of Katong for Peranakan fare, Tombok Tombok is an establishment worth considering to try.