PangiNut

Panginut was conceived by Chef and Owner Jarrod Poh. Possibly the first Peranakan-inspired Western Food in Singapore at an affordable hawker price. Growing up in Katong (Joo Chiat), he has always had a passion for cooking and has been learning from his grandmother and mother the old traditional Peranakan (Nyonya) cooking recipe. After graduating from SHATEC in 1989 and having worked in many restaurants, hotels, and local catering companies, including several fine dining restaurants, Former executive chef Jarrod decides to launch a new and exciting menu that comprises both the traditional Peranakan recipe with young local favorite Western grills.

Pangi nut or black nut comes from the Pangium tree found in Southeast Asia. Also known as “The Black Truffle of Asia,” its distinct nutty flavours with an almond-like taste found its way into the pillars of Peranakan/Nyonya food. It is often cooked with either chicken in a fragrant blend of spices we call “Rempah”. This dish is famously named ” AYAM BUAH KELUAK “.