Overview
Mama Pinto’s Kitchen stands out in Singapore’s competitive private dining scene by specializing in Eurasian and Peranakan cuisine—a refreshing departure from the typical fusion or Western concepts that dominate the market. At $90 for a 7-course menu, it offers exceptional value while delivering authentic home-cooked flavors that are increasingly rare in our modern food landscape.
Location: Upper East Coast Road
Cuisine Type: Eurasian & Peranakan
Price Point: $90 per person (7 courses)
Dining Style: Private dining by reservation
Ambience & Setting
As a private dining concept, Mama Pinto’s Kitchen operates from a home setting, which immediately creates an intimate and personal atmosphere. Unlike restaurant dining, guests experience the warmth of being welcomed into someone’s home, complete with the comforting aromas of slow-cooked curries and stews wafting from the kitchen.
The homey environment reinforces the authenticity of the Eurasian culinary experience. There’s no formal restaurant décor or commercial kitchen sounds—instead, you’re surrounded by the kind of genuine hospitality that defines traditional Eurasian households. This setting allows for meaningful conversation and a relaxed pace of dining, where each course arrives when perfectly ready rather than on a rushed schedule.
The intimate nature of private dining means limited seating, which ensures personalized attention and a sense of exclusivity. Guests should expect a cozy, familial atmosphere rather than formal fine dining—think of it as being invited to a beloved aunt’s Sunday lunch rather than a Michelin-starred tasting menu.
Complete Menu Analysis
1. Pomelo Salad ⭐ 4/5
Description:
A vibrant and refreshing starter featuring fresh pomelo segments dressed in a spicy lime vinaigrette, crowned with crushed nuts, crispy garlic chips, and aromatic dried prawns.
Dish Analysis:
The pomelo salad serves as an excellent palate awakener. The natural sweetness and slight bitterness of pomelo provide a citrus foundation that’s enhanced rather than masked by the dressing. The spicy lime element brings acidity and heat that cuts through any richness to come, while the textural components—crunchy nuts, crispy garlic, and umami-packed dried prawns—transform what could be a simple fruit salad into a complex, multi-dimensional dish.
This starter demonstrates understanding of flavor balance and textural contrast, two hallmarks of good Eurasian cooking. The combination of sweet, sour, spicy, and umami in one bite prepares the palate for the bold flavors ahead.
Cooking Technique:
The pomelo is carefully segmented to remove all bitter pith while keeping the flesh intact. The garlic is thinly sliced and fried until golden and crisp. The dried prawns add a traditional Southeast Asian touch that bridges the Eurasian culinary heritage.
2. Stuffed Beancurd Puff ⭐ 4.2/5
Description:
Golden-fried tofu puffs filled with a savory mixture of seasoned minced beef and diced potatoes, served with house-made sambal kicap for dipping.
Dish Analysis:
This dish showcases the Eurasian talent for creating satisfying comfort food from humble ingredients. The beancurd puffs are hollow vessels waiting to be filled, and Mama Pinto maximizes this potential with a hearty beef and potato stuffing that’s well-seasoned and substantial.
The deep-frying technique creates a textural masterpiece—crispy, golden exterior giving way to pillowy soft tofu, then the tender, flavorful filling. The potato adds body and helps bind the mixture while absorbing the beef’s savory juices.
The sambal kicap is a crucial accompaniment. This sweet-spicy condiment, made from soy sauce, chilies, and aromatics, provides moisture and an extra flavor dimension that prevents the fried puffs from feeling too heavy.
Cooking Technique:
The tofu puffs are carefully cut open and stuffed without tearing, then sealed before frying. The filling must be pre-cooked and cooled slightly to handle easily. Deep-frying at the correct temperature ensures the exterior crisps while the filling heats through without the puff becoming greasy.
3. Itek Teem (Duck and Salted Vegetable Soup) ⭐ 4.2/5
Description:
A slow-cooked soup featuring duck marinated in brandy, pork ribs for depth, salted mustard greens, preserved plums, and tomatoes, with optional brandy added tableside.
Dish Analysis:
Itek Teem represents Eurasian cuisine at its most distinctive—a dish born from the fusion of Chinese ingredients (salted vegetables, preserved plums), European techniques (brandy marination), and Peranakan cooking philosophy (layered, long-simmered flavors).
The success of this soup hinges on the broth, which requires hours of patient simmering to extract every bit of flavor from the duck bones and pork ribs. The salted vegetables contribute a pleasant sourness and umami depth, while preserved plums add a subtle sweetness and complexity. The brandy marination tenderizes the duck while imparting aromatic notes that elevate the soup beyond typical duck soups.
The option to add extra brandy tableside is both practical (allowing guests to customize intensity) and theatrical (the alcohol releases aromatic compounds that enhance the sensory experience).
Cooking Technique:
The duck is marinated with brandy for several hours before cooking. The pork ribs are blanched to remove impurities, then added to the pot with salted vegetables that have been soaked to remove excess salt. The soup simmers for at least 2-3 hours, with tomatoes added toward the end to prevent them from completely disintegrating. The slow extraction of collagen from the meats creates a rich, silky broth.
4. Eurasian Beef Semur ⭐ 3/5
Description:
Beef stew featuring chunks of beef slow-cooked with onions, potatoes, carrots, and aromatic spices including cinnamon, cloves, and nutmeg.
Dish Analysis:
Beef Semur is a classic Eurasian dish with Indonesian and Dutch influences, typically featuring warm, sweet spices that create a comforting, aromatic stew. The flavor profile was promising, with the traditional spice blend creating depth and complexity alongside the sweetness from caramelized onions.
However, the execution fell short due to the beef cut selection. Tender, fall-apart beef is essential for semur—the long cooking time should break down tough connective tissue, but the wrong cut or insufficient cooking time results in chewy, difficult-to-eat meat that detracts from the otherwise well-developed sauce.
This highlights an important lesson in traditional cooking: technique and time cannot always compensate for suboptimal ingredient selection. Semur typically works best with chuck, brisket, or short rib—cuts with sufficient marbling and connective tissue to become tender through long, slow cooking.
Cooking Technique:
Beef is typically browned first to develop flavor through the Maillard reaction, then aromatics are sautéed before adding liquid (often beef stock with kecap manis for sweetness and color). The stew simmers for 2-3 hours until the beef is tender and the sauce has reduced to a rich consistency. The vegetables are added in stages based on cooking time requirements.
5. Eurasian Kari Devil (Devil’s Curry) ⭐ 4.8/5
Description:
A fiery chicken curry distinguished by the addition of mustard and vinegar, loaded with chicken pieces, potatoes, and sliced chicken sausages.
Dish Analysis:
The Kari Devil was the undisputed star of the meal, and deservedly so. This dish represents Eurasian cuisine at its most bold and unapologetic—a curry that doesn’t shy away from heat, acidity, or intense flavors.
What makes Devil’s Curry unique is the use of mustard (both seeds and prepared mustard) and vinegar, which create a tangy, sharp flavor profile distinct from coconut-based curries or Indian-style preparations. The mustard adds pungency and slight bitterness that balances the heat from chilies, while vinegar provides bright acidity that cuts through the richness.
The inclusion of chicken sausages is traditional and practical—a way to use leftover Christmas ham or sausages, which is why this curry is often made during the festive season. The sausages add a smoky, slightly sweet element that complements the bold curry base.
The tender chicken pieces indicate proper cooking technique—the meat is cooked just until done, preventing the dryness that often plagues chicken curries. The potatoes serve as vehicles for the sauce while adding substance to the dish.
Cooking Technique:
The curry base starts with a rempah (spice paste) of chilies, shallots, garlic, turmeric, and candlenuts, pounded or blended together. This is fried in oil until fragrant and the oil separates. Mustard seeds are toasted until they pop, and prepared mustard is added along with vinegar. Chicken is added and coated in the spice mixture, then liquid (stock or water) is added. The curry simmers until the chicken is tender, with potatoes and sausages added toward the end. The final curry should be thick, coating the ingredients rather than being soupy.
6. Eurasian Pork Tambrinyu ⭐ 4.5/5
Description:
An Eurasian interpretation of babi assam featuring both pork belly and pork ribs in a tangy tamarind-based sauce enriched with aromatics and spices.
Dish Analysis:
The Tambrinyu demonstrates sophisticated understanding of how different cuts behave during cooking. By using both pork belly and ribs, the dish offers two distinct textural experiences: the belly provides thick, rich slices with alternating layers of meat and fat that melt on the tongue, while the ribs contribute fall-off-the-bone tender meat with a lighter texture.
The tamarind-based sauce is the defining characteristic—sour, slightly sweet, and deeply savory. Tamarind’s complex acidity (different from citrus or vinegar) pairs beautifully with fatty pork, cutting through richness while enhancing the meat’s natural sweetness. The aromatics (likely shallots, garlic, galangal, and lemongrass) add layers of flavor that develop during the long cooking time.
This dish requires patience and cannot be rushed. The pork must cook slowly enough for the fat to render and the connective tissue to break down, but not so long that the meat becomes dry or stringy.
Cooking Technique:
The pork is cut into appropriate pieces—belly in thick slices, ribs separated. Aromatics are pounded into a paste and fried until fragrant. Tamarind pulp is dissolved in water and strained. The pork is added and seared briefly, then the tamarind water, palm sugar, and seasonings are added. The dish simmers for 1.5-2 hours until the pork is tender and the sauce has reduced to a glaze-like consistency. The fat from the pork enriches the sauce, creating a luxurious mouthfeel.
7. Sambal Ma Juliana Prawns with Petai ⭐ 4.5/5
Description:
Large prawns wok-fried with petai (stink beans) in a spicy, tangy tamarind-based sambal sauce.
Dish Analysis:
This dish brings together several bold Southeast Asian flavors in a way that’s quintessentially Eurasian—taking familiar Malay ingredients and techniques while adding a home-cooked sensibility.
The prawns are the star protein, and their natural sweetness provides a counterpoint to the aggressive flavors in the sambal. Fresh prawns are essential here; frozen prawns would lack the firm texture and sweet flavor needed to stand up to the robust sauce.
The sambal base combines chilies, belacan (shrimp paste), shallots, and garlic for an intensely savory, spicy foundation. The tamarind adds sour notes that brighten the dish and prevent it from being one-dimensionally spicy. The petai beans are polarizing—loved by some for their distinctive pungent aroma and slightly bitter taste, avoided by others for the same reasons. They add textural variety and a flavor that can’t be replicated by any other ingredient.
Cooking Technique:
The sambal paste is fried in oil until fragrant and the oil takes on a red color from the chilies. The prawns are added and quickly stir-fried until just cooked—overcooking will make them rubbery. Petai is added (sometimes parboiled first to reduce pungency), along with tamarind juice and seasonings. The dish is cooked over high heat for just a few minutes, maintaining the prawns’ texture while coating them in the flavorful sauce.
Dessert: Homemade Pineapple Tart with Vanilla Ice Cream
Description:
A warm, freshly baked pineapple tart served alongside a scoop of vanilla ice cream.
Dish Analysis:
This simple dessert provides a comforting conclusion to a meal filled with bold, complex flavors. The warm tart offers buttery pastry and sweet-tart pineapple filling, while the cold vanilla ice cream creates a temperature contrast that enhances both elements.
Pineapple tarts are traditionally served during Chinese New Year in Singaporean and Malaysian households, making this choice both culturally appropriate and nostalgic. Serving it warm elevates it beyond the typical room-temperature cookie version, making it feel special and freshly made.
Recipe Recreation: Eurasian Kari Devil (Devil’s Curry)
Ingredients
For the Rempah (Spice Paste):
- 12-15 dried red chilies, soaked in hot water
- 8 shallots, peeled
- 6 cloves garlic, peeled
- 2-inch piece fresh turmeric (or 1 tbsp powder)
- 1-inch piece ginger
- 6 candlenuts (or substitute with macadamia nuts)
- 1 tsp belacan (shrimp paste), toasted
For the Curry:
- 1 kg chicken (thighs and drumsticks), cut into pieces
- 4 Chinese sausages (lap cheong), sliced diagonally
- 3 medium potatoes, peeled and cut into chunks
- 3 tbsp vegetable oil
- 2 tbsp mustard seeds
- 3 tbsp prepared Dijon mustard
- 4 tbsp white vinegar
- 2 cups chicken stock
- 2 tbsp sugar
- Salt to taste
- 4 kaffir lime leaves (optional)
- 2 stalks lemongrass, bruised (optional)
Cooking Instructions
Step 1: Prepare the Rempah
- Drain the soaked chilies and squeeze out excess water
- In a blender or food processor, combine chilies, shallots, garlic, turmeric, ginger, candlenuts, and belacan
- Blend to a smooth paste, adding a little water if necessary to help the blades move
- The paste should be thick but smooth—take your time to blend it well
Step 2: Cook the Base
- Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat
- Add mustard seeds and cook until they begin to pop and splutter (about 30 seconds)
- Add the blended rempah and stir constantly for 8-10 minutes
- The paste will darken, become very fragrant, and the oil will begin to separate from the paste—this is crucial for developing flavor
- If the paste starts to stick, reduce heat slightly and add a splash of oil
Step 3: Add Mustard and Vinegar
- Once the rempah is properly cooked (you’ll smell the raw notes disappearing), add the prepared mustard
- Stir well to incorporate, cooking for 1-2 minutes
- Add the vinegar and stir—it will sizzle and steam
- Cook for another 2 minutes to allow the vinegar’s sharpness to mellow
Step 4: Cook the Chicken
- Add the chicken pieces to the pot and stir to coat them completely in the spice mixture
- Cook for 5 minutes, stirring occasionally, until the chicken begins to turn opaque
- Add chicken stock, sugar, salt, kaffir lime leaves, and lemongrass
- Bring to a boil, then reduce to a simmer
- Cover and cook for 20 minutes, stirring occasionally
Step 5: Add Potatoes and Sausages
- Add the potato chunks to the curry
- Continue simmering for 15-20 minutes until potatoes are tender but not falling apart
- Add the sliced Chinese sausages
- Cook for another 5 minutes to heat the sausages through
Step 6: Final Adjustments
- Taste and adjust seasoning—add more salt, sugar, or vinegar as needed
- The curry should be spicy, tangy, and slightly sweet with complex layers of flavor
- If the curry is too thick, add a little water or stock
- If too thin, simmer uncovered to reduce
- Remove kaffir lime leaves and lemongrass before serving (or leave for presentation and warn diners)
Serving Suggestions:
- Serve hot with steamed white rice
- Can be made 1-2 days ahead—flavors develop and improve with time
- Refrigerate and reheat gently before serving
- Traditionally served during Christmas and New Year celebrations using leftover roast meats
Pro Tips:
- Don’t rush the rempah cooking stage—this is where the flavor foundation is built
- Use chicken thighs and drumsticks rather than breast meat for more flavor and moisture
- The curry should be quite dry, coating the ingredients rather than being soupy
- If you can’t find Chinese sausages, substitute with any smoked sausage or skip entirely
- For extra heat, add more chilies or include some bird’s eye chilies in the rempah
- Leftovers are excellent—the flavors meld and intensify overnight
Delivery & Ordering Options
As a private dining concept, Mama Pinto’s Kitchen operates differently from traditional restaurants:
Reservation Requirements:
- Bookings must be made in advance (typically at least 3-5 days notice)
- Contact through Facebook or Instagram to check availability
- Specify number of diners, any dietary restrictions, and preferred menu (Eurasian or Peranakan)
- Minimum group size may apply due to the nature of private dining
Delivery Possibilities: Based on the private dining model, traditional delivery (GrabFood, Foodpanda) is unlikely. However, potential options may include:
- Special pre-ordered meal packages for pickup
- Catering services for larger groups at external venues
- Festive season takeaway options (common for Eurasian cooks during Christmas)
It’s best to contact Mama Pinto directly through social media to inquire about:
- Current delivery or takeaway availability
- Catering for private events
- Special occasion orders
- Festive season menus
Contact Information:
- Location: Upper East Coast Road
- Facebook: Mama Pinto
- Instagram: @mamapinto (likely handle)
Value Assessment
At $90 per person for 7 courses, Mama Pinto’s Kitchen offers exceptional value in several ways:
Portion Sizes:
The meal is substantial and filling, with generous portions of protein in each dish. This isn’t delicate fine dining with tiny tastings—it’s hearty, satisfying home cooking.
Ingredient Quality:
The use of premium ingredients (fresh prawns, quality pork cuts, whole chicken) and time-intensive preparation (slow-cooked soups, long-simmered curries) represents significant value. Many of these dishes require 2-3 hours of cooking time.
Rarity Factor:
Authentic Eurasian cuisine is increasingly difficult to find in Singapore as older generation cooks retire. The knowledge and techniques on display represent disappearing culinary traditions, adding intangible value beyond the food itself.
Comparison to Restaurants:
A similar meal at a restaurant would likely cost $40-50 per person for mains alone, not including appetizers, soup, and dessert. Private dining typically commands premium pricing, making $90 for this comprehensive menu competitive.
Final Verdict
Overall Rating: 4.3/5
Mama Pinto’s Kitchen successfully delivers what it promises: authentic, home-cooked Eurasian cuisine in an intimate setting at reasonable prices. The standout dishes (Kari Devil, Pork Tambrinyu, Sambal Prawns) showcase the bold, complex flavors that define Eurasian cooking, while the few missteps (Beef Semur) are understandable in a home cooking context.
Recommended For:
- Food enthusiasts seeking authentic Eurasian cuisine
- Groups celebrating special occasions in an intimate setting
- Anyone interested in Singapore’s diverse culinary heritage
- Those who appreciate home-cooked meals over restaurant formality
Not Ideal For:
- Those expecting fine dining presentation and service
- Last-minute dining without reservations
- Large groups (capacity is likely limited)
- Diners who prefer mild, subtle flavors
Final Thoughts:
In a dining landscape dominated by trendy fusion concepts and Instagram-worthy presentations, Mama Pinto’s Kitchen offers something increasingly rare: authentic, soulful cooking that connects diners to Singapore’s multicultural heritage. The focus on Eurasian cuisine fills a genuine gap in the market while delivering food that’s comforting, flavorful, and memorable. The value proposition is strong, making this an excellent choice for those seeking a unique private dining experience without breaking the bank.