Peranakan, or what many call Nonya, cuisine is expertly done at the family-run Blue Ginger, where the kitchen has been flipping the pans for over two decades. Take your fill of delicious, and cheap soups or the likes tangy duck salads, spring rolls or fishcakes for starters before moving onto more substantial plates for mains. Popular dishes include the stewed pork shoulder and belly flavoured with cinnamon, braised pork knuckle or satay pork slices, or fiery beef randang with ginger, lemongrass and lime. The utilitarian décor offers a mix of tables and banquette seating and will keep the attention firmly on the plate. Service is warm, personable and professional.