Pandan Club
India's first modern Peranakan restaurant
Founded in October 2022, Pandan Club is India’s first modern Peranakan restaurant in the heart of Chennai. It was founded by passionate food enthusiasts Sashi Cheliah (winner of MasterChef Australia S10) and Manoj Padmanaban (better known as “Big Bandha”) along with Muruga Bharati and Anes Wasintan. It is a ‘casual eatery with the DNA of fine dining’ – as it combines the sophistication of fine dining and opulence with a casual, accessible approach. The restaurant’s engagement extends through various pop-ups and takeovers, inviting patrons to immerse themselves even further in Peranakan culture.
Cuisine
The restaurant’s cuisine traces its roots to 18th-century Chinese settlers in the Malay area who influenced the flavours and cooking styles of the region. This led to the formation of a cuisine, today known as Peranakan (or Baba Nyonya) – a fusion of Singaporean, Malaysian and Chinese flavours.
Pandan, a key ingredient in Peranakan food, offers a grassy vanilla flavour with hints of coconut – its distinct taste and versatility define the essence of Pandan Club. Signature ingredients like coconut milk, lemongrass, galangal, gula melaka (palm sugar), and turmeric form the base of Peranakan cuisine, creating intriguing yet familiar flavours. The traditional dishes (using ingredients like pandan leaves, buah keluak (black nut), and candlenut) are designed to suit the local palate whilst staying true to the spirit of Peranakan cuisine. Some of the dishes served also include hawker-style street food favourites from Singapore and Malaysia as well. The restaurant has been awarded 'Best Modern Asian - Premium Dining' from Times Food & Nightlife Awards in 2024.
The menu boasts signature dishes like Buah Keluak, Kueh Pie Tee, Pongteh and Chap Chye. Pandan Club consciously has an even split of native vegetables and meat dishes, also making it a vegetarian’s paradise.
Beverage Program
Pandan Club is the winner of the ‘Best Non-Alcoholic Cocktail Menu’ by 30BestBarsIndia 2023. The Specialty Craft Drinks menu expertly complements the bold flavours of the dishes. The commitment to crafting 0% ABV speciality craft drinks is deeply rooted in honouring the essence of Peranakan culture while embracing the vibrant tapestry of Indian ingredients. Be it the citrus-infused drinks to balance rich curries or the delicately floral ones to accentuate the flavour of seafood, these beverages are thoughtfully curated to reset the palate for each bite. For those with a youthful spirit, 'Little Nyonya' offers delicious carbonation: blending rose, paneer soda, chia seeds, and hints of tropical lychee. Catering to a more refined palate, 'Holy Berry' provides a sugar-free, ice-free experience crafted from amla and honey, paired with Indian basil, served in a champagne flute and garnished with an orange wedge.
The restaurant has also introduced its first cocktail program, titled: 'Shortest Route'. This menu is inspired by the vibrant streets of Singapore and the cultural richness of Chennai and pays homage to the diverse culinary landscape of both regions. The cocktail menu is as sophisticated as the 0 ABV program, with flavour profiles ranging from earthy and woody to sweet and savoury. The 'Affair' cocktail is a perfect blend of Scotch and pandan leaves and promises to weave a tale of delightful trouble with every sip. For a taste of nostalgia, the 'Serangoon Smith' is a golden elixir infused with lemongrass and gula melaka – capturing the essence of the vibrant locale. With ‘Cup Noodles,’ this drink is nostalgic of a 2-minute instant noodle experience.
Design and Hospitality
The restaurant, spanning 3,500 sq. ft. with a seating capacity of 65, reflects the rich history and heritage of the Peranakans. It is also one of the few restaurants in India that has an open kitchen. Pandan Club also boasts a ‘cosy corner’, which is recognised as the most Instagrammed spot in the city. From handmade ceramic tiles and Rattan frame partitions to vibrant vases and drums from Singapore, the decor encapsulates the cultural narrative. The ambient lighting carries a colour palette of onion pink, jade green, ivory, yellow, and teal that is thoughtfully curated and inspired by Peranakan homes. The restaurant is equipped to seamlessly transition from community dining to intimate banquette seating and even has a separate private dining area. With 2-seaters ideal for dates, the ambience at Pandan Club is meticulously designed to emphasise the ambient lighting, gentle acoustics (allowing for meaningful conversations), and captivating aromas. Giving importance to community and conversations, the restaurant also showcases two community tables for communal dining experiences. With a commitment to sustainability, the restaurant also conscientiously minimises the use of plastic, embracing alternatives such as high-quality paper straws and cardboard coasters.
