Was passing by the East Coast Road and came across a rather unfamiliar sight with the Sakae Sushi outlet that is located at 217 East Coast Road just right beside the Project Açai outlet there — it does seem that the establishment had recently segmented a section of their space out for the introduction of a new concept named Art of Kueh. A concept by Sakae Sushi itself, it does seem that Art of Kueh does give homage do the roots of the area that it is situated in; this would be Sakae Sushi’s first foray into serving up Peranakan cuisine. One thing worth noting is how Sakae Sushi has pretty much consolidated the dine-in experience for Art of Kueh’s patrons into its own space instead; patrons whom are ordering the Peranakan hot food offerings such as those listed in the Peranakan Set Meals, Peranakan Specialty Dishes and Peranakan Specialty Drinks can order off the same QR code leading to the online POS system that Sakae Sushi adopts for their own offerings. Patrons will however need to go to Art of Kueh’s area to order the various kueh and cakes that they have to offer — payments are also made separately to a different SG QR under the name of “Rainbow Lapis” instead.

The Nyonya Dry Mee Siam is the lowest-priced dish available on the menu of Art of Kueh’s Peranakan Specialty Dishes — Art of Kueh does not describe the elements included in the various dishes that they have to offer on their menu, though it can be observed from our order that the dish does come with elements such as sambal chili, hard-boiled egg and a single prawn. Going straight for the Nyonya Dry Mee Siam itself, we did notice that the flavours of the rice vermicelli itself was a little bit on the milder side; the slight zing that usually comes with the inclusion of tamarind does get brought out slightly stronger when one squeezes in the lime, though the inherent grainy flavours of rice vermicelli does come in closer towards the finishing notes here. What we really liked was the sambal that was included in here which came with the umami notes of crustaceans whilst also being a little sweet, a little tangy and a little bit saltish — all whilst providing a kick of spiciness that tickles the tastebuds for those whom are tolerable to lower than moderate levels of spiciness; the accompanying prawn does get drenched with the same sambal, coming reasonably fresh with a natural hint of sweetness.