Singapore’s Oldest Peranakan Restaurant

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Hello Makan Kakis! 

The Hainanese community is renowned for its role in Singapore’s food history. Many immigrants found a niche in the service sector as restaurant cooks and domestic help in wealthy European and Peranakan households, eventually setting up their own restaurants in the post-War years. One such Hainanese-owned restaurant was a surprise for me though, because it’s renowned for Peranakan cuisine.

Chef Melvyn Lee and I made a delicious discovery of Guan Hoe Soon’s Hainanese heritage. Founded in 1953 by Yap Chee Quee and allegedly the oldest of its kind in Singapore, the restaurant is still family owned and run by the third generation – granddaughter Jenny Yap, and her husband (head chef) Raymond Ou Yong.

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Nasi Padang that’s Worth Waiting For – Literally!

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Hi Makan Kakis!

For my next food adventure delving into Singapore’s delicious history, my sights were set on Kampong Gelam, an area renowned for its many nasi padang restaurants. What is a quick and convenient meal for diners begins with long hours of preparation and cooking. At nasi padang stalwart Sabar Menanti, the laborious commitment is anchored by a strong dedication to preserving their family’s culinary legacy. It was a happy coincidence then that my colleague and fellow foodie, Class 95 producer-presenter Catherine Robert is a friend of the third-generation owner, Iszahar Tambunan (Isz).

Isz had us meet him at Kandahar Street for a history lesson before we got to taste his family’s famous nasi padang. From what he knows, Sabar Menanti began as a humble pushcart run by his grandparents on that very street corner, opposite a masonry shop that carved tombstones (batu nisan), so they were known as “nasi padang batu nisan”. Contrary to its morbid nickname, “tombstone nasi padang” thrived as word-of-mouth spread. But its present name came from a customer who gave them a sign to display at their bourgeoning food business. It ended up serving two brilliant purposes – one, as their identifying name and two, for crowd control because Sabar Menanti means “wait patiently.”

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An Enlightening Experience with Eurasian Cuisine: Curry Debal, Prawn Bostador & Sugee Cake

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Hi Makan Kakis,

This week I switch things up with a new Foodie Friend and get schooled on Eurasian cuisine, another unique South-East Asian fusion of food and cultures. Along the way, I discover the story behind devil’s curry and taste something hitherto unknown at Quentin’s, where every dish tells a colourful story.

A familiar face from TV’s Kin & Sunny Side Up, actress Bridget Fernandez had graciously agreed to be my guide and we met up on Sentosa, where she introduced me to Chef Quentin Pereira. I hadn’t realised he had opened a second restaurant on the island.

Most will know of Quentin’s at the Eurasian Association, but Quentin’s Bar & Restaurant is a newer, swankier incarnation. Opened on Sentosa in 2019, the same well-loved Eurasian dishes are served there, albeit in a more opulent setting.

Continue reading “An Enlightening Experience with Eurasian Cuisine: Curry Debal, Prawn Bostador & Sugee Cake” →

Local Heritage Sweets – Egg Tarts & Ah Balling

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Hi Makan Kakis, 

Continuing our series on heritage foods in Singapore, Chef Melvyn Lee and I tried traditional pastries and dessert soups from two local brands steeped in sugar, family and history. The thing is, I don’t have a sweet tooth, so my knowledge is somewhat limited when it comes to such delicacies.

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Russian-influenced Cuisine with a Hainanese Twist

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Welcome to the first episode of a new 10-part Makan Kakis series, in which my special guests and I discover heritage brands and local eateries that have been family-owned & run for generations. Chef Melvyn Lee & I kicked things off with a visit to a throwback from my childhood – Shashlik.

With 83-year-old Foo Sek Chuan – one of Shashlik’s longest serving staff
& a symbol of the restaurant’s enduring old school service.

This uniquely Singaporean restaurant has perservered through decades of ups and downs to continue serving up their special brand of Russian-style food with a distinctly Hainanese twist. If you’ve never had the pleasure of having your meats served tableside and set on fire, this is an experience not to be missed! Discover the rich history of this charmingly retro eatery that’s been given new life by its second generation – a pair of brothers intent on preserving their father’s legacy.

  • TASTE:

    Shashlik Restaurant
    Address: 545 Orchard Road, #06-19 Far East Shopping Centre, Singapore 23888
    Opening hours: 12-3pm, 6-10pm (Tue-Fri); 12-3pm, 5:30-10pm (Sat-Sun & PH); Closed Mondays.


Masterchef Finalist Recommends Braised Duck Rice

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Hi Makan Kakis,

Masterchef SG S4 finalist Mandy Kee is back with another irresistable recommendation and if you’re a rice lover like she is, you’re gonna love this hearty, meaty, saucy treat – braised duck rice from Serangoon Gardens. Watch the video below or listen to our new poscast now!

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When it comes to rice, Mandy can’t get enough – when she takes away  for her “kampung” of 6, a whole braised duck eaten with lots of it is a must each time she visits Ah Seng Braised Duck Rice at Serangoon Gardens Market. This popular stall sees long queues at lunchtime, so be sure to get there early. Don’t be like me – I arrived at 2.45pm & missed out on Mandy’s recommendation of taukwa (firm tofu) to go with the duck rice because it was sold out. My favourite taupok (braised tofu puffs), sadly, was also sold out!

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I did manage to snag a lovely platter of thinly sliced braised duck and a braised hard boiled egg (also recommended by Mandy). Extras to add on include taupok and cabbage, as well as luscious piggy parts ranging from pork belly, to pig’s skin, to crunchy, cartilagenous braised pig’s ears and pig’s stomach soup.

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Discover Pempek: Indonesian Fishcakes!

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Hello Makan Kakis! Not too long ago, our foodie friend Lyn Lee of Awfully Chocolate made a delicious discovery that she couldn’t keep to herself, so of course she shared it with me and now I share it with you. With apologies who are already in the know, this noob had never seen or tasted pempek before. This Indonesian delicacy comes in a mind-boggling array of shapes, sizes & textures and is made from fish, tapioca, seasoning and spices for a fishcake unlike the kind we’re more used to in Singapore. Pempek can be found in several Indonesian eateries in Singapore, but Lyn tells us about the dish she tried at one in Far East Plaza. Listen to our new podcast below and scroll down for the new video and more!

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Since Sinpopo’s flagship restayrant opened in Tangs, Lyn has been making frequent jaunts in and around the Orchard Road area for her meals and it was on one of those jaunts she discovered an Indonesian eatery at Far East Plaza. Bedsides serving classics like sop buntut, ayam bubur and nasi goreng, Indo Rasa’s speciality is pempek from Palembang – made from fish & tapioca. The tasty dough is then formed into different shaped and sometimes comes with unique fillings.  

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Intrigued by their set up where you can make your choice of fishcakes and have them weighed, cooked and served with an accompanying sauce, Lyn tried their Siomay Set which consists of steamed Tenggiri fishcakes, firm tofu (tauhu) stuffed with fishpaste, cabbage, hardboiled egg and potato, served with peanut sauce, lime and fried shallots.

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According to Lyn, the dumpling-esque, fishcakes shaped like mini ruby balls were almost like a heavy mochi in texture, chewy and moreish. Likening the sauce to that like in gado-gado, Lyn treally enjoyed its sweet and spicy peanut flavour. The thick, chunky sauce clung to the steamed ingredients and made for a very tasty, filling meal.

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Continue reading “Discover Pempek: Indonesian Fishcakes!” →

Masterchef SG Winner’s Choice for Nasi Padang

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Hi Makan Kakis! Winner of Masterchef SGS4 Inderpal Singh returns with an update on his Uniquely Singaporean Brunch pop-up with fellow Masterchef alumni Reuben Wong, plus another yummy recommendation from his Yishun ‘hood. When the craving for nasi padang hits, he loves the selection from Coba Coba, where they do great nasi ambeng and nasi lemak too! Have a listen to our podcast now and scroll down for why rice is so nice at Coba Coba!

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As a proud Yishunite, Inderpal doesn’t stray too far for his fix of Nasi Padang. Coba Coba is a popular eatery in the North that gets its name from Bahasa Indonesian for “try try”. And indeed, they offer diners a myriad of delicious dishes to try with rice in the form of not just Nasi Padang, but also their famous Nasi Ambeng platters. In the podcast, we’ve heard about Inderpal’s favourite dishes, to go with the rice that is according to him, always perfectly cooked and always so fluffy and soft – the perfect complement to dishes like ayam masak merah, sambal fishcake and sambal goreng. So instead, I decided to try the Nasi Ambeng on my first visit there and couldn’t resist adding a few extra dishes to my order.

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In the Nasi Ambeng Deluxe Platter for 2 ($43.90):

  1. NASI PUTIH
  2. TELUR BELADO
  3. SAMBAL SOTONG
  4. IKAN KERING
  5. BEEF RENDANG
  6. SAMBAL GORENG
  7. AYAM KALIO
  8. PARU
  9. SERUNDING
  10. URAP
  11. SAMBAL TERUNG
  12. SAMBAL IKAN KACANG
  13. BEGEDELSAMBAL GILA
  14. UDANG BALADO HIJAU

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And for good measure, I added Tahu Telur and Ayam Masak Merah.

Continue reading “Masterchef SG Winner’s Choice for Nasi Padang” →