Cz’ Zar

See review.

Garuda Padang Cuisine

A Tung Lok group franchise, this is the first outlet outside of Indonesia of the famed Garuda chain. The white-on-white restaurant (the interior decor includes etched glass panels and expensive Corian tables) attracts a stream of Indo expats for its nasi padang. Highlights include turmeric-hued chicken curry, fried bean-curd topped with a lush pineapple and peanut sauce, rich beef rendang and sambal prawns. 

Shermay’s Cooking School
Shermay Lee offers one-off cooking classes for the nostalgic gourmand. Depending on the season, classes can range from traditional Peranakan favourites to classic French sauces and stock. Her pre-made spices make your next Peranakan dinner a relative breeze. 

Sticky Rice

See review. 

Straits Kitchen

The traditional food centre is given a dramatic facelift in a spectacular setting by Tokyo-based design group Super Potato. But the mod space – trimmed with steel, timber and stone finishes – plays second fiddle to the wide range of hawker food, like laksa, smoky sticks of satay, chargrilled stingray, Peranakan desserts, puffy naans and tandooried meats. Bonus: the menu is entirely halal. 


Tiffin Club

See review. 

True Blue Cuisine 
First, despite the name, there is absolutely no down under connection. Second, the exterior of the two-storey colonial shophouse gives little hint that the narrow entry door is a warm entrée into a cosy, aromatic world of fried spring rolls scented with five spices, dense chicken stews studded with tropical nuts and deliciously tart salads of baby pink prawns and banana fl owers. Other nostalgic favourites include wok-charred okra and creamy beef rendang. 

Read our Comfort Food interview with Violet Oon.