Guess who’s finally in City Hall? Local favourite Ponggol Nasi Lemak has opened their first branch in City Halll at Capitol Singapore.

Ponggol Nasi Lemak is most famous for their signature dish of fragrant coconut rice with sides of fried chicken wing, sunny-side-up egg, fried peanuts and anchovies, and sambal chili sauce. Also don’t forget to try their favourites such as archar, otah and fried ikan kuning!

Established in 1979, Ponggol Nasi Lemak is a heritage food brand serving one of the most iconic specialty food in Singapore. Under the guidance of founders Mr. Ang Chye Choon and Madam Koh Ah Tan, the family started delivering traditional pre-packed Nasi Lemak in Banana leaves to distributor and hawker stores in Singapore.

Tel: +65 6293 0020 Email: info@ponggolnasilemak.com.sg

Singapore Prime Minister Lee Hsien Loong recently hosted Philippine President Rodrigo Duterte to lunch at newly opened: The Coconut Club. 

After a trip to the 2014 Nasi Lemak convention in Kuala Lumpur, the people behind The Coconut Club spent 2 years on their recipes and an equal amount of time sourcing the best coconuts in the world, then presented The Coconut Club at Ann Siang Hill to Singapore. 

No. 6 Ann Siang Hill

Tel: +65 6635 2999 Email: info@thecoconutclub.sg

Set in the green suburbs of Mediapolis in One-North, you are invited to destination dining, DSTLLRY par Christophe Lerouy, helmed by Chef Christophe Lerouy who received his Michelin star at Alma by Juan Amador. 

D's Joint is a simple setup serving honest, Singaporean favorites and Western plates, albeit in a faux-gritty setting. 

Sure, there's the usual fish and chips, pastas and burgers, but what's sending food critics here in a tizzy is his nasi lemak, with a generous portion of fried ikan kuning, omelette, fragrant coconut rice, sambal and ikan bilis. Besides this hot favorite, the menu also offers other interesting highlights like the kai fun (or street rice), rice served with chicken broth, char siew, lup cheong and shredded chicken that was a staple for coolies back in the day, and Peranakan specialty sek bak; pig offal in thick, aromatic gravy.  

#01-28 JTC Launchpad @ one-north, 73A Ayer Rajah Crescent