Parkway Parade Food Guide: Jiak Local Series!
Image source: Godmama Peranakan
There’s no better way to celebrate National Day than by doing what we do best - eat! From the colourful dishes of Peranakan heritage to the sweet intricate creations of traditional kueh, check out our Parkway Parade food guide for home-grown brands that proudly serve delicious and cherished local food.
Here’s to enjoying August with the best of what Singapore has to offer — jiak local and love every bite!
Feel the Warmth of Peranakan Cuisine
Did you know Peranakans kept family recipes very close to their hearts? In fact, Nyonyas or Peranakan women would proudly spend their time perfecting each meal as a way to showcase their skills!
Image source: Godmama Peranakan
Dining at Godmama Peranakan (#01-69A/K5/K6) is like visiting a Nyonya’s home, where you get to savour all her best dishes. The restaurant was started by founder Christina Kelithy as a way to celebrate her ma and godma’s legacies and carry on their recipes. Together with Peranakan Chef Fredric Goh, they aim to share their passion through both traditional and modern dishes.
Image source: Godmama Peranakan
We recommend starting with the iconic - Ayam Buah Keluak, a chicken stew with black candlenut. Buah Keluak, also known as black gold, is sourced from mangroves and prized for its truffle-like flavour. But, it must be painstakingly fermented and cleaned before cooking. It's then simmered in a gravy of lemongrass, galangal, turmeric, chillies, shallots, tamarind, and coconut milk. Other classics include Babi Pongteh (braised pork belly with fermented soybean), Bakwan Kepiting (blue swimmer crab, pork and prawn meatball soup), Sambal Udang Petai (sweet and sour prawns with stink beans), and Nasi Ulam (wild herb rice salad with butterfly pea flower rice).
Image source: Godmama Peranakan
For something unexpectedly-delectable, catch brunch hours exclusively on weekends and public holidays. It’s worth the wait as you get to try Otak Otak Benedict (grilled fish mousse with sourdough toast and poached eggs), Durian Pengat Buttermilk Pancakes (fluffy pancakes topped with creamy coconut milk durian compote, coconut crumble and vanilla bean ice cream), and Rendang Lamb Shank and Mash.
Life’s Sweeter with Kueh
When you gift a box of treats from Bengawan Solo (#B1-78/79), it feels especially thoughtful. The intricate kuehs, crafted with so much care, convey a heartfelt message.
Image source: Bengawan Solo
Bengawan Solo started over 40 years ago as a small store in the East Coast, where Nyonya cakes were handmade by founder Mrs. Anastasia Liew. Named after her favourite Indonesian folk song, "Bengawan" means river in old Javanese. Today, Bengawan Solo’s pastries remain mostly handmade to preserve their traditional taste.
Image source: Bengawan Solo
Our favourites include the fragrant, light, and fluffy Pandan Chiffon Cake; the subtly sweet and perfectly peelable Lapis Sagu; the soft sticky Ang Ku Kueh with sweet bean paste; and the bite-sized Ondeh-Ondeh that explode with caramelly gula-melaka filling!
Eat Well Be Well
What sets Cedele (#B1-83D) apart is their comprehensive and inclusive menu. With dairy-free, sugar-free, egg-free, and lactose-free options, any vegetarian, vegan, or flexitarian can enjoy a meal here. Founded 25 years ago by Ms. Yeap Cheng Guat, Cedele’s mission is to help Singaporeans “Eat Well, Be Well.”
Image source: Cedele
Celebrate with their signature Ondeh Ondeh Cake featuring layers of rich gula melaka filling and pandan gula melaka cake, topped with pandan frosting and coconut. For a daily tea companion, go for the Pandan Gula Melaka Marble Loaf Cake, a moist, buttery treat marbled with gula melaka caramel, made of the finest quality butter and organic unrefined sugar!
Image source: Cedele
Don’t leave Cedele without grabbing a freshly made sourdough loaf, like the Blue Pea Sourdough or Turmeric Sourdough, leavened with their 25-year-old wild yeast starter. The Blue Pea Sourdough is naturally coloured with a toasty, nutty flavour, while the Turmeric Sourdough is packed with anti-inflammatory turmeric and lightly spiced with Sarawak black pepper.
Buns of Memories
Did you know that Flosss Buns are so popular that one is sold every 10 seconds? Singapore’s iconic bakery BreadTalk (#B1-47/48), founded by George Quek now boasts over 700 stores across Asia!
Image source: BreadTalk
For many, their buns are more than just bread; they’re a nostalgic treat. So go ahead and walk down memory lane with the one and only Flosss Bun or Fire Floss with its perfect blend of spicy pork floss, fluffy bun, and smooth egg cream.
Image source: BreadTalk
Each bun offers a unique, delightful experience and are truly kopi break essentials, such as: Curry Chic with tender chicken and potato marinated in spices, Three Musketeers featuring cocktail sausages drizzled in chilli sauce and mayo, and Tau Sar Piah - a flaky, Teochew pastry with sweet mung bean filling.
Chalk It Up to Talent
Founded by talented Singaporean siblings Bryan and Dawn Koh, Chalk Farm (#B1-83M) started as an online store with just two cake flavours. Today, their physical stores offer an irresistible range of desserts, including cupcakes, cheesecakes, and traditional kueh!
Top of the list is their famous Kueh Salat: a two-tiered Nyonya delicacy with a creamy, coconuty gula melaka custard sitting on top of a sticky glutinous rice layer. Pandan Durian Roll is another standout - moist pandan sponge wrapped around Mao Shan Wang durian filling! Dressed in whipped cream and grated coconut, heavenly inside and out.
Image source: Chalk Farm
For a show-stopper, try Taro Pulut Hitam - layers of sponge, crushed taro and softly cooked black glutinous rice baked into a dream dessert. Other stars include Durian Puffs, filled with luscious Mao Shan Wang durian cream and Baby Bento - a gorgeous assortment of kueh like puteri ayu and kueh ko swee.
Ready to Wok and Roll
Anyone love a cute takeout box? Inspired by Cantonese cooking, halal-certified WOK HEY (#01-K9) has become everyone's favourite stir-fry. They serve customisable made-to-order rice and noodles, perfect for the busy Singaporean lifestyle.
If you’re new, try the Egg Fried Rice with prawn, grilled chicken, or braised beef. Opt for cauliflower rice for a keto-friendly option or brown rice for more fibre. Vegetarians and vegans can even go eggless! Their other three categories include Shanghai Fried Rice, Fresh Ramen, and Fresh Udon, all fried to perfection with spring onion, cabbage, and/or egg.
Image source: WOK HEY
Don't forget to load up on nutritious toppings! Choose veggies like shimeji mushrooms, broccoli, and edamame, or add proteins like Chinese chicken sausage, tobiko, and sous vide egg. With hundreds of possible combinations, you’ll never get bored!
Image source: WOK HEY
Making a glorious comeback are National Day specials: Crab Meat Dry Laksa MAX and Crab Meat Laksa Fried Rice MAX, featuring sweet, succulent crab meat and fragrant laksa flavour. Explore WOK HEY’s menu here.
Nuts about Coconuts
If you’re looking for a delicious way to stay cool year-round, check out Mr. Coconut (#B1-83J)! Inspired by a trip to Melaka, three Singaporeans friends started this coconut shake business in 2016, specialising in a variety of coconut drinks filled with fragrant, supple coconut flesh.
Experience a refreshing zing with their fresh milk series! Try the locally-inspired Avocado Gula Melaka Coconut Fresh Milk or Dragonfruit Mango Coconut Fresh Milk. Need a caffeine boost? Grab the Gula Melaka Coconut Caffe Latte, or enjoy a post-dinner treat with the Snow Fungus Coconut Juice or Barley Longan Coconut Juice.
Image source: Mr. Coconut
This durian season, sip the limited-time Coconut MSW Shake, featuring creamy, bittersweet Mao Shan Wang durian flesh! Do customise your drink with sugar or stevia levels from 0% to 100%, and add delicious toppings like Orh Nee Cloud, Gula Melaka Sago, or Coconut Ice Cream!
It All Began with a Puff
Legend has it Old Chang Kee (#01-14) started as a tiny stall near the then Rex Cinema on Mackenzie Road, attracting fans from far and wide for their famous curry puff!
Making curry puffs is no easy feat. Each is meticulously stuffed with a slice of egg, curry potato and chicken, then fried with a special blend of herbs and spices. After 60 years, every Curry’O is still handmade and beloved by Singaporeans.
Image source: Old Chang Kee
Next time you pass Old Chang Kee, bag all the must-try items from their timeless menu: Big Fishball, Sotong Wing, Sardine’O and Chicken Wings.
Humble Beginnings
We must spotlight one of Singapore’s most enduring icons, Bee Cheng Hiang (#B1-88). Believe it or not, they started in Singapore in 1933 - a whole 91 years ago! Their story began when their founder was a street hawker, peddling the streets of Chinatown selling freshly barbecued meat.
Till today, Bee Cheng Hiang continues to make Bak Kwa using traditional methods: spreading high quality meat onto bamboo sieves by hand, which adds a unique flavour, ensures even smoking and retains moisture. The meat is smoked slowly for hours over charcoal flames.
Image source: Bee Cheng Hiang
Heat things up with Chilli Pork Bak Kwa, where the finest chilli padi is infused into their signature Sliced Pork Bak Kwa.
Image source: Bee Cheng Hiang
Image source: Bee Cheng Hiang
Other addictive bites include Crispy Pork Floss for roasted crunchy goodness, or Crispy Pulled Pork Twist - their signature pork floss handcrafted into a crunchy twist, oven-baked with 100% natural ingredients, and no artificial flavouring, colouring or preservatives.
Savouring Singapore's vibrant culinary landscape is the perfect way to celebrate National Day. From time-honoured recipes to handcrafted delights and humble stories, indulge in these homegrown gems and make every bite a tribute to our nation’s culinary heritage!
Dropping by? Visit Parkway Parade’s store directory here and check in-store for product availability!