It was thirteen years ago, a long time in the Food & Beverage industry, when I first walked into “Nasi Lemak” in Robinsons Galleria. It was a mid-size restaurant, on the second floor, and it was full the day I entered. I hadn’t had authentic Singaporean Cuisine since my last trip to the country in 2010. And I was looking forward to my meal. It was 2013, and I was about to be amazed.
First bites and unforgettable encounters
I met the owner, Mr. H.K. Tan, who was a gregarious individual, formerly of the technology industry. Overflowing with great stories and good vibes. He told me that he fell in love with the Philippines, decided to retire at still a young age. He then chose to open a restaurant specializing in his home cuisine. Take note, this was a long time ago, more than a decade before the Philippines got its first Michelin Stars. The restaurants opening at that time were mainly fast casual ones from the United States. So to grab a chance by a real Singaporean to serve, was not to be missed.
A Masterclass in Comfort Food
Nasi Lemak is one of the most popular dishes in Hawker Centers that dot Singapore. Originally from Malaysia, it’s a fragrant rice cooked in pandan and coconut water. Served with a choice of protein, fish or chicken mainly. And the spicy sambal sauce, accompanied by peanuts and cucumber slices and a hard-boiled egg. Finally, with a little bit of their native bagoong. It’s intoxicatingly delicious, and I was not just amazed, but completely blown away. Considered as the national comfort food breakfast of Singapore. It had finally made its grand entrance in the Philippines, thanks to H.K.
He then proceeded to let me sample his Chicken Rice. As it’s called in Singapore, or Hainanese Chicken Rice, as it’s called worldwide. This is Singapore’s national dish, and it’s glorious in its fattiness. It was moist and tender. Served with the three sauces; thick soy sauce, red chili sauce, and ginger in sesame oil. Some people say that the “rice” component is what makes the dish unique. And I had to agree, the rice, flavored with chicken stock, is truly distinctive. Mixed up all together, it truly is full of characteristics that make it irresistible.
Hands-on with with the Pièce de Resistance
But the pièce de résistance was the Fish Head Curry. The head, just the main piece of a Red Snapper, served in a Kerala-style curry, was on the menu, something ordinary. But I was intrigued, and ordered it. It arrived steaming hot, with more rice on the side. And as I, at first, using my utensils, grabbed away all the fatty parts. Eventually discarding my utensils to more properly suck away all the deliciousness. It was epic, with okra and eggplants, as part of the whole dish. I couldn’t help but yes, finish the whole humongous dish, by hand, and all its sauces.
Shifting Seasons and Lost Connections
H.K., my new friend, looked on smiling. We had found each other, and as the years went by, he transferred “Nasi Lemak” to the BGC, across St. Luke’s Hospital. Where it took on a more apt name; “The Singapore Food Republic”. I took so many friends and family members to the new location. Until, like so many others, it had to sadly shut down at the onset of the pandemic.
I lost track of H.K., and I was worried that he had lost track of me. Until three years ago, I got a surprising text from him, that he had opened a restaurant at the NAIA 3. But it was difficult, as tourists had yet to travel again. Nevertheless, I got a good feeling. H.K.was back! That establishment did close. But it wasn’t a surprise to me that in late 2025, he had opened “Singapore Hawker” in the Century City Mall.
A Triumphant Return
I waited until the time was right, and visited on a weekday, a Thursday lunch. I thought the restaurant would be empty, but lo and behold, by twelve noon it was full. And I was immensely gratified. H.K. still looked the same, the same twinkle in his eyes. He told me that he had married a Filipina, and now had three kids. He looked more fulfilled than ever. More content with life, and oh so satisfied with his new dining destination.
New Flavors and Timeless Favorites
He started me off with a Teh Tarik, or pulled tea, a hot milk tea beverage served until it bubbles up. Transferred acrobatically from one container to the next, higher and higher. It was perfect! Next up, was my favorite dish that I never got to taste in the first incarnations of his restaurants: Beef Rendang! Suffice to say, it was spot on. Spicy, fork tender, and instantly reached my top list. Served with the best fluffy white rice. The hot new dish was next, the Dong Po Braised Pork Belly. Almost buttery due to its softness, the liempo fat I could cut with the edge of my spoon. They were fantastic. Truly, but I had to save space for the three dishes I had fallen in love with thirteen years ago.
Where to find the real deal
They were still the very best versions of Singaporean cuisine. From a kitchen run by a Singaporean. I was aflutter with the Nasi Lemak, astounded by the Hainanese Chicken. And yes, thoroughly in love once more with the Fish Head. It was absolutely an OMAD, One Meal A Day. And I was in one word, ecstatic. All my Singaporean favorites and more were back in Manila, and I was thrilled. You will be too. So drive or book a Grab to the Century City Mall. At the lower ground floor, find the most genuine Singaporean Restaurant in town. Let’s eat!
