Bebek Goreng Pak Ndut @ Sengkang Grand Mall - Crispy Indonesian Fried Duck and Authentic East Javanese Flavours

For those craving authentic Indonesian flavours, Bebek Goreng Pak Ndut has opened its latest outlet at Sengkang Grand Mall, bringing its signature crispy fried duck and a selection of traditional Indonesian dishes to the heart of Sengkang. The halal-certified restaurant specialises in East Javanese-style flavours, transforming humble ingredients such as duck, chicken, tofu and vegetables into hearty, satisfying dishes. While the crispy fried duck is undoubtedly the main draw, the menu offers plenty more worth exploring.

Original Crispy Fried Duck + Rice 4.2/5

We started with the Original Crispy Fried Duck + Rice ($12.50), the signature dish that Bebek Goreng Pak Ndut is known for. The duck is marinated for 24 hours in a savoury blend of secret spices, then deep-fried until the exterior is beautifully crisp. As expected from a deep-fried duck, the meat is not particularly juicy, but the trade-off is a wonderfully crispy exterior with plenty of texture and bite. The duck comes with rice, tofu, tempeh, a side salad, and Bebek Goreng Pak Ndut’s Original Chilli Sauce. The sambal is seriously spicy, so a little goes a long way, but for those who enjoy heat, it adds a fiery kick that works particularly well with the savoury duck. The crispy skin, fragrant spices and fiery chilli make this a satisfying introduction to what Pak Ndut does best.

Crispy Fried Duck in Green Chilli + Rice 4.2/5

If the Original Chilli is a little too fiery, the Crispy Fried Duck in Green Chilli + Rice ($12.50) is a more approachable option. The Green Chilli has a pleasant aroma and moderate heat, giving the duck a nice spicy lift without overwhelming its crispy, savoury character. I particularly liked that the chilli didn’t mask the duck’s flavour, letting the crunchy texture and seasoned meat stay the focus.

There are five chilli options — Original Chilli, Green Chilli, Sweet Chilli, Belacan Chilli and Sangan Chilli — so you can customise your meal to your preferred level and style of spice.

Sangan Crispy Fried Chicken + Rice 4.2/5

Not a fan of duck? Pak Ndut also offers crispy fried chicken with the same selection of chilli sauces. I went for the Sangan Crispy Fried Chicken + Rice ($10.50), which gets its distinctive character from being fried in a clay pan, which imparts a subtle smoky aroma to the chilli. The chicken comes with rice, tofu, tempeh, side salad and Sangan Chilli. The combination of crispy chicken and spicy, smoky char chilli makes this a worthwhile alternative if duck isn’t your thing.

Gado Gado 4.5/5

Beyond the rice dishes, I recommend ordering a few traditional Indonesian side dishes to share. The Gado Gado ($8.50) was one of my favourites. This classic Indonesian salad brings together a mix of fresh and blanched vegetables, including cabbage, long beans, bean sprouts and cucumber, alongside fried tofu, tempeh and quarters of hard-boiled egg. A generous coating of thick, creamy peanut sauce brings it all together. It is rich, nutty and savoury with a hint of sweetness, garlic and tamarind, while remaining relatively mild on its own. Crispy keropok adds another layer of texture, providing a satisfying crunch against the soft tofu, egg and vegetables. If you prefer more heat, you can always add some chilli from the free-flow sambal station. This is a hearty and substantial version of gado gado that works particularly well as a sharing dish.

Oxtail Soup (Sop Buntut) 4.5/5

The Oxtail Soup ($10.50) is another dish worth ordering, especially if you prefer something warm and comforting. The clear beef broth is rich and savoury, with traditional aromatics such as nutmeg, clove and white pepper lending a gentle warmth and fragrance to the soup. Generous chunks of oxtail fill the bowl, cooked until tender and easy to pull from the bone. Carrots, potatoes and tomatoes add sweetness and substance, while fried shallots and fresh herbs provide an aromatic finish. Despite the richness of the beef, the clear broth keeps the soup relatively light, making this a comforting accompaniment to the heavier fried dishes.

Tahu Telour 4.8/5

Another standout was the Tahu Telur ($8.50), a classic Indonesian dish that combines soft tofu with beaten egg, then deep-fries it over high heat. The result is an impressive golden, fluffy tower that is crisp on the outside while remaining soft and airy within. The contrast in textures makes this particularly enjoyable, especially when paired with the accompanying peanut sauce. The sauce combines creamy peanuts with sweet soy sauce, giving it a savoury-sweet profile with a gentle hint of spice. Shredded vegetables such as bean sprouts, carrots and cucumber add freshness and crunch, cutting through the richness of the fried tofu and egg. Simple ingredients, but executed in a way that makes the dish surprisingly satisfying.

Bebek Goreng Pak Ndut offers a solid introduction to traditional Indonesian comfort food, with crispy fried duck as the main attraction. The duck may not be the juiciest because of the deep-frying process. Still, the crisp texture, aromatic seasoning and variety of chilli sauces make it an enjoyable dish, particularly for those who love their food with plenty of crunch and heat. Beyond the signature bebek goreng, I would also recommend exploring the sides. The Gado Gado, Oxtail Soup and Tahu Telur were our standouts, offering a nice balance to the fried mains and showcasing the variety of Indonesian flavours on the menu.

Note: This is an invited tasting.


Bebek Goreng Pak Ndut
Sengkang Grand Mall
70 Compassvale Bow
#01-38
Singapore 544692
Tel: +65 6913 7787
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Nearest MRT: Buangkok (NE Line)

Opening Hours:
Daily: 11am - 9:30pm

Direction:
1) Alight at Buangkok MRT Station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]

The Courtyard @ The Fullerton Hotel Singapore - Exclusive Collaboration with World-Renowned Pastry Chef Antonio Bachour

There is something rather special about an afternoon tea when the pastries are created by one of the world’s most celebrated pastry chefs. The Fullerton Hotel Singapore welcomes internationally acclaimed pastry chef Antonio Bachour for a limited-time collaboration, bringing his signature contemporary pâtisserie to The Courtyard.

Known for his vibrant, highly refined approach to pastry, Chef Bachour has received eight prestigious international accolades, including the World’s Best Pastry Chef title from The Best Chef Awards and the Pastry Innovation Award from La Liste. With more than 25 years in the industry and eight recipe books to his name, his creations are as much about visual artistry as they are about flavour and texture.

For this collaboration, guests can look forward to an Afternoon Tea experience featuring a selection of Chef Bachour’s signature creations, alongside an assortment of cakes, pastries and viennoiserie available throughout the collaboration.

Priced at S$75 per adult and S$45 per child, the Afternoon Tea is available from 15 August to 15 November 2026, with seatings from 12.30pm to 2.30pm and 3.30pm to 6pm. The menu takes a contemporary approach to the familiar Afternoon Tea format, moving from savoury bites into an indulgent line-up of pastries and sweets.

Starting with the savouries, the Foie Gras Crème Brûlée offers a luxurious take on a classic French dessert, transforming the familiar crème brûlée format into an elegant savoury bite. The Crème Fraîche Tart with Caviar pairs creamy crème fraîche with the delicate salinity of caviar for a refined start to the experience.

The smaller savoury creations continue with the Lobster Roll and Lox & Choux, combining familiar ingredients with Chef Bachour’s polished pastry techniques. The lobster roll offers a touch of indulgence in bite-sized form, while the lox and choux cleverly brings together smoked salmon-inspired flavours with the light, airy texture of choux pastry.

Of course, the sweets are where Chef Bachour’s personality really shines. The Exotic Pressed Sable showcases the pastry chef’s flair for balancing textures and tropical flavours, while Bachour’s Rocher is one of the highlights for chocolate lovers. Developed over his more than 25-year career, the creation takes inspiration from the iconic Ferrero Rocher and reinterprets it through Bachour’s contemporary pastry style, with layers of chocolate, crunch and richness packed into an elegant petit gâteau.

Another standout is the Coconut Panna Cotta with Guava Soup and Tropical Fruits, one of two creations developed specially for Singapore. The combination feels particularly fitting for our tropical climate, pairing creamy coconut with the bright, fruity character of guava and tropical fruits. It is a refreshing contrast to the richer chocolate and pastry components.

The experience is rounded off with freshly baked Vanilla Bean Scones and a Mango Brioche. The scones bring the familiar comfort of Afternoon Tea, while the mango brioche adds a more tropical interpretation with its buttery, soft crumb and fruity character.

Beyond the Afternoon Tea, guests can also get their hands on a collection of Chef Antonio Bachour’s signature cakes and pâtisserie creations. Highlights include the Singapore-exclusive Calamansi Yuzu Matcha Entremet (S$92 nett, whole), the second creation developed specially for Singapore. It brings together bright citrus notes from calamansi and yuzu with the earthy, slightly bitter depth of matcha, creating a combination that feels both distinctly modern and suited to local palates.

The Chocolate Berries Basket (S$92 nett, whole) takes a richer direction, pairing chocolate with the freshness and acidity of berries. For something lighter and fruit-forward, the Berry Shortcake (S$82 nett, whole) offers a familiar combination elevated with Bachour’s signature precision and presentation. The tropical theme continues with the Piña Colada (S$82 nett, whole), inspired by the flavours of the classic cocktail and transformed into an elegant pastry creation.

The selection also includes viennoiserie for those looking for something smaller. The Mascarpone Strawberry Bow Tie (S$10 nett) combines creamy mascarpone with strawberries in a beautifully laminated pastry. In comparison, the Pistachio Pain au Raisins (S$12 nett) puts a nutty spin on the classic French pastry, marrying pistachio with the familiar sweetness of raisins and buttery layers.

What makes this collaboration interesting is the way Chef Bachour’s distinctive pastry language has been adapted for Singapore. His creations are immediately recognisable for their immaculate finishes, intricate layering and playful combinations. Still, the inclusion of tropical ingredients such as calamansi, yuzu, guava, coconut and mango gives the collection a sense of place.

For pastry enthusiasts, the Afternoon Tea offers an opportunity to sample several of Bachour’s creations in one sitting, while the cakes and viennoiserie provide an option to bring some of that pastry artistry home.

You can order cakes and pastries online at shop.fullertonhotels.com, with delivery or self-collection available from The Fullerton Cake Boutique.

The Antonio Bachour collaboration is available for a limited time at The Fullerton Hotel Singapore, so it’s worth checking out if you enjoy contemporary pâtisserie or simply want to experience Afternoon Tea with a more modern, pastry-forward twist.

Note: This is an invited tasting.



The Courtyard
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778911
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Daily: 8:30am - 9pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit H. Walk towards the river. Turn right at the river. Walk along the river to the destination. Journey time about 5 minutes. [Map]