Warung Leko @ Bugis - Popular Restaurant From Surabaya Known For Its Iga Penyet Opens In Singapore

With more than 40 outlets in Surabaya, Warung Leko has recently opened its branch in Singapore on Rochor Road. Serving a variety of penyet dishes, the restaurant is best known for its Iga Penyet, which features smashed beef ribs.

Iga and Otot Penyet 4.5/5

Almost the entire menu is dedicated to deep-fried dishes, yet it’s a pleasant surprise to find Fried Otot (fried tendon) as well. To experience both of its specialities, we ordered the Iga and Otot Penyet ($22.50), which combines smashed beef ribs with fried tendon. Each penyet is layered with a generous serving of sambal, and you can choose your preferred level of heat. The ribs are first boiled before being deep-fried, resulting in succulent meat that retains its irresistible deep-fried crispiness. The morsels of fried tendon were outstanding, skillfully cooked to retain their chewy texture while forming a contrasting exterior. They are as dangerous as crispy pork lard but with added collagen. The sambal itself felt like a side dish in its own right, bold enough to be savoured on its own.

Soft Beef Ribs Soup 5/5

Oxtail Soup 4.5/5

I would also recommend trying the soups. We had both the Soft Beef Ribs Soup ($15) and Oxtail Soup ($15). Depending on the season, the beef ribs are sourced from either Australia or New Zealand. The soups brought out the rich flavours and textures of the ribs and oxtail beautifully. Made by simmering the bones with a variety of spices and likely a generous amount of white pepper, the soups reminded me of solid bowls of Bak Kut Teh, with a subtle peppery hum in the background.

Golden Pomfret 4/5

I enjoyed the Golden Pomfret ($14) more than expected. Crispy without being greasy, even the fins, tail, and head were delightfully crunchy.

Telor Dadar 4.2/5

A crowd-pleasing snack is the Telor Dadar ($2), a simple spiced omelette meant to be dipped into the sambal. It’s a humble dish that beautifully highlights the essence of the sambal.

Stir-Fried Kangkong 4/5

Stir-Fried Broccoli 4/5

For vegetables, we tried the Stir-Fried Broccoli ($8) and Stir-Fried Kangkong ($8), both prepared in an Indo-Chinese style. Topped with fried garlic bits and eggs, the stir-fried broccoli surprisingly carried a flavour reminiscent of Hokkien Mee, in a very good way.

Its authenticity is evident not only in the food but also in the crowd. I witnessed a significant number of Indonesians dining there, with locals adding to the mix. On the day of my visit, I even bumped into a friend whose hometown is Surabaya! Warung Leko is definitely a welcome addition to Singapore’s F&B scene. More items will be added to the menu gradually as operations stabilise. So do keep a lookout for it.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Warung Leko
162 Rochor Road
Singapore 188437
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Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Mon-Fri: 11am - 10pm
Sat-Sun & PH: 10am - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit A. Walk to traffic junction at Rochor Road and Victoria Street. Cross the road. Turn right onto Rochor Road. Walk down Rochor Road. Walk to destination. Journey time about 5 minutes. [Map]

Yanhuo Restaurant (烟伙餐馆) @ Cross Street - The Firework of Modern Chinese Cuisine and Vintage Charm

Yan Huo Chinese Restaurant (烟伙餐馆) offers a modern yet homely dining experience built around the warmth of Chinese culinary traditions. The restaurant’s name, which translates to “flame of flavour,” reflects its commitment to wok hei-driven dishes and robust regional influences. The interiors combine modern Chinese aesthetics with a cosy, family-friendly atmosphere, ideal for gatherings or casual dinners. Service is attentive without being intrusive, and portions are generous, offering good value for money. A warm touch of modern Chinese and vintage charm to celebrate the ‘Fireworks’ of life!

Cherry Tomatoes | Tangerine 4.2/5

The Cherry Tomatoes ($16), marinated with tangerine, burst with sweet and tangy flavours that are refreshing and appetising. It’s a light, palate-awakening starter that perfectly whets the appetite for the meal ahead.

Dry Pot Cabbage with Chinese Bacon | Dried Chilli 4.2/5

The Dry Pot Cabbage with Chinese Bacon and Dried Chilli ($20) was well executed. The cabbage retained its crunch and natural sweetness, while the Chinese bacon added a savoury depth. The dried chilli brought just the right amount of heat to complete this aromatic and flavourful stir-fry.

Mapo Tofu | Iberico Pork, A4 Wagyu 4.5/5

The Mapo Tofu ($28) is easily one of the best I’ve had. The silky tofu bathed in a rich, spicy, and umami-laden sauce is deeply satisfying. The use of premium minced Iberico pork and A4 wagyu elevates the dish with indulgent layers of flavour and texture. It’s a definite rice killer that will have you reaching for an extra bowl.

Double Boiled Grouper Pot 4.5/5

The Double Boiled Grouper Pot ($48/$68) immediately caught my eye. Thick, firm slices of grouper are poached to perfection and paired with plump clams, firm tofu, and cabbage. The highlight, however, is the pumpkin broth — sweet, rich, and full of depth, providing comfort and nourishment in every spoonful.

Pineapple La Zi Chicken | Cashew Nuts 4.2/5

The Pineapple La Zi Chicken ($28) features boneless chicken chunks deep-fried to a crisp golden exterior while remaining juicy inside. The addition of cashew nuts adds crunch, and the pineapple pieces balance the fiery chillies with refreshing sweetness. It is a playful and well-balanced rendition of the classic spicy chicken dish.

Not to be missed is their value-for-money lunch set, available as a 2-Course ($38) or 3-Course ($58) option, perfect for those who want to enjoy Yan Huo’s refined flavours in a more accessible format.

Note: This is an invted tasting.


Yanhuo Restaurant (烟伙餐馆)
22 Cross Street
#01-56A,#01-57/62
Singapore 048421
Tel: +65 83388511
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Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 530pm - 1030pm
Sat-Sun: 1130am - 1030pm

Direction:
1) Alight at Chinatown MRT station. Take Exit F. Walk down Cross Street to South Bridge Road. At the junction of Cross Street and South Bridge Road, cross the road. Turn left onto South Bridge Road. Walk down South Bridge Road. Walk to destination. Journey time about 5 minutes. [Map]

Artichoke @ New Bahru - A New Era As A Pizza Parlor, Transforming from Mezza to Mozza

After 15 years of serving up bold and unapologetic Middle Eastern flavours, Chef Bjorn Shen has given his beloved Artichoke a fresh identity. The long-standing establishment has transformed from mezza to mozza with its brand-new concept – Artichoke Pizza Parlor. This new-school pizza joint celebrates pizza in all its playful, unpretentious glory.

Artichoke Pizza Parlor isn't about chasing traditional wood-fired Neapolitan ideals. Instead, its DNA is part 80s and 90s American-Italian pizzeria nostalgia, part new-school innovation, and all classic Bjorn. The result? An original pizza experience crafted for Singaporeans by a Singaporean who simply loves pizza - not the artisanal, precious kind, but the kind that sparks joy, indulgence, and memories of childhood pizza parties.

Beef Lasagna Nuggets 4/5

The Beef Lasagna Nuggets ($16) are frozen, breaded cubes of beef lasagna deep-fried to a golden crunch. Each bite delivers a contrast of textures. The soft, layered pasta is paired with a crisp breadcrumb coating, all pulled together by a bright, tangy marinara sauce.

Green N' Golden Kiwi 4.2/5

A surprise on the menu, the Green N' Golden Kiwi Salad ($14) features fresh kiwi (both green and golden) topped with pecorino, mint, and black pepper. It's refreshing and unexpectedly delicious, a clever play on sweet and savoury.

Super Crunch Fried Chicken 4.2/5

An Artichoke classic reimagined, the Super Crunch Fried Chicken ($24) lives up to its name. The juicy chicken encased in an ultra-crisp crust, glazed with za'atar honey and finished with garlic sauce. Sweet, savoury, and addictive.

Chicory Salad 3/5

The Chicory Salad ($20) brings together radicchio, endives, roasted red grapes, onions, herbs, mango amba dressing, whipped sesame, and falafel crumbles. While the bitterness of radicchio may not appeal to everyone, the sweet dressing and nutty falafel soften the edge of the acquired taste.

Creamy Green Harissa Prawn Spaghetti 4.8/5

One of the standouts, the Creamy Green Harissa Prawn Spaghetti ($34), is bold and flavour-packed. The zesty, punchy harissa sauce clings to each strand of pasta, making every slurp irresistible.

Rounds: Tropic Thunder 4.2/5

Pizza is the main highlight here, presented in three unique forms: Rounds, Stacks and Slabs.

The Tropic Thunder ($32) comes in the Rounds-style, which is airy, puffy-crust pizzas inspired by Naples' Montanara, fried then baked for extra texture. Topped with Parma ham, burrata, jackfruit, ginger flower, and honey, this is tropical decadence done right.

Stacks: Dirty Duck 3.8/5

Stacks-style is double-decker pizzas with layers of dough stuffed with ingredients. The Dirty Duck ($30) packs Bali-spiced duck, mozzarella, snake bean lawar, sambal matah, and coconut cream. Intense, punchy, and flavour-heavy. Though for me, the richness felt overwhelming for pizza, better suited to a rice dish.

Slabs: Beef Pepperoni, Pickled Long Pepper, Chilli Honey 4.5/5

The Slabs-style is where things get exciting. It is a hybrid of Roman and Detroit styles, featuring a rectangular base with a unique "undercrunch" layer of cheddar baked beneath the dough. The Beef Pepperoni ($26), topped with marinara, pepperoni, chilli honey, garlic oil, and pickled peppers, is balanced, spicy, and satisfying.

Slabs: Bacon Apple Pie 4.5/5

Even better was the Bacon Apple Pie ($32). Pancetta, apple butter, brie, baked apples, mozzarella, hazelnuts, and rosemary come together in a sweet-savoury harmony. Almost like a dessert pizza, it's unconventional yet a standout.

Sundae 4.2/5

The Sundae ($20) is a playful finish featuring passionfruit ice cream with lemongrass cream, banana bread croutons, meringue, and macerated strawberries. Light, tropical, and fun.

Cinnamon-Cherry Pie 4.2/5

A hearty bake, the Cinnamon-Cherry Pie ($18) combines almond frangipane and sour cherry filling within a buttery crust, topped with cookie crumbs and orange cream. A tart, fragrant balance of sweet and spiced.

Mud Cake 4.8/5

The Mud Cake ($14) is not your average chocolate cake. Served warm with banana & raisin jam, layered with banana bread, then topped with chocolate milk, Ovaltine crunchies, and smoked salt. Rich, nostalgic, and delightfully messy, it is pure Bjorn style.

Artichoke Pizza Parlor is Bjorn Shen's most personal and playful project to date. It's a place where pizza isn't bound by tradition but reimagined with bold ideas, local flair, and plenty of heart. Come with an open mind (and stretchy pants), and you'll leave grinning because pizza is meant to be fun.

Note: This is an invited tasting.


Artichoke
New Bahru
46 Kim Yam Road
#01-02
Singapore 239351
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Tue: 5pm - 10pm
Wed-Sun: 11am - 10pm
(Closed on Mon)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction River Valley Road and Clemenceau Ave. Cross the road and cut through UE Square to Unity Street. Turn right onto Unity Street and walk to Mohamed Sultan Road. Cross the road and walk to Kim Yam Road. Walk down Kim Yam Road. Walk to destination. Journey time about 10 minutes. [Map]

54° Steakhouse @ Amoy Street - A Contemporary Steakhouse Redefining the Classics

Located in the heart of the CBD along Amoy Street, 54° Steakhouse is the newest contemporary steakhouse concept by Food Concepts Group (behind Altro Zafferano and Griglia). Its name pays homage to both its address and the precise internal temperature (54 °C) of a perfectly cooked medium-rare steak. Unlike the group’s previous Italian concepts, 54° Steakhouse reinterprets the classic steakhouse through a globally inspired, modern lens.

Potato Brioche 4/5

A must-try to begin is the Potato Brioche ($8), served with three types of housemade butter – Original, Whipped Caramelised Onion, and Beillevaire Salted Butter. Fluffy and pillowy, the brioche offers a comforting start, elevated by the rich butters.

Yellow Tuna 4.2/5

Beef Tenderloin Tartare a la Parisien 4/5

Seafood lovers will appreciate the Yellow Tuna ($24), inspired by smoky Korean beef tartare. Wild-caught Australian tuna is seasoned with smoked ponzu, sesame oil, and crowned with cured egg yolk, its freshness balanced by sweet nashi pear. Alternatively, the Beef Tenderloin Tartare à la Parisien ($28) delivers a more classic rendition. Finely chopped Black Onyx beef is combined with Dijon mustard, gherkins, capers, shallots, and Worcestershire, then topped with egg yolk and accompanied by crisp paprika chips.

Amela Tomatoes 4.2/5

For something refreshing, the Amela Tomatoes ($22) makes a delightful Mediterranean-style salad with Japanese Amela tomatoes, French beetroot, and smoked Greek yoghurt. Each element is carefully prepared — the beetroot marinated French-style with orange juice and sherry vinegar, while the yoghurt is smoked with applewood, giving depth to the vibrant dish.

Capellini 4/5

Pan-Seared Hokkaido Scallops 4/5

The Capellini ($58) is an elegant cold pasta inspired by Japanese noodles, topped with raw Mozambique langoustines and caviar. Seasoned with truffle oil, shio kombu, and Sichuan pepper, the dish is refined yet indulgent. Another highlight is the Pan-Seared Hokkaido Scallops ($32), paired with smoked Snake River Kurobuta bacon and truffle leek velouté — a surf-and-turf interpretation that strikes a balance of richness and delicacy.

Satsuma Wagyu A4 4.2/5

Of course, the stars of the menu are the steaks. Using a signature method, each cut is first seasoned with a proprietary spice blend before being grilled over Australian ironbark wood for a smoky depth, then finished over white binchotan charcoal for that perfect caramelised crust.

USDA Prime Linz Heritage Angus 4.2/5

Black Onyx Angus by Ranger Valley 4/5

Australian Sanchoku Wagyu 4.5/5

- Satsuma Wagyu A4 ($98/170g) from Kagoshima impresses with its silk-like texture and snowflake marbling.

- USDA Prime Linz Heritage Angus (from $98/320g) delivers bold, full-bodied flavours.

- Black Onyx Angus by Ranger Valley (from $78/250g) is prized for its buttery richness from long grain-feeding.

- Australian Sanchoku Wagyu (from $48/300g) balances tenderness with clean, juicy flavours.

To further enhance the experience, housemade sauces ($8++ each) are available — from the house-blend 54 Steak Sauce to Café de Paris, Chimichurri, Pepperberry & Brandy, and Béarnaise.

The Lemon 4.2/5

Burnt New York Cheesecake 4.5/5

Desserts are no afterthought here. The signature The Lemon ($18) surprises with its citrus parfait encased in a delicate white chocolate shell, revealing a refreshing yuzu gel core with lemon sorbet and crumble. For something more indulgent, the Burnt New York Cheesecake ($14), double-baked with French cream cheese and paired with vanilla-blueberry compote, hits the spot. Chocolate lovers will adore the Cold Fondant ($16) — layers of sponge, praline, mousse, and a liquid Gianduja hazelnut-chocolate centre, crafted with Valrhona chocolate for a decadent finish.

Cold Fondant 4.2/5

54° Steakhouse is not just another steakhouse in the CBD. With its meticulous approach to steaks and a globally inspired menu that strikes a balance between creativity and comfort, it stands out as a destination for both meat lovers and those seeking contemporary dining flair. From refined appetisers to showstopping mains and inventive desserts, it delivers a complete dining experience worth seeking out.

Note: This is an invited tasting.


54° Steakhouse
54 Amoy Street
Singapore 069880
Tel: +65 8893 7701
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 6pm - 11pm
Sat: 6pm - 11pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 6 minutes. [Map]

Song Gye Ok @ Telok Ayer Street - Korean Speciality Chicken Grill From Seoul

Song Gye Ok, founded in Seongsu, Seoul, is one of Korea’s most talked-about chicken grill houses, drawing long queues for its juicy six-part chicken cuts. Touted as the world’s first restaurant dedicated to chicken speciality cuts, Song Gye Ok has now landed in Singapore along Telok Ayer Street. The interior draws inspiration from traditional hanok elements, blending Korea’s timeless dining culture with a modern city vibe.

SGO Signature Grill Platter 4/5

We started dinner with the SGO Signature Grill Platter ($98), featuring six unique cuts of chicken – boneless neck fillet, gizzard, heart, soft bone, thigh, and tenders – accompanied by a side of fresh vegetables. The staff not only grills the chicken for you but also introduces each cut, making it an experience to appreciate the nuances in textures and flavours. Paired with an assortment of chilli and dipping sauces, the platter lets you savour the versatility of chicken beyond the usual cuts.

Uiseong Garlic Fried Rice 3.5/5

For something heartier, the Uiseong Garlic Fried Rice ($16) is a comforting option for sharing. Served in aluminium foil, the rice is topped with garlic, kkari pepper, seaweed, egg yolk, and cheese before being heated over the grill. Fragrant and cheesy with a robust garlic aroma, it makes for a satisfying carb dish, though it can be a bit heavy after the grilled platter.

SGO Cheonggguk Doenjang Stew 4/5

The SGO Cheongguk Doenjang Stew ($24) is a traditional Korean dish featuring tofu and vegetables in a rich, fermented soybean paste broth. Deeply savoury and wholesome, it is a soulful companion to the grilled meats and a dish that brings balance to the meal.

Bibim Noodles 4/5

The Bibim Noodles ($22) was another highlight, tossed in a punchy gochujang sauce with fresh vegetables. Sweet, spicy, and refreshing, the noodles were elevated by the addition of tangy pickled vegetables, making this dish particularly enjoyable.

Overall, Song Gye Ok offers a unique Korean dining experience, focusing on speciality chicken cuts – a concept rarely seen in Singapore. While the grill platter is the star, the supporting dishes, such as the doenjang stew and bibim noodles, complete the meal nicely. Worth checking out, especially for those curious about exploring chicken in its full versatility.

Note: This is an invited tasting.


Song Gye Ok
113 Telok Ayer Street
Singapore 068582
Tel: +65 8088 3850
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Sun-Thu: 11am - 3pm, 5pm - 10pm
Fri-Sat: 11am - 3pm, 5pm - 11pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Turn left onto Telok Ayer Street. Walk down Telok Ayer Street. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk straight down Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]