Tanglin Cookhouse @ Tanglin Mall - All-New 90-Minute Nasi Lemak Buffet

Tanglin Cookhouse, known for its contemporary colonial cuisine, has recently launched a brand new Lemak & Co. à la carte Nasi Lemak Buffet. This 90-minute experience offers unlimited servings of 15 classic local nasi lemak dishes, spanning appetisers, mains, and desserts.

Emping Chips with Sambal Belacan

We began with Emping Chips with Sambal Belacan. The crisp belingo crackers, with their subtle bitterness, proved to be the perfect vehicle for the piquant housemade sambal.

Chicken Satay with Peanut Sauce & Condiments 3.8/5

Next came the Chicken Satay with Peanut Sauce & Condiments. While the chicken was well-marinated and tender, it lacked the defining smoky char typically associated with satay. The peanut sauce was decent, though I personally prefer a more savoury profile.

White Rojak Quinoa Salad 4.2/5

The White Rojak Quinoa Salad was my favourite appetiser. Its refreshing mix of jicama, cucumber, and quinoa, tossed in a fragrant ginger flower dressing, made it an excellent palate cleanser and a welcome contrast to the richer dishes.

Ayam Goreng Berempah 4.2/5

For mains, the Ayam Goreng Berempah featured succulent spice-rubbed fried chicken topped with moreish rempah crumbs.

Braised Beef Rendang 3/5

The Braised Beef Rendang, made with slow-braised beef cheek infused with coconut, galangal, and spices, was somewhat disappointing. Some pieces were tender and delicious, while others leaned dry. The gravy also came across slightly too sweet.

Sambal Barramundi with Cincalok 4.5/5

The Sambal Barramundi with Cincalok was my favourite. The pan-seared fish was moist and flaky, crowned with salty fermented shrimp that beautifully enhanced the fish’s natural sweetness.

Turmeric Coconut Rice 5/5

The true highlight of the buffet, however, was the Turmeric Coconut Rice. This basmati coconut rice, infused with turmeric, was delightfully fluffy and aromatic. Honestly, even when paired simply with a fried egg, sambal chilli, and peanuts, it was satisfying enough to stand on its own.

Yam “Orh Nee” 4.2/5

To round off the meal, the Heritage Gula Melaka Sago Pudding offered a light and refreshing finish, with fragrant palm sugar and coconut. For something more indulgent, the warm Yam “Orh Nee” with Candied Ginkgo Nuts stood out. Unlike some versions that can be overly oily, this one was thoughtfully balanced and well executed.

Lemak & Co. is available all day, Monday to Wednesday, at $29.90++ per pax (min. 2 pax, with one drink per person), from 11am onwards.

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.


Tanglin Cookhouse
Tanglin Mall
163 Tanglin Road
#01-106
Singapore 247933
Tel: +65 6235 9382
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Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Daily: 9am – 10pm

Direction:
1) Alight at Orchard Boulevard MRT station. Take Exit 1. Walk straight down Grange Road. Walk to the destination. Journey time is about 3 minutes. [Map]

Entrepot @ The Robertson House - Introduces New Menu Infused With Nostalgia and Bold Flavours

Entrepôt at The Robertson House unveils an enticing new menu that will excite your taste buds with bold, robust flavours. Chef Nixon Low draws from his formative years, personal experiences, and conversations with guests and his team to introduce eight new dishes, each telling a culinary story that celebrates tradition and nostalgia. The restaurant space is also nicely decorated with art pieces for a heritage chic vibe.

Vietnamese-Style Crispy Rice Paper 4.2/5

We had the Vietnamese-style Crispy Rice Paper ($24), a nod to the past when Vietnamese junk boats were common on the Singapore River. This dish is fun and interactive, as diners assemble their own portion of toppings. It's a delicious mix of vermicelli, prawns, fresh herbs and peanut sauce piled on top of crispy rice paper, almost like a deconstructed spring roll.

Chicken Drunken 3/5

Secondly, a Chinese-inspired dish of Chicken Drunken ($22). The idea is certainly innovative, and the dish is beautiful- a platter of poached chicken roulades and goji berry marmalade, accompanied by a fragrant shot of Drunken Chicken Liquor to be drunk. However, I would have liked it with some dipping sauce as the chicken meat itself, although tender, could do with a little more flavour.

Dr Robertson's Chai Cured Salmon 4/5

The third dish of Dr Robertson's Chai Cured Salmon ($24) is a refreshing salad dressed in Dragon Fruit plum. The fennel, radish slaw, candied pecans, and granola also contribute a nice crunch and texture. With very bright flavours, this was light and easy to eat.

"Itek Sio"- Tamarind Braised Cherry Valley Duck 3.8/5

Moving on to the main dishes, we had the "Itek Sio" — Tamarind Braised Cherry Valley Duck ($54). I found this enjoyable. There was a duck leg confit and a sous vide duck breast, both of which were nicely cooked and soft. The baked banana shallots added aroma and a mild, subtly sweet flavour to each bite.

Aged Vinegar and Malt Sugar Glazed Kurobuta Pork Chop 4.5/5

The Aged Vinegar and Malt Sugar Glazed Kurobuta Pork Chop ($48) is one of the Chef's signature dishes, and it is impressive! The Kurobuta pork loin is cooked and fried to get a crispy edge before glazed with vinegar and malt sugar. The result is a nicely tender pork chop with the right amount of fat and meat and a pleasing sweetness to the meat. Cocoa nibs complete the dish, and grilled white cabbage and pickled vegetables refresh the palate.

Chef's Joo Chiat Charcoal Seasonal Whole Fish 4.5/5

I also very much liked Chef's Joo Chiat Charcoal Seasonal Whole Fish ($48). It's done in Thai style with a tangy and appetising Thai chilli sauce, accompanied by a raw papaya and wing bean salad and toasted glutinous rice. The exterior of the fish is nicely charred, while the flesh is fresh, juicy, and flaky.

"Hong Zao" Rice Cakes with Eryngii Mushrooms 3/5

One of the most interesting dishes of the evening was the "Hong Zao" Rice Cakes with Eryngii Mushrooms ($28). This dish consists of Teochew rice cakes, crispy red rice and black fungus cooked in a Red Yeast rice residue. Prepared by Chef Nixon's father during his mother's confinement period to nourish her after the birth of each of his younger siblings, this dish symbolises joyous moments and warm family memories in his life. It is a hearty dish (a little too savoury on its own) and is best paired with rice.

Fragrant Steamed Coconut Rice with Serundeng 4.8/5

As such, I recommend pre-ordering this special item of Fragrant Steamed Coconut Rice with Serundeng (not on the main menu, limited availability). It seems like a simple rice dish, but it's an absolute delight to eat with the communal main dishes listed above, especially with all that tasty gravy! The rice is light and fluffy and has the delicate fragrance of spicy toasted coconut.

Peanut Butter and Chocolate 4/5

Dessert is a real treat for all Peanut Butter and Chocolate ($17) lovers. It is assembled with peanut candy, chocolate genoise sponge cake, 72% dark chocolate mousse, and cashew nut praline. The peanut butter's savoury notes harmonise with the chocolate's sweet and bitter nuances for an indulgent final plate.

To complement your meal, there's a good list of cocktails and spirits. They even have their own exclusive Dr Robertson's Gin, crafted in collaboration with Tanglin Gin in Singapore.

This menu is now available at Entrepôt from Mon - Fri, 6pm - 10:30pm and Weekends (Last Order: 10:00pm).

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Entrepôt
The Robertson House
1 Unity Street
Singapore 237983
Tel: +65 8301689
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Daily: 630am - 1030pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Turn left and walk to Clemenceau Ave. Turn left onto Clemenceau Ave, walk to destination. Journey time about 5 minutes. [Map]