Great Nanyang (大南洋) @ Geneo - Nostalgic Buns, Rojak & Penang Flavours Near Kent Ridge MRT Station

Great Nanyang (大南洋) has unveiled its latest outlet at Geneo, conveniently located next to Kent Ridge MRT station. Staying true to its nostalgic charm, the new space is decked out in retro touches, evoking the warm familiarity of old-school kopitiams. What makes this outlet special? Not just the vintage aesthetics, but exclusive menu items and merchandise that give fans even more to explore.

Mashed Taro Steam Bun 4/5

We began our meal with a colourful array of steamed buns, each with a unique filling that pays tribute to both traditional and playful local flavours. The highlight among the buns was the Mashed Taro Steamed Bun ($4.80). The filling was creamy and smooth with a natural taro flavour that wasn't overly sweet. Encased in a soft, fluffy bun, it was comforting and nostalgic. It is a true crowd-pleaser.

Bak Kwa Chicken Floss Steam Bun 3.8/5

Bak Kwa Chicken Floss Steam Bun ($5.80) is an inventive bun that combines two festive favourites: bak kwa and chicken floss. Reminiscent of Chinese New Year snack pairings, this creative take worked surprisingly well. The smoky sweetness of the bak kwa paired nicely with the savoury floss, delivering a delicious umami bite.

Peanut Butter Steamed Bun 4/5

Otak-Otak Steam Bun 4/5

The Peanut Butter ($3.50) and Otak-Otak ($4.80) versions are excellent choices for those who prefer something more classic. The peanut butter bun was rich and gooey, while the otak-otak version had just the right level of spice and fishiness to satisfy without overwhelming.

Traditional Kaya Butter Toast 4/5

A staple of local breakfasts, the Traditional Kaya Butter Toast ($2.70) didn't disappoint. The bread was crisp on the outside, slathered with fragrant house-made kaya and thick, cold slabs of butter that melted slightly on contact. It was simple, nostalgic, and perfect.

French Toast 4/5

The French Toast ($4.50) offered a slightly richer take, with slices dipped in egg before being pan-fried to golden perfection. Paired with a sweet kaya dipping sauce, it made for a satisfying midday snack or light breakfast.

Fresh Fruit Rojak 3/5

One of the unique offerings at this outlet is the Fresh Fruit Rojak cart, where diners can handpick fruit skewers at $1.50 per stick. Once assembled, the fruits are tossed in a bold, punchy rojak sauce that balances sweetness, tartness, and spice. It's light, refreshing, and great for sharing.

Penang White Curry Noodle 3.5/5

The hearty bowl of Penang White Curry Noodles ($8.90) comes with a combination of yellow noodles and beehoon, swimming in a creamy, coconut-based broth. Topped with taupok, fishballs, and prawns, the dish was satisfying on its own, but really came alive with the addition of their in-house chilli paste, which brought out the full complexity of the curry.

Chicken Berempah Leg Nasi Lemak Kukus 4/5

Served with steamed nasi lemak rice, the Chicken Berempah Leg Nasi Lemak Kukus ($8.90) featured boneless chunks of chicken leg marinated in a fragrant blend of Malay spices, then deep-fried until crispy on the outside and tender within. Accompanied by peanuts, sambal, and a fried egg, this was a fulfilling one-plate meal with bold, aromatic flavours.

Nanyang Style Dry Curry Prawns 4.8/5

If you're dining in a group, there’s an extensive selection of cooked dishes perfect for communal feasting. We tried a few standouts:

Served with five large prawns, the Nanyang Style Dry Curry Prawns ($18) was a flavour bomb. The dry curry was aromatic, thick, and spicy, coating each prawn in a fragrant gravy that demanded extra rice. It was deeply satisfying. This is a must-order.

Sambal Kang Kong 4.2/5

Classic and well-executed, the Sambal Kang Kong ($8.80) was stir-fried in a robust sambal belacan, giving it a spicy and savoury kick while maintaining its fresh crunch.

Penang Asam Curry Fish Head 4.5/5

The Penang Asam Curry Fish Head ($32.80) is an impressive claypot dish brimming with flavour. The asam curry was wonderfully tangy, with a gentle heat that teased the palate. The fish head was fresh and meaty, surrounded by a medley of lady fingers, brinjal, long beans, and tomatoes. Every bite was hearty, bold, and comforting—the kind of dish that makes you reach for extra rice just to mop up the sauce.

Great Nanyang at Geneo is more than just a place to eat. It's a nostalgic trip down memory lane with creative modern twists. From playful steamed buns and toast sets to flavourful nasi lemak and claypot fish head curry, there's something for every appetite. Whether you're popping in for breakfast or gathering with friends for a full meal, this outlet delivers warmth, flavour, and a delightful dose of nostalgia.

Note: This is an invited tasting.


Great Nanyang (大南洋)
Geneo
1B Science Park Drive
#B1-32
Singapore 119315
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Nearest MRT: Kent Ridge (CC Line)

Opening Hours:
Daily: 8am - 830pm

Direction:
1) Alight at Kent Ridge MRT station. Take Exit E. Walk to destination. Journey time about 3 minutes. [Map]

KAMO by London Fat Duck @ Orchard Rendezvous Hotel - Experience the Best of Japanese-Chinese Cuisine

Taking over the space once occupied by Akanoya Robatayaki & Bar, KAMO by London Fat Duck makes a bold entrance with a concept that artfully blends Japanese finesse with the depth of Chinese flavours. Crafted in collaboration with a Michelin-starred Japanese chef, the menu offers diners a refined yet hearty culinary experience that centres around duck, but stretches well beyond it.

Crystal Prawn Dumpling with Clam Sauce 4.5/5

We began the meal with the Crystal Prawn Dumpling with Clam Sauce ($12 for 4 pieces), a dish that was as elegant in appearance as it was in flavour. Each dumpling was filled with sweet, crunchy tiger prawn, wrapped in a translucent crystal skin, and crowned with ebi sakura and ikura. The highlight was the robust clam sauce, rich with crustacean essence and fragrant with Chinese wine that enveloped the dumplings, delivering a savoury punch with every bite.

Signature Braised Duck 4.5/5

Braised Taupok, Braised Ajitama Egg, Braised Peanut 4/5

The centrepiece of our dinner was the Signature Braised Duck ($58 Half / $108 Full), a dish that surprises with its roots in Japanese technique but unmistakably evokes the soulful taste of Chinese-style braised duck. The team cleverly uses premium ingredients such as Rishiri konbu, aged tangerine peel, and Japanese soy sauce to create a deeply flavourful, aromatic braising liquid. The use of London Fat Duck, a fattier, more tender breed that elevates the texture and richness of the dish. To complete the platter, diners can add on classic braised companions like Taupok, Ajitama Egg, and Braised Peanuts ($2 each), soaking up the rich sauce beautifully. Two dipping sauces, green chilli coriander and fermented soybean vinegar, offer a refreshing contrast and added depth.

Braised Elephant Fish Fin 5/5

A unique and sustainable alternative to shark fin soup, the Braised Elephant Fish Fin ($68) was a delightful discovery. Its gelatinous texture mimics the prized delicacy, but the addition of luscious crab roe and sweet crab meat truly brought the dish to life, resulting in a luxurious, umami-rich broth that was both comforting and indulgent.

Stir Fry Golden Fungus 4.2/5

The Stir-Fried Golden Fungus ($28) introduced a pleasant crunch with its use of rare Yunnan golden fungus, known for both its delicate texture and medicinal value. Tossed with seasonal vegetables and finished in a savoury seaweed sauce, the dish offered both elegance and balance.

Pan Roasted Tiger Prawn 4.2/5

Next came the Pan-Roasted Tiger Prawn ($28 per piece), presented with a creative twist. The prawn was plump and meaty, paired with juicy shimeji mushrooms, and served on a shell filled with XO rice enriched by ebi butter and prawn roe. The result was a rich, umami-packed combination that was both satisfying and indulgent.

Black Cod 4.5/5

Another standout was the Black Cod ($22 per pax), available steamed or deep-fried. We opted for the latter, and it didn’t disappoint. The skin was shatteringly crisp while the flesh remained buttery soft. The fermented black bean sauce added a bold, savoury layer that perfectly complemented the sweetness of the cod.

Wagyu Claypot Noodles 4.2/5

The Wagyu Claypot Noodles ($38) are a luxury delight. The Shanghai noodles in Fujian sauce are paired with succulent A5 Omi Gyu. The slurping goodness tastes like Malaysia Tai Lok Mee, with a delightful chewy texture.

Orh Nee 4/5

Dessert was a modern rendition of the Teochew classic, Orh Nee ($14 per pax). The velvety yam purée was paired with a scoop of coconut ice cream and drizzled with Okinawa brown sugar, offering a perfect balance of richness and sweetness. A crispy black sesame pastry added crunch and contrast, rounding the meal with textural satisfaction.

KAMO by London Fat Duck is a confident and refreshing concept that pays homage to both Chinese and Japanese culinary traditions. The duck dishes are undoubtedly the stars, but the supporting cast from crystal dumplings to XO rice and claypot noodles adds dimension and flair. Whether you're a fan of bold Chinese flavours or refined Japanese technique, KAMO delivers a compelling fusion worth returning to.

Note: This is an invited tasting.


KAMO by London Fat Duck
Orchard Rendezvous Hotel
1 Tanglin Road
#01-01A
Singapore 247905
Tel: +65 9695 4124
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to destination. Journey time about 12 minutes. [Map]