Singapore's beloved Nasi Lemak restaurant, The Coconut Club, is delighted to announce the grand celebration of its flagship's first anniversary at Beach Road. To commemorate this significant milestone, The Coconut Club has launched their “Signature Lemak Medley” in collaboration with local culinary stalwarts - private dining pioneers Annette Tan (Fatfuku) and Jeffrey Chia (NonyaBong) as well as renowned kueh expert Christopher Tan.
This medley is a collection of the chefs’ personal favourite dishes that they feel are best enjoyed with fragrant coconut rice, and each dish captures the rich, diverse tapestry of flavours that define the timelessness and versatility of Nasi Lemak. The Coconut Club has always been known for its unwavering dedication to reinventing heritage flavours, and the first anniversary menu is a reflection of the restaurant’s commitment to partnering with local makers. Daniel Sia, Managing Partner of The Coconut Club, shares, “Through our collaboration with esteemed chefs who are renowned for their mastery of local cuisine, we aim to extend our love for Nasi Lemak by showcasing our deep appreciation for culinary traditions and honouring the roots from which our cherished recipes have originated. Together, we present dishes that celebrate traditions with comforting, unpretentious flavours.”
Jeffrey Chia, the mastermind behind NonyaBong, pays homage to his heritage with the Sambal Hati, which features tender pieces of chicken heart, liver, gizzard, infused with aromatic spices and a fiery sambal balado sauce. “In a traditional Peranakan home where food pairing is of utmost importance, sambal dishes, like this Sambal Hati, are perfect for the canvas of the Nasi Lemak without being too overwhelming,” he shares.
Annette Tan, from Fatfuku, brings her personal touch to the menu with a family favourite, Sambal Prawn Belimbing. Succulent prawns stir-fried with belimbing and sambal titek, the tantalizing blend of spicy, sweet and sour flavours harmonises beautifully with the lemak rice. “This dish is something that my mother made often when I was growing up. The use of fresh, quality coconut milk in this dish makes a world of difference.”
Drawing inspiration from his childhood memories, The Coconut Club’s very own, Daniel Sia, presents the comforting Asam Pedas Skate Wing - skate wing, with lady’s fingers and tomatoes simmered in a flavourful tamarind broth. “This dish holds a special place in my heart as it was one that my late grandmother often made,” he shares. With a passion for blending the best of the past and the present, he adds, “Traditional dishes like this Asam Pedas are strong reminders of our culture and heritage, but quality and sustainable ingredients truly elevate the dish with a modern sensibility.”
The Kueh Bakar Tapai, a delightful treat by Christopher Tan, author of The Way of Kueh, is the perfect finish for your meal. Lush, custardy pillows steeped in The Coconut Club’s signature cold-pressed coconut milk blend, is perfumed with the unique floral aroma of fermented cassava. While this fermentation practice rides on the current trend of culinary innovation, it is also a time-honoured tradition deeply rooted in our region as Tan shares. “Kuehs have long played a crucial role in Singaporean families and communities. It’s important we remember and celebrate the rich heritage of local ferments as they connect us to our culinary roots and allow us to appreciate the incredible depth and complexity they bring to our dishes,” Tan emphasises.
The first anniversary menu will be served as both lunch sets and à la carte dishes during lunch and dinner. These collaboration dishes are available exclusively from 6 June to 2 July in The Coconut Club’s Dining Room, situated on the second level of the flagship Beach Road location. Reservations can be made at www.thecoconutclub.sg/reservations
a. 269 Beach Rd, Singapore 199546
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