Singapulah
Menu with Prices in the UK

Crisp charcoal-toasted white bread generously layered with fragrant pandan coconut kaya jam and thick slabs of cold salted butter.

Two traditional runny kopi-tiem poached eggs seasoned with sweet dark soy sauce and aromatic Sarawak white pepper.

Classic Singaporean breakfast pairing crispy Kaya Butter Toast with two runny soft-boiled dipping eggs.

Crispy golden fried mantou bun stuffed with sweet white crabmeat tossed in Singapulah's spicy-sweet chilli crab glaze.

Fluffy steamed white gua bao filled with fragrant grilled mackerel fish paste spiced with lemongrass, galangal, and kaffir lime.

Crisp Peranakan pastry top-hat cups filled with braised jicama turnip, bamboo shoots, prawns, toasted shallots, and sweet chilli.

Crunchy spiced battered okra fingers dusted with chaat masala and curry leaf salt, served with tangy lime dip.

Traditional Teochew minced pork, prawn, water chestnut, and five-spice rolls wrapped in crisp beancurd skin with sweet plum dip.

Crispy fried dough fritters stuffed with bouncy cuttlefish paste, toasted sesame seeds, and tangy rojak pineapple-shrimp glaze.

Turmeric and lemongrass marinated chicken thigh skewers flame-grilled over charcoal, served with chunky pineapple peanut sauce, ketupat rice cakes, cucumber, and onion.

Succulent Iberico pork skewers glazed in coriander, cumin, and palm sugar, served with chunky peanut sauce, cucumber, red onion, and pressed rice cakes.

Thick rice noodles simmered in coconut and dried prawn rempah soup with tiger prawns, fishcake, tau pok tofu puffs, hard-boiled egg, and laksa leaves.

Wok-tossed thick rice vermicelli coated in concentrated aromatic laksa paste, coconut cream, prawns, fishcake, bean sprouts, and quail egg.

Silky poached corn-fed chicken over fragrant pandan chicken-broth rice, served with light soy, ginger-scallion dip, tangy chilli sauce, and clear soup.

Flat rice noodles flash-fried over blazing wok heat with sweet dark soy, Chinese lap cheong sausage, prawns, egg, chives, and crisp pork lardons.

Springy egg noodles tossed in savoury soy-shallot lard dressing with roasted char siu pork, plump prawn-pork wontons, choy sum, and pickled green chillies.

Signature mee pok noodles tossed in black vinegar, chilli oil, braised shiitake mushrooms, minced pork, crispy fried sole fish, and pork meatballs.

Fragrant coconut pandan rice served with crispy spiced turmeric chicken thigh, sweet-spicy house sambal, crispy ikan bilis anchovies, peanuts, cucumber, and fried egg.

Coconut pandan rice topped with wok-charred aubergine glazed in vegan sambal chilli, roasted peanuts, crispy shallots, cucumber, and plant-based crackers.

Yellow egg noodles and thick bee hoon braised in rich prawn-head stock with squid, tiger prawns, pork belly strips, egg, and fresh calamansi lime.

Velvety flat rice noodles wok-seared with tender marinated beef slices, bean sprouts, spring onions, and smoky dark soy.

Wok-fried jasmine rice infused with aromatic house sambal, prawns, squid rings, egg, long beans, and crisp fried shallots.

Whole fresh crab wok-braised in glossy sweet, tangy, and fiery tomato chilli egg-drop sauce—ideal for sharing with fried mantou buns.

Crisp king prawns wok-tossed in golden salted butter, aromatic curry leaves, bird's eye chilli, and crunchy toasted Nestum cereal flakes.

Slow-braised beef short rib simmered for hours in toasted coconut kerisik, lemongrass, galangal, and kaffir lime leaves until fork-tender.

Juicy chicken mid-wings marinated in fermented shrimp paste and Shaoxing wine, fried ultra-crispy and served with tangy chilli dip.

Crisp chicken pieces wok-glazed in 'Golden Fragrance' sauce made with curry powder, dried shrimp, curry leaves, and black pepper.

Tender chicken thighs braised sizzling in a claypot with sesame oil, dark soy, rice wine, whole roasted garlic cloves, and sweet Thai basil.

Silky house-made egg tofu fried golden and braised with shiitake mushrooms, baby pak choy, and glossy oyster-soy glaze.

Half corn-fed chicken poached in ginger-scallion master stock and dressed in fragrant sesame soy oil, served with triple condiments.

Fresh sustainable fish simmered in Peranakan coconut tamarind curry with okra, aubergine, cherry tomatoes, and tau pok puffs.

Crisp water morning glory stems flash-fried over high heat with garlic, fermented bean curd, or spicy belacan sambal.

Silky fried aubergine batons glazed in aromatic vegan chilli sambal and topped with fragrant curry leaves.

Blistered green fine beans wok-tossed with crispy garlic, preserved olive vegetable, and white pepper.

Long-grain jasmine rice steamed in aromatic chicken stock, ginger, garlic, and pandan leaves.

Fluffy jasmine rice steamed with rich coconut cream, knotted pandan leaves, and a hint of lemongrass.

Three golden-fried pillowy Chinese steamed buns, essential for scooping up Chilli Crab or Rendang sauces.

Traditional Peranakan two-layer dessert combining butterfly-pea steamed glutinous rice with smooth pandan coconut custard.

Famous Singaporean Udders scoop crafted from pure, bittersweet Malaysian Mao Shan Wang durian pulp.

Creamy coconut milk ice cream swirled with sweet, chewy black glutinous rice pudding.

Light pandan sponge layered with gula melaka palm sugar caramel and toasted desiccated coconut cream.

Delicate steamed rainbow coconut-tapioca cake served in peelable fragrant layers.

Chilled young coconut water and coconut meat blended silky-smooth with authentic Creamier coconut ice cream.

Strong sock-brewed Kim Guan Guan Robusta coffee sweetened with velvety condensed milk, served hot or iced.

Bold dark-roasted Singaporean Robusta coffee brewed through a traditional cloth sock with light cane sugar.

Fragrant strong black tea pulled repeatedly between metal mugs with condensed and evaporated milk for a frothy crown.

Traditional Singaporean Ceylon black tea finished with silky unsweetened evaporated milk and light syrup.

Iced malted chocolate Milo milk crowned with an extra mountain of crunchy Milo powder.

Chilled fragrant rose syrup swirled with evaporated milk and crushed ice—a pastel pink Singaporean classic.

Zesty freshly squeezed Southeast Asian calamansi limes with chilled water, ice, and salted preserved sour plum.