Our Food
At PasirPanjangBoy, food is memory, love, and connection.
Each dish we create is a reflection of Singapore’s soul — a blend of flavours shaped by our past and reimagined for today.
From smoky sambal to fragrant herbs and the familiar comfort of enamel trays, our cooking celebrates the everyday joy of sharing.
This is food made from the heart — bold, nostalgic, and unmistakably ours.
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Kuih Pie Tee with Ikura
Crisp golden pastry cups filled with sautéed turnip and carrots, crowned with glistening ikura — a harmonious bite where tradition meets modern refinement.
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Ngoh Hiang
Minced pork, sweet prawns, and water chestnuts wrapped in beancurd skin — a golden roll that crackles with nostalgia and spice.
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Braised Chap Chye
A Nyonya-style stew of cabbage, mushrooms, bean curd skin, and glass noodles — slow-cooked till tender and soulful.
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Ayam Goreng Rempah
Crispy fried chicken marinated in fresh lemongrass, galangal, and turmeric, topped with aromatic golden rempah crumbs.
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Sambal Tumis Ikan
Fried barramundi smothered in thick, sweet-spicy sambal tumis.
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Bakwan Kepiting Soup
Crab and prawn meatballs in a delicate umami broth, enriched with crispy garlic and coriander for a comforting start.
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Assam Pedas Ikan
Barramundi simmered in tamarind, chili, and ginger flower — tangy, vibrant, and full of life.
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Beef Rendang
Tender beef slow-braised in coconut milk, turmeric, and kaffir lime leaves — bold, aromatic, and timeless.
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Sago Gula Melaka with Coconut Gelato
Pearls of sago with palm-sugar syrup and creamy coconut gelato; cool and comforting.
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Eggplant with Hae Bee Hiam
Char-grilled eggplant topped with fragrant, crispy dried-shrimp sambal.
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Babi Pongteh
Pork, potatoes, and mushrooms braised in fermented soybean gravy — a classic comfort of home and heritage.
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Orh Nee (Cold)
Chilled, silky yam paste with coconut cream; classic nostalgia, served refreshingly cold.
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Ayam Buah Keluak
Whole fresh chicken slow-braised with earthy buah keluak and aromatic rempah; soulful and complex.
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Nyonya Curry Ayam
Tender chicken and potatoes simmered in a light, fragrant coconut curry—silky, spiced and deeply satisfying.
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Pulut Hitam with Coconut Gelato
Black glutinous rice pudding simmered till velvety, served with a scoop of creamy coconut gelato — a comforting classic reimagined with modern finesse.
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Eggplant with Hae Bee Hiam
Grilled eggplant topped with fragrant dried shrimp sambal — smoky, savoury, and rich with Peranakan soul.