Food Picks: Build your own nasi padang bowl at Serangoon BBQ & Curry
Sign up now: Get ST's newsletters delivered to your inbox
Serangoon BBQ & Curry is flipping nasi padang on its head with made-to-order bowls.
ST PHOTOS: HEDY KHOO
Follow topic:
SINGAPORE – When co-owner Eugene Tan reveals that the boneless chicken thigh is marinated and grilled before it is doused, instead of being cooked, in rendang gravy, I am ready to scoff.
But one bite of the Chicken Rendang ($8.90 for an a la carte order) at Serangoon BBQ & Curry and I am eating my words. Cloaked in turmeric and lemongrass, the grilled thigh is tender, deeply flavourful and wholly satisfying.
The secret lies in the marinade of 17 ingredients, including ground cinnamon and fish sauce, which is blended in-house.
Do not expect a spread of trays on display. Serangoon BBQ & Curry is flipping nasi padang on its head with made-to-order bowls.
The fast-casual joint, which opened its second outlet at Raffles Specialist Centre in March, uses self-ordering kiosks. Its first outlet at Junction 8 opened in November 2024 with the same concept, which lets customers design their own nasi padang bowl. It comes in three sizes: Petite ($8.90), Regular ($10.90) and Double Up ($16.90).
The Chicken Rendang Bowl (regular, $13.90) comes with a choice of three sides, including Thai Fragrant Rice, Begedil and a free condiment – I choose Sambal Belacan. I opt for a premium side – Housemade Otak for an extra $1.50.
Chicken Rendang Bowl with Thai Fragrant Rice, Housemade Otak, Begedil and Sambal Belacan.
ST PHOTO: HEDY KHOO
Though the small oblong of otak seems meagre, every mouthful is packed with generous chunks of mackerel. Fresh lime juice and lime zest go into the otak’s rempah (spice paste), which gives it a zingy lift. Each outlet sells no more than 45 pieces of otak a day, as it is labour-intensive to make.
Another popular pick is the BBQ Salmon Bowl (regular, $16.90) with Japanese 18-grain rice (additional 90 cents). I add on Cinchalok Brinjal, Floral Coleslaw and Sweet Sambal.
BBQ Salmon Bowl with Japanese 18-grain rice, Cinchalok Brinjal, Floral Coleslaw and Sweet Sambal.
ST PHOTO: HEDY KHOO
The salmon, grilled to golden perfection, is fatty and flaky, but the sides outshine the main.
Expertly marinated and grilled, the salmon is still no match for the side dishes.
ST PHOTO: HEDY KHOO
The Floral Coleslaw bears the unmistakable perfume of torch ginger flower, an unexpected ingredient that takes the coleslaw from ordinary to elegant.
(Clockwise from top left) Cinchalok Brinjal, Floral Coleslaw and Sweet Sambal.
ST PHOTO: HEDY KHOO
I fall instantly in love with the zippily tangy Cinchalok Brinjal, which has a tongue-tingling level of spiciness.
Cinchalok Brinjal holds its own, even next to main dishes.
ST PHOTO: HEDY KHOO
The Quail Eggs Balado ($4.90) is a side worth ordering on its own. The pan-fried quail eggs drenched in the fiery red sauce are spicy and tangy flavour bombs.
The pan-fried quail eggs in fiery balado sauce are spicy, tangy flavour bombs.
ST PHOTO: HEDY KHOO
Do not miss the Ice Pandan Kopi ($6.90), infused with essence extracted from fresh pandan leaves. The coffee is brewed from beans ground in-house and roasted with margarine, butter and sugar for a smooth, mellow cup.
Ice Pandan Kopi at Serangoon BBQ & Curry.
ST PHOTO: HEDY KHOO
Where: 01-08 Raffles Specialist Centre, 585 North Bridge Road
MRT: Bugis
Open: 10am to 9pm (Mondays to Saturdays), closed on Sundays and public holidays
Info: sbc1983.com
Hedy Khoo is senior correspondent at The Straits Times. She covers food-related news, from reviews to human interest stories.
