OUR
STORY
A FAMILY RECIPE THAT LASTS
It all began in 1983, when Uncle Tan and Auntie Cheong opened their first humble nasi padang stall at Somerset House. Grounded in values of responsibility, heart, and giving back, they built their life around good food and hard work — and raised their sons the same way.
Uncle Tan discovered his love for cooking as a teenager, learning from generous makciks in the kampong. Auntie Cheong, a skilled grill chef, met him in the kitchen of Goodwood Park Hotel, and together, they began their culinary journey.
From marinating meats with 17 spices to preparing fresh rempah every morning, they poured love into every dish. Their BBQ Chicken became a crowd favourite — juicy, flavourful, and charred just right. Even as their stall grew popular, they kept prices affordable and the food honest.
To read more about our story, click on the Straits Times article below
