Welcome to Bugis.

Founded in the early 1980s by Madam Zulbaidah Binte Marlian (youngest daughter of Haji Marlian Bin Athar "Bagindo Marlian" and Hajjah Rosemah Binte Mailu) and her husband Mohamad Zin Bin Harun, this heritage brand is probably the most successful in the Nasi Padang family business, with quality being managed consistently through a central kitchen, offering about 70 dishes daily.
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Today, their children Mohamad Ariff Bin Mohamed Zin, Nur Syahidah Binte Mohamed Zin, and Mohamad Hazmi Bin Mohamad Zin, are taking their family business forward. Their core dishes are widely celebrated, and the buzzing communal dining ambience lends well for large groups and families.
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Nasi Padang
Rumah Makan Minang
@ 18 Kandahar Street
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More details:
https://ivanteh-runningman.blogspot.com/2026/07/best-of-singapore-hawkers-nasi-padang.html

Sederhana’s entry into the Singaporean F&B scene probably needs no introduction at this juncture; Sederhana is brand that hails from Jakarta, Indonesia and was established in 1972 — these folks now operate at more than a 100 locations with some outlets being situated in Malaysia as well. Sederhana’s location in Singapore is along North Bridge Road within the Kampong Glam neighbourhood; they have taken over the former premises of the iconic Warong Nasi Pariaman that had shuttered in the first half of 2026. Sederhana is brought into Singapore by a F&B entrepreneur who wanted to carry on the heritage of Minang Padang cuisine in the neighbourhood following the closure of Warong Nasi Pariaman — other establishments in which the entrepreneur operates include The Halal Club, Smashed and The Brunch Club, all of which are being located in the same area. Occupying the two levels of the shophouse, the lower level is dedicated to the ordering counter and open air dining area while the upper level is dedicated to an air-conditioned dining space. Being an establishment dedicating itself to Minang Padang cuisine, Serdehana primarily serves up Nasi Padang when patrons can pick and choose the dishes that they desire to go with white rice whilst serving up a drinks menu that provides patrons with both hot and iced options.

For our order of the Nasi Padang, we decided to go with the Begedil, Telur, Puncuk Ubi and the Dendeng Batokok. For those whom are unfamiliar with the various dishes, the Dendeng Batokok can be essentially translated into Indonesian-style spicy thin beef jerky. Given how we have had limited exposure to this considering how we have only tried it at one other Indonesian establishment around the island, the Dendeng Batokok here did feel like it didn’t come quite as thin nor jerky-like as one would expect it to be — the texture of the Dendeng Batokok does coming a little leathery and takes a bit of effort to chew apart. Whilst it does come with a slight hint of gaminess typical of some beef dishes, the Sambal Balado does give quite a spicy kick with a hint of fresh chili padi — albeit toned down from the usual level of spiciness in which one would find standard in Indonesian fare, but would still tickle the tastebuds even for those whom are tolerable to moderate levels of spiciness. Meanwhile, the Pucuk Ubi refers to the leaves and shoots of cassava / tapioca — Sederhana serves up their rendition of the Pucuk Ubi as Masak Lemak dish; the soft leaves having a gravy of coconut milk that goes particularly well with the rice considering the rich fragrance it carries. The Begedil (i.e. fried potato patty) did come all soft and fluffy with the flavours of the herbs and spices coming off as pretty prominent, though the exterior did lack the light crispness that some Begedils would carry. The folks at Sederhana added the Sambal Ijo to our order on the side; whilst the Sambal Ijo isn’t as intense in terms of spiciness with the Sambal Balado that came with the Dendeng Batokok, it still does tickle the tastebuds for those whom are tolerable to moderate levels of spiciness with an added savouriness and smokiness.

Founded in 1920 as a pushcart by Haji Marlian Bin Athar "Bagindo Marlian" and his wife Hajjah Rosemah Binte Mailu, the name of this stall translates to 'wait patiently'. The family-run casual eatery is overseen by daughter Madam Maryulis Bagindor Binte Marlian and grandson Iszahar Tambunan, and still attracts crowds for their consistently tasty and authentic dishes, with a range of about 27 dishes available daily.
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Under the strict supervision of matriarch Madam Maryulis Bagindor, dishes are painstakingly prepared according to the family's heritage recipes. She ensures taste remains the same, noting that loyal and regular customers will detect changes in flavours or textures. Generous use of herbs and spices are the norm, and portions are large and hearty.
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Nasi Padang
Nasi Padang Sabar Menanti
@ 719 North Bridge Road
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More details:
https://ivanteh-runningman.blogspot.com/2026/07/best-of-singapore-hawkers-nasi-padang.html

bought a breakfast set meal so i did tried their toast w my friend previously and also like not bad. Butter v thick texture and traditional kaya.

I did tried their iced tea w grass jelly but I never thought getting their white coffee. So it taste quite nutty and less sweet (opt out)

Established in August 1997 by Madam Mahiran Binte Abdul Rahman and named after her mother, this family-owned casual dining restaurant has placed on the 2023 Michelin Bib Gourmand list, and offers about 50 varieties of dishes daily from a master list of about 100 dishes.
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Their dishes are characterised by warm full-bodied flavours, built from slow-cooked bases and richly seasoned gravies, with an emphasis on traditional kampung-style preparation that highlights depth rather than heat. Their generous use of spices and aromatic complexity evoke memories of rustic homely cooking.
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Nasi Padang
Hajah Maimunah (HJH) Restaurant & Catering Private Limited
@ 11 Jalan Pisang
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More details:
https://ivanteh-runningman.blogspot.com/2026/07/best-of-singapore-hawkers-nasi-padang.html

($9.50) its quite decent curry as I remember got a lot of ppl queued up for their curry lol at one point. Just the serving size got a lot but then batter was quite big.

6/10 Could be better if the cream and strawberry was cold so that it would taste like a desserts rather than a “snack”. Would probably not buy again.

8/10 This drink is recommended to get with normal amount of sugar. There is not much grainy texture when drinking and the flavour is not bad. Would buy again.

Food is normal but ambience is good

For those whom reside in the East and are staying pretty much abreast with the happenings around the local F&B scene, the mention of the name big short coffee should be pretty familiar. Being an establishment that has first established its appearance in the local F&B scene at their outlet within the Sycamore Tree mixed-used development at Fowlie Road, these folks had been attracting a crowd for their unique take on specialty coffee since their founding. These folks do seem to be ready for a phase of expansion, and they had since opened their second outlet at 273 Beach Road; they can be found in the corner ground floor unit in the building located right across from the outlet of The Coconut Club there. This is a larger space than the size of their outlet at Sycamore Tree — whilst dine-in seating comes in the form of a bench that surrounds the right side of the shop unit, the new outlet is definitely less claustrophobic and more efficient in handling crowds; all that with a high ceiling that further helps to create an illusion of space with more dramatic fittings to go along as compared to their first space. big short coffee’s menu has since progressed to Chapter Eight for the summer season of 2026 since its founding; the seasonal specials available at Beach Road aligns to what is being offered at Sycamore Tree, and the espresso-based specialty coffee options are listed in Icy Cold and Comfort Hot sections of the menu.

King of Chendol is one of the offerings that is being listed for its Chapter Eight: Summer 2026 menu; the menu further describes the item to feature elements such as Mango, Black Thorn Durian Cream, Pandan Chendol and Gula Melaka infused with their cold brew coffee brewed using single-origin beans sourced from Rwanda. big short coffee’s offerings has always incorporated the use of some cocktail-making techniques and their seasonal creations do seem less like specialty coffee and more so of an intricately put-together concoction with a little bit of theatrics to go along with — patrons will be asked to go to the counter to watch the piping of the Black Thorn Durian Cream and the sprinkling of the green powder over the top before collecting the King of Chendol. There is no denying how the King of Chendol does replicate the likes of a typical bowl of Chendol here — there is definitely the deep earthiness amidst the light sweetness from the Gula Melaka here, while the cold brew does seem to be made deliberately light to ensure that the flavours of coffee don’t clash with the other elements. What’s really surprising for us was the use of mango that gives that slight funky tang that one will usually get when having Durian Chendol — that transient flavour in between that of Gula Melaka and Durian, while the Black Thorn Durian Cream adds a very light whiff of the usual pungency that one gets from the king of fruits with the cream being a “milk cap” that replicates that of coconut cream. We really loved the Pandan Chendol that came along — these were soft without being particularly gelatinous and came with a really rich hint of Pandan fragrance; one of the best made renditions of chendol jelly that beats even those from Chendol specialty stores that makes them from scratch hands down!

Scramble egg v creamy, pork collar soft & tender