Founder of private home dining experience Nonyanita, Chef Jean Tan, has opened a new Peranakan cuisine pop-up café in Clarke Quay Central! Find traditional Peranakan dishes in a modern café culture at Nonyanita Café at Chef X, set to helm the space till 17 May 2026.
At Nonyanita Café, heritage Peranakan dishes take on an on-the-go form, such as grain bowls, sandwiches, soups, and salads. Think along the lines of Chicken Rendang Sandwiches, Assam Fish Grain Bowls, and Papaya & Prawns Titek Soup, where nostalgic Peranakan flavours are expressed through common café staples.
Starting with Nonyanita Café’s grain bowls, Chef Jean elevates her protein bowls with a Peranakan twist, featuring a colourful display and an array of toppings. Mirroring the structure of a typical grain bowl, Nonyanita Café’s grain bowls add a dash of Peranakan spice in each ingredient.
The Nasi Ulam Grain Bowl (S$20), for example, comprises a variety of herbs and fresh greens, roughly ground spices, toasted grated coconut and bunga kantan (torch ginger), and topped with fried fish and prawns.
For those who prefer bolder flavours, the Nonya Chicken Curry (S$15) and Turmeric or Assam Fish Grain Bowl (S$17/S$16) pack an equally heady punch with tender and moreish proteins with their own distinct offering.
Nonyanita Café also offers sandwiches, including the Chicken Rendang (S$16) and Itek Sio Sandwich (S$23)—a heritage duck dish rarely found in most Peranakan restaurants due to its longer cooking time and multi-step preparation of the ingredients, which are reinterpretations of Chef Jean’s signature delights from her private home dining experiences.
Sides consist of The Nonya Wings (2 for S$5, 6 for S$12), an original creation where midwings are marinated in a homemade rempah (spice paste) blend for an extra savoury kick. Inspired by the familiar feeling of reaching into a bag or basket of wings at any time of the day, this side dish is intentionally crafted to translate Peranakan heritage spice profiles into a popular, hand-held snack.
A lighter and more refreshing choice than The Nonya Wings, Nonyanita Cafe’s Papaya & Prawns Titek Soup (S$16) is bound to be a popular item. A long-lost Peranakan dish, this unusual home recipe pairs papayas with prawns and is garnished with daun kemangi (lemon basil) in a delicate broth. Chef Jean has also doled out a salad duo: the Tempeh Fruits & Nuts Salad (S$15) and Pecal Prawn Salad (S$17)—comprising a melange of vegetables and refreshing fruit.
Round off your meal with a sweet treat, like the Keluak Cookies (S$3 each, S$30 per dozen), Sugee Cake (S$6.50 for one slice, S$60 for a whole cake), or Pulot Hitam with Dried Longans (S$8) that pays homage to festive Peranakan desserts.
The Keluak Cookies especially, are one of Chef Jean’s proudest creations. Loved for their, earthy flavours, buah keluak (Pangium edule seed) is transformed into bite-sized, chocolate-tasting cookies, sans the chocolate and dairy
Be sure to check out this pop-up café before 17 May 2026, and experience a new concept of Peranakan food!
Nonyanita Café @ Chef X
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📍 6 Eu Tong Sen Street, Clarke Quay Central #03-103/104, Singapore 059817
🕛 11.30am to 2.30pm, 6.00pm to 9.30pm (Tue to Sat)
📆 23 March 2026 to 17 May 2026
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