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Baba Nyonya

3.6 (5 Reviews)
Baba Nyonya
Baba Nyonya Baba Nyonya Baba Nyonya Baba Nyonya Baba Nyonya Baba Nyonya Baba Nyonya Baba Nyonya Baba Nyonya Baba Nyonya
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  • Reviews

    3.6 (5 Reviews)

    Food:

    3.6

    Service:

    4.0

    Atmosphere:

    4.5

    What Diners Say

    Only diners who attend their reservations or redeemed their vouchers can leave reviews. Chope checks for and removes offensive content when it is identified.

    3.0 04/07/2025
    Lingxiao

    Very limited menu choice; food items very pricey with respect to so so taste. Atmosphere is good, but service response is very slow.

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  • About

    Location

    Clarke Quay

    6 Eu Tong Sen Street
    #02-84/86
    Clarke Quay Central
    Singapore (059817)

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    Cuisine

    Asian, Peranakan

    Good For

    Casual Dining

    Open Today

    Monday
    12:00 PM-09:30 PM

    Tuesday
    12:00 PM-09:30 PM

    Wednesday
    12:00 PM-09:30 PM

    Thursday
    12:00 PM-09:30 PM

    Friday
    12:00 PM-09:30 PM

    Saturday
    12:00 PM-09:30 PM

    Sunday
    12:00 PM-09:30 PM

    Description

    The Nyonya culture dates back to the maritime exploration era of Admiral Zheng He’s voyages. It emerged from the intermarriages between the local people and immigrants from Hainan, Fujian, and Guangdong. The descendants of these unions were called "Baba" for men and "Nyonya" for women. They are mainly found in Malaysia’s Penang and Melaka, Singapore, and Indonesia, and are known locally as the Straits Chinese or Peranakan.

    As cultures blended, it also gave rise to a fusion of cuisines. The Hainanese brought Hainanese Chicken Rice, the Fujianese brought prawn noodles, the Chaozhou people brought stir-fried kway teow, the Malays contributed Nyonya kueh (cakes), and the Indonesians introduced laksa and rendang. These dishes eventually found their way to Singapore, where they were further refined, forming a culinary melting pot that evolved into the contemporary Singaporean cuisine we know today—culinary treasures rooted in Southeast Asia.

     Hainanese Chicken Rice is officially recognized as Singapore’s national dish. It is a must-try for every visitor to Singapore. The chicken used in this dish is the renowned Kampong chicken from Malaysia, which is available in two versions : Poached and Charcoal Grilled. The rice is made by steaming premium Malaysian old rice with chicken stock and chicken fat, giving it a rich, aromatic flavour. The dish is typically served with chili sauce, ginger paste, or dark soy sauce, allowing diners to customize the taste, which is why it enjoys widespread popularity and acclaim. (May 2025)
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