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Singaporean-Indonesian couple elevate bak chor mee and kuih-kuih to new heights at Foliage

The modest semi-fine eatery in Tanjong Pagar is run by a humble husband-and-wife team who follow their hearts and heritage

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Jaime Ee

Published Thu, Jun 1, 2023 · 06:00 PM
    • Foliage's understated interiors.
    • Teochew steamed fish sorely needs stronger flavours for impact.
    • Squid takes the place of chicken in this take on pak cham kai.
    • Radish, nutty praline, lime dressing and spanner crab make a refreshing kerabu.
    • Signature bak chor mee tng hits the spot.
    • Muah chee gets the savoury treatment with a coating of spicy prawn floss.
    • A dreamy slice of fluffy chiffon cake on top of pandan custard in this version of kuih sarlat.
    • Foliage's understated interiors. PHOTO: FOLIAGE
    • Teochew steamed fish sorely needs stronger flavours for impact. PHOTO: JAIME EE
    • Squid takes the place of chicken in this take on pak cham kai. PHOTO: FOLIAGE
    • Radish, nutty praline, lime dressing and spanner crab make a refreshing kerabu. PHOTO: FOLIAGE
    • Signature bak chor mee tng hits the spot. PHOTO: FOLIAGE
    • Muah chee gets the savoury treatment with a coating of spicy prawn floss. PHOTO: FOLIAGE
    • A dreamy slice of fluffy chiffon cake on top of pandan custard in this version of kuih sarlat. PHOTO: FOLIAGE

    DeeperDive is a beta AI feature. Refer to full articles for the facts.

    NEW RESTAURANT

    Foliage #01-03 Onze@Tanjong Pagar 11 Kee Seng Road Singapore 089218 Open for dinner only Wed to Sun: 6pm to 11pm.  Reservations: foliage.sg

    WE KNOW the saying that East or West, home is best. But for most Singaporeans, it isn’t home unless there’s a bowl of bak chor mee waiting with your name on it. 

    Decoding Asia newsletter: your guide to navigating Asia in a new global order. Sign up here to get Decoding Asia newsletter. Delivered to your inbox. Free.

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