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Serangoon BBQ & Curry, the well-loved nasi padang stall at Sin Ming Road, will close its doors on 19 Jan.
Back in 1983, Uncle Tan and Auntie Cheong founded the business in Somerset. Due to rent increases, they have since switched locations to Serangoon, Bishan Street 11 and finally settled in Sin Ming Road.
The stall’s speciality is their nasi padang Sedap Sets, which contain a main with blue butterfly pea rice, and two sides. They also provide a variety of barbecue and Peranakan dishes alongside the Sedap Sets.
Alongside making a living, the stall constantly serves the needy in the community. The couple’s son Eugene, a former GP teacher at Dunman High who joined the business in 2020, started SBC Gives Back. It’s a donation drive at Sin Ming which aims to provide the elderly residents of the rented flats with meals.
Following plans of retirement, the couple running Serangoon BBQ & Curry have decided to close their business on 19 Jan. However, this doesn’t seem to be the end just yet.
While the hawker stall will be shut for good, Eugene has recently opened a new eatery, a modern rice bowl concept, in Junction 8. Also named Serangoon BBQ & Curry, it features some of their iconic recipes in rice bowl form.
Design Your Own Nasi Padang comes in the sizes Petite (S$8.90), Regular (S$10.90) and Double Up (S$16.90). The Regular consists of 1 main and 3 sides, such as Begedil and Cinchalok Brinjal.
BBQ Chicken and Uncle Tan’s Rendang (+S$3) are labelled on the menu as must-try mains.
Eugene says that the family will continue sharing their passion for good food, carrying the essence of what they’ve built forward. “It’s our way of honouring our past while looking to the future.”
“This venture allows us to reimagine our love for traditional flavours in a format that resonates with modern diners—hearty, wholesome meals served fast [without] compromising on quality. [It] represents our commitment to staying [authentic] while embracing innovation.”
In a way, it’s not goodbye. Serangoon BBQ & Curry’s legacy will live on, even after it closes.
Traditional nasi padang with free-flow kerisik & chillies, using late foster grandparent’s recipe
