Great Nanyang – Opened by Yang Ming Seafood Founder Serving Olden Day Kopitiam Delights

Step into the world of nostalgia at Great Nanyang, the latest venture by Keith Kang, the genius behind Yang Ming Seafood. Inspired by the charming kopitiams of Malaysia and Singapore, Great Nanyang aims to bring the flavours of traditional kopitiams to Tanjong Pagar.

As soon as you walk through the doors, you’ll be transported back in time, surrounded by vintage decor and the tantalizing aromas of traditional recipes. They even have the iconic first edition photograph of ex-prime minister Lee Kuan Yew’s visit to Malaysia in 1963!

Start your day with a nostalgic treat — their Handmade Kaya Toast is a perfect blend of tradition and indulgence. Choose from traditional ($2.50), thick ($2.70), or wholemeal ($3.00) bread, freshly baked daily by a trusted old-school supplier. A deliciously creamy house-made kaya, and generous slab of premium butter can be found between the bread slices. I greatly appreciate the thick slab of butter in the crispy toast which delivers a satisfying crunch that left me reaching for more.

Great Nanyang goes beyond the traditional toast, offering a variety of savory options such as Tuna Mayo, Chicken Floss, Egg Mayo, Egg Cheese, Cheesy Ham Egg, Garlic, and Luncheon Meat. If you prefer something more dainty, go for their French Toast. Neatly cut into cubes for easy consumption, this offering comes in Peanut Butter ($4.50), Kaya Butter ($4.50), and Cheesy Ham ($5.00) flavours.

Complement your meal with Soft-Boiled Kampung Eggs ($2.50 for 2pcs), sourced from a Malaysian farm. These eggs contain lower cholesterol, and a higher nutritional value, ensuring guilt-free indulgence. Pair your meal with their delightful kopi or teh, topped with a frothy foam for a smooth finish(available in both  hot and cold versions). Don’t miss their signature Coconut Coffee ($5.90). This exquisite blend of fine Nanyang coffee and sweet condensed coconut milk offers a light yet enduring fragrance.

The Signature Hainanese Chicken Cutlet ($15.90) is a favourite of Keith. The cutlet, deep-fried to golden-brown perfection, boasts a crunchy exterior and a tender, moist interior. The boneless slab of chicken retains an innate sweetness and succulence, and the consistency of the meat is just right — not too tough, yet not overly soft.

What elevates this dish to a whole new level is the special sauce made from premium butter, aromatic pandan leaves, and other carefully handpicked ingredients. This light brown sauce, delicately ladled over the chicken cutlet, adds a tantalising contrast to the crispiness of the chicken. The subtle, buttery flavour is delightful, but I believe the sauce could pack a bit more punch, complementing the chicken cutlet even more effectively.

The Nasi Lemak Kukus ($8.90) at Great Nanyang is a quintessential Malaysian and Singaporean breakfast item. The dish features fragrant and fluffy steamed coconut long-grain basmati rice. The aroma of the rice itself is intoxicating, with a subtle hint of coconut that perfectly complements the hearty portion of hot sambal, which has been slow-cooked to ensure the full flavour is drawn out. Choose from four add-ons – Chicken Berempah Leg, Curry Chicken, Sambal Petai Prawn or Rendang Mutton — to your rice which is finished off with the full frills of cucumber slices and fried egg.

The Dry Mee Siam ($8.90) is another breakfast icon which you can pair with the Chicken Berempah Leg, or Curry Chicken, Sambal Petai Prawn, and Rendang Mutton. While the Mee Siam could use a bit more seasoning to highlight its aromatic herbs and spices, the Sambal Petai Prawn managed to elevate the dish with its sambal lending a delightful burst of flavours.

They also have Moonlight Hor Fun ($7.90) which sees stir-fried hor fun topped with a runny yolk, and Penang Assam Laksa ($8.90), which showcases slippery rice noodles in a bowl of tart and spicy broth flavoured with fish, fermented prawn paste, and lashings of cucumber and mint.

For the peckish, local snacks stand at ready for small nibbles. Expect Curry Fishballs ($4.80), Prawn Paste Chicken Wing ($6.90 for 4pcs, $8.90 for 6pcs), Hainanese Prawn Fritters ($12.90) and Sambal Kangkong ($8.80).

Each dish served at Great Nanyang bears a distinctive touch, setting it apart while still being reminiscent of classic kopitiam fare. The traditional dishes are authentic, yet presented uniquely. Keith, the culinary genius behind these creations, pours his heart into every dish, enhancing classic recipes with innovative twists.