Great Nanyang, beloved for its yesteryear vibe inspired by olden-day Malaysia and Singapore, will be bringing a new retro-themed restaurant to Hillion Mall. This 5th outlet here, located at Bukit Panjang, is inspired by old tailor shops that formed an integral part of our shared history. This began in the 1930s, with the boom of Chinese-operated tailor shops, especially along Pagoda Street, which became known as yeung fook kai (洋服街).
As you approach this new Great Nanyang restaurant, admire the attention to detail with the recreation of the old shopfront signs, complete with banners, shop names, and nostalgic roller blinds. There are even rolls of cloth used as decor, as well as sewing machines and vintage photographs to complete the look.
These are the touches by Keith Kang, the man behind Yang Ming Seafood, a Penangite who hopes to share this fast-disappearing slice of cultural heritage from this living “time capsule” that features authentic recipes and even relics from the past. Highlighting an era when Malaysia and Singapore were still young nations looking forward to forging a bright future together, this olden-day kopitiam concept keeps both countries’ shared culture and heritage alive.
Expanded Menu With Zi Char Selections for Dinner
While transported back to a bygone time, savour your favourite Great Nanyang signatures at this latest ode to heritage: traditional Kaya Toast with the house-made pandan custard, and hearty Hainanese Cutlet delights.
Available all day, the popular Nasi Lemak Kukus – heady coconut rice and sweet-spicy sambal topped with a sunny-side-up egg served on a fragrant banana leaf – will include new options with Crispy Coconut Fried Chicken Wings 椰丝炸鸡翅膀 ($8.90) or Fried Fish 香煎鱼 ($10.90).
From 5pm daily (last order: 9.30pm), Great Nanyang’s Hillion outlet will also offer an expanded menu featuring aromatic wok-fried zi char dishes, Hotplate creations, as well as fragrant pandan beverages. These are all of Keith’s favourite flavours from the olden-day kopitiams of both locales, both so similar yet distinct with their own personal touches.
Savour the rich flavours of Hotplate Grouper with Nanyang Special Sauce 铁板芭蕉石斑 ($22.90), which features tender grouper served sizzling on a hotplate and finished with Nanyang-style sauce, delivering a rich balance of savoury, tangy and aromatic local flavours in every bite.
Look forward to bubbling Hotplate dishes, including the comforting Hotplate Tofu 铁板豆腐 ($11.90), and Hotplate Noodle 铁板面 ($9.90), where all the flavours of the savoury stock develop in the earthenware pot, served with an egg to mix into all that luscious gravy.
Speaking of eggs, dive into the Shrimp Egg 虾仁蛋 ($10.90) and Onion Egg 大葱蛋 ($8.90), great sharing staples for the whole family. For spice lovers, do order the Spicy Shrimp with Cai Poh 菜谱辣椒炒虾仁 ($12.90), cooked to perfection with that succulent, snappy texture – a nod to Keith’s expertise gleaned from Yang Ming Seafood. There’s also Sambal Fried Eggs 马来炸蛋 ($8.90), a simple family favourite where the boiled eggs are briefly wok-fried to get that thin, crispy layer before being smothered in that rich, sweet-spicy sauce.
Other creations that will please any group or generation include crispy and juicy Crispy Coconut Fried Chicken Wings 椰丝炸鸡翅膀 ($10.90/4pcs, $15.90/6pcs), the kampung-style special Spring Onion Ikan Bilis 大葱江鱼仔 ($8.90), and of course, moreish vegetable dishes for much-needed fibre-intake: Long Beans with Dried Shrimp 虾米长豆 ($8.90) and Vermicelli with Cabbage 粉丝包菜 ($8.90).
