From Home Kitchen to Campus: South & East Fires Up at NUS
What began as a home-based private dining experience has grown into one of Singapore’s most exciting new openings. Husband-and-wife duo Shane and Evelyna have unveiled South & East, a full-fledged restaurant now open at the National University of Singapore’s Shaw Foundation Alumni House. The pair first made waves during the pandemic with SouthEast, a 10-course private dining concept hosted from their Bayshore apartment — and now, they’re bringing that same spirit of craft and comfort to a wider audience.
At South & East, the couple’s shared love for charcoal-grilled and smoked meats meets the bold, comforting flavours of Southeast Asia. The menu is anchored by their signature five-spice smoked beef short ribs, a labour of love that takes over 10 hours to prepare. Glazed with kecap manis barbecue sauce and served with house pickles, it’s a dish that perfectly blends Shane’s expertise in smoking with Evelyna’s Indonesian roots. Other highlights include the grilled fish fillet with spiced coconut sauce, BBQ claypot laksa rice with seafood, and wagyu beef skewers with marmite glaze.
Rooted in warmth and sincerity, South & East tells a story of two passionate cooks who turned a shared hobby into a restaurant that celebrates regional flavour and personal history. Each dish is a nod to tradition, reimagined through the couple’s lens of smoke, spice, and heartfelt hospitality — a true taste of home, elevated.
