Welcome to second outlet of The Coconut Club at the east side. Coconut milk is their lifeblood—that they celebrate over fragrant plates of Nasi Lemak, bubbling pots of rendang and sticky, decadent kueh.
What was once a humble cuisine is now an all-day affair, a celebration of all things lemak, equal parts complex and delightful. It’s more than just coconuttiness. It’s a delightful creaminess that is divine—never greasy. Their blend of coconut milk has taken them years of research and meddling to perfect; specially cultivated and extracted using proprietary technology (designed by a former F1 engineer).