\n<\/p>\n
What makes The Coconut Club\u2019s nasi lemak Singaporean?<\/p>\n
\u201cWe don’t get stuck into, \u2018It should be like that\u2019 or \u2018it should only be eaten with this or that\u2019,\u201d Sia said. \u201cSingapore is a mashup of different cultures and races. So, it makes a Singaporean version a little bit more exciting because we have different things, like kerabus and curries that can go with the coconut rice\u201d, with the unifying factor being that \u201ceverything needs to complement the rice\u201d.<\/p>\n
Their upcoming 10th anniversary celebrations will embrace this idea with a series of collaborations including a rotating hawker residency launching Oct 24 with New Station Rice Bar, a capsule collection of merchandise with local apparel label Wacky Wears, a Berempah Birthday Bash on Oct 25 with every item priced at S$10, and a limited-edition pastry box with chef Maira Yeo.<\/p>\n
In 10 years, an entire ecosystem of chefs embracing local cuisine has blossomed, and The Coconut Club, which once blazed a trail, isn\u2019t an anomaly any more.<\/p>\n
\u201cIt’s difficult to do it on your own, but, I think, because there are other people championing local Singaporean food as well, it makes the market more aware that local Singaporean food should be preserved and celebrated,\u201d Sia said.\u00a0<\/p>\n
\u201cYou know, there was a debate in Parliament about having not enough local brands in the malls. I think people are a bit more aware that we should try and keep that heritage alive in Singapore, rather than just going for the foreign brands and foreign food.\u201d<\/p>\n<\/div>\n
\n
What makes The Coconut Club\u2019s nasi lemak Singaporean? \u201cWe don’t get stuck into, \u2018It should be like that\u2019 or \u2018it should only be eaten with…<\/p>\n","protected":false},"author":1,"featured_media":93346,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/dam.mediacorp.sg\/image\/upload\/s--uuHIPDei--\/c_crop,h_1123,w_1997,x_2,y_205\/c_fill,g_auto,h_676,w_1200\/fl_relative,g_south_west,l_mediacorp:cna:watermark:2021-08:cna,w_0.1\/f_auto,q_auto\/v1\/mediacorp\/cna\/image\/2026\/10\/14\/img_5611.jpeg?itok=bJHw6v3q","fifu_image_alt":"","footnotes":""},"categories":[2],"tags":[3807,2913,5970,3367,9250,2962,31758,31759,59],"class_list":["post-93345","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-buzz-news-sg-global","tag-club","tag-coconut","tag-dining","tag-experience","tag-lemak","tag-nasi","tag-s12-80","tag-s22","tag-years","wpcat-2-id"],"brizy_media":[],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/93345","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=93345"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/93345\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/93346"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=93345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=93345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=93345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}