Lunch: 1130am - 230pm

Dinner: 6pm - 9pm

We are outside Hall 3 at the Singapore Expo

For us, Baba King is the culmination of nearly half a lifetime’s daydreaming and kitchen-table scratchings. Before taking the plunge into this wild and wooly world of F&B, we held pretty much run-of-the-mill corporate jobs which we enjoyed, but had little passion for. KS Loh had held senior sales and marketing positions in a number of international IT firms, my wife, Peck Leng was in senior financial management for a French geophysical firm before taking a long sabatical to tend to our young family. Philip (that’s me) was publisher and executive director of a leading global media, publishing and exhibitions corporation.

The Peranakans are descendents of early immigrants who settled in various parts of Malaysia, Singapore and Indonesia, fusing with the indigenous population through marriage, culture and language. With roots from China, Malaysia, Indonesia and India, and influences from Portuguese, Dutch and British colonial rule, this confluence of cultures in turn has created one of the region’s most intriguing cuisines. Combining local spices, roots, herbs and leaves like chili, coriander, lemongrass, galangal and tamarind with preserved and fermented seafood like “gragok” and belachan, Peranakan chefs formulate different "rempahs" or pastes which they use to produce a bewildering array of meat, seafood and vegetable dishes both locals and visitors rave as absolutely intoxicating. Baba King Nonya Delicatessen and Restaurant invites you to join us on a gastronomical journey to experience South East Asia’s “ORIGINAL” fusion cuisine. Discover a comprehensive range of traditional dishes alongside some excitingly unique contemporary creations inspired by the same spirit of culinary experimentation that has evolved Peranakan Cuisine into what it is today.

Our slogan “Peranakan Food For Everyone” sums up our intentions as restaurateurs, where making authentic Peranakan fare more accessible, affordable and acceptable to a wider audience are our prime objectives. This is how we do it:

(A) Accessibility: We prepare dishes without pork or lard to give our Malay and Muslim friends the opportunity to enjoy the distinctive flavours of our cuisine that is so firmly rooted to their own but has remained largely inaccesible to them.

(B) Affordability: Peranakan restaurants are unfortunately infamously expensive (an unavoidable problem linked to it’s labour-intensive preparation format). Dining alone is also often near impossible. We’ve priced our dishes such that a good authentic Peranakan meal for below $15 is now a reality and affordable one-person set meals starting from $10 is available for those dining alone.

(C) Acceptability: Rice-based meals are largely unpopular with Gen “Y” youngsters. Perceived as neither “hip” nor “in”, rice is often by-passed for burgers, pasta, pizzas and other fast-foods. To reach this group, we’ve developed hearty and healthy fusion meals like Spaghetti topped with sambal fish, devil curry and even buah keluak chicken in fashionably updated formats to woo them to this cuisine.