Welcome to Kovan.

SSS Cafe is one of those establishments that we had learnt its existence whilst scrolling through social media recently — these folks are situated at the ground floor of The Promenade @ Pelikat around the Kovan / Lorong Ah Soo neighbourhood. This would be the very same building that also houses that of notable dining establishments such as JM (Sisters) Noodle House Traditional Ipoh Hor Fun and Bandit’s Joint — SSS Cafe takes up a space along the same stretch of shops where Bandit’s Joint is also located with its frontage facing that of Jalan Pelikat itself. SSS Cafe’s namesake does seems to be the abbreviation of Sip Savour Smile — this itself also being prominently mentioned on the decal that was applied to the windows of the shop as well. Being a simply but tastefully decked cafe, we did find that the interior decor is unpretentious whilst warmly lit and welcoming; all that without any visual clutter that makes the space look cosy and comfortable despite the dining area being a little tightly-packed to maximise dine-in seating. SSS Cafe is an establishment that focuses on serving up Burmese cuisine; the menu comprises of sections dedicated to Snacks & Small Plates,
Main Course and Desserts.

The Coconut Noodle Soup is one of the items that is listed under the Main Course section of the menu at SSS Cafe — whilst SSS Cafe’s menu does not describe the elements that are being featured in the Coconut Noodle Soup that they serve up, it can be observed from our order of the same that the dish features elements such as thick rice vermicelli, chopped hard-boiled egg, chicken chunks, fried fritters and coconut milk broth. Also known as Ohn No Khao Swe, the dish can also be sometimes referred to as Burmese Laksa. Digging into the Coconut Noodle Soup, we did find that the gravy of the coconut noodle soup has been thickened by that of chickpea flour — a very commonly-found ingredient in the various Burmese dishes that we have been exposed to thus far. The gravy does carry a thick and creamy consistency that is almost akin to westernised cream soups, though the density thus seem to come from the starchiness of the chickpea flour slurry instead — intensifying the notes of turmeric and onion within the gravy itself. The thick rice noodles do come chewy and slurpy; a good consistency to match up against the gravy of the Coconut Noodle Soup, while bits of onions and chunks of chicken create a crunch and a meaty bite; the chopped up hard-boiled eggs coming with soft whites and a solid egg yolk that further adds on to the dish as well. Definitely a spot that would work out well for those whom are staying in the North-East that are keen to find an easy spot to give Burmese fare a try!

Traditional Teochew porridge that feels steady and comforting. Portions of chai poh omelette, ngoh hiang and homemade fishcake are just right for one, easy to pair with porridge without being heavy. The mix of dishes keeps the meal balanced and light, the kind of familiar comfort I’d gladly return to 》$11.50

📍 Ju Ming Xiang Teochew Porridge | #02-50

(M Size - $6.20) opt out for 25% for wildflower honey but I did tried their wildflower honey series on different tea base. But milk tea was quite refreshing and mild sweet aftertaste.

The yuan yang waffle comes half muah chee and half nian gao, chewy stretch on one side and sticky bite on the other with crisp edges holding it together. Actual pieces of muah chee coated with peanut sit on top, adding chew and nutty crunch that make the texture more layered. Honeycomb and caramelised banana with choco chip gelato bring sweetness but the flavours feel ordinary. The waffle itself feels more memorable, especially with the peanut‑muah chee combo.

Yuan Yang Waffle 》$9
Double Scoop 》$12.50

Hungry late at night and had curry rice with bitter gourd, squid, potatoes and lean meat. Homely flavours, nothing fancy but reliable. It’s the kind of meal that leaves me satisfied and content 》$14

There has been quite a fair bit of talk around social media about the opening of the new Shu Bakery at Space@Kovan in the past week — these folks had taken over the former premises of the now-defunct Bakeopedia there; this also makes them neighbours with the outlet of Soi 19 Thai Wanton Mee that has long been in the area. For those whom have not yet heard, Shu Bakery is a concept by the same folks behind CHŪ & CO. at 15 Lichfield Road — an establishment best known for their freshly-baked breads and pastries. Shu Bakery can be described as an extension of what CHŪ & CO. is; this is the very first time that these folks are operating with a full-service cafe set-up with proper dine-in space for their patrons. Interestingly, Shu Bakery does offer a line-up of pastries that is offered only as takeaway items at a separate counter that is located right behind the entrance; otherwise, the menu at Shu Bakery is split into sections dedicated to the breakfast / brunch items that they have to offer, as well as Plates that can be shared on the side. There are also a line-up of cakes and desserts that one can go for that are displayed in the counter tucked at the back of the cafe.

Priced at $26, the Uni Scrambled Eggs is the most priciest breakfast / brunch dish that Shu Bakery has to offer. Shu Bakery describes the Uni Scrambled Eggs to be an item to come with elements such as Uni Scramble, Bafun Uni, Tzatziki, Chives and Toast. Somewhat of a a luxurious breakfast plate here, the scrambled eggs itself does come with Bafun Uni coming on the top — the scrambled egg itself being well-executed considering how it comes with soft and fluffy consistency with an eggy note that wasn’t too creamy. The addition of Uni also adds a briny note to the scrambled eggs, giving it another dimension of savouriness as well. The best way to enjoy this dish is to have the scrambled eggs and Uni above the sourdough toast — the sourdough toast at Shu Bakery does seem like one that is being baked fresh in-house here. The sourdough toast carries a firm bite and a bit of a tang — the latter coming from the fermentation process that is part of the process of the making of the sourdough toast. The inclusion of tzatziki here was interesting where it provided a creamy yet refreshing element with a slight crunch from the diced cucumbers within that works especially well with the celery and snow peas which comes on the side.

Was scrolling around social media and got to learn about the opening of a new Muslim-run bakery named Flour Artisanal that is situated at Space@Kovan. These folks can be found at the corner-most unit along the facade of the building that faces Yio Chu Kang Road; they had taken over the former premises of the unit that had once housed the now-defunct Little Ceylon (now known as The Ceylonese Affair at Mei Ling Food Centre) in the building — it is interesting to note that there are quite a number of bakeries operating within the building itself, with notable ones being the likes of LA VIE and Three Nuts Baker. Flour Artisanal can be described as a boulangerie; the selection of breads on the day of our visit includes French Viennoiseries, Shio Pans, Bagels and even Sourdough loaves. Primarily catered for takeaways, Flour Artisanal does have a high table set up against the wall that can accommodate three (3) pax should patrons decide to dine-in.

The Garlic Potatoes French Bread was one of the breads that had caught our attention whilst skimming through the selection of breads that they have to offer — the Garlic Potatoes French Bread looked pretty rustic with an aesthetic that looked similar to a baguette that is topped with a bit of cheese, baby potato slices and garlic. Giving the Garlic Potatoes French Bread a bite, we did like the consistency of the bread where the bread gives a sufficiently firm bite without being difficult to chew — there is definitely a good tension coming from the bread as one chews it off, whilst the bread itself also carries a good fragrance from the flour used for the making of the bread as well. Topped off with slices of baby potatoes in the top, the baby potatoes did come with a soft texture which was easy to bite that went along with the bread quite well, while the sprinkle of herbs also added another dimension of flavours and aroma to the garlicky notes that gels both the bread and the potatoes together. The slight sprinkle of cheese here does seem to be a careful move to provide an extra hint of savouriness to the garlicky flavours; all that without trying to overpower everything else that is going on in here.

As good as Chagee, I would say.

($26.90++) the pizza dough was quite thick tbh but the mushroom serving give too less for whole pizza.

($8.90) consisted of chilled beancured with peach gum; mini taro balls and grass jelly. (add-on Black Pearl ($1.2); Jasmine Tea Jelly (x6) ($2); Taro Paste ($2.5); Brown Sugar) I did ordered more topping to cover delivery and also discount. I like jasmine tea jelly most out of the toppings inside the dessert and got strong tea taste for jelly. Peach Gum was not much taste compared to taro paste was really creamy and milky texture.

Founded in 1979 by husband-and-wife team of Ang Chye Choon and Madam Koh Ah Tan, the latter being the 1st sister (and eldest) of the Koh Family behind the equally famous Mount Faber Nasi Lemak and Bali Nasi Lemak brands. Known for being the most accessible yet commercial entity amongst the 3 brands, with crowd-pleasing dishes.
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Their short-grain jasmine white rice is gently infused with coconut milk and pandan / screwpine leaf essence, fragrant and fluffy with mild grainy earthy milky floral sweet flavour. The tiny deep-fried ikan bilis / anchovies are crispy crunchy in texture with mild salty savoury fishy flavour, while the cucumber slices are juicy and burst with vegetal sweet flavour. The sunny side up chicken egg is wobbly soft and carries eggy savoury sweet flavour, the lovely runny yolk just beautiful.
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The sotong / squid balls are bouncy with savoury sweet flavour, while the signature achar / Peranakan pickled salad (comprising cucumber, pineapple, shallots, garlic, ginger, lemongrass, turmeric, white vinegar, white sugar, salt, red chili, and crushed peanuts) is crunchy juicy crispy in texture with vegetal sour sweet spice nutty flavour. The highlight is the large chunky battered chicken drumstick, crisp outside tender inside, with robust meaty savoury salty flavour. The chunky sambal tumis / stir-fried chili paste carries deep savoury salty spice flavour.
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Nasi Lemak
Ponggol Nasi Lemak
@ 965 Upper Serangoon Road
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More details:
https://ivanteh-runningman.blogspot.com/2026/02/best-of-singapore-hawkers-nasi-lemak.html

This heritage stall has been operating for more than a decade, my earliest recollection of dining here being April 2012.
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Their rendition has a generous mound of fluffy soft long-grain coconut rice with grainy earthy floral sweet flavour. The crunchy juicy thick cucumber slice carries vegetal sweet flavour, the soft springy fried chicken egg has eggy savoury sweet flavour, and the crunchy firm crispy deep-fried ikan bilis / anchovies with roasted salted peanuts have fishy savoury salty nutty flavour.
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The turmeric marinated chicken wing is deep-fried beautifully, with a crisp exterior and tender interior, carrying meaty savoury salty spice flavour. Their sambal tumis / stir-fried chili paste is partly grainy partly smooth, with pleasant savoury sweet spice flavour.
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Nasi Lemak
Hajjah Mariam Muslim Food
@ Kovan Market & Food Centre, 209 Hougang Street 21 #01-53
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More details:
https://ivanteh-runningman.blogspot.com/2026/02/best-of-singapore-hawkers-nasi-lemak.html