This family-run business at Sin Ming isn’t your average nasi padang stall. Serangoon BBQ & Curry (SBC) offers a unique hodgepodge of barbecued dishes, Peranakan specialties, and nasi padang staples, all served alongside fragrant blue butterfly pea rice. Uncle Tan and Auntie Cheong have been running the place for the last 41 years, but the couple will soon be retiring, with their final day at the stall being January 19.
While no official announcement of the closure has been made, SBC reposted stories of users sharing about its upcoming closure on its Instagram page. There’s also a temporary signage at the stall informing customers of its last day.
Uncle Tan and Auntie Cheong – both former hotel chefs – started Serangoon BBQ & Curry in 1983. Back then, they were at Somerset Eating House, where Somerset Skate Park stands now. Their signature barbecue chicken recipe was developed around this time too, and famously uses a 17-spice marinade. The stall moved a couple of times due to rental hikes, first to Block 237 Avenue 3 in 1989, then to 150A Bishan Street 11 in 2004, and finally to its current location at 22 Sin Ming Road in 2020.
With Uncle Tan and Auntie Cheong now entering retirement, regulars have to bid a bittersweet goodbye to the beloved establishment. But there’s something else to look forward to. The couple’s elder son Eugene – who has been involved in the business since 2020 – has recently launched a modern rice bowl concept at Junction 8, featuring some of his parents’ time-honoured recipes.
The new outlet at Junction 8 combines traditional and new recipes in convenient takeaway bowls. The Beef Rendang Sedap Bowl (from $13.90) retains the original stall’s rendang recipe, while new items on the menu include the SRGN Fried Chicken Sedap Bowl (from $10.90) with the option to top up for salted egg sauce, as well as the barbecue salmon bowl (from $16.90).
Fans of SBC’s sayur lodeh (curry vegetables), Barramundi otak, and house-made sambal can still enjoy them here. Other recommended add-ons include the begedil; floral coleslaw – a lighter version using ginger flower for added fragrance; and sweet chilli.
Visit Serangoon BBQ & Curry at Sin Ming one last time before it shutters on January 19. The stall is open from 9.30am to 3pm at 01-210, 22 Sin Ming Road, Singapore 570022. Find out more here.
READ MORE:
You can now enjoy fresh bakes by Le Matin Patisserie on the front lawn of Air at Dempsey
The new Mandai Boardwalk is now open, with views of Singapore Zoo and River Wonders