top of page
  • Writer's pictureJennifer Yeo

Authentic Nanyang Cuisine and Succulent Roasts at Famous Treasure

Updated: Oct 20, 2019

Traditional Curry Fish Head in Claypot

Launched about a year ago at Capitol Piazza, Famous Treasure is an offshoot of The Famous Kitchen, a casual restaurant located at Sembawang. With an elegant and contemporary interior, the restaurant can accommodate up to 150 diners. Four private rooms are available for private events and celebrations.

Understanding that food is an important part of Singapore’s culture, the culinary team at Famous Treasure has curated a unique menu which showcases predominantly Nanyang cuisine (nostalgic dishes of Teochew, Hokkien, and Cantonese descent with influences from Singapore, Malaysia, Thailand and Indonesia). This eclectic menu is representative of Singapore’s diverse gastronomy and cultural heritage. In addition to the Nanyang creations, the restaurant is also famed for its succulent roasts.

Crispy Fish Skin with Salted Egg Yolk

Here are some of my recommendations. The Crispy Fish Skin with Salted Egg Yolk (S$10) is crunchy and the savoury taste of the salted egg yolk combines perfectly with the fish skin, making every bite very gratifying.

Deep-fried Squid with Salt and Pepper

Another popular appetiser is the Deep-fried Squid with Salt and Pepper (S$10), adroitly fried to perfection. The skin is crispy while the interior is chewy and succulent. The combination of salt and pepper makes it irresistible, helping to whet one’s appetite before the mains.

Traditional Curry Fish Head in Claypot

My all-time favourite dish is the Traditional Curry Fish Head in Claypot (half $35, whole S$65) which is also the restaurant’s signature dish. Rich, creamy and flavourful, it brims with lady’s finger, eggplant and tau pok (dried bean curd puff). The gravy veers towards the Nyonya version which has the rich aroma and taste of coconut milk. A perfect dish to go with rice!

Marble Goby with Steamed Preserved Vegetables

The Marble Goby with Steamed Preserved Vegetables (seasonal price) is a unique creation, promising to dazzle your palate. Drawing inspiration from the Szechuan Fish with Preserved Vegetables, Famous Treasure’s rendition is less piquant and spices have been adjusted to suit local taste buds. The gravy is thicker and more savoury with a light hint of spice.

Wok-fried Squid with Chinchalok and Lady's Finger

I also love the Wok-fried Squid with Chinchalok and Lady’s Finger (S: $18, M: S$28 and L: S$36), a dish inspired by Peranakan heritage. The Chinchalok is a condiment prepared using fermented shrimps, chilli, shallot and lime juice and it goes extremely well with the squid and lady’s finger.

"Silver Hill" Irish Duck

For diners who love roast duck, Famous Treasure’s “Silver Hill” Irish Duck (S$38 for half, $68 for whole) is not to be missed. Roasted to perfection, the skin is crispy and the meat is succulent and tasty.

Live Flower Crab baked with Rock Salt

The Live Flower Crab baked with Rock Salt (seasonal price) is a winning dish. Baking the crab with rock salt brings out the freshness and natural sweetness of the crab.

KL Style Hokkien Mee

The restaurant’s KL Style Hokkien Mee (S$18, M$28, L$36) is a perennial favourite, comprising thick, springy noodles wok-fried with pork lard in a rich, sweet sauce. The pork lard enhances the flavour and texture of the noodles.

To conclude the meal on a sweet note, I would recommend the refreshing Chilled Empress Cocktail Jelly (S$6) or the Chilled Mango Purée (S$6). For those who prefer hot desserts, opt for the Glutinous Rice Ball in Ginger Soup (S$8) or the soothing Almond Cream (S$8).

The entrance

For reservations, please call 9730 7548 or email

Alternatively, please visit their Facebook page here.


bottom of page