Tucked away in idyllic Telok Blangah Rise stands an old shop house filled with goodies from the past.
Owner Donovan Goh graduated as a Chemical Engineer but his love for vintage took him on a different road. On his return to Singapore, he dabbled with selling his collection at weekend flea markets. Swayed by the cafe culture in Melbourne where he studied, he was inspired in July of 2014, to open Old Habits as a vintage boutique cum cafe, together with wife Selena. His strategy worked and Old Habits is fast gaining popularity as the "in place" for the "in crowd".
To me the place is 'reminiscent of a past era'. Seated on retro furniture, sipping hot tea, I glanced around the room, admiring a whole array of collectibles ranging from antique signboards to school day toys. Music from the 50s and 60s wafted softly through the air soothing all of our tired nerves.
You even get to play with some of the toys.
Old Habits is not just about old things. Owner, Donovan, has put together an interesting menu proffering such fascinating new dishes as Jessy's Spicy Casserole, Simply Salmon and Coconut Kuih with Ice Cream, all with a nyonya twist.
The Spicy Casserole was inspired by Jessy (a relative) who cooks a mean curry chicken. So the shepherd pie dish is filled with nyonya flavoured spiced chicken chunks instead of the usual stewed mutton. Don't let this rather plain looking dish deceive you! In fact, wifey and I enjoyed this dish so much, we have added it to our 'must try' list of food to eat. Its taste is uniquely Singaporean. Donovan has succeeded in turning the common shepherd's pie into a fusion Peranakan specialty.
Another appetising dish with nyonya influence is Simply Salmon. Grilled salmon tops a plate of sphagetti tossed in sambal belacan and olive oil with button white mushroom. This is of course an original creation by owner Donovan. The sphagetti is done just right - al dente as they say in Rome. Eating this dish will bring you back to your Peranakan roots.
A most befitting end to a meal at Old Habits would be Donovan's Coconut Kuih. This souffle-type dessert, like all the other dishes we tried, has a strong nyonya influence. It is a delightful sweet made of desiccated coconut served with a single scoop of ice cream. But be warned to order in advance as it is done on the spot and requires at least 20-30 minutes preparation time.
Donovan intimated to me that he is working on some new dishes including a painfully delicious dessert and I can't wait to try it when it gets on the menu. He is also bringing in some crafted beer so drinkers, watch out. Old Habits may well be the new drinkers' hangout.
Old Habits
Block 38 Telok Blangah Rise
#01-315
Ambiance: 10/10
Service: 8/10
Food: 8/10
Pricing: $$
Recommendation: Jessy's Spicy Casserole; Simply Salmon; Coconut Kuih; Osmanthus Sencha
Owner Donovan Goh graduated as a Chemical Engineer but his love for vintage took him on a different road. On his return to Singapore, he dabbled with selling his collection at weekend flea markets. Swayed by the cafe culture in Melbourne where he studied, he was inspired in July of 2014, to open Old Habits as a vintage boutique cum cafe, together with wife Selena. His strategy worked and Old Habits is fast gaining popularity as the "in place" for the "in crowd".
You even get to play with some of the toys.
Old Habits is not just about old things. Owner, Donovan, has put together an interesting menu proffering such fascinating new dishes as Jessy's Spicy Casserole, Simply Salmon and Coconut Kuih with Ice Cream, all with a nyonya twist.
The Spicy Casserole was inspired by Jessy (a relative) who cooks a mean curry chicken. So the shepherd pie dish is filled with nyonya flavoured spiced chicken chunks instead of the usual stewed mutton. Don't let this rather plain looking dish deceive you! In fact, wifey and I enjoyed this dish so much, we have added it to our 'must try' list of food to eat. Its taste is uniquely Singaporean. Donovan has succeeded in turning the common shepherd's pie into a fusion Peranakan specialty.
Another appetising dish with nyonya influence is Simply Salmon. Grilled salmon tops a plate of sphagetti tossed in sambal belacan and olive oil with button white mushroom. This is of course an original creation by owner Donovan. The sphagetti is done just right - al dente as they say in Rome. Eating this dish will bring you back to your Peranakan roots.
A most befitting end to a meal at Old Habits would be Donovan's Coconut Kuih. This souffle-type dessert, like all the other dishes we tried, has a strong nyonya influence. It is a delightful sweet made of desiccated coconut served with a single scoop of ice cream. But be warned to order in advance as it is done on the spot and requires at least 20-30 minutes preparation time.
Donovan intimated to me that he is working on some new dishes including a painfully delicious dessert and I can't wait to try it when it gets on the menu. He is also bringing in some crafted beer so drinkers, watch out. Old Habits may well be the new drinkers' hangout.
Old Habits
Block 38 Telok Blangah Rise
#01-315
Ambiance: 10/10
Service: 8/10
Food: 8/10
Pricing: $$
Recommendation: Jessy's Spicy Casserole; Simply Salmon; Coconut Kuih; Osmanthus Sencha
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