For the first time, the Orang Laut SG community-led group is serving Southern Islander dishes in a pop-up cafe setting, bringing rich coastal culinary heritage to Clarke Quay’s vibrant dining scene. Terumbu offers authentic family recipes made from fresh, locally sourced seafood, connecting island traditions with city dining.
- Terumbu runs at Chef X, Clarke Quay Central from Oct 23 to Dec 26
- Menu features seafood dishes made from traditional island recipes
- Family-run kitchen highlights fresh island ingredients and heritage
What happened
Orang Laut SG, a community organization dedicated to preserving the culinary culture of Singapore’s Southern Islander communities, has opened its first pop-up cafe named Terumbu. Located at Chef X within Clarke Quay Central, this pop-up will operate from October 23 to December 26, offering traditional dishes like bubur lambuk tenggiri and the Pulau Bowl. These dishes, cooked by founder Firdaus Sani’s family, bring authentic island flavors to a restaurant setting for the first time after previously being available only through deliveries and occasional events.
The pop-up represents the 15th residency at Chef X, an initiative that allows home-based chefs to run professional kitchens temporarily under mentorship. At Terumbu, diners can enjoy meals made with fresh seafood caught by local islander fishermen, such as green-eyed squid and coral reef fish. Firdaus’s mother prepares the dishes using passed-down family recipes, ensuring each meal carries the community’s rich heritage.
Why it feels good
Terumbu’s arrival at Clarke Quay symbolizes more than just a new dining option; it reconnects Singaporeans with a lesser-known part of their heritage. The Orang Laut are former islanders whose culinary traditions reflect their close relationship with the sea and sustainable fishing methods. Offering dishes like sotong hitam using traditionally caught squid and fish porridge made with leftover coral fish demonstrates a resourcefulness and respect for nature that resonates with today’s environmentally conscious diners.
Beyond flavor, the café fosters community involvement, with multiple family members running the operation alongside former islanders contributing traditional desserts. This family and community approach helps preserve recipes passed down through generations and supports small-scale fishermen, promoting cultural pride and economic sustainability. Diners both savor distinctive tastes and become part of a living legacy rooted in Singapore’s coastal history.
What to enjoy or watch next
Visitors to Terumbu can look forward to trying the Pulau Bowl, a combination of iconic seafood dishes served with rice and vegetables, alongside the bubur lambuk tenggiri porridge available with prawns, squid, or both. Desserts such as kueh koleh-koleh and puteri salat, created by a former Pulau Bukom islander, round out the menu with authentic island sweets. The menu’s seafood varies with the daily catch, emphasizing the pop-up’s direct link from sea to table.
Looking ahead, Terumbu sets a promising precedent for preserving and celebrating Singapore’s islander cultures through food. Visitors are encouraged to support the pop-up before its closing in late December and stay tuned for future projects by Orang Laut SG that continue to share their culinary heritage with the wider public.