CNA Lifestyle·8 min read
10 years of The Coconut Club: From S$12.80 nasi lemak to a S$22 dining experience
M
May Seah
From a cold-press coconut machine developed by an F1 engineer to daily ikan bilis inspections, the restaurant's painstaking approach to Singapore's beloved dish hasn't come cheap. But, as it celebrates a decade in the business, what does its journey tell us about the value of local food?
Chefs Daniel Sia and Marcus Leow of The Coconut Club, which celebrates its 10th anniversary this year. (Photos: CNA/Dillon Tan, The Coconut Club)
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