Look out for ‘mini-museums’ located in the stores of 6 heritage businesses across Katong-Joo Chiat

95 Joo Chiat Rd, Singapore 427389

Founded in 1938 at 95 Joo Chiat Road, Kway Guan Huat Joo Chiat Popiah is among Singapore's oldest popiah and kueh pie tee makers. Founded by Quek Tren Wen, the popiah and kueh pie tee, featuring finely-chopped vegetables and meat in thin flour skins or pie-crust shells. Initially catering to Peranakan families, its popularity grew, leading to widespread demand. Today, led by third-generation owner Michael, the family-run business is dedicated to preserving tradition while innovating with new products, including pandan-flavoured popiah skins. 

111 East Coast Rd, #109, Singapore 428801

Embarking on a humble journey in 1945, Lee Kim Choo set up a roadside stall with a simple yet profound goal – to support her family. What began as a modest venture evolved into the renowned Kim Choo Kueh Chang, celebrated for its delicious kueh chang (Peranakan rice dumplings). The business transitioned from the roadside to a Joo Chiat shophouse in the 1970s, where a focus on handmade dumplings became the heart of its craft. In 1997, Lee's daughter-in-law, Helen Lim, introduced bite-sized dumplings that paved the way for a new era. Today, guided by Lee's grandchildren, Kim Choo Kueh Chang stands not only as a testament to Peranakan culinary excellence but has blossomed into a cultural hub with a wear boutique and gallery.

45 Joo Chiat Pl, Singapore 427769

70-year-old Joo Chiat Fei Fei Wanton Noodle House was founded by Chan Sin Yam who started out by selling wanton noodles out of his humble pushcarts. Known for its handmade springy egg noodles, fresh pork dumplings, homemade char siew, and special chilli sauce, the stall began when Chan, arriving in Singapore in 1922, honed his skills at a Jalan Besar noodle factory. After the war, Chan turned to hawkering with his grandson Lim Loon Huat. In the 1970s, Chan eventually rented a coffee shop at 72 Joo Chiat Place, naming it Fei Fei after his grandsons. Today, Fei Fei has relocated to 45 Joo Chiat Place in 2023 and Lim is the current third-generation owner, ensuring that Chan’s legacy lives on in every bowl of noodles served.

200 Joo Chiat Rd, #01-01, Singapore 427471

Fun fact: Guan Hoe Soon Restaurant is one of Singapore's oldest Peranakan eateries, and among its patrons was the late Mr. Lee Kuan Yew. The restaurant was established in 1953 by Yap Chee Quee, specialising in Hokkien-Peranakan delicacies like ayam buah keluak and hee pioh. Yap, originally from Hainan, learned culinary skills while working for Peranakan families, leading to the birth of his coffee shop at 185 Joo Chiat Road. With its rich history, the restaurant, now led by Jenny, Kow Soon’s daughter, continues to delight patrons at its current location on 200 Joo Chiat Road since 2022, serving up authentic Peranakan cuisine and introducing new creations like kueh salat.

439 Joo Chiat Rd, Singapore 427652

In 1981, sisters Tey Chui Hua and Tey Siew Hua, former seamstresses-turn-cooks, founded Sin Heng Bak Koot Teh, specialising in pork ribs in peppery or herbal broth. The eatery originated from two bak kut teh stalls at Bedok coffee shops. In 1983, they, along with their elder sister Sue Hua and respective husbands Andy Soo and Lim See Kuang, opened their restaurant at 439 Joo Chiat Road. To stand out, Sin Heng introduced claypots, which is now their signature dish. The 1999 Nipah virus outbreak, which led to a temporary closure, did not stop them and they continued to introduce new dishes. Today, run by the second generation, Sin Heng remains a culinary gem in Joo Chiat, offering popular zi char dishes alongside their renowned bak kut teh.

358 Joo Chiat Rd, Singapore 427603

Owner Lee Mimi started D’Bun in 1991 as a traditional snack stall in the basement of Parkway Parade, driven by her passion for good food. Inspired by contemporary cafe names, Lee chose the name ‘D’Bun' and initially focused on mini-sized buns, including the signature char siew bao and da bao. Despite a setback during the 1999 Nipah virus outbreak, which prompted diversification, D’Bun thrived. Today, led by Lee and her daughter Serena, the bakery has become known for innovative handmade delicacies that infuse modern flavours into traditional treats, establishing an annual tradition of unveiling novel creations like pistachio and cheesecake mooncakes.

For more information, visit their webpage here.