Nan Yang Dao (南洋岛) brings the best flavours of Malaysia to Bukit Panjang from its basement home at Hillion Mall. Founded in 2022 by brothers Wee Liow and Vincent Liow, the brand set out with a simple mission: to share Malaysia's rich, melting-pot food culture — from the smoky woks of Penang to the hawker classics of Kuala Lumpur — with the Singapore community.
The kitchen is run by chefs with many years of professional experience from kitchens across Southeast Asia, who blend traditional Nanyang flavours with modern, innovative twists. The result is a menu of regional favourites done with heart: the star Penang Fried Kway Teow, wok-fried over roaring flames for its signature smoky wok hei; KL Hokkien Mee in glossy black soy sauce; Penang Assam Laksa; and a rich Penang Prawn Noodle Soup brewed for hours with prawn shells, pork bones and spices.
The house signature, the Nanyang Fried Nasi Lemak, is an exclusive first in Singapore — coconut rice with slow-cooked sambal, crispy ikan bilis, peanuts and egg, served with rendang chicken, sambal squid or fried chicken, or a deluxe spiced crispy pork belly. Come at opening for kaya toast with soft-boiled eggs, stay for puff pastry egg tarts baked fresh daily and a silky Nanyang Butter Coffee. Whether it's a quick hawker lunch or a leisurely Nanyang breakfast, each dish offers a genuine taste of Malaysian heritage.
Tucked into Basement 2 of Hillion Mall in Bukit Panjang, Nan Yang Dao (南洋岛) brings the best flavours of Malaysia to Singapore's north-west. Malaysia is a melting pot of cuisines, and this outlet gathers beloved dishes from across the country under one roof — each prepared with passion and authenticity, offering diners a true taste of Nanyang heritage.
Nan Yang Dao was founded in 2022 by brothers Wee Liow and Vincent Liow with a clear vision: to bring the rich and diverse flavours of Malaysia to the community. The brand celebrates the country's vibrant food culture, featuring beloved dishes from different regions — from the iconic Penang fried kway teow to the fragrant nasi lemak ayam goreng berempah.
Behind the stoves, the chefs bring many years of professional culinary experience from kitchens across Southeast Asia. Their approach skilfully blends traditional Nanyang flavours with modern, innovative twists, so the food feels both authentic and exciting — a draw for loyal fans of Malaysian hawker classics and curious first-timers alike.
Ask what to order and regulars will point you straight to the Penang Fried Kway Teow — the eatery's star dish, and one that almost every table orders. Flat rice noodles are wok-fried over intense heat for that irresistible smoky 'wok hei', the breath of the wok, then tossed with juicy prawns, Chinese sausage, bean sprouts, eggs and garlic chives in a savoury sauce that balances charred, spicy and sweet in every bite.
Two more hawker legends sit right beside it. KL Hokkien Mee arrives dark and glossy from a roaring wok flame — thick egg noodles with pork slices, cabbage, squid and crispy pork lard, all bathed in a deeply savoury black soy sauce. The Penang Assam Laksa is another of the house's biggest hits, alongside the Penang Prawn Noodle Soup, whose reddish broth is brewed for hours with sweet prawn shells, pork bones and fragrant spices, and finished with fiery house-made sambal.
The signature Nanyang Fried Nasi Lemak is the brand's exclusive — a first in Singapore. Fluffy, aromatic rice steamed in rich coconut milk comes with a punchy sambal slow-cooked from chillies, onions and anchovies, plus crispy ikan bilis, roasted peanuts, cucumber slices and a jammy boiled egg. Choose rendang chicken, sambal squid or fried chicken to complete the plate — or go deluxe with the Nasi Lemak with Spiced Crispy Pork Belly, which crowns the rice with thick-cut pork belly marinated in five-spice and herbs, slow-cooked and flash-fried to crispy perfection.
Breakfast and tea-time are well looked after, too. Kaya Toast & Half-Boiled Egg is the iconic Nanyang morning ritual: crisp golden toast spread with house-made coconut and pandan kaya and a slab of cold butter, served with two soft-boiled eggs seasoned with light soy sauce and white pepper. Puff Pastry Egg Tarts are baked fresh daily, their flaky French-style pastry giving way to warm, velvety egg custard.
To drink, there is the house speciality: Nanyang Butter Coffee, a robust traditional kopi blended with a thick slice of creamy butter for a velvety-smooth, full-bodied cup with deep caramel notes and a mellow finish.
The Hillion Mall outlet sits at #B2-26/27, 17 Petir Road, Singapore 678278. Doors open at 9:30am from Monday to Friday and at 9am on Saturdays, Sundays and public holidays, with last orders taken at 9:30pm before the 10pm close. Can't make it down? Online ordering is available through the brand's Oddle store, and you can keep up with promotions and events via the Nan Yang Dao website, Facebook and Instagram. The team can be reached on 88556673 or at [email protected].
Whether it's a smoky plate of fried kway teow, a slow kaya-toast breakfast or a warm egg tart with a cup of butter coffee, Nan Yang Dao offers a genuine taste of Malaysia — right in the heart of Bukit Panjang.