Founded in January 2023 by Indonesian-born sisters Gabby, Rachel, and Mika ('Garamika'), THREE. by Garamika brings homestyle Indonesian comfort cuisine into a warm, contemporary dining setting in Toa Payoh. What started as an earnest culinary tribute to their mother's and grandmother's heritage recipes has evolved into a welcoming neighbourhood gathering place where traditional soul meets modern elegance.
The kitchen prioritises authentic, clean preparation, proudly crafting dishes with zero added MSG and sourcing meats and ingredients exclusively from Halal-certified suppliers. Signature recipes include slow-simmered oxtail broth brewed from 20 kilograms of braised oxtail, slow-cooked beef rendang, vibrant vegetable gado gado with artisanal house-made peanut sauce, alongside grilled chicken and traditional Indonesian sweets. Designed with communal hospitality at heart, the space serves lunch and dinner daily, inviting diners to enjoy honest Indonesian flavours with family and friends.
Tucked into Lorong 4 Toa Payoh, THREE. by Garamika introduces diners to soulful, slow-cooked Indonesian dining created by three sisters—Gabby, Rachel, and Mika ('Garamika'). Founded in early 2023 shortly after their university graduation, the eatery is an homage to their upbringing, reinterpreting cherished recipes passed down from their mother and grandmother. Built around warmth, openness, and thoughtful cooking, the space functions as a communal gathering ground for family lunches, celebratory dinners, and everyday comfort food cravings.
From its inception, the restaurant has embraced a wholesome cooking ethos. You won't find added MSG in their kitchen, nor will you find pork or lard on the premises. All meats and culinary staples are procured through Halal-certified suppliers, making their homestyle recipes accessible to a broad, diverse crowd seeking authentic Indonesian food made with high standards of care.
The culinary centerpiece at THREE. by Garamika is undeniably the Traditional Oxtail Soup. Prepared by slow-simmering around 20 kilograms of braised oxtail with warming spices, the soup yields a deeply aromatic, clear broth and tender meat that falls gently off the bone. It delivers the comforting, restorative warmth typical of traditional family kitchens in Indonesia.
Equally notable is the Beef Rendang, gently braised until the meat absorbs every layer of lemongrass, galangal, coconut milk, and fragrant spices. For those seeking lighter or plant-based choices, the Gado Gado presents crisp steamed greens dressed in an artisanal house-made peanut sauce that avoids artificial enhancers altogether. The savory menu also features flame-grilled chicken, golden fried chicken tossed with house-made Sambal Balado, and familiar Indonesian accompaniments.
Beyond savory mains, diners can linger over classic Indonesian desserts such as golden Pisang Goreng (crispy banana fritters) alongside slices of their signature banana bread. Beverages range from prepared matcha drinks to signature chilled fruit concoctions featured in their summer drinks line.
The ambiance at the Toa Payoh shop reflects the personal touch of its founders. It is common to see the sisters checking in on tables, recommending dishes, and greeting diners like old friends. Whether arriving for a weekday lunch or gathering a group for dinner, guests are treated to an authentic slice of modern Indonesian hospitality.