Pangi Nut Review: Peranakan-Western Food By Ex-Restaurant Chef In Joo Chiat

Pangi Nut has Peranakan-Western food in Joo Chiat

Hawker-style Western food has always been my go-to for its hearty portions and comforting flavours. Growing up, I seldom ventured beyond familiar Western dishes, let alone explored the intricate flavours of Peranakan cuisine. That’s why I was intrigued when I first heard about Pangi Nut, one of the first stalls in Singapore to blend these two fares.

The mastermind behind Pangi Nut is Chef Jarrod, who was born into a Peranakan family and developed a passion for cooking at a young age. After graduating from culinary school, he cut his teeth at established restaurants in Singapore, including the now-defunct Stella at 1-Altitude. Pangi Nut is a nod to his Peranakan heritage, combining his culinary experience with his cultural roots.

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Food at Pangi Nut

We were greeted by a wide variety of menu options, with the cheapest main starting from $5 for a Fish or Chicken Burger, and the priciest at $16 for the Beef Rendang Pizza. My colleague and I started with the Sambal Tunis Fish ($8.80), something we were most excited to try.

A huge dory fish was served and upon first bite, the tender meat fell apart in my mouth. Crispy on the outside and soft on the inside, our only complaint was the sambal, which could have been spicier and more flavourful. 

This dish came with baked potato chunks topped with a creamy white sauce that we later found out was made with kaffir lime leaves. The tanginess of the sauce paired well with the potatoes and we gobbled them up in no time.

This was our favourite dish overall, as the generous portion of fish paired well with the delicious sides.

Next, we tried the Pongteh Chicken Chop ($8.80), which featured a tender chicken chop topped with a mushroom and paired with aglio olio pasta, potato wedges, and some broccoli and tomatoes. 

We had no gripe about the chicken chop— it was cooked well throughout, and the meat remained juicy within. Though the pasta wasn’t memorable as it was slightly dry, it paired nicely with the savoury pongteh sauce, made using fermented beans to achieve an umami and slightly sweet flavour. Here’s a tip: if you find the noodles a little bland, mix it with the pongteh sauce! 

We had to try their Rendang Beef Pasta ($9.80), an interesting dish that pairs the rich flavours of rendang with spaghetti.

Tender, slow-cooked beef was combined with rich, aromatic coconut milk, lemongrass, and a variety of spices. Each bite was filled with bold and creamy flavours from the sauce, with the beef melting in my mouth while leaving a hint of sweetness towards the end. 

While it was a little too spicy for me, as someone who typically goes for xiao la when having ma la xiang guo, I can see rendang lovers relishing the robust flavours of the rendang pasta. Nonetheless, it was a little pricey for the portion served.

Moving on to sharing dishes, we tried the Nonya Seafood Laksa Pizza ($16). A creative twist on a beloved local dish, we were intrigued by how the laksa elements could fuse with an Italian dish.

The main highlights were the generous chunks of fresh prawns on the pizza, ensuring a burst of seafood flavour in every slice. Tying it all together was a rich and creamy laksa sauce drizzled over the toppings, adding a mildly spicy kick that even those with a low spice tolerance can enjoy.

While the combination of laksa and pizza worked just fine, it was nothing much to shout about. The flavours were familiar and somewhat predictable, and I wished there was a novel element that made me go wow. But that’s not to say the pizza isn’t worth a try; in fact, I recommend this to those visiting in a group as it still makes for a great sharing dish.

Ambience at Pangi Nut

Pangi Nut gets the busiest during lunch, so make your way down earlier to avoid the crowd. Here’s another tip: opt for indoor seating, as the outdoor dining area attracts birds. 

The stall is located at Joo Chiat Complex, a 14-minute walk from Paya Lebar MRT Station. It isn’t the easiest to spot as the coffeeshop is tucked away in a corner, but its unique offerings make the travel worthwhile!

The verdict

Pangi Nut’s items are slightly pricier compared to many old-school Western stalls out there, but kudos to them for being one of the daring few to make a stab at bringing two completely different cuisines together. I recommend Pangi Nut to those seeking something new to try!

In related content, check out our Filo Bistro review, where ex-Coexist coffee chefs combine Western and Asian food. Or if you can’t have enough Western food, read our Flips N Dips review!

Address: 2 Joo Chiat Road, #01-1127, Singapore 420002
Opening hours: Daily 10am to 9:30pm
Website
Panginut is in the process of getting halal certified.

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Photos taken by Paula Formantes.
This was a media tasting at Pangi Nut.