Ghee Hiang fans in Singapore were excited when Penang Culture announced a collaboration with the famous Malaysian pastry shop, as this meant they could get their traditional biscuit fix without crossing the border.
If you’re at one of Penang Culture’s five restaurants for your pastries, consider stopping by for a meal. The popular halal restaurant chain just refreshed their menu, so you can try out some signature Penang dishes and new additions!
The Penang Fish Skin Rojak ($8.90++) is a must-order at the table.
Pakced with fresh fruits, crunchy cucumbers, and you tiao, zhnged up with crispy fish skin, this is one sweet, savoury, and umami starter that’ll start your meal on the right note.
Another addictive snack to share with the table is the Salted Egg Squid You Tiao ($9.90++): crispy you tiao squares stuffed with squid paste, tossed in a sweet-savoury salted egg sauce.
Then there’s the all-new White Kopi Chicken ($12.90++) that stars Ghee Hiang’s signature white coffee. Here, bite-sized morsels of crispy fried chicken are coated in a sweet white kopi-infused sauce—similar to the popular zi char staple of coffee pork ribs.
The Signature Curry Fish Head ($32.90++)Â is another must-try, best paired with rice.
Served in a claypot, this slightly spicy and fragrant dish comes with a whole fish head, topped with beancurd skin and veggies.
To cut through the richness, we recommend their new Stir Fry Royale Chives with Fried Hae Pi ($11.90++).
Here, qing long cai AKA royal chives are stir-fried with beansprouts and dried shrimps for added umami.
Penang Culture has five outlets islandwide, including one at Compass One, which was recently revamped. If Sengkang is too far for you, check out their NEX, JEM, VivoCity, or Changi Airport Terminal 1 branches!
For more related food content, check out our guide to the best Malaysian food places in Singapore. Otherwise, head to one of these best salted egg chicken rice stalls, including halal picks!
Website | Full list of outlets
Penang Culture is a halal-certified eatery.
Photos taken by Maisie Chong.
This was a media tasting at Penang Culture.
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