
This trail is about revitalising Katong Joo Chiat, Singapore’s first and only heritage town. It hopes to bring both tourists and more locals to the area to discover the stories this area has to offer. Besides just showcasing Peranakan culture, it will show how Katong Joo Chiat is a ‘Little Singapore’.
There will be new murals around the area painted specially for this art circuit, each telling a story about the history of Katong Joo Chiat.
Download the PDF version below!

Address: 328 Joo Chiat Road #01-01 S(427585) Tel: 6247 7545
East Treasure Speciality Prawn Noodle simmers its hearty soup with fresh ingredients daily, following our chef's special recipe. Amidst a homely setting, our menu comprises noodles with prawns and other appetising and enjoyable side dishes. Our signature Supreme Big Prawn Noodle that comes with big juicy prawns, slices of pork belly, generous portions of pork rib, pork tail and topped with bean sprouts and vegetables, will surely let you leave feeling full and satisfied.
Award-winning conservation houses that exude charm with a blend of heritage and hospitality.
Situated in the heart of Katong, Lotus at Joo Chiat is a beautiful reminder of Singapore’s rich Peranakan culture but yet with modern convenience. It integrates the renovated 1930’s conservation houses with more modern apartments and amenities to create a truly bespoke property like any other exclusive modern private residential enclave. A mix of houses, apartments and studios are available, with lavish architectural details and interiors that showcase fine Peranakan decorations.
https://www.lotus-sanctuary.com.sg/lotus-at-joo-chiat.php
The Intan is a collection of all things Peranakan, and more. It is an ambitious attempt to try and reconcile the beauty of the past into a modern home setting. It is an aspiration to find creative ways of yielding otherwise purely decorative and beautiful artifacts a new lease of life. The Intan aims to give some insights to the bygone chapters of the Peranakan Culture. Come for an experiential encounter with the unique Peranakan culture. Learn about the history, traditions & lifestyle of the Peranakans.
http://the-intan.com//
Address: 63 East Coast Road #01-06 Red House. S428776 TEL: 88794890
Micro is a homegrown small batch bakery, known for their hand crafted sourdough bread & baked goods. Set in the Red House, Micro retains the heritage of a local neighbourhood bakery, offering their version of coffee, toasts, bread, cakes and many more. It is the perfect stop for a hearty breakfast and wholesome lunch.
The Intan is a collection of all things Peranakan, and more. It is an ambitious attempt to try and reconcile the beauty of the past into a modern home setting. It is an aspiration to find creative ways of yielding otherwise purely decorative and beautiful artifacts a new lease of life. The Intan aims to give some insights to the bygone chapters of the Peranakan Culture. Come for an experiential encounter with the unique Peranakan culture. Learn about the history, traditions & lifestyle of the Peranakans.
http://the-intan.com//
Kway Guan Huat Joo Chiat Original Popiah & Kueh Pie Tie takes great pride in their long family tradition of making the most authentic handmade popiahs in Singapore. Their popiah skin masters twirl dollops of dough in mid-air and coax paper-thin popiah skins out of baked dough on a searing hot pan. No other place in Singapore makes handmade popiah skin that is so softy, chewy, resilient, and paper-thin as Kway Guan Huat Original Joo Chiat Popiah. Popiahs may be traditional hawker food fare, but at Kway Guan Huat Joo Chiat Original Popiah & Kueh Pie Tie, traditional popiah skin making is a culinary art and a family heritage they are proud to preserve.
For over 70 years, they have been making popiah skins the traditional way - painstakingly by hand, using a secret family recipe handed down from their forefathers in Fujian province, China. This is why they are one of the few shops in the area that has been able to retain the nostalgic flavours from the past. Joo Chiat Road has been the heart of their popiah skin making operation even before World War II, and has been made and sold there ever since.
Watch the Popiah Masters working on the hot pans delivering fresh chewy popiah skins directly into your hands. What's more, have fun performing your own DIY Popiah Wrap in adjoining restaurant complete with many other local chinese cusinines such as fish head curry, home made braised tofu, pan fried soya sauce king prawns. There are also popiah theme appetisers - "popiah fritters" which comes in an assortment of flavors i.e Mala, original and Salted egg Yolk as well as Popiah desserts such as Popiah wrap with yam and ice cream which are hugely popular with our customers. With that, enjoy 10% off all Ala carte dishes!
https://www.joochiatpopiah.com/
Address: 95 Joo Chiat Road #01-02 S(427389)
Watch the Popiah Masters working on the hot pans delivering fresh chewy popiah skins directly into your hands. What's more, have fun performing your own DIY Popiah Wrap in adjoining restaurant complete with many other local chinese cusinines such as fish head curry, home made braised tofu, pan fried soya sauce king prawns. There are also popiah theme appetisers - "popiah fritters" which comes in an assortment of flavors i.e Mala, original and Salted egg Yolk as well as Popiah desserts such as Popiah wrap with yam and ice cream which are hugely popular with our customers. Available : Tues to Sunday Time : 11.30am to 3.00pm (lunch) and 6.00pm to 9.30pm (dinner)
Kway Guan Huat Joo Chiat Original Popiah & Kueh Pie Tie takes great pride in their long family tradition of making the most authentic handmade popiahs in Singapore. Their popiah skin masters twirl dollops of dough in mid-air and coax paper-thin popiah skins out of baked dough on a searing hot pan. No other place in Singapore makes handmade popiah skin that is so softy, chewy, resilient, and paper-thin as Kway Guan Huat Original Joo Chiat Popiah. Popiahs may be traditional hawker food fare, but at Kway Guan Huat Joo Chiat Original Popiah & Kueh Pie Tie, traditional popiah skin making is a culinary art and a family heritage they are proud to preserve.
For over 70 years, they have been making popiah skins the traditional way - painstakingly by hand, using a secret family recipe handed down from their forefathers in Fujian province, China. This is why they are one of the few shops in the area that has been able to retain the nostalgic flavours from the past. Joo Chiat Road has been the heart of their popiah skin making operation even before World War II, and has been made and sold there ever since.
Watch the Popiah Masters working on the hot pans delivering fresh chewy popiah skins directly into your hands. What's more, have fun performing your own DIY Popiah Wrap in adjoining restaurant complete with many other local chinese cusinines such as fish head curry, home made braised tofu, pan fried soya sauce king prawns. There are also popiah theme appetisers - "popiah fritters" which comes in an assortment of flavors i.e Mala, original and Salted egg Yolk as well as Popiah desserts such as Popiah wrap with yam and ice cream which are hugely popular with our customers. With that, enjoy 10% off all Ala carte dishes!
https://www.joochiatpopiah.com/
In 1918, while Europe was at war, Singapore was left to be defended by a garrison of only European volunteers. On 6 July 1918, Eurasians were sworn in for the first time to form their own Eurasian Company under the Singapore Volunteer Corps. Others also saw a need for a more collective representation in areas of education and welfare, and this led to the formation of the Eurasian Association in June 1919. The Association has since focused on the well-being and advancement of all Eurasians.
The Second World War was a dark period for the Eurasian community, with many imprisoned in Changi given their links to the Singapore Volunteer Corps, the British Armies or families with British family names. The post-war era saw the Association slowly rebuilding community bonds. For the Association, 1989 was known as the year of the Eurasian Awakening, when a younger group of Eurasians decided to take the lead in uplifting the community. This was a turning point for the Association – membership increased, and new programmes and activities were introduced. Many were driven to rekindle a sense of belonging to the community, especially amongst the younger generation of Eurasians.
During the 1990s, the EA expanded its outreach to Eurasians all over Singapore and took on a role to look after every Eurasian who needed help, particularly in education and family support. The Eurasian Association, as a Community Self-Help Group working for the public benefit, provides services for Singapore Eurasians in two key areas: educational advancement and welfare for needy Eurasians. In addition, the EA dedicates resources towards the preservation of Eurasian culture and heritage, increasing awareness about Eurasians in Singapore, and providing an avenue for community bonding.
http://www.eurasians.org.sg/
In 1918, while Europe was at war, Singapore was left to be defended by a garrison of only European volunteers. On 6 July 1918, Eurasians were sworn in for the first time to form their own Eurasian Company under the Singapore Volunteer Corps. Others also saw a need for a more collective representation in areas of education and welfare, and this led to the formation of the Eurasian Association in June 1919. The Association has since focused on the well-being and advancement of all Eurasians.
The Second World War was a dark period for the Eurasian community, with many imprisoned in Changi given their links to the Singapore Volunteer Corps, the British Armies or families with British family names. The post-war era saw the Association slowly rebuilding community bonds. For the Association, 1989 was known as the year of the Eurasian Awakening, when a younger group of Eurasians decided to take the lead in uplifting the community. This was a turning point for the Association – membership increased, and new programmes and activities were introduced. Many were driven to rekindle a sense of belonging to the community, especially amongst the younger generation of Eurasians.
During the 1990s, the EA expanded its outreach to Eurasians all over Singapore and took on a role to look after every Eurasian who needed help, particularly in education and family support. The Eurasian Association, as a Community Self-Help Group working for the public benefit, provides services for Singapore Eurasians in two key areas: educational advancement and welfare for needy Eurasians. In addition, the EA dedicates resources towards the preservation of Eurasian culture and heritage, increasing awareness about Eurasians in Singapore, and providing an avenue for community bonding.
http://www.eurasians.org.sg/
Address: 86 East Coast Road Katong Square #01-01 S(428788) Tel: 6723 2025
Goldleaf Restaurant 金葉餐廳 was founded in 1971 by a group of Singaporean businessmen who wanted to preserve the taste of old-school, familial Chinese cuisine. Determined to serve dishes that offer comfort and nostalgia to diners, they brought in a team of ten award-winning Taiwanese chefs, who together developed a range of immensely popular dishes that have now become the signatures. Its first establishment at Orchard Road helped spur the popularity of heavenly Taiwanese cuisine in Singapore, and has been visited by celebrities and movie stars such as Pan Jia Li, Li Nanxing, Zoey Tay, Liu Ling Ling, and many more. Goldleaf is co-founded by Wang Shu Yun, the first Singaporean star to enter Hong Kong’s and Taiwan’s singing scene. Over the years, Goldleaf Restaurant has continued to serve Taiwanese-style porridge and heart-warming popular dishes to Singaporeans young and old.
Address: 112 East Coast Road Katong I12 #B1-27 S(428802) Tel: 6443 8167
Nectar, an Artisan dessert cafe with healthy Greek yogurt and froyo parfaits, Açai bowls and fresh fruit smoothies! All handcrafted lovingly and freshly made in small batches only. Come visit our cafe in cultural Katong in 112 Katong, basement unit #B1-27 (opposite the Marketplace supermarket)
Address: 328 Joo Chiat Road #01-02 S(427585) Tel: 8450 7996
Established since 2010 and now relocated at 328 Joo Chiat Road, home to the beautiful Peranakan heritage, Old Bibik’s Peranakan Kitchen has come a long way from its humble beginnings from a small hawker stall to a cosy restaurant. Famous for our tender and explosively flavourful Beef and Mutton Rendang, Old Bibik’s Peranakan Kitchen also serves a wide selection of over 40 MSG-free, honest and hearty Nyonya delicacies – just the way our Mom always cooked. Set up in a casual dining atmosphere where old meets new, we are halal certified with a seating capacity for 60 people or more, an ideal setting for hosting corporate guests or simply a gathering of family and friends. Must tries include Signature Beef Rendang and Ayam Buah Keluak.
Address: 88 East Coast Road Katong Square #01-13 S(423371) Tel: 9823 8882
Rebel Chefs uses 100% natural and wholesome food free from MSG and artificial additives in their fusion restaurant.
Address: 113 East Coast Rd, Singapore 428803
TASTY MEMORIES
DINE-IN at “Nyonya Nosh@RumahBebe” An exclusive culinary experience that compliments the identity of Rumah Bebe and the flavours of Peranakan food will leave their mark on visitors. Relax at our on-site cafe , enjoy a lunch of rice with Chicken Buah Keluak or indulge in a Peranakan hi-tea serving of Laksa Goreng and Kueh-kueh. “Choping” /Reservation is essential for both the food and seating at the island’s smallest cafe.
Look out for weekend specialties!
AVAILABILTY : Tues. – Sun.11.00am – 6.00pm
Address: 458 Joo Chiat Road S(427671) Tel: 6345 5034
Sinpopo Brand is an ode to Katong and its heritage. Since the 1950's, Katong was well-known for its unique Peranakan culture and cuisine. Today, Katong is completely different. With a plethora of Western styles cafes and restaurants, large shopping malls and condominiums, Katong's heritage and its heritage businesses are being crowded out. We want very much to keep it alive because it is part of us. At Sinpopo Brand Restaurant, we serve spruced-up traditional recipes to keep them relevant.







