Ivins Peranakan Restaurant doesn’t chase trends—it preserves tradition. Since 1988, this family-run eatery in Binjai Park has offered an unpretentious, flavour-packed journey through authentic Nyonya cooking. For diners seeking hearty, spice-forward dishes rooted in heritage, Ivins is a steady constant.
Humble Beginnings with a Purpose
Before it stood in Binjai Park, Ivins had its roots in Far East Plaza, opening its doors in 1985. Its founders didn’t intend to build a showy restaurant—they simply wanted to serve the food they grew up with. Three years later, the operation moved into the tranquil neighbourhood of Binjai Park. The shift brought more space, a more intimate vibe, and eventually a loyal following.
The address is 21 Binjai Park, Singapore 589827 It’s not flashy. It doesn’t need to be. It’s the kind of place where regulars show up unannounced and staff remember your last order.
Inside the Space: Comfort Over Concept
Ivins doesn’t rely on industrial décor or curated Instagram corners. The setting is homey, understated, and relaxed. Families gather over shared plates. Neighbours drop in for a quiet weekday lunch. The lighting is soft, the tables are plain, and the focus remains where it should be—on the food.
The restaurant operates daily from 11:00 AM to 3:00 PM and 5:00 PM to 9:00 PM. Reservations are advised for groups.
Contact: +65 6468 3060
A Kitchen Anchored in Heritage
Ivins is built on generational recipes and old-school methods. Every dish begins with rempah—the spice paste that defines Peranakan cooking. The paste is made in-house using fresh ingredients ground manually, a process that takes time and commitment.
There’s no fusion, no shortcuts, no diluted versions for mass appeal. The cooking pays respect to the depth and balance of Peranakan food—where sweet, sour, salty, and spicy all meet without one overpowering the rest.
Signature Dishes That Define the Experience
Ivins doesn’t cater to the tourist palate. Its menu remains loyal to the cuisine’s boldness. Here are dishes that regulars keep returning for:
1. Ayam Buah Keluak
This Peranakan staple combines chicken with the rich, earthy buah keluak nut. The result is a dark, intense stew that rewards slow eating.
2. Babi Pongteh
Pork belly is braised in fermented soybean paste and dark soy sauce until it breaks apart under a spoon. It’s comforting, savoury, and slightly sweet.
3. Beef Rendang
Spiced and simmered until the meat absorbs the thick coconut-spice gravy. This version stays true to the rendang you might find in a Peranakan grandmother’s kitchen.
4. Nyonya Chap Chye
A medley of vegetables stewed in bean paste. It’s light, umami-packed, and a necessary counter to the heavier meats.
5. Honey Pork
Fried pork pieces glazed in a sticky honey sauce, offering a sweet note that complements the deeper savoury mains.
6. Sotong Hitam
Squid stir-fried in its own black ink, delivering briny depth without bitterness.
7. Garam Assam Fish Head
A spicy-sour broth brimming with tamarind and chillies. The fish head is cooked until tender, soaking up every note of the sauce.
Portions are small, encouraging diners to order widely and sample broadly. This layout isn’t accidental—it mirrors how food is served in Peranakan homes, where meals are communal and layered.
Thoughtful Additions
Ivins offers set lunches like the Nasi Kuning set, which includes turmeric rice paired with chicken rendang, fishcake lemak, and egg omelette. It’s structured but still flexible enough to reflect everyday eating habits.
There are gluten-free dishes available, a quiet nod to evolving dietary needs without compromising the recipes’ core integrity.
Reviews from the Table
Patrons speak of Ivins the way one might talk about a family friend. Reviews repeatedly mention the home-cooked feel of the food, the no-frills setup, and the value. Even as prices have inched up, most still consider it reasonable given the consistent quality.
Diners often highlight the attentive but unpretentious service. Staff don’t upsell—they make suggestions based on what you like and how many are at your table. Many customers are repeat visitors, some spanning decades.
Common praise includes:
- “Authentic flavours—just like my grandmother’s cooking.”
- “Portions let you try many things. Always satisfied.”
- “Comfort food done right, with depth and soul.”
Ivins doesn’t rely on hype. It earns loyalty through food that feels familiar, even to those not raised on Peranakan cuisine.
Services Offered
- Dine-in for those who value the warm, communal experience.
- Takeout for family meals at home.
- Online ordering with delivery and pickup for convenience without compromise.
Reservations are encouraged, especially during weekends or public holidays.
Ivins Peranakan Restaurant does not market nostalgia—it practices it. Every bowl of chap chye, every plate of honey pork, and every ladle of buah keluak speaks to continuity. The restaurant doesn’t try to modernise or reinvent. It cooks the way it always has—slowly, purposefully, and without shortcuts. For many, that’s exactly what keeps them coming back.
