Chef X @ Clarke Quay Central is an initiative by Far East Organization that gives home-based chefs and private dining chefs a sandbox to run their own full-fledged commercial restaurant within Clarke Quay Central mall for four or eight weeks. Each resident chef serves out of a professionally designed F&B space fitted with commercial-grade kitchen equipment, with a dining area that can accommodate up to 24 diners.

Resident chefs also receive guidance, from menu planning, food presentation and recipe refinements to business and human resource management, from Chef Isaac Tan, Head of Culinary & Product Innovations for Commonwealth Concepts (CWC), the F&B joint venture between Commonwealth Capital and Far East Organization. An industry veteran who has led dining institutions such as Bedrock Bar & Grill since its inception in 2008, Chef Isaac currently steers 12 distinct brands under the group, including Fat Cow, Kinki Restaurant + Bar, and The Marmalade Pantry.

Meet Orang Laut SG: Our 15th chef at Chef X @ Clarke Quay Central, operating from 23 Oct to 22 Dec 2026.

Orang Laut SG is bringing the cultural heritage of Singapore’s Southern Islands to Chef X with its first-ever café-style pop-up, Terumbu (which translates to “coral reefs”). Over two months, diners can enjoy a contemporary dining experience, complete with a community gallery and a Southern Islander menu that invites them to discover the stories and traditions behind the food.

Orang Laut SG was founded by fourth-generation Orang Pulau and Orang Laut (people of the sea) Firdaus Sani. The non-profit organisation works with Indigenous coastal communities from Singapore’s Southern Islands and beyond. What began as an effort to celebrate and document his family’s memories and cuisine on Pulau Semakau has since grown into a wider community-led initiative that supports and empowers the community through research and documentation, education, cultural programmes and community-led initiatives.

At Chef X, that heritage unfolds through Terumbu’s menu. It features family recipes from former Pulau Semakau islanders: Firdaus’ mother and aunt, Mdm Nooraini and Mdm Rohaini. Their cooking was shaped by life on the island and its surrounding ecosystems, making full use of the day’s catch and adapting dishes according to what was available. Guided by the family philosophy of “ikut hati kau” (which translates to “follow your heart”), recipes were passed down not through fixed measurements, but through taste and experience.

Menu highlights

Terumbu’s menu features The Pulau Bowl and Bubur Lambuk Tenggiri, alongside traditional desserts such as Kueh Koleh-Koleh and Kueh Puteri Salat, as well as drinks.

• The Pulau Bowl (S$15.90): A hearty and comforting bowl bringing together three seafood favourites. Asam Pedas Ikan Karang features freshly caught fish from the reefs of the Southern Islands, simmered in a spicy, tangy gravy of turmeric, dried chillies and black pepper. Sotong Hitam features tender green-eyed squid slow-cooked in a rich, savoury gravy made with squid ink, garlic, dried chillies and onions. Sambal Udang features tender prawns stir-fried in fragrant sambal. Served over fluffy jasmine rice with an assortment of vegetables, the bowl brings the traditional flavours of the Southern Islands together in one satisfying meal.
  
  
• Bubur Lambuk Tenggiri: A fragrant, spiced rice porridge commonly associated with Ramadan, traditionally prepared and distributed at local mosques for iftar. For the Southern Islands community, though, this comforting dish was an everyday staple. Made with mackerel slowly simmered with rice, lemongrass, coconut milk, black pepper, garlic and onions, the porridge is rich in flavour and steeped in tradition. It is available in three variations:
  
  
  • Bubur Lambuk Tenggiri with Udang (prawns): S$11.90
  • Bubur Lambuk Tenggiri with Sotong (squid): S$11.90
  • Bubur Lambuk Tenggiri Combo (prawns and squid): S$13.90
    
    

Come discover Terumbu at Chef X and taste the stories, traditions and flavours of the Southern Islands, carried forward by the community that calls them home.

Operating hours:
Tue to Sat: 11am to 9pm
Sun & Mon: Closed

Head down to Chef X @ Clarke Quay Central #03-103 today. 

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