A visitor’s guide to Singaporean dishes at Enjoy
Singaporean menu names often reflect the different languages and food traditions of the people who cook them. At Enjoy Eating House & Bar at Stevens, Chef Joel Ong draws on family memories and local favourites to create dishes for sharing. Here is a guide to some of the names you will find on our main menu.
Joel’s four recommendations for a first visit: Filial Pie Tee, Singapore Style Chilli Prawns with mantou, Opeh Leaf Hokkien Mee and Chendol Panna Cotta. Choose the dishes that appeal to you and ask our team about quantities for your table.
Filial Pie Tee
Little crisp pastry cups with a savoury filling. Pie tee is a Peranakan appetiser: the edible shell holds the filling, so you eat them together. Enjoy’s version combines fresh prawns, conpoy—dried scallop—and stock-poached jicama, a mild root vegetable. Chef Joel also makes this dish for his own family. An order contains six pieces, making it an easy starter to pass around the table.
Singapore Style Chilli Prawns
Classic chilli crab sauce, with peeled prawns for easy eating. Enjoy the same sauce as Singapore’s classic chilli crab, served with peeled prawns so you can enjoy every bite without cracking shells. Add fried mini mantou—small buns—to soak up the sauce.
We can also prepare chilli crab for you. Simply pre-order one day in advance.
Opeh Leaf Hokkien Mee
Singapore-style fried prawn noodles. This is the seafood-stock version of Hokkien mee, rather than the dark, soy-led Kuala Lumpur style. Enjoy uses three types of noodles with prawns, squid, clams, roast pork and pork lard. The noodles absorb the rich prawn stock and are served in a traditional opeh leaf wrapping.
Joel suggests squeezing over the calamansi, a small citrus fruit, and adding the accompanying sambal chilli to taste. The menu lists this as a sharing portion.
Chendol Panna Cotta
A coconut cream pudding with pandan jelly noodles and palm sugar. Chendol is a familiar local dessert flavour. Enjoy presents it as panna cotta, an Italian-style set pudding, rather than a bowl of shaved ice. The pandan noodles are soft dessert jellies, not savoury noodles, and gula melaka is palm sugar with a caramel-like taste. It is one of Joel’s recommended ways to finish a first meal at Enjoy.
Grandma’s Te Kah Bee Hoon
Braised pork leg with rice vermicelli. Bee hoon is a fine rice noodle. Our version combines boneless braised pork leg, with its soft skin retained, with noodles finished in the wok. The noodles absorb the savoury braising sauce, with vegetables and shiitake mushrooms completing the dish. Expect tender pork, moist noodles and a smoky wok aroma.
This is the dish inspired by Joel’s grandmother’s cooking. The wok finish is his own addition to that family memory.
Jumbo Kurobuta and Crab Ngoh Hiong
Pork and crab rolls in beancurd skin. The unfamiliar name describes a traditional Hokkien dish. At Enjoy, minced kurobuta pork and crab meat are rolled by hand in thin beancurd skin. It is a savoury dish to share alongside noodles, rice and vegetables.
Hainanese Chicken Satay
Grilled chicken skewers with a pineapple and peanut dip. Satay is easy to share: each person takes a skewer and adds sauce to taste. Enjoy serves five chicken skewers per order, with a thick dipping sauce that combines peanuts and pineapple.
Rolls Royce Rendang Beef Short Rib
Slow-braised beef in an aromatic coconut and spice sauce. Enjoy uses boneless short rib, prepared over 48 hours. The rempah, or spice paste, includes chillies, coriander, cumin, garlic and shallots, with lemongrass and kaffir lime leaves adding fragrance. The beef is served with a winged bean salad and toasted coconut, giving a fresh, crunchy accompaniment to the rich sauce.
Enjoy Orh Ni
A sweet yam dessert. Orh ni is a traditional Teochew dessert based on smooth yam paste. Enjoy’s version includes coconut milk, ginkgo nuts, butternut squash and fragrant shallot oil. It offers a different finish from cake or ice cream after a meal of savoury dishes.
What does wok hei mean?
Wok hei describes the smoky aroma developed through high-heat wok cooking. You will encounter it in dishes such as Grandma’s Te Kah Bee Hoon and Opeh Leaf Hokkien Mee. It describes a cooking aroma, rather than a sauce to order separately.
Plan your visit
These descriptions refer to Enjoy Eating House & Bar at 30 Stevens Road, #01-07, Singapore 257840, at Mercure Singapore on Stevens, near Orchard Road. Other Enjoy outlets have their own menus.
Main-menu last orders: 9:30pm. Supper menu: from 9:30pm, with last orders at 11:15pm. The restaurant opens daily from 11:30am to midnight. Our supper selection is different, so do not assume every main-menu dish is available late at night. Check the current Stevens menu for prices and availability, and visit the restaurant page for directions and reservations.
Tell our team about allergies or dietary requirements before ordering. These short descriptions are not a complete ingredient list.