A signature Godmama dish featuring noodles in a rich, deeply flavored stock. The crayfish adds sweet, briny notes while pork belly provides richness. Thin omelette slices, bean sprouts, and fried shallots add textural contrast. Served with spicy pineapple and cucumber sambal on the side.
Tips from diners
The sambal on the side is key — add it gradually to control heat. The pork belly and crayfish are the stars.
A refined dessert balancing creamy panna cotta with earthy sweetness of pulut hitam. Coconut shavings add textural contrast. Godmama's version bridges traditional Peranakan sweets with contemporary plating and technique.
Tips from diners
The panna cotta should be silken and light. Pairs well with Peranakan cocktails from their drinks menu.
Highly addictive appetizer featuring wings fried until crispy and dusted with a special spice blend inspired by Peranakan flavors. The homemade belacan mayo — made with fermented shrimp paste — adds umami and creaminess. Perfect for sharing.
Tips from diners
Order this immediately — wings disappear quickly. The belacan mayo is addictive.
A creative fusion brunch dish that combines Peranakan otak otak with classic Eggs Benedict. The spiced fish mousse provides savory depth, while the hollandaise adds richness. The sourdough provides structure for the poached egg.
Tips from diners
A playful twist on heritage and Western traditions. The spiced fish adds savory contrast to the creamy hollandaise.
A classic Peranakan dish where chicken simmers with buah keluak (black nut), creating complex, slightly bitter umami. The tamarind adds tangy depth. Godmama treats this heritage dish with respect while maintaining modern plating and presentation standards.
Tips from diners
Don't overlook this classic. Godmama's version honors tradition while feeling contemporary.
Founded in 2018, Godmama honors the culinary legacy of the founder's mother and godmother through contemporary Peranakan cuisine. The restaurant sources local produce and supports Singapore brands. The menu features signature dishes like Ayam Buah Keluak and creative brunch items like Otak-Otak Benedict, all crafted with attention to flavor and presentation.
Dim lighting, intimate seating, and thoughtful cocktails make this ideal for special occasions. Reserve well ahead.
Brunch menu (11am-3pm weekends) features creative Peranakan twists on Western dishes. Get there early — it's popular.
Godmama sources from Singapore brands like ETTE Tea Co. and TAD Coffee. They're proud of supporting local.
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