Our Process
NUTS ABOUT COCONUTS
Our “White Sutera” has taken us years of research and meddling to perfect. Kampong and Mawa coconuts are harvested daily, then taken to our very own proprietary temperature-controlled cold-press machine. The result? You’ll know it when you taste it.
OUR cuisine
MORE THAN MEETS THE RICE
It’s not just fluffy coconut rice—tender beef rendang, traditional kuehs and spirit-lifting chendols all shine at The Coconut Club, thanks to our “White Sutera” milk. One dish at a time, you’ll experience the endless, fascinating potential of our cuisine, and of the coconut.
CROWD PICKS
local favourites
Seasonal Selections
An assortment of kuehs meticulously hand-crafted in-house—some familiar, some forgotten, each an ode to coconut. Refined in collaboration with Singapore’s kueh expert Christopher Tan.
our unrivalled signature
Nasi Lemak
2-year-old Jasmine rice, infused with coconut and steamed to perfection; organic poulet, marinated for 12 hours in house-made rempah. All brought together with our aromatic, sweet, savoury sambal.
must-try mains
Percik Kambing
Australian lamb short ribs marinated in a medley of spices and our White Sutera coconut milk, then slowly roasted and grilled over charcoal for that beautiful tenderness. A reflection of our absolute dedication to our cuisine.