ENJOY Eating House and Bar Launches New Menu with Modern Takes on Heirloom Recipes to Celebrate 25 Years of Friendship between the Two Founders

ENJOY Eating House and Bar has unveiled its newest menu, introducing 10 brand-new items that put modern spins on traditional heirloom recipes. The new dishes celebrate 25 years of friendship between the restaurant’s founders, James and Joel, who grew up together and are now sharing the tastes they loved as children with diners across Singapore.

The brainchild of childhood friends James and Joel, ENJOY began as a small canteen in Jalan Besar in 2018. From their 25 years of friendship, they harvested a selection of family heirloom recipes and lent them a playful take for dishes that deepen bonds between diners, sealing their sweet time together with authentic local tastes and child-like wonder.

Dishes are deliberately playful and nostalgic, with names like the Filial Pie Tee, Four Heavenly Ongs and Rolls Royce Rib Rendang.

ENJOY Eating House and Bar Launches New Menu with Modern Takes on Heirloom Recipes to Celebrate 25 Years of Friendship between the Two Founders - Alvinology — Founders of ENJOY Eating House and Bar – Joel and James, now and then

The Filial Pie Tee ($16 for 6 pieces), is a dish that blends tradition and family heritage.

The crunchy jicama-filled pie tee is served in a nostalgic tingkat, topped with prawns, prawn paste, and sweet chilli sauce. The restaurant’s signature creative names continue to reflect the playful approach that has made ENJOY a favourite for both local and international guests.

Other star dishes include the Four Heavenly Ongs ($22), a stir-fried vegetable medley with sweet pineapple and savoury sauce, the Black Dog Quail Egg ($8), chilled quail eggs served in a vinegar braise, and the Rolls Royce Rendang Beef Short Rib ($52), featuring USDA Black Angus beef slow-braised for 48 hours until tender.

Noodle lovers will enjoy the Opeh Leaf Hokkien Mee ($40), served with prawns, squid, roasted pork, and clams, all nestled in a traditional leaf for an extra smoky, herbaceous flavour.

Seafood fans can look forward to the Salt Baked Whole Barramundi ($49), served with six different sauces for a personalised flavour experience.

For those craving lighter bites, the Crispy Mushroom Shaker ($14) offers a fun, interactive snack where diners shake crispy mushrooms in a paper bag with sour plum powder.

Har Jeong Sotong Kia ($17) features crispy baby squid coated in a prawn paste batter, perfect with a dash of calamansi.

For rice lovers, the Kup Rice ($18) is a fragrant yam rice dish cooked with roasted chestnuts, dried shrimp, mushrooms, and garlic, served with a slab of five-spice braised pork.

Meanwhile, crab lovers can enjoy the White Pepper Crab ($88 for sharing, $14 per person), served deshelled with a fragrant white pepper sauce on a bed of chawanmushi.

To end the meal on a sweet note, diners can savour the Chendol Panna Cotta ($8), a fusion of Western panna cotta with traditional chendol, blending coconut cream pudding with gula melaka and chendol jelly.

Overall, ENJOY’s brand of playful, nostalgic, Singapore zichar dishes have worked well for them over the years, building a steady pool of regulars. The new menu extends on this tradition and prices have been kept accessible. If you have craving for Singapore-style comfort food in a cosier, more elevated setting than at the local hawker, ENJOY is the place to be.

ENJOY’s vibrant vintage décor and eclectic retro furnishings add to the nostalgic dining experience. The restaurant has also been recognised for its commitment to sustainability, earning the highest tier in the Farm-To-Table (FTT) Recognition Programme by the Singapore Food Agency.

For a limited time, ENJOY Eating House and Bar offers free corkage daily, making it the perfect spot to enjoy a meal with friends and family. The new menu is now available and it is a good time to revisit ENJOY again if you have missed them for some time.