Try Indonesian open-fire nasi bakar at Baker X this October

From now till November 2, Cassandra Xu, 48 — the founder of Singapore Home Cooks, one of Singapore’s largest home-cooking Facebook communities with nearly 240,000 members — will be at incubation space Chef X as its ninth resident.

A mother and passionate cook, Cassandra is turning her love for home-cooked meals into something far greater — serving up open-fire nasi bakar (Indonesian grilled rice) at On Embers — while still celebrating the warmth and spirit of cooking from the heart.

For those unfamiliar, Chef X by Far East Organisation is a platform that gives home-based cooks the opportunity to test their concepts in a professional kitchen and restaurant setting. Each residency — lasting four or eight weeks — is also a chance to refine their ideas, connect with new diners, and gather genuine feedback.

From home cook to culinary entrepreneur

Cassandra’s journey began far from the kitchen. Once a graphic designer, she left her career to become a full-time mother. 

In 2013, she founded Singapore Home Cooks — and what started as a humble Facebook group for sharing home-cooked meals, soon blossomed into a sprawling, supportive community of mothers, home chefs, and food lovers.

Beyond just sharing recipes, the Facebook group became a safe space where women shared their dishes, stories, and encouragement — bringing comfort and camaraderie in a community that often goes unseen.

Over time, it evolved into a marketplace where members began buying and selling each other’s creations — all rooted in the same love for home-cooked food — an online embodiment of the kampung spirit.

After stepping away from the Facebook group in 2022, Cassandra channelled her energy into something even more personal — On Embers, a project born out of her passion for cooking.

The concept began as an intimate private dining experience, where Cassandra showcased her signature open-fire grilled dishes, each kissed by fire and layered with smoke and spice.

However, cooking with an open-flame came with its challenges — especially in a home kitchen with the intensity of smoke and strong aromas.

This is what brought Cassandra to Chef X. Here, she could finally take the brand beyond the confines of her home kitchen, giving more diners a taste of her fire-grilled creations.

Now, with her children grown and helping part-time, Cassandra is slowly living her dream — cooking for many and sharing a piece of her home with every plate.

Nasi bakar menu

At the heart of On Embers lies nasi bakar — a fragrant Indonesian grilled rice dish infused with herbs, aromatics, and coconut oil, then wrapped in banana leaves and charred lightly for that smoky aroma.

While the rice on its own could bring slightly more flavour, pair it with the sambal chilli and the grilled protein of choice, and it comes to life.

Each dish is served with lalapan — a side of crisp lettuce, cucumber — with fried tofu and a squeeze of lime for freshness.

The babi bakar (from S$19 for 120g) is an On Embers’ signature — a nod to traditional ayam bakar, but made with iberico pork collar. It is sliced shabu-shabu style and grilled over fire.

After, it is glazed with a rich house-made spice blend and kecap manis that has been slow-cooked with herbs and spices.

The result is caramelised edges, smoky sweetness, and melt-in-your-mouth tenderness in the middle. Every bite was so addictive, we kept reaching for another forkful. It is truly no wonder that the dish is a signature and crowd-favourite.

Seafood lovers will gravitate to the cumi bakar (S$24), featuring fresh squid marinated in the same aromatic spice mix and grilled to perfection. It’s tender, slightly charred, and packed with savoury depth.

While it was good, the babi bakar still stole the show for us — its smoky, flavourful depth made it an easy standout. If you’re ordering just one dish, make it that.

We didn’t manage to try the ayam bakar (S$16), and it was easily the biggest regret of our day. The boneless chicken leg, marinated in the same aromatic spice mix, looked irresistible — beautifully charred and glisteningly juicy.

Both the cumi bakar and ayam bakar are available exclusively during On Embers’ Chef X residency.

If you’re dining in a group, the trio platter (S$58) is the best way to sample it all. Designed for three to four people, it features the babi bakar, ayam bakar, cumi bakar, and three portions of rice.

On Embers’ sambal chilli hits all the right notes — a sweet-spicy kick that ties everything together beautifully. For me, it was a must-have on every spoonful.

After her Chef X residency, Cassandra will return to her private dining sessions — with hopes of opening a coffee shop stall down the line, if the residency goes well.

It’s a fitting next step for a chef whose food marries homely warmth and the precision of open-fire grilling. It’s comforting, yet bold in its flavour.

We’d happily return for another round of that tender, smoky babi bakar — and finally try the ayam bakar dish we’ve been thinking about.

This was a hosted tasting.

For more ideas on what to eat, read our list of the 15 most comforting bak kut teh spots in Singapore or South & East, the new barbecue restaurant at NUS.