Peko Peko 2.0: CBD lunch spot revamps menu with flame-torched protein bowls

CBD lunch spot Peko Peko has rolled out a refreshed concept, marking what owner Desiree Wong calls “Peko Peko 2.0”.

The brand, previously known for its Japanese-inspired grain bowls, has evolved its menu to focus on aburi (flame-torched) protein bowls. The move adds both visual theatre and deeper flavours to the lunchtime experience.

Besides the live torching, Peko now has “healthier bases, and a range of fun, flavour-forward sauces”. Says Desiree: “It feels a lot more exciting.”

For those who remember the original build-your-own-bowl concept at Marina One, the revamp marks a shift in both flavour profile and dining experience.

The brand also has closed its Telok Kurau outlet, to consolidate operations and reposition itself for the CBD crowd. 

Flame-torched bowls prepared to order

The CBD concept still focuses on healthy, hearty eats that remain affordable for its CBD location. 

The biggest change lies in how the food is prepared. “Our proteins are now flame-torched to order, creating a smoky depth of flavour you typically wouldn’t get from quick lunch bowls,” she explains.

Instead of pre-prepared components displayed behind the counter, each bowl is now assembled and finished fresh, with proteins torched a la minute. “It adds a deliberate sensory moment to the meal — customers see, smell and hear their bowl being finished fresh,” she says.

And you can taste the difference, too. “The torching caramelises our house-made marinades through the Maillard reaction, producing lightly charred notes that make each bowl visually appealing, aromatic and rich in flavour,” adds Desiree. 

Peko Peko’s initial concept — where food was pre-prepared in batches and dished out  — had its fans, but the display-style format sometimes created the wrong impression.

“Some mentioned that the pre-prepared display felt like an elevated ‘cai fan’ experience — a perception that didn’t fully reflect the quality Japanese ingredients and careful cooking processes behind each dish,” Desiree reflects. 

“We wanted to establish a clearer and more distinctive identity for Peko Peko, one that sets us apart in a saturated scoop-and-go-bowl market,” says Desiree, adding that the refresh, was in part, driven by feedback from customers. 

Regular customers were also invited to weigh in on the changes, with a few tastings held before finalising the current range of proteins. 

Designed for the CBD lunch crowd

Another key goal was creating meals suited for busy office workers. 

“We were mindful of the post-lunch slump many office workers want to avoid, so the menu is intentionally designed to sit between indulgent Japanese dons and healthier grain bowls,” Desiree says. 

Customers still get the satisfaction of bold, flame-torched umami flavours, but with the option to choose lighter bases such as soba, cauliflower rice and salad (S$1.50 extra) instead of white rice. 

Each bowl also comes with thoughtfully chosen accompaniments: A jammy ajitsuke egg, lightly seasoned edamame, and house-made sakura daikon pickles.

The egg is steeped in a blend of Japanese soy, mirin and sake for savoury depth, while the daikon pickles provide acidity and subtle floral notes from the cherry blossoms — helping cut through the smokiness of the torched proteins.

Another new feature is the expanded range of sauces, from classic teriyaki and yuzu vinaigrette, to spicy togarashi, as well as more indulgent options (extra S$1) such as truffle mayo and mentaiko mayo. 

“With the different proteins, base and sauce combinations, regulars can enjoy a slightly different bowl each visit, keeping weekday lunches fresh,” says Desiree. 

What we tried

One customer favourite is the yakiniku beef with truffle mayo & rice (S$13.90). The beef had a nice char from the torching, and the truffle mayo added a creamy, indulgent finish that balanced the savoury yakiniku flavours.

We also enjoyed the aburi salmon with mentaiko mayo & soba (S$14.90). Light, yet flavourful, this bowl paired smoky salmon with the umami punch of mentaiko mayo, while the soba base kept things refreshingly light.

Comforting and hearty, the Japanese curry with chicken & rice (S$9.90) was rich without being overly heavy, with tender chicken pieces soaking up the savoury Japanese curry sauce.

Our favourite of the lot was unexpectedly the chicken meatballs with yuzu vinaigrette & cauliflower rice (S$11.40). The chicken meatballs were impressively bouncy with a satisfying bite, and the citrusy yuzu vinaigrette kept the dish lively and refreshing.

The teriyaki chicken (S$4.90) was a simple, but well-executed add-on dish, with juicy chicken coated in a glossy, savoury-sweet teriyaki glaze.

As for dessert, the matcha warabimochi (S$2 for four pieces) had a pleasant bitterness that kept the dessert from feeling overly sweet.

We also tried the kinako warabimochi (S$2 for four). The roasted soybean powder added a nutty aroma and gentle sweetness, making this a light, but satisfying finish to the meal.

A glow-up worth checking out

Overall, Peko Peko’s new concept feels like a clear upgrade.

While the previous display format might have suggested convenience-style bowls, the new live torching and made-to-order preparation gives the experience a more premium feel — without losing the quick, affordable appeal that CBD diners look for.

We also liked that the spot has installed a few counter seats, for patrons who might want to dine-in. The lunch spot still delivers fast, satisfying bowls, but now with more character and aroma.