Woody Family Peranakan Cafe serves home-cooked flavours in a charming Sembawang hideout

Peranakan culture, in many ways, feels like it is slowly disappearing. But in a quiet little corner of Sembawang stands Woody Family Peranakan Cafe — a long-standing, steadfast keeper of the Peranakan tradition.

It is owned by a Peranakan lady and her husband, Jenny and Sam Png, both 73. The humble eatery has stood its ground for 16 years since its opening in 2009. In its own small ways, it keeps the culture, spirit, and flavours of the Perankan community alive.

To be fair, Singapore is no stranger to Peranakan eateries. Many are popular, highly visible, and planted in central locations with strong foot traffic. But this Sembawang hideout is wholly its own. From the moment you step in, it feels immediately homely.

More recently, the couple were in the headlines for their efforts to keep the cafe running.

A charming space tended by its owners

The space itself is bursting with character. Lanterns dangle overhead, little trinkets and quirks line nearly every surface, and wherever your eyes land, there’s something charming to take in. It’s open, almost outdoor-like — a detail I found myself loving immediately.

When we arrived on a weekday afternoon, the calm was immediate. Outside the eatery, Sam sat quietly on a stool, tending to the plants with focus. Inside, Jenny was in the kitchen, prepping ingredients. The space carries a stillness that felt rather nostalgic — as if I had stepped back into the kampung days.

We spoke with Jenny, who told us about her deep love for cooking. Even through tough times of trying to keep the business afloat, her resolve is unwavering. With a warm smile, she told us simply: “This is my passion.”

But the struggles are real. There was a time when the tables were always filled, and familiar faces returned again and again. During the Covid-19 pandemic, the wave of online orders kept them busy.

But afterwards, the elderly couple lost much of their regular customer base. 

When things reopened, the momentum didn’t quite return. Business slowed, and it has taken some time to find their footing again. Today, they cut costs wherever they can, doing their best to stretch every dollar.

Recently, they’ve also begun trying to rebuild their presence online, turning to their children and grandchildren for help in navigating platforms such as Instagram.

At the heart of it all is Peranakan culture — the soul of both the space and its owners. Jenny lights up when talking about customers who share her Peranakan roots, and speak the same language.

It’s clear that her identity and love for the culture are deeply woven into Woody’s, and it shows in every Peranakan dish on the menu.

Each morning, the couple rise early to get the fresh ingredients from the wet market. Every dish is made lovingly by hand, and tastes comfortingly home-cooked.

Peranakan flavours on the menu

The menu at Woody is really extensive. It spans mains across all proteins, a wide variety of fried rice, Western-Peranakan fusion dishes, satays, snacks, and even desserts such as ondeh-ondeh cake (S$7.50) and pulot hitam with Mao Shan Wang durian and vanilla ice cream (S$14.90).

What we really wanted, though, was the rendang — a must-order at any Peranakan spot. Unfortunately, it had sold out the day before. And if you know rendang, you’ll know it’s not a quick fix, but a slow-cooked labour of love. According to Jenny, the next batch was currently marinating.

The lamb shank rendang (S$30.50), a specialty braised with Guinness stout, and the chef’s special ribeye beef rendang (S$19.90) are among Woody’s most popular dishes. Trust us — we’ll be back for it.

We did start with the signature Peranakan style buffalo wings in spicy (S$19.50), coated in a spicy glaze over crispy chicken.

You can choose your heat level — from sweet and non-spicy, all the way to “Towering Inferno”. The level spicy had a respectable kick without being too unbearable. It remains fragrant and quite addictive.

The sambal babi buah keluak burger (S$19.90) was an unexpected favourite (mostly because it came from the western menu) — but it was cleverly executed.

The buah keluak pork (a classic Peranakan stew made with thick, earthy fermented black nuts) was rich with deep umami. It is sauce and meltingly tender, tucked between the parts of a burger. Messy, but satisfying.

A close second was the nangka with tiger prawns masak lemak (S$19.90). Nangka, or young jackfruit, has a soft and fibrous texture with vegetal notes — a flavour Jenny admits isn’t to everyone’s liking.

But here, it worked beautifully. The creamy coconut gravy was fragrant, without being heavy, the nangka tender and comforting, and the prawns sweet and springy. It was warm and tasted lovingly home-cooked.

Woody’s specialty nasi ulam (S$16.50) is a traditional Peranakan mixed-herb rice served with spicy sambal belacan. The rice itself was light and easy to eat, flavoured with herbs — but the housemade sambal belacan stole the spotlight. 

It was fiery, punchy, and had a spice that builds and lingers after each bite, making it addictive. Jenny later told us that they sell their housemade sambal on its own — and I can see why.

If you’re dining in a group, a crowd-favourite to get is the Tok Bulat (S$68.90) — a generous spread for two to three people. 

It includes the traditional Peranakan dish ikan masak titek (fish cooked in a spiced stew), ayam tempra (chicken stewed in black gravy), babi masak sambal buah keluak, nyonya chap chye, nangka masak lemak with prawns, as well as the soup of the day and two plates of rice.

It’s a solid selection of classic Peranakan flavours in one sitting — with a little bit of everything — savoury, sour, sweet, and spicy, all at once.

The drinks menu is just as varied. There are alcoholic options such as cocktails, beers, and wine, which honestly feel quite fitting for a cosy, conversation-friendly space like Woody.

There are also mocktail punches layered with fruity flavours, alongside a standard range of non-alcoholic beverages.

Spaces like Woody are rare, and they deserve to stay. For the heart and effort that goes into every dish, the warmth and homeliness of the space, and the kind of passion for the culture that you don’t come across all that often anymore. As long as places like Woody exist, so too does a living thread of our heritage.

For more ideas on what to eat, read our thoughts on Kin hoi’s Thai-Teochew cockles at Orchard Towers and the viral laksa at Chinatown Complex’s Uncle Ah Teck’s Noodle House.