Singapore’s hawker scene continues to surprise with unique concepts and time-honoured traditions. Today, we explore two distinctive establishments that showcase the diversity of local cuisine – from herbal-infused laksa to authentic Peranakan heritage cooking.
Singapore’s vibrant hawker culture is a testament to the city’s culinary innovation and deep-rooted traditions. Two standout establishments, Earthworm Laksa and Dulukala Peranakan, exemplify the remarkable diversity found in local cuisine.
Earthworm Laksa draws attention with its unconventional approach, infusing traditional laksa with medicinal herbs and, as its name suggests, earthworms — a protein source highly valued in some cultures for its nutritional benefits.
According to a 2024 Straits Times feature, this stall appeals to adventurous foodies seeking new flavours and sustainable ingredients.
In contrast, Dulukala Peranakan preserves the rich heritage of Peranakan cooking. This eatery specialises in classics like ayam buah keluak and babi pongteh, prepared using recipes handed down through generations.
The National Heritage Board notes that Peranakan cuisine is an integral part of Singapore’s intangible cultural heritage.
These two hawker stalls illustrate the evolving landscape of Singapore’s food scene. While Earthworm Laksa pushes the boundaries of local fare, Dulukala Peranakan safeguards culinary history.
Both approaches play vital roles in keeping Singapore’s hawker tradition dynamic and relevant. By embracing both innovation and preservation, these establishments ensure that the nation’s food culture continues to thrive.
Earthworm Laksa: The Herbal Twist on a Local Favourite
Location & Accessibility
Address: Block 721 Clementi West Street 2, #01-100, Singapore 120721
Contact: +65 9187 7097
Nearest MRT: Clementi Station (EW Line)
Getting There:
- Exit B from Clementi MRT Station
- Walk to bus stop at Clementi MRT (Stop ID 17179)
- Take bus 201 and alight after 2 stops
- Total journey time: approximately 8 minutes
Operating Hours
- Tuesday to Sunday: 7:00 AM – 6:00 PM
- Closed: Mondays
The Story Behind the Name
Before you let the name deter you, “Earthworm Laksa” doesn’t contain any actual worms. The unique moniker refers to Di Long (地龙), a traditional Chinese medicinal herb that resembles dried earthworms. Owner Zac Choi inherited this recipe from his mother, who ingeniously incorporated this herb not only for its purported health benefits but also as a natural preservative for the coconut milk broth.
Ambience & Setting
Earthworm Laksa operates from a typical hawker stall setup within a neighborhood food court. The atmosphere is authentically local – no frills, just honest hawker fare served in nostalgic metal bowls. The stall maintains the old-school charm of traditional Singapore laksa vendors, where the focus remains squarely on the food rather than fancy decor.
Menu Highlights
Fresh Cockles Laksa
- Small: $6 | Large: $7
- Served with tau pok, fish cake, hard-boiled egg, and cockles
- Rating: 3.8/5
Chicken Shredded Laksa
- Small: $5 | Large: $6
- Features shredded chicken instead of cockles and egg
- Rating: 3.8/5
The Di Long Laksa Recipe (Traditional Method)
Ingredients for Broth (Serves 4-6):
- 1 whole chicken (1.5kg)
- 500g prawns with shells
- 2 stalks lemongrass
- 4 shallots
- 3 cloves garlic
- 2 inches galangal
- 2 inches ginger
- 10 dried chilies
- 3 candlenuts
- 1 tsp belacan (shrimp paste)
- 2 cups coconut milk
- 5g Di Long herb (dried earthworm herb)
- Salt and sugar to taste
Cooking Instructions:
- Prepare the Stock:
- Boil chicken in 2 liters of water for 45 minutes
- Add prawn shells and simmer for another 30 minutes
- Strain and reserve the clear stock
- Shred the chicken meat and set aside
- Make the Rempah (Spice Paste):
- Soak dried chilies in warm water for 15 minutes
- Blend chilies, shallots, garlic, galangal, ginger, candlenuts, and belacan with a little water
- Cook rempah in oil over medium heat for 20-25 minutes until fragrant
- Incorporate Di Long Herb:
- Soak Di Long herb in warm water for 30 minutes
- Add to the stock during the final 10 minutes of simmering
- The herb helps prevent coconut milk from curdling
- Assemble the Laksa:
- Add coconut milk to the rempah gradually
- Pour in the herbal stock slowly while stirring
- Season with salt and sugar
- Simmer for 15 minutes without boiling
- Serve:
- Blanch rice noodles and divide into bowls
- Top with shredded chicken, cockles, tau pok, fish cake, and hard-boiled egg
- Ladle the hot broth over the ingredients
Health Benefits of Di Long Herb
According to Traditional Chinese Medicine, Di Long herb offers several therapeutic properties:
- Anti-inflammatory effects for joint pain
- Helps with muscle spasms and convulsions
- Improves circulation
- Natural preservation properties for dairy-based broths
Dulukala Peranakan: Heritage Flavours Revived
Location & Accessibility
Address: Kopi Haus Coffeeshop, Block 148 Silat Avenue, Singapore 160148
Contact: +65 8119 5117
Social Media: Facebook | Instagram
Nearest MRT: Outram Park Station (EW, NE, TE Line)
Getting There (Option 1):
- Exit 4 from Outram MRT Station
- Walk to Outram Park Station bus stop (Stop ID 05069)
- Take bus 124 or 143, alight after 3 stops
- Cross the road and walk to the destination
Getting There (Option 2):
- Exit 4 from Outram MRT Station
- Take bus 147 or 961 from the same bus stop
- Alight after 3 stops and walk to the destination
Operating Hours
- Tuesday to Sunday: 11:30 AM – 3:00 PM, 5:30 PM – 9:00 PM
- Closed: Mondays
The Heritage Story
Dulukala Peranakan represents a beautiful comeback story in Singapore’s culinary landscape. After operating for over 20 years at Beauty World since 1999, this family-run establishment took a 7-year hiatus before reopening at their current Silat Avenue location. The transition from standalone restaurant to zi char stall format has made their authentic Peranakan cuisine more accessible to a broader audience.
Ambience & Setting
Unlike their previous restaurant format, Dulukala now operates within Kopi Haus Coffeeshop, embracing the casual kopitiam environment. The setting is unpretentious yet warm, where the focus remains on preserving authentic Nyonya culinary traditions. The family-run atmosphere is palpable, with recipes passed down through generations being lovingly prepared daily.
Complete Menu & Signature Dishes
SIGNATURE PERANAKAN MAINS
Ayam Buah Keluak – $15.80 ⭐⭐⭐⭐⭐
- Succulent chicken pieces in rich, dark gravy
- Black Indonesian nuts with distinctively nutty, bittersweet flavor
- Slow-braised for depth of flavor
- Rating: 4.2/5
- Must-try signature dish
Ikan Assam Pedas – $18.80 ⭐⭐⭐⭐⭐
- Fresh fish (usually red snapper or mackerel)
- Piquant, tangy assam tamarind-based gravy
- Perfectly steamed fish with robust spiced sauce
- Includes okra, tomatoes, and pineapple
- Rating: 4.2/5
Sotong Hitam – $15.80 ⭐⭐⭐
- Fresh squid cooked in squid ink sauce
- Traditional Peranakan black sauce preparation
- Tender and chewy texture
- Served with onions and chilies
- Rating: 3/5
NYONYA VEGETABLES & SIDES
Nyonya Stewed Mix Vegetables (Chap Chye) – $14.80 ⭐⭐⭐⭐
- Well-braised cabbage with perfect bite
- Mixed with mushrooms, tofu, and glass noodles
- Light yet flavorful everyday comfort dish
- Traditional tau cheo (fermented bean sauce) base
- Rating: 4/5
Acar Awak – $8.80 (Estimated)
- Mixed pickled vegetables
- Refreshing accompaniment to rich dishes
- Cucumber, bean sprouts, tofu, tempeh
SOUPS & LIGHT DISHES
Bakwan Kepeting Soup – $13.80 ⭐⭐⭐
- Homemade crab and pork meatballs
- Clear, light broth perfect for sharing
- Soft and juicy meatballs (lacks springy texture)
- Garnished with lettuce and coriander
- Rating: 3/5
ADDITIONAL TRADITIONAL DISHES (Available with advance order)
Babi Pongteh – $16.80 (3-day advance notice)
- Pork belly braised in fermented bean sauce
- Rich, sweet, and savory gravy
- Traditional comfort food
Rendang Tok – $17.80 (3-day advance notice)
- Dry-style beef rendang
- Complex spice paste with coconut
- Authentic Peranakan preparation
Itek Tim – $19.80 (3-day advance notice)
- Duck soup with salted vegetables
- Preserved lime and tomatoes
- Comfort soup with tangy flavor profile
Kueh Pie Tee – $12.80 (3-day advance notice)
- Crispy pastry cups filled with vegetables
- Topped with prawns and sweet sauce
- Traditional Peranakan appetizer
RICE & NOODLES
Nasi Lemak – $2.50 (Available from coffeeshop)
- Coconut rice with traditional accompaniments
- Perfect base for Peranakan dishes
Mee Siam – $14.80 (Weekend special)
- Rice vermicelli in tangy, spicy gravy
- Traditional Peranakan noodle dish
BEVERAGES & DESSERTS
Cendol – $3.50 (When available)
- Traditional dessert with coconut milk
- Green rice flour jelly and palm sugar
Gula Melaka Sago – $4.50
- Sago pearls with coconut milk
- Palm sugar syrup
- Traditional Nyonya dessert
Traditional Kopitiam Beverages
- Kopi/Teh: $1.20 – $2.50
- Fresh lime juice: $2.80
- Chrysanthemum tea: $2.00
In-Depth Dish Analysis
AYAM BUAH KELUAK – CULINARY MASTERPIECE
Complexity Analysis:
- Preparation Time: 4-6 hours including keluak preparation
- Skill Level Required: Advanced (traditional technique needed)
- Flavor Development: Deep, complex, multi-layered
- Cultural Significance: Considered the “king” of Peranakan dishes
Flavor Profile Breakdown:
- Primary: Rich, savory, deeply umami
- Secondary: Nutty, earthy from keluak nuts
- Finish: Slight bitterness that’s distinctively appealing
- Spice Level: Moderate heat with aromatic spices
- Rating Justification (4.2/5): Exceptional execution of difficult dish
Texture Components:
- Chicken: Fall-off-the-bone tender from slow braising
- Keluak Flesh: Creamy, paste-like, intensely flavored
- Gravy: Thick, coating consistency
- Aromatic Elements: Fragrant spice oils visible on surface
Technical Cooking Notes:
- Keluak nuts must be properly cleaned and prepared (toxic if not done correctly)
- Long, slow braising essential for proper texture
- Balance of tamarind acidity crucial
- Traditional mortar and pestle grinding preferred for rempah
IKAN ASSAM PEDAS – TANGY PERFECTION
Flavor Balance Analysis:
- Sourness (Assam): Dominant, mouth-watering acidity
- Spiciness: Moderate heat that builds gradually
- Sweetness: Subtle, from tomatoes and pineapple
- Saltiness: Well-balanced, enhances other flavors
- Rating Excellence (4.2/5): Perfect harmony of contrasting elements
Fish Quality Assessment:
- Freshness Indicators: Firm texture, clean taste, no fishy odor
- Cooking Method: Appears to be poached in the assam broth
- Texture Achievement: Moist, flaky, not overcooked
- Variety Used: Likely red snapper or mackerel (traditional choices)
Supporting Ingredients Role:
- Okra: Adds natural thickening and slight mucilaginous texture
- Tomatoes: Provides acidity and natural sweetness
- Pineapple: Tropical sweetness balances sour and spicy
- Onions: Foundation aromatic base
NYONYA CHAP CHYE – VEGETARIAN EXCELLENCE
Technique Analysis:
- Braising Method: Slow-cooked to perfect tenderness
- Texture Achievement: Cabbage retains slight bite (al dente equivalent)
- Seasoning Balance: Light yet flavorful approach
- Traditional Authenticity: Follows classical Nyonya preparation
Value Assessment:
- Portion Size: Generous serving for sharing
- Price Critique: $14.80 considered steep for kopitiam setting
- Quality Justification: High-quality execution partially justifies cost
- Comparison: More expensive than typical zi char vegetables
BAKWAN KEPITING SOUP – MIXED RESULTS
Technical Shortcomings:
- Meatball Texture: Lacks desired springy “QQ” texture
- Broth Concentration: Appears watered down, lacks body
- Seasoning Issues: Slightly over-salted
- Rating Explanation (3/5): Acceptable but not exceptional
Positive Elements:
- Freshness: Crab and pork combination shows quality ingredients
- Comfort Factor: Light, soup option balances rich mains
- Homemade Appeal: Hand-formed meatballs show care
Improvement Suggestions:
- Increase cornstarch/water chestnut for springier texture
- Concentrate broth through longer reductio
- Balance salt content with umami enhancers
SOTONG HITAM – TRADITIONAL BUT MUTE
Flavor Expectations vs. Reality:
- Expected: Bold, briny, oceanic flavors
- Actual Result: Muted, lacks characteristic intensity
- Squid Ink Utilization: Appears under-utilized for color and flavor
- Rating Rationale (3/5): Technically correct but lacks punch
Texture Analysis:
- Squid Preparation: Proper tenderness achieved
- Cooking Method: Appears stir-fried rather than braised
- Sauce Consistency: Thin rather than coating
- Overall Execution: Safe but uninspiring approach
COMPARATIVE DISH RANKING
Top Performers (4+ Stars):
- Ikan Assam Pedas (4.2/5) – Perfect balance and execution
- Ayam Buah Keluak (4.2/5) – Complex, authentic, masterful
- Nyonya Chap Chye (4.0/5) – Simple perfection
Middle Tier (3+ Stars): 4. Bakwan Kepiting Soup (3.0/5) – Decent but flawed 5. Sotong Hitam (3.0/5) – Safe but uninspiring
PRICING ANALYSIS BY VALUE
Best Value:
- Ayam Buah Keluak ($15.80) – Complex dish, labor-intensive
- Ikan Assam Pedas ($18.80) – Premium fish, excellent execution
Questionable Value:
- Nyonya Chap Chye ($14.80) – Simple vegetable dish, high price for setting
- Bakwan Kepiting Soup ($13.80) – Execution issues don’t justify cost
RECOMMENDATION STRATEGY
First-Time Visitors Should Order:
- Ikan Assam Pedas (signature excellence)
- Ayam Buah Keluak (cultural authenticity)
- Nyonya Chap Chye (balancing vegetable)
Skip If Budget-Conscious:
- Bakwan Kepiting Soup (better options available)
- Sotong Hitam (unless you specifically love squid ink dishes)
Authentic Ayam Buah Keluak Recipe
Ingredients (Serves 4-6):
- 1 whole chicken (1.2kg), cut into pieces
- 20 buah keluak nuts
- 8 shallots
- 4 cloves garlic
- 2 inches galangal
- 1 inch ginger
- 6 dried chilies
- 2 stalks lemongrass
- 4 kaffir lime leaves
- 2 tbsp tamarind paste
- 1 tsp belacan
- 2 tbsp palm sugar
- Salt to taste
Preparation Instructions:
- Prepare Buah Keluak:
- Crack nuts carefully and scoop out flesh
- Mash the flesh and mix with minced pork (optional)
- Stuff back into shells and seal with toothpicks
- Make Rempah:
- Blend shallots, garlic, galangal, ginger, chilies, and belacan
- Cook in oil for 25-30 minutes until aromatic and oil separates
- Cook the Dish:
- Add chicken pieces to rempah and brown
- Add stuffed buah keluak, lemongrass, and lime leaves
- Pour in enough water to cover
- Add tamarind paste and palm sugar
- Simmer for 45 minutes until chicken is tender
- Adjust seasoning with salt
Special Ordering Requirements
Several specialty dishes at Dulukala Peranakan require advance notice:
- Minimum 3 days advance booking for certain traditional items
- Call ahead to avoid disappointment
- Popular dishes may sell out during peak hours
Delivery & Takeaway Options
Current Delivery Status:
- No specific delivery service mentioned
- Takeaway available during operating hours
- Check with stall directly for delivery partnerships with food delivery platforms
Recommended Ordering:
- Call ahead for popular items
- Best to visit in person for the full kopitiam experience
- Consider ordering during off-peak hours for better availability
Comparative Analysis
Price Point Comparison
- Earthworm Laksa: Budget-friendly ($5-7)
- Dulukala Peranakan: Mid-range ($13.80-18.80)
Unique Selling Points
Earthworm Laksa:
- Medicinal herb-infused broth
- Traditional preservation method
- Nostalgic presentation
- Health-conscious approach
Dulukala Peranakan:
- Authentic family recipes
- Comeback story after 7-year hiatus
- Traditional Nyonya specialties
- Generational cooking techniques
Final Recommendations
Both establishments offer unique perspectives on Singapore’s diverse food culture. Earthworm Laksa provides an interesting twist on the beloved local comfort food, while Dulukala Peranakan preserves important culinary heritage. For food enthusiasts looking to explore beyond mainstream options, both locations offer authentic experiences that reflect Singapore’s rich cultural tapestry.
Best Time to Visit:
- Earthworm Laksa: Mid-morning for freshest broth
- Dulukala Peranakan: Lunch or early dinner to avoid crowds
What to Expect:
- Authentic hawker/kopitiam atmosphere
- Family-run hospitality
- Traditional cooking methods
- Reasonable pricing for quality offered
These establishments represent the beautiful diversity of Singapore’s food scene, where traditional methods meet modern accessibility, creating memorable dining experiences for locals and visitors alike. Singapore’s culinary landscape thrives on generational cooking techniques that bridge past and present. Earthworm Laksa and Dulukala Peranakan exemplify this heritage, each offering a distinct narrative within the nation’s diverse food culture.
Earthworm Laksa reimagines the classic laksa by infusing local flavors with innovative ingredients, drawing inspiration from traditional hawker fare. According to the Singapore Tourism Board, laksa is among the top ten must-try dishes for visitors, highlighting its cultural significance. Visiting mid-morning ensures the freshest broth, as reported by regular patrons who note the morning batch’s superior flavor.
In contrast, Dulukala Peranakan focuses on preserving authentic Peranakan recipes passed down through generations. The restaurant has been recognized by the National Heritage Board for its role in safeguarding culinary traditions. Lunch or early dinner is recommended to avoid peak crowds and experience attentive family-run hospitality.
Both establishments provide an authentic hawker or kopitiam setting, characterized by communal dining and reasonable pricing. Their reliance on time-honored cooking methods — such as stone-grinding spices and slow-simmering broths — reflects a dedication to quality that distinguishes them from more commercial venues.
In summary, these restaurants embody Singapore’s rich food heritage, where tradition and innovation coexist harmoniously. For those seeking genuine flavors beyond mainstream offerings, Earthworm Laksa and Dulukala Peranakan deliver memorable experiences rooted in history and craftsmanship.
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