Jelebu Dry Laksa at Vivocity, Tea Chapter on Neil Road - Maxthon

Jelebu Dry Laksa at Vivocity traces its roots to a tough time in 2020. During Circuit Breaker, when lockdowns hit hard in Singapore, a family turned their kitchen into a small operation. They sold simple meals from home, relying on word-of-mouth and quick deliveries. This sparked their rise. Now, they thrive in the bustling mall setting of Vivocity. The star dish? Their dry laksa. It skips the usual soupy broth for a dry toss of noodles in rich, spicy gravy. Family recipes shape every plate. Think tender chicken slices, fresh bean sprouts, and a kick from chili paste. Owners draw from Negeri Sembilan roots, where Jelebu is known for bold flavors.

Step inside, and the aroma pulls you in—coconut milk simmering with lemongrass and turmeric. The menu keeps it straightforward. Dry laksa leads at $8.50, with add-ons like prawns for $3 more. Side dishes include otak-otak, grilled fish cakes packed with spice, or kueh pie tee, crisp shells stuffed with veggies and shrimp. For a full meal, pair the laksa with sambal belacan, that fiery shrimp paste dip that lights up your taste buds. They offer veggie options too, swapping meat for tofu in the laksa base.

Want to recreate it at home? Start with the dry laksa recipe. Boil 200g of yellow noodles until soft, then drain. In a pan, heat two tablespoons of oil. Fry pounded shallots, garlic, and dried chilies until fragrant. Add coconut milk, tamarind paste, and a pinch of sugar. Simmer low for 10 minutes to thicken. Toss the noodles in this gravy. Top with sliced cucumber, bean sprouts, and hard-boiled eggs. Serve hot. This method highlights the dish’s traits: its dry texture clings to each strand, unlike wet versions that drown in soup. The coconut cuts the heat, balancing spice with creaminess. Features like fresh herbs add a bright pop, while the family twist keeps it authentic—no factory shortcuts here.

Delivery shines through GrabFood and Foodpanda, reaching most of Singapore in under 45 minutes. Prices stay fair, with no hidden fees on orders over $20. In a city where hawker stalls face rising rents, spots like this preserve home-cooked vibes. One regular notes, “It’s like grandma’s cooking, but faster.” The dry laksa stands out for its bold traits—chewy noodles, layered spices, and that satisfying crunch from toppings. It fuels busy days without weighing you down.

Tea Chapter on Neil Road dives deep into China’s tea world. This spot opened in 1991, long before tea cafes popped up everywhere. It sits in a shophouse with dark wood beams and quiet corners. Here, staff guide you through tea’s history and rituals. Learn how leaves from misty hills in Fujian or Yunnan province shape flavors. Sessions break it down: pick a tea type, watch the brew, sip slow. It’s education wrapped in calm.

The menu lists over 30 teas. Oolong, green, black—each with notes on origin. Try Tie Guan Yin, a floral oolong that unfolds layer by layer. Pair it with dim sum like pineapple tarts or egg tarts for $4 a piece. Full tea sets run $25, including snacks and a tasting flight. No rush; pots stay hot for hours.

Brewing instructions? For green tea, use 80-degree water. Steep two grams of leaves for three minutes. Too hot, and it turns bitter. This method reveals the dish’s facets: subtle sweetness in young shoots, earthy depth in aged leaves. Traits include purity—no additives—and health perks, like antioxidants that aid digestion. Experts say proper steeping doubles the flavor release.

They deliver via their app within central Singapore, with kits including teapots and samples for $15. In 2025, as wellness trends grow, places like this remind us tea’s not just a drink. It’s a pause. A customer shares, “The classes changed how I see my morning cup.” Analysis shows its strength in simplicity: one leaf tells a story of soil, sun, and craft.

JELEBU DRY LAKSA @ Vivocity

Restaurant Overview

Origin Story: Home-based business during Circuit Breaker (COVID-19 lockdown)
Evolution: Pop-up collaboration → First physical outlet at Vivocity
Partnership: Tipsy Collective x Jelebu
Cuisine Type: Modern Singaporean with family recipe inspiration
Chef: Chef Renee
Price Point: Mid-range ($12-$32)

Complete Menu Analysis

APPETIZERS

1. Scallop & Otah Pillow ⭐ 3.5/5

Price: $18 for 3 pieces

Dish Analysis:

Components:
- Hokkaido scallops (premium, sweet)
- Otah mousse (spiced fish paste)
- Avruga caviar (herring roe, affordable caviar alternative)
- Nori cracker base (crispy, umami)

Dish Construction:

Bottom Layer: Crispy nori cracker (structure and crunch)
Middle Layer: Otah mousse (creamy, spiced)
Top Layer: Torched Hokkaido scallop (sweet, caramelized)
Garnish: Avruga caviar (salty, pop texture)

Flavor Profile:

Umami-forward from nori and otah
Sweet from scallops
Briny from caviar
Spicy undertones from otah

Reviewer Critique:

Otah flavor too dominant
Masks scallop’s natural sweetness
Balance issue between components

Cooking Techniques:

Torching: Caramelizes scallop surface, adds smoky notes
Otah Mousse: Blended until smooth, piped for elegance
Nori Cracker: Likely baked or dehydrated for crispness

Improvement Suggestions:

Reduce otah mousse quantity
Use milder spice blend
Let scallop quality shine through
Consider layering differently

2. Larb Moo on Perilla Leaf ⭐ 4/5 [CROWD FAVORITE]

Price: $18 for 3 pieces

Dish Analysis:

Eating Style: Taco-style, eaten in one bite
Base: Fresh perilla leaf (Korean/Japanese herb)
Filling: Thai-spiced minced pork (larb)
Toppings:
- Shallots (aromatic, sharp)
- Pickled cherries (sweet-tart contrast)
- Crispy pork crackling (textural element)

Flavor Profile:

Spicy: Solid heat level (reviewer noted kick)
Herbal: Minty freshness from perilla
Savory: Well-seasoned pork
Sweet-Tart: Pickled cherries balance
Umami: Pork and fish sauce base

Why It Works:

Perilla freshness cuts richness
Multiple textures in one bite
Thai flavors well-executed
Deceptively spicy (fun surprise)

Traditional Larb Recipe Insight:

Larb Moo Components:
- Ground pork
- Toasted rice powder (nuttiness, thickening)
- Fish sauce (umami, salt)
- Lime juice (acidity)
- Chili flakes (heat)
- Fresh herbs (mint, cilantro)
- Shallots (aromatics)

Chef Renee’s Innovation:

Pickled cherries replace traditional lime
Perilla leaf substitute for lettuce wrap
Pork crackling adds luxury
Taco-style presentation

Cooking Technique:

1. Toast sticky rice until golden
2. Grind to powder
3. Cook minced pork, breaking into small pieces
4. Mix with fish sauce, chili, lime, herbs
5. Add toasted rice powder
6. Serve immediately on fresh leaves

SIGNATURE DISH

3. Grilled Tiger Prawn Jelebu Dry Laksa ⭐ 3.8/5

Price: $18

Dish Analysis:

Noodles: Thin rice noodles (not traditional thick bee hoon)
Preparation: Simmered in house-made laksa broth
Secret Element: Proprietary rempah recipe
Protein: Torched tiger prawns
Garnish: Crunchy shrimp (fried dried shrimp)

Flavor Profile:

Moderate spice level
Less rich than expected
Lacking crustacean intensity
Smoky notes from torched prawns

Reviewer Critique:

Positives:
- Unique thin noodle choice
- House-made components
- Crunchy shrimp adds texture
Negatives:
- Tiger prawns had mushy texture
- Less rich than traditional laksa
- Needed stronger crustacean sweetness
- Could be more robust

What Makes Dry Laksa Different:

Minimal liquid (vs soup laksa)
Noodles tossed in concentrated paste
More intense flavors concentrated
Similar to dry ban mian concept

Traditional Laksa Rempah:

Key Ingredients:
- Dried chilies (heat, color)
- Fresh red chilies (bright heat)
- Shallots (sweetness)
- Garlic (pungency)
- Candlenuts (body, richness)
- Belacan (fermented shrimp paste)
- Galangal (aromatic)
- Lemongrass (citrus notes)
- Turmeric (color, earthiness)

Method:
1. Soak dried chilies
2. Blend all ingredients to fine paste
3. Fry in oil until fragrant (10-15 min)
4. Add coconut milk gradually
5. Simmer until oil separates

Jelebu’s Innovation:

Secret rempah formula (family recipe)
Thin rice noodles (lighter, more delicate)
Torching prawns (adds smokiness)
Balancing richness for broader appeal

Prawn Preparation Issue:

Over-torching can cause mushiness
High heat denatures proteins too quickly
Better: quick torch + gentle cook through

MODERN FUSION MAINS

4. Duck Confit with Teochew Braised Risotto ⭐ 4/5

Price: $26

Dish Analysis: This dish brilliantly bridges traditional Singaporean/Teochew flavors with Italian technique.

Inspiration: Chef Renee’s grandmother’s braised duck

Components:

Protein: Duck confit leg (French technique)
Starch: “Risotto” with Teochew braised flavors
Modern Touch: Onsen egg (Japanese low-temp egg)
Traditional Elements:
- Beancurd (tau pok)
- Tangy chili sauce (sambal-style)

Flavor Profile:

Five-spice dominant (star anise, cinnamon, cloves, fennel, Sichuan pepper)
Aromatic from braising spices
Rich from duck fat
Tangy from chili accompaniment
Comforting like kway chap or Teochew porridge

Texture Analysis:

Risotto: Softer and wetter than Italian style
Duck: Super tender, falls off bone
Egg: Creamy onsen texture
Tau pok: Absorbs braising liquid

Why This Dish Works:

Nostalgia factor (grandma’s recipe)
Familiar flavors in unfamiliar format
Technical skill (confit + risotto)
Cross-cultural appeal

Teochew Braised Duck Traditional Method:

Braising Liquid:
- Dark soy sauce (color, umami)
- Light soy sauce (salinity)
- Rock sugar (balances saltiness)
- Five-spice powder
- Star anise
- Cinnamon stick
- Garlic
- Ginger
- Water/stock

Process:
1. Brown duck pieces
2. Add braising liquid
3. Simmer 1.5-2 hours until tender
4. Serve with rice or porridge

Chef Renee’s Innovation:

Confit technique instead of braising
Risotto format instead of rice/porridge
Onsen egg adds creaminess
Tau pok as textural element

Onsen Egg Technique:

Temperature: 63-65°C
Time: 40-45 minutes
Result: White barely set, yolk creamy
Method: Sous vide or hot water bath

Risotto Adaptation:

Instead of Traditional Risotto:
- Use Chinese stock (duck/chicken)
- Add five-spice to cooking liquid
- Make wetter consistency
- Incorporate braising flavors
- Finish with duck fat instead of butter

5. Assam Barramundi Fillet ⭐ 4/5

Price: $32 (sharing portion)

Dish Analysis:

Fish: Chunky barramundi fillet
Cooking: Crispy skin, tender flesh
Sauce: Tangy assam (tamarind) curry
Vegetables:
- Tomatoes (acidity, body)
- Brinjal/eggplant (absorbs sauce)
- Lady fingers/okra (thickens sauce)
Special Element: Crispy tau pok topping

Flavor Profile:

Sour: Dominant tamarind/assam
Spicy: Curry spices
Fragrant: Ginger flower (julienned, generous)
Savory: Fish stock base
Sweet: Tomatoes balance

Why It’s Excellent:

Fish perfectly cooked (crispy skin + tender flesh)
Tau pok innovation (soaks sauce, adds crunch)
Generous ginger flower (key ingredient)
Great with rice
Authentic Peranakan/Nyonya flavors

Assam Curry Traditional Recipe:

Key Ingredients:
- Tamarind pulp (sourness)
- Assam pieces (dried tamarind slices)
- Dried chilies (heat)
- Shallots, garlic
- Belacan (shrimp paste)
- Torch ginger flower/bunga kantan (aromatic)
- Lemongrass
- Galangal
- Turmeric

Vegetables (typical):
- Tomatoes
- Brinjal
- Lady fingers
- Long beans

Method:
1. Blend rempah ingredients
2. Fry rempah until oil separates
3. Add tamarind water
4. Simmer with vegetables
5. Add fish last (quick cook)
6. Finish with ginger flower

Cooking Technique – Barramundi:

1. Score skin
2. Season both sides
3. Hot pan, skin-side down
4. Press gently for even contact
5. Don't move for 4-5 minutes
6. Flip briefly (1 minute)
7. Finish in oven if thick

Tau Pok Innovation:

Deep-fried tofu puff
Crispy exterior, spongy interior
Soaks up assam curry beautifully
Adds protein and texture
Traditionally used in yong tau foo

DESSERT

6. Kaya Goreng ⭐ 3/5

Price: $12

Dish Analysis:

Base: Coconut ice cream
Toppings:
- Chocolate soil (crumbly texture)
- Salted peanuts (crunch, salt)
Feature: Mini cones filled with kaya coconut mousse
Eating Method: Scoop ice cream onto cone

Flavor Profile:

Sweet: Dominant (too sweet per reviewers)
Coconut: Present in ice cream and mousse
Kaya: Coconut jam flavor (coconut milk, eggs, pandan, sugar)
Chocolate: Earthy, bitter notes
Salty: From peanuts

Reviewer Critique:

Overly sweet
Needs better balance
Could use more salt or bitterness
Concept is fun, execution needs refinement

Kaya Background: Traditional Singaporean/Malaysian coconut jam made from:

Coconut milk
Eggs
Sugar
Pandan leaves (fragrance)

Slow-cooked until thick and caramelized.

Improvement Suggestions:

Reduce sugar in mousse
Add lime zest for brightness
More prominent salted peanuts
Coffee element to balance sweetness
Pandan flavor enhancement

Chef Renee’s Culinary Philosophy

Family Heritage:

Grandmother’s recipes as foundation
Traditional Teochew/Singaporean flavors
Nostalgic comfort food

Modern Techniques:

French (confit)
Italian (risotto)
Japanese (onsen egg)

Innovation Approach:

Familiar flavors, new presentations
Traditional elements with modern touches
Respect for heritage while evolving

Restaurant Practical Information

Location: VivoCity, 1 Harbourfront Walk, #02-48, Singapore 098585
Phone: +65 97216560
Nearest MRT: Harbourfront (CC Line, NE Line) – 3 min walk

Opening Hours: Daily: 11:30am – 10:00pm

Best For:

Laksa lovers seeking innovation
Modern Singaporean cuisine enthusiasts
Casual dining
Families

Price Range: $12-$32 per dish
Dining Style: Casual, contemporary

3. TEA CHAPTER @ Neil Road

Overview

Establishment Type: Traditional Chinese Tea House
Location: Heritage shophouse on Neil Road
Concept: Tea appreciation, education, and cultural experience
Layout:

Ground Floor: Retail (tea varieties, tea ware merchandise)
Upper Floors: Tea chambers for gatherings

Atmosphere: Quiet, cozy, traditional, perfect for conversations

The Art of Chinese Tea Appreciation

Six Main Categories of Chinese Tea

1. Black Tea (黑茶 – Hēi Chá)

Characteristics: Fully fermented, dark color, earthy
Examples: Pu-erh tea
Flavor: Smooth, mellow, sometimes sweet
Health: Aids digestion, reduces cholesterol
Aging: Can improve with age like wine
Brewing Temp: 95-100°C

2. Oolong Tea (乌龙茶 – Wūlóng Chá)

Characteristics: Partially oxidized (15-80%)
Examples: Ti Kuan Yin (Iron Goddess), Da Hong Pao (Big Red Robe)
Flavor: Complex, floral, fruity notes
Processing: Withering, oxidation, fixation, rolling, roasting
Brewing Temp: 85-95°C

3. Green Tea (绿茶 – Lǜ Chá)

Characteristics: Unoxidized, fresh, grassy
Examples: Longjing (Dragon Well), Bi Luo Chun
Flavor: Fresh, vegetal, sometimes nutty
Processing: Fixation stops oxidation early
Health: High antioxidants
Brewing Temp: 70-80°C

4. Pu-erh Tea:普洱茶

Use boiling water.
Rinse leaves first with hot water, then discard.
Steep one teaspoon for five minutes.
It grows earthy and smooth with age.

5. Jasmine Tea: 茉莉花茶

Pick green tea base scented with jasmine flowers.
Steep in 80-degree water for two minutes.
One teaspoon per cup works best.
The floral hint shines through.

This spot serves as a traditional Chinese tea house. It sits in a heritage shophouse on Neil Road. The place focuses on tea appreciation, education, and cultural experience. Guests learn about tea’s deep roots in Chinese history. Tea houses like this one trace back centuries. They act as hubs for social chats and relaxation. Here, you dive into the art of brewing and tasting fine teas.

The shophouse itself adds charm. These old buildings line Neil Road in Singapore’s Chinatown. They date to the 19th century. Each one tells a story of trade and migration. Stepping inside feels like a step back in time. Wood beams and tiled floors create a cozy vibe. Soft lighting highlights shelves of tea leaves and pots.

Tea appreciation starts with the basics. Staff guide you through leaf types. Green teas stay fresh and grassy. Oolong offers nutty notes. Black teas bring bold flavor. Education covers picking and processing steps. For example, some leaves wither before rolling. This shapes the final taste. Cultural ties link tea to festivals and daily life. In China, tea rituals build bonds.

To make it hands-on, the tea house writes recipes for all teas. Each one lists exact steps. Take a simple green tea brew. Boil water to 80 degrees Celsius. Add one teaspoon of leaves per cup. Steep for two minutes. Stir gently. Strain and sip. Recipes adjust for taste. Stronger brews need more leaves. Shorter steeps keep it light.

Why recipes matter? They help beginners succeed at home. No guesswork. Just clear steps. Pros gain tips too. One expert notes, “Good tea demands precise heat and time.” This keeps flavors pure. Visitors often ask about pairings. Recipes suggest nuts or sweets to match.

The experience suits all ages. Families join workshops. Tourists seek quick lessons. Locals return for quiet moments. In a busy city, this spot offers calm. Tea flows hot, stories unfold. It honors old ways in a modern setting.

Limited Information: Most establishments appear to be dine-in focused
Takeaway Available: Several hawker stalls and coffee shops
No Delivery Mentioned: For most locations

Tourist Accessibility:

Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
Moderate Accessibility: Most hawker centres and established restaurants
Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations

Cultural Significance:

Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
Modern Innovation: Burnt Ends, Cloudstreet, % Arabica

Cooking Techniques Highlighted:

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