When it comes to food collaborations, it’s rare to see one that so confidently bridges cultures, dietary needs, and palate preferences all in one go. But that’s exactly what’s happening at Good Old Days, the halal-certified beachfront restaurant located at Sentosa.
Good Old Days is a two-storey building, and you can find three new menu items on its second level within the food court's different stalls; Siloso Chicken Rice, Western Delights, Beach Noodle House, and Mala Wala. With its latest limited-time partnership with Chef Bob, the celebrity chef known for his passion for tradition and community outreach, they’ve created something for locals and tourists alike.
Available from 28 May till 31 December 2025, Chef Bob’s collaboration with Good Old Days isn’t just a name-drop on a few menu items, but rather a carefully thought-out balance of innovation, cultural heritage, and accessibility- especially for tourists who visit the island. With just three dishes, this menu tells a much larger story: one of local pride, culinary ingenuity, and an open invitation for everyone to taste what Singapore truly has to offer.
Yes, “Wok This Way” is a cheeky nod to Aerosmith, but it’s also a fitting metaphor for this collaboration. Much like how rock bands experiment with genre-bending collabs, Good Old Days and Chef Bob have taken that same creative spirit and applied it to our beloved local cuisine.
The lineup includes:
Each dish is grounded in a familiar flavour profile but elevated through unexpected techniques and pairings, all while keeping dietary requirements in mind.
This was a standout for us, and it’s easy to see why it resonated so strongly with Chef Bob himself. As he puts it, this is “kampong food you can eat every day.” And truly, while nasi lemak is a daily staple for many, nasi lemak goreng is something of a merlion on our shores: rare, comforting, and thoroughly nostalgic.
Instead of serving up a regular steamed coconut rice dish, this version stir-fries the rice, resulting in a smoky profile that still retains the fragrance of the original. Anchovies and peanuts are tossed in to add crunch and authenticity, while the sambal packs just the right amount of kick. It’s hearty, deeply savoury, and hits that sweet spot between novelty and tradition. If you’re planning to try it, definitely make a beeline for the Siloso Chicken Rice stall when you stop by Good Old Days.
Next up was the Ginger Fish Hor Fun found at the Beach Noodle House stall, which Chef Bob says is a crowd favourite at his own restaurant. It’s easy to see why. The silky hor fun is slathered in a broth that’s neither gloopy nor bland, but a clear, lightly thickened sauce that’s infused with ginger but never overpowering.
The balance here is key. You still get that signature warmth and zing from the ginger, but it’s mellowed out enough to complement the delicate fish slices. Altogether, it’s a dish that tastes like home- a comforting soupy bowl after a long beach day.
Now, here’s where things get playful. The Assam Pedas Pasta is a daring blend of traditional Malay flavours with an Italian touch - but it doesn’t feel like a gimmick. It’s fun, slightly unexpected, and gives traditional Malay spice a brand new stage to shine on, and you can try it for yourself at the Western Delights stall.
Chef Bob’s version uses their assam pedas sauce made from scratch, creating a spicy yet sour base that’s been mellowed with evaporated milk and laksa leaves. The aim? To make this fiery favourite a little more tourist-friendly, especially for kids or those unfamiliar with spicy Southeast Asian cuisine.
The pasta used is parpadelle; while pasta can’t exactly soak up the soup like regular noodles, it’s meant to get coated in that bold, tangy sauce. While the prawns are beautifully cooked and well-marinated, we did find ourselves wishing the pasta itself carried more of the sauce’s punch. That said, the flavours as a whole are layered and intriguing, with the creamy finish softening the assam’s natural tartness, making it an excellent gateway dish for those just starting to build their spice tolerance.
It’s clear this collaboration isn’t just a marketing stunt, it’s a reflection of a deeper purpose. Chef Bob’s passion shines through every part of this project. As someone who’s long been an advocate for traditional cuisine, especially in the Muslim community, he’s not just throwing dishes on a menu. He’s telling a story: one where everyone, regardless of religion, dietary needs, or spice tolerance, gets a seat at the table.
That intention is mirrored in how the menu at Good Old Days is curated. It has always aimed to balance local classics with crowd-pleasers for international visitors. With this new trio on Good Old Days’ menu, the restaurant now adds three new unique dishes into its already impressive menu.
This collaboration helps Good Old Days further that mission to introduce bolder, richer flavours without alienating newcomers. It’s about training palates, not dumbing them down. It’s about showing the world, dish by dish, that Singapore has good food and that inclusivity doesn’t have to mean compromise.
Chef Bob and Good Old Days have served up something special; not just in terms of food, but in vision. By combining accessible presentation with unapologetically local ingredients and techniques, they’ve created a menu that invites exploration while staying true to its roots. So if you find yourself in Sentosa, walk this way, and don’t leave without trying that nasi lemak goreng.
Address: 60 Siloso Beach Walk, 098997
Opening hours: 10.00am - 10.00pm Daily
Contact: +65 6361 0088
Website
