Singapore’s newest fine dining destination, Loca Niru, is set to open its doors on November 6, introducing diners to a unique blend of French finesse, Japanese artistry, and Southeast Asian flavour inspiration. Housed in the House of Tan Yeok Nee—Singapore’s oldest surviving Chinese mansion—Loca Niru marks the first time in 140 years that this historic Teochew residence will be open to the public.
A Historic Landmark Reimagined
Standing proudly along Penang Road, across from Istana Park, the House of Tan Yeok Nee has witnessed Singapore’s transformation from a trading port to a global city. Built around 1885 by businessman Tan Yeok Nee, the mansion is the last of the “Four Grand Mansions” of traditional Teochew architecture in Singapore.
Over the decades, this building has taken on many lives—it once housed the Salvation Army, served as an orphanage for girls, functioned as a university campus, and even became home to a traditional Chinese medicine hall.
Now, after an extensive restoration, the mansion enters a new chapter as a lifestyle and dining destination, allowing the public to finally experience its intricate courtyards, restored murals, and carefully preserved architectural details. A small heritage gallery on-site showcases the mansion’s legacy, while upstairs, diners will discover the culinary world of Loca Niru.
Loca Niru: Where East Meets West in Harmony
Perched on the second floor, Loca Niru is the creative vision of Chef Shusuke Kubota, formerly of Omakase At Stevens. With training in French gastronomy and roots in Japan’s Nagano region, Kubota brings together refined techniques from Europe and Asia—infused with the flavours and produce of Southeast Asia.
At its core, Loca Niru’s menu is about balance and respect—for culture, for tradition, and for the craft of cooking. “Because I live in Singapore, I wanted to use Southeast Asian ingredients,” Kubota shared. “Loca Niru is a bit contemporary, a bit fusion, but the base is French and Japanese techniques. You can feel the Frenchness, the Japanese delicacy, and the Southeast Asian vibrancy all in one plate.”
The restaurant’s name itself embodies this philosophy. “Loca Niru” comes from the Zen idioms Hakuba Roka ni Iru and Hakucho Roka ni Iru, which describe a white horse stepping into a field of white reeds—a symbol of perfect harmony and coexistence.
Inside the Restored Teochew Mansion
Dining at Loca Niru is as much a visual experience as it is a culinary one. Guests can look out through original casement windows onto intricate roof ridges decorated with ceramic artwork depicting mythical creatures—crafted using centuries-old Teochew inlaying techniques.
Every corner of the restaurant tells a story of heritage meeting modern refinement. While the exterior preserves its traditional grandeur, the interiors of Loca Niru are minimalist and elegant, creating a calm setting that lets the food and the architecture take centre stage.
A Journey Through Flavours: Loca Niru’s Signature Menu
Loca Niru’s eight-course tasting menu, priced at S$298++, begins with a creative interpretation of the traditional Japanese hassun course. This first act features a trio of intricate bites:
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Sweet prawn tartare with pomelo served in a tart shell
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Cured sturgeon and Oscietra caviar presented in a crispy pie tee shell
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Fried frog roll with curry leaf aioli
Each bite offers a nod to different culinary traditions, setting the stage for a meal defined by contrast and connection.
The seafood course is one of Chef Kubota’s most talked-about dishes: pan-seared Japanese grunt fish paired with scallop mousse-stuffed zucchini flower and finished with a delicate Nyonya beurre blanc. This sauce, a refined reinterpretation of Peranakan rempah flavours, reflects Kubota’s deep respect for local cuisine—his way of paying homage to Singapore’s food heritage through French precision.
Another highlight is the buah keluak bun, a soft, chewy creation meant to soak up the rich sauces. “Many chefs use buah keluak in dessert because it’s chocolatey,” Kubota noted. “I wanted to do something different.”
The meal continues with inventive dishes like steamed dumpling in kombu and milk foam, featuring a medley of Southeast Asian vegetables including burdock, jicama, yacon, tomatillo, and Savoy cabbage from Malaysia.
Dessert is equally thoughtful—a light composition of shine muscat grape and kedongdong jelly topped with coconut mousse, an ode to the tropical essence of the region.
The Philosophy Behind the Plate
Chef Kubota’s approach to cuisine mirrors the building that houses his restaurant: both are about respecting the old while creating something new. He explains that the restaurant’s concept couldn’t lean too heavily into any one tradition. “The exterior looks very Chinese,” he said. “If I go too Teochew, it doesn’t make sense because I’m Japanese. But if I go too Western, it also doesn’t fit. So the idea is to find balance—to create something that feels new yet familiar.”
This philosophy of coexistence through creativity lies at the heart of Loca Niru. It is not simply a restaurant—it is a cultural bridge, a place where architectural heritage, culinary innovation, and artistic vision intersect.
A New Chapter for the House of Tan Yeok Nee
When Loca Niru opens on November 6, it will mark a significant moment for Singapore’s cultural and culinary scene. For the first time in over a century, visitors will be able to step into the House of Tan Yeok Nee not just to admire its architecture, but to experience it as a living, breathing part of modern life.
From the grandeur of its history to the intimacy of its dining rooms, Loca Niru invites guests to slow down, appreciate the details, and taste the dialogue between past and present.
Location and Opening Details
Restaurant Name: Loca Niru
Opening Date: November 6, 2025
Location: House of Tan Yeok Nee, 101 Penang Road, Singapore
Tasting Menu: S$298++ (Eight-course experience)
