Shiok Singapore Kitchen Menu (Update 2025)

Traditional Indian style unleavened bread served with a vegetarian curry dipping sauce.

Chinese. Minced pork, prawns, jicama, carrot, eggs, scallion and 5-spices - wrapped in bean curd skin.

Minced onion, potatoes, curry powder, and Indian spices stuffed in crispy pastry.

Crispy tofu - topped with thinly sliced fresh shiitake mushrooms, carrots and scallion sauce. Vegan.

Carrot, jicama, cabbage, string beans, tofu - cooked in yellow curry broth. Vegan.

Fresh scallops, celery, carrot, shiitake mushrooms, sweet pepper, pine nuts - fried in orange flavored sauce. Vegan available.

Chinese. Carrot, jicama, lettuce, pickled papaya - topped with toasted sesame seed, peanut, crackers and a plum-based dressing. Vegan.

Select bok choy, mushroom, carrot, and tofu stir-fried in shiok vegetarian sauce.

String beans - sauteed with fresh chili spices and dried shrimp. Vegan available.

Stir fried with dried shrimp, chili-garlic sauce. Vegan available.

Stir fried with dried shrimp, chili-garlic sauce. Vegan available.

Malay. Spice marinated chicken skewers, with cucumber and peanut sauce.

Stir-fried radish cake with eggs and garlic, a savory Singaporean delight known as Chai Tow Kuay.

Chinese. Crispy sesame coated chicken breast - topped with mild curry sauce.

Chicken, potatoes, and carrot in Indian-style curry sauce served in an earthen clay pot.

Egg noodles tossed with duck, garlic, cheese and bean sprouts in our house garlic pepper sauce.

Chicken breast, ginger, onion, lemongrass - sauteed with garlic and bell pepper.

Cubed filet mignon seared with onion, black peppers served with mushroom, sweet green pepper, and mixed organic salad on the side.

Chinese. Baby back pork ribs, braised with coffee infused sauce, served with sweet walnut and steamed broccoli.

Pork baby back ribs, wok simmered with onion, baby tomatoes, glazed with our house sweet, and tangy sauce.

Tender flank steak flash-fried in pepper sauce with broccoli and red pepper.

Our national dish - fresh dungeness crab, wok fried in spicy-sweet sauce.

Fresh dungeness crab topped with dried shrimp, black pepper and Thai chili sauce.

Jumbo prawns Cooked in spicy-sweet Shiok! house sauce.

Sea bass fillet, ginger, shiitake mushroom, tomato, red pepper - steamed in banana bowl with light Shiok! sauce.

Fresh salmon fillet, okra, beans, eggplant, tomato, cooked in nonya curry.

Jumbo prawns, stirred in crispy sweet oatmeal and eggs.

Choice of prawns, calamari, snapper or salmon - barbecued with spicy Shiok! sambal sauce in banana leaf.

Chinese. Mango and sweet red pepper - topped with lime-based sauce.

Mango, sweet red pepper - topped with lime-based sauce.

Chinese. Pacific oysters - pan-fried with Shiok! batter, fresh scallion and eggs.

Fresh jumbo prawns tossed in wine, butter, and toasted coconut sauce.

Chinese. Fresh prawns - tossed in dried shrimp, black pepper and Thai chili.

Fresh jumbo prawns, onion, tomato wok tossed in chili lemongrass, and tamarind sauce.

Crispy fried snapper fillet, onion, and tomato topped with tangy spicy sauce.

Crispy fried calamari rings coated with a spicy sweet-savory sauce.

Chilean sea bass fillet, ginger, scallion, shitake mushroom, tomato, and red pepper steamed in shiok sauce.

Vegetarian.

Vegetarian.

Chinese. Crispy snapper fillet, onion, tomato. Topped with tangy spicy sauce.

Malay. Tender beef slow cooked in chili lemongrass spices and coconut milk.

Malay. Crispy sesame coated chicken breast. Topped with curry flavored sauce.

Malay. Carrot, jicama, cabbage, string beans and tofu cooked in yellow curry broth. Vegetarian.

Chinese. String beans, tofu sauteed in Chinese bean sauce. Vegetarian.