Pondok Daun Upeh: Nasi padang stall serving lontong goreng, mee siam & kueh from $4

On a recent Sunday morning, I was keen to explore the quaint neighbourhood of Pasir Ris Drive 1 and headed to Pasir Ris East Community Club in search of Pondok Daun Upeh.

I spotted a Facebook recommendation for this stall’s lontong goreng, and being a Malay food enthusiast, I couldn’t resist checking it out.

When I arrived at the community club’s entrance, I spotted the banner of Pondok Daun Upeh stating that they had opened in Jun 2023. This establishment also has a bigger outlet located at 929 Tampines Street 91.

In the main atrium, a mini food court scenario unfolded. However, upon closer inspection, the 2 adjacent food stalls displayed “for rent” signs, leaving Pondok Daun Upeh as the lone survivor alongside the drinks stall.

The stall showcased a variety of dishes, nasi padang-style, together with an array of kueh and snacks. I noticed a friendly and charming makcik running the place, accompanied by two younger individuals whose relation I couldn’t determine.

What I tried at Pondok Daun Upeh

Naturally, I began with the dish I specifically came for – Lontong Goreng (S$4). Honestly, the actual appearance didn’t quite match the one shown on Facebook.

The lontong cubes appeared slightly mushier than my ideal preference, topped with shredded chicken, fried shallots, spring onion, one bergedil, and half a calamansi. From certain angles, it looked like a plate of carrot cake.

I pressed the calamansi, releasing its tangy golden drops onto the lontong, then gave the plate a thorough toss.

The compressed rice cakes were soft and pillowy. The bold spice kick from the first spoonful instantly awakened my senses (caution for people who can’t take spice), providing a morning boost without the need for my kopi peng siew dai ritual.

The shredded chicken and fried shallots added texture to the soft lontong, but did nothing to enhance the dish. Overall, the dish felt lacklustre and one-dimensional. It might have been due to it sitting at the glass display for a while, making it slightly cold.

Alternatively, a less spicy but more flavourful gravy coating the rice cubes could have elevated the dish to standout status.

Despite being store-bought and not homemade, the bergedil turned out to be my favourite component of the dish.

Next up was the Mee Siam (S$4). A simple plate of bee hoon bathed in gravy, accompanied by tau pok cubes, hard-boiled egg, and sambal, topped with a sprinkle of ku chye.

Following the pattern of the previous dish, I gave the plate of Mee Siam a tangy spa treatment, ensuring the blend of calamansi juice and gravy permeated every individual fine strand of bee hoon.

The tau cheo flavour dominated the gravy, and the interplay of savoury and sour notes created a refreshing and satisfying taste. I had no complaints; it felt like a comforting plate of home-cooked goodness.

Since the Tahu Telur (S$7) was sold out that morning, we weren’t satisfied. I returned to the stall and ordered 2 snacks, the names of which I didn’t know.

“Kakak, what is this called?” I asked the makcik.

She replied, “The one wrapped in leaf is Kueh Jongkong Manis (S$2) and the other one is called Kueh Bakar Berlauk (S$3).”

I unwrapped the banana leaf and an additional plastic layer to reveal a piece of coconut custard drenched in gula melaka. The texture of the custard was silky and delicate and the palm sugar syrup was a nice accompaniment.

Regrettably, both of us felt that the aroma of the banana leaf seemed to have overwhelmed the kueh a bit, making it somewhat unpleasant to eat.

The Kueh Bakar Berlauk took on a mini flower petal shape, appeared yellow and contained bits of beef, fried shallots, and chilli padi embedded within. I later learnt that the word ‘lauk‘ means meat.

The kueh had a custard-like texture, infused with subtle notes of curry and a hint of turmeric. The beef bits and fried shallots provided texture to the filling, while the bird’s eye chilli delivered a fiery punch to my tongue. This particular snack grew on me, and I wouldn’t have minded ordering more if I had the stomach capacity.

Final thoughts

Overall, Pondok Daun Upeh had its hits and misses. Choosing different dishes, especially the nasi padang sets, might offer a better experience. However, my visit that day was a bit of a letdown, and unfortunately, there was no compelling reason for me to consider returning for the food.

If I find myself in the Tampines area, I might consider giving their larger branch a try to see if the experience is better or the same.

If you live around the area, head down and try Pondok Daun Upeh for yourself. Who knows? You might have a better experience than me— remember to leave your comments!

Expected damage: S$3.50 – S$7 per pax

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