Housing CRAVE's nasi lemak, IKAN 1986's otah, authentic Minangkabao nasi pandang, and Old Amoy's iconic chendol under one roof

Nothing brings Singaporeans together more than the familiar ring of Singlish slangs. No matter where we are in the world, it’ll always be that same feeling of warmth and bond whenever we hear that distinct Singlish accent, those additional, redundant – yet somehow explanatory – adjectives, and the unmistakably charming appropriation of words from another language.

And it’s through that communal spirit that the KAAAKIS brand has found for themselves a fervent and growing fan base. Hot on the heels of three successful outlets around the island, KAAAKIS now open the doors on a brand new fourth outlet at Yew Tee Point.



A familiar term used to describe close friends and buddies that share similar interests, KAAAKIS fittingly brings a band of beloved dining vendors together under its multi-concept roof. Helmed by the Kiosks Collective group, the concept aims to grow Singapore’s local F&B brands, presenting quality Muslim-friendly delights in an all-day casual dining environment.

Showcasing both large chains and small vendors, the outlet houses CRAVE Nasi Lemak, IKAN 1986 otah, Padang Grill by Rumah Makan Minang, and Old Amoy Chendol.



Fans of nasi lemak can always count on the now-ubiquitous CRAVE to deliver that authentic taste, using an original recipe from the award-winning Adam Road Nasi Lemak, distinguished by their fragrant extra-long basmati grain coconut rice and tantalising sambal.

Also staying true to a decades-old recipe is IKAN 1986’s wildly popular otah, boasting zero preservatives and 100% fresh ingredients.



An extension of Rumah Makan Minang – a time-tested Indonesian restaurant that dates back to the 1940s – Padang Grill offers authentic Indonesian nasi padang native to Minangkabao, serving up signatures like Curry Chicken Gulai, Beef Rendang, and Fish Belado, that burst with uncompromising flavour.

Then end off your meals with an unforgettable bowl of Old Amoy Chendol. Preserving the very same methods used since the 1950s, their chendol continue to be meticulously made every day, using cold-pressed coconut milk and pure gula melaka from Sarawak for that distinct fragrance and refreshing experience.


For more information on KAAAKIS, visit their website here.