Food Republic at Wisma Atria has long been one of the most reliable spots for a decent, affordable meal along Orchard Road. This was the very first Food Republic that was opened back in 2005. What has always set them apart is their ability to create a dining environment that feels a cut above your average food court.
One thing Food Republic pioneered is the concept of the mini restaurant within a food court. For the more established names, there is a dedicated seating area exclusive to that stall. That gives it a feel closer to a proper restaurant, while still allowing patrons the option of ordering from the other stalls around them.
Over the years, Lisa and I have worked on several projects with them and gotten to know the management well. What we have always appreciated is their commitment to curation. They actively seek out well-known names, not just from Singapore but from Malaysia and beyond. They sought to bring in establishments with a genuine reputation for their craft.
The latest refresh sees the addition of a Japanese steakhouse and a homegrown Peranakan brand, both operating as mini restaurants. As part of the relaunch, several dishes are going for just $6 until 6 July 2026.
Yappari Steak
Japanese Beef Tendon Stew Rice (U.P. $13.8++) $6++ (until 6 July 2026)
One of the new tenants is Yappari Steak. It went viral two years ago when they opened at VivoCity offering thick cut Australian Angus beef steaks starting at just $19.80. If you are on the lookout for a good quality steak, what they are offering is quite compelling.
For around $20, you get a quality steak grilled over lava stone sourced from Mount Fuji, served with unlimited Japanese rice, salad and miso soup.
Aside from the quality of the meat, the lava stone is another important key to their success. Cooking over lava stone is different from the usual hot plate. Apart from the heat conducted through contact with the stone, it also emits infrared heat. That results in a beautiful sear outside while the inside cooks gently and evenly. The stone also stays hot for a long time, so you can cut your steak at the table and finish it to your preferred doneness.
Cuts of Meat
They offer three cuts. The star of the show is the Yappari Steak (Oyster Blade) which is also known as the flat iron. It is a secondary cut, so it doesn’t carry the premium price tag of a ribeye or striploin.
But back in 1998, meat scientists at the University of Nebraska commissioned a major study analysing nearly 5,600 beef muscle samples. And the flat iron turned out to be the second most tender cut in the entire carcass! It was second only to the tenderloin.
The steak was tender and flavourful and thick! It really is one of the best steaks in Singapore you can get at this price point!
The other two cuts are equally interesting.
The hanging tender is what is often called a butcher’s cut. It is one of those rare pieces that the butcher traditionally kept for himself rather than put out for sale. It comes from the diaphragm muscle, which means it is packed with flavour as it is a muscle that is continually working. This one was available as the steak of the day.
Then there is the Karubi Steak which are actually the rib fingers (ie the muscle that runs between the ribs). It is a chewier cut, but what it lacks in tenderness, it more than makes up for in flavour. I was actually quite surprised that they would offer these cuts here. These are rare secondary cuts, that are usually reserved for serious beef restaurants.
They also offer a good range of sauces to go with your steak. And if you want to reward yourself with a bit more shiokness, add a piece of foie gras 50g for $9.8!
For the $6 special, they are offering their Japanese Beef Tendon Stew Rice, usually priced at $13.8 (until 6 July 2026). It is worth getting as it delivers satisfying mouthfuls of sweet, tender meat over rice.
Nya Nya
Nonya Kueh: Peanut Mochi. Kueh Salat, Ubi Bakar Baked, Getuk Ubi, $1.8 ea
3rd Gen Owner Daryl Lim (27 yo)
The other mini restaurant that caught our attention is Nya Nya, a Peranakan style Cafe. It started life as Nonya Delicatessen at Bukit Timah Plaza back in 1980. It is now being run by third-generation brothers!
The rempah is still made in house. As such, the curries and sauces have a distinct flavour different from the many stalls which procure ready-made rempah from established factories.
The menu features classic Peranakan one-dish meals including Nasi Kunyit, Mee Rebus, Mee Siam and Nonya Laksa. The Nasi Kunyit is a crowd favourite, a comforting combination of turmeric rice and tasty Nonya style curry chicken. Their laksa and curry chicken were excellent. Both were well balanced, richly flavoured without being too rich. They all have that unmistakable home-cooked Peranakan character that is increasingly hard to find.
Do remember to save some room for their homemade Nonya kueh, which goes perfectly with a cup of kopi or teh! And being a mini restaurant means that you have a dedicated seating area where you can enjoy your afternoon tea!
It’s a family affair
Nya Nya is still very much a family affair. Headed by Daryl Lim (27), the second brother, who learned the ropes of cooking alongside his father at Bukit Timah. Their third son, Daniel Lim (23) also helps out at the outlet. Even their youngest son Damian Lim (21) who has cooked at one Michelin starred Buona Terra no less, is now managing Nya Nya at Food Republic Mandai Wildlife.
While the brothers are very much part of the whole concept, mum and dad (Lynne and Damian) continue to oversee the entire operation. It is heartening to see the next generation, one big happy family, working together to carry on such a traditional Peranakan culinary heritage. This is exactly the kind of food culture worth preserving.
Nya Nya is offering a special promotion on its signature Nyonya Laksa. Enjoy a bowl for just $6 at Wisma Atria, Orchard Road, and experience one of their beloved Peranakan specialties. Even at $6.90, It’s a good excuse to try one of the better laksa you will find in an air conditioned food court along Orchard Road.
Malaysia Food Village
If you are a fan of Malaysian street food, Malaysia Food Village is worth a stop. Although it is called a village, it is simply a stall selling a few classic Malaysian hawker favourites. Malaysians tend to exaggerate a little, remember the “Multimedia Super Corridor”? Haha, we still love you, bang!
The star attraction here is undoubtedly the Char Kway Teow. It is specially curated from Yong Kee, one of the most well-known char kway teow stalls on Jalan Imbi in Kuala Lumpur. The founder was in town and talked us through how he trains the cooks here. They even imported an extra thick cast iron wok specially for the job. The special wok helps retain heat and gives the kway teow a better chance of achieving that smoky wok hei.
The char kway teow here is the Malaysian style, so don’t expect the sweet dark soy sauce you might associate with our local version. Theirs is the Penang version, which uses thin hor fun and is fried such that it is savoury with the emphasis on wok hei.
Rounding out the menu are two other Malaysian classics. The oyster omelette and the Ipoh hor fun which are alright but won’t steal the limelight from the Char Kway Teow.
Jiao Tai Yuan Handmade Dumplings
Bottom left: Fresh Shrimp and Crab Roe Dumpling (10 pcs) $10.8
Handmade dumplings from China have been making quite a splash in Singapore of late. From Cantonese style wontons to hearty Shandong dumplings, a whole new wave of dumpling brands has arrived, each bringing their own regional flavours and traditions to our shores. It is one of the more exciting food trends to hit Singapore in recent years.
One popular brand is Jiao Tai Yuan Handmade Dumplings. They opened their first Singapore outlet right here at Food Republic Wisma Atria. The brand hails from Xi’an, founded back in 2008, and has since grown to run two restaurants there as well as a dumpling training academy. The academy has graduated more than 3,000 trainees from China, Japan, South Korea, Australia and Europe.
What sets Jiao Tai Yuan apart is their commitment to making everything fresh to order. Watch the open kitchen and you will see the workers wrapping dumplings right in front of you, which is both reassuring and quite mesmerizing.
The flavours are creative and go well beyond the usual chive and pork. A popular one is the Pickled Mustard Shoots with Pork Pan-fried Dumpling ($8.8 for 10). The Sichuan-sourced Ya Cai is soaked, rinsed and then fried in chicken fat and pork lard, giving the filling a deeply savoury complexity.
Another one worth trying is the Matsutake Mushroom with Mountain Delicacies Dumpling ($12.8 for 10), with its beautiful pale green skin coloured naturally with spinach juice.
For the $6 special, they are offering their Fresh Pork Wantons 10 pcs (U.P. $6.8). It is simple, comforting, and a good reason to give their dumplings a try.
$6 Until 6 July 2026 Specials
Here are some of the $6 dishes that are on offer.
Right: Ah Ma Chi Mian – Ah Ma Specialty Noodles (U.P. $6.8)
Right: Hot Hot Pot – Sesame Oil Chicken (U.P. $7)
Conclusion
Food Republic at Wisma Atria has been around for a long time, and it has earned its place as one of the most dependable makan destinations along Orchard Road. But with the latest refresh, there are now even more reasons to head down.
Yappari Steak and Nya Nya are two very strong additions to an already diverse offering, which is constantly being refreshed to keep up with the latest food trends. If you haven’t dropped by in a while, now is a good time to revisit!
Disclosure: this post is written in partnership with Food Republic. Opinions expressed are those of our own.
