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Restaurant Home (Cosford Road)
Chinese | Cantonese
Caught up in a fast-paced life in the 21st century, the chances for families bonding over a simple home-cooked meal is increasingly depleting, located at a rustic location in Johore Battery, Restaurant HOME & Bar aims to provide quality meals to bring back the good old times like it was in the 19th century where many families could gather for a good meal in a slower-paced environment. Restaurant HOME & Bar is proudly run by celebrity chef, Tan Yong Kang, who strives to bring home to his diners.
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$20-$30 / person
Home Delivery


32-34 Aljunied Road,
Singapore 389817
Opening Hours:
Monday – Sunday:


Reminiscent of a kampong dwelling in the 1960s, the grounds of Restaurant Home’s second outlet took us back to a bygone era. The indoor space, which sits about 100 guests including the VIP room, is done up like an old-school Chinese restaurant.

The menu here is mostly created by Chef Tan Yong Hua, and largely inspired by his childhood memories, where dishes like Braised Duo Rice Vermicelli with Pork Knuckles served in O Ba Leaf, and Wok-fried Three Kinds of Vegetables in X.O. Chilli Sauce feature significantly during his formative years. All the dishes are presently simply but with heart, and redolent of the wok hei flavour we love and are familiar with.

The only exception to the norm? The Barbecued Peking Duck with Lychee Wood, served with steamed pancakes, duck meat, hoisin sauce, sliced cucumbers and spring onions, which we polished off within minutes. The dish comes with a second serving of crackly crisp duck skin served with sugar.

That said, the Baked Golden Snapper Fish with Sea Salt is just as good, if not better. Baked with sea salt, and stuffed with lemongrass, blue ginger and basil (the herbs are grown in Restaurant Home’s garden), white, juicy, steaming flesh is revealed beneath the crispy exterior. The fish is flavourful on its own, and even better when paired with the special home-made sauce comprising soy sauce, fish sauce, garlic and chilli padi.

Other highlights include the Sauteed Pig Liver with Ginger and Onion served in Hot-Stone that’s served bubbling hot, and is firm in texture; and the Wok-fried Three Kinds of Vegetables in X.O. Chilli Sauce comprise broccoli, peas and asparagus, that’s evenly coated in an aromatic sauce. The Wok-fried La La with Spicy Chilli Sauce was fresh, and the Braised Duo Rice Vermicelli with Pork Knuckles served in O Ba Leaf reminded me of home. The leaf was thoughtfully steamed to keep the dish warm.

The Chilled Rosella Flower Jelly, a refreshing dessert, rounded up the end of a perfect meal.
Value for money


Chef's Specials

Peking Duck Barbecued with Lychee Wood
Wok Fried Lala with Special Chili Sauce
Download our menu here!