The 36-seat Loca Niru marks the first time the 140-year-old national monument welcomes diners
Loca Niru, a new fine-dining restaurant, opens at the House of Tan Yeok Nee. The restaurant occupies the second level of the national monument, which is opening to the public for the first time in 140 years.
The historic building was constructed in 1885. It remains the last of Singapore’s four grand Teochew mansions from that era. The Karim Group now owns the property, which has been restored as a cultural and commercial destination.
The Loca Niru Concept
Established in 2019, Gaia Lifestyle Group operates multiple F&B concepts with brands across casual dining, fine dining, beverages and desserts. Loca Niru represents the group’s first fine-dining venture in a heritage building. The restaurant aims to combine gastronomy, history and hospitality in a single experience.
Chef Shusuke Kubota, known as Chef Shu, heads the kitchen. The 36-year-old was born in Nagano, Japan, and trained across Japanese, French and Southeast Asian kitchens.
The restaurant’s name derives from two Zen idioms: “Hakuba Roka ni Iru” and “Hakucho Roka ni Iru”. The former describes a white horse stepping into white reeds, representing balance and coexistence.
Loca Niru’s design philosophy centres on “Kotan”, a Japanese concept emphasising simplicity and refined subtlety. Original architectural features remain intact, including wooden truss ceilings. Natural wood and brass create a balance between heritage and contemporary design.
The Food at Loca Niru
Chef Shu describes his cuisine as Contemporary Innovative. His cooking combines Japanese sensibilities with French technique, drawing inspiration from traditional methods.
The menu features premium Japanese ingredients alongside Southeast Asian produce. Two signature dishes illustrate this approach: Oyasai, a steamed dumpling filled with Malaysian vegetables, and Isaki, pan-seared Japanese grunt fish with Nyonya beurre blanc.
The eight-course tasting menu costs $298++ per person. Courses progress gradually, designed to engage diners emotionally and sensorially.
Chef Shu sources ingredients responsibly. He works directly with livestock farmers, fishermen and growers. The kitchen applies a “less is more” approach, allowing seasonal ingredients to shine.
Drinks
The beverage programme offers two pairing options, each priced at $188++ per person. Diners can choose between six glasses of sake or wine.
The sake selection includes labels from across Japan. One notable option is Daishinshu Chokarakuchi Junmai Ginjo from Nagano, Chef Shu’s hometown. Sake is available by the glass from $32++ or by the bottle from $128++.
The wine list spans classic and emerging regions. Champagne is also available by the glass or bottle.
The Space
The restaurant seats 36 guests across multiple areas. The counter accommodates 12 diners, while the main dining hall seats another 12. Two private dining rooms each seat six guests.
The kitchen layout allows interaction between diners and chefs. Service staff share anecdotes about the House of Tan Yeok Nee and the stories behind each dish.
Preserved Teochew carvings and heritage details remain visible throughout. Japanese artworks complement the original architecture. The design contrasts old patinas with modern interventions.
About the House of Tan Yeok Nee
Built for Teochew magnate Tan Yeok Nee, the mansion has served various purposes over 140 years. The building holds historical significance through its diverse roles in society.
The government gazetted it as a national monument. Recent conservation and restoration work prepared it for its new role as a lifestyle destination.
Loca Niru
House of Tan Yeok Nee
101 Penang Road #02-01
Singapore 238466
Tel: +65 6592 5815 / +65 8227 4313
Opening Hours
Tuesday to Saturday, Dinner Only
6 pm to 11 pm (last seating at 8 pm)
Closed on Sunday & Monday
Website
The Ordinary Patrons | Real Dining Experience of Ordinary People
an independent Singapore food blog