Indonesian Granny, 73, Sells Sedap Satay & Rendang At 12-Seat Semi-D Home Diner Called Warung Sabtu

Walk right in every Saturday 

Warung Sabtu only opens on Saturdays, from 10am to 2pm. No reservations required, but dishes are available while stocks last. A handwritten chalkboard sign by the gate points diners in. Walk up the tiled driveway and you’ll find a shaded porch with plastic chairs and folding tables, before reaching the main dining area indoors anchored by a large wooden table.

Potted plants line the space, everyday household items sit where they normally would, and nothing feels staged. There are only about 12 seats in total.

And then there’s the joyful Dewi, moving unhurriedly between the kitchen and dining area in her bright pink blouse and permed curls. The matriarch speaks softly, but confidently about each dish, gently nudging us to eat more throughout our meal.

“My mum was too free”

Warung Sabtu started because Dewi’s son, Leon Subur, 44, thought his mother needed something to do. “She was too free,” he jokes.

During the pandemic, the sales engineer noticed the rise of home-based food businesses and felt the format suited Dewi perfectly. She had always loved cooking and often talked about opening a small eatery one day.

Leon was also inspired by New York-based Warung Selasa, an Indonesian home-dining concept run out of an apartment. “If it could work there, why not here?” he says.

Dewi, however, was hesitant when Leon first suggested the idea in July 2025. She worried about everything – how much food to cook, what to charge, whether strangers would enjoy her dishes. Leon’s response was simple: “Just start.”

What began as a small setup gradually snowballed through word of mouth, social media and online listings. Dewi says she was especially surprised by Instagram. Having grown up in the era of newspaper classifieds, she never expected social media to bring customers to her doorstep.

Today, Warung Sabtu draws mostly older diners craving home-style Indonesian cooking. Some travel from as far as Nee Soon. Dewi now prepares around 20 portions of each dish weekly, and most sell out.

While she handles the cooking, Leon runs everything else – replying DMs, managing orders and posting on Instagram. “I just cook,” Dewi says with a laugh. “He does everything else.”

Recipes from Medan

Dewi, who is Indonesian-Chinese, used to run a beauty salon in Medan before moving permanently to Singapore in the 1980s to raise her family. She’s now a grandmother to five and lives in the Upper East Coast house with her retired engineer husband and helper.

Many of her recipes were learned from the family’s Indonesian helper back in Medan. Those dishes became staples at home, and now form the backbone of Warung Sabtu’s menu. When asked if her food is distinctly Medanese, Dewi simply describes it as “typical Indonesian food”.

Satay and rendang cooked over charcoal 

Prep starts on Thursdays. Dewi and her helper head to the market before spending the next two days making spice pastes, sauces and marinades from scratch. “We start by preparing the satay and bumbu (spice blends),” she says.

The work continues into Friday, with components cooked and assembled in stages. By Saturday morning, most of the food is ready, and the house is set up to receive guests. 

The most labour-intensive items are the satay and rendang, both cooked over charcoal, which require hours of slow, hands-on preparation.

Things to note before you visit

A quick heads-up: Warung Sabtu is still very much a small home operation. Dewi and her helper do all the cooking themselves, while Dewi also hosts diners during service. Food is prepared in limited quantities and waits can happen during peak hours.

Our advice? Go early for the best selection, and be patient while you’re there. Warung Sabtu also accepts private orders for gatherings and small catering requests via Instagram.

No plans to expand

For now, Dewi is happy keeping things small. “My energy is only up to a certain level, I cannot do more than that,” she says simply. 

Any future expansion would likely fall to Leon, though he says his full-time job already takes up most of his time. So for now, Warung Sabtu remains a once-a-week operation run entirely at the family’s pace.

Nasi Kuning Komplit (Rendang Sapi), $9.50 (8 DAYS Pick!)

Turmeric rice served with a spread of sides including beef rendang, sambal tempeh and vegetables tossed in spiced grated coconut. The rice is aromatic and fluffy, while the mix of sides offers a good balance of flavours and textures.

The beef rendang is a highlight – slow-cooked till tender in a thick, deeply spiced gravy rich with coconut and aromatics. It leans more home-style than aggressively punchy, with a mellow warmth that keeps you going back for more spoonfuls over the rice.

Sate Ayam Bumbu Kacang, $7.50 (8 DAYS Pick!)

Nicely charcoal-charred chicken skewers served with homemade ketupat, cucumbers and thick peanut sauce. The sauce steals the show – rich, punchy and balanced with just enough sweetness.

Begedil, $1.50 each & risoles, $2 each (8 DAYS Pick!)

The potato begedil is excellent – crisp outside, fluffy inside and properly seasoned. There’s also a corn version studded with onions and carrots that delivers little bursts of sweetness.

For the unfamiliar, risoles are a popular Indonesian croquette-like snack made with a thin crepe-like wrapper stuffed with savoury filling, then breaded and deep-fried till crisp. Influenced by Dutch and Portuguese cuisine, they’re commonly found at traditional markets, school canteens and family gatherings in Indonesia, though they’re surprisingly uncommon in Singapore.

Dewi’s version is filled with minced chicken, carrots and French beans in a creamy filling. The nutmeg-heavy seasoning gives it a festive, old-school flavour we really enjoyed.

Pepes Ikan Kemangi, $6 (8 DAYS Pick!)

A seasonal item depending on the day’s catch – Dewi typically uses catfish, tuna or batang. The fish is wrapped in banana leaves from her garden alongside tapioca leaves. The fish is slathered in spice paste, steamed, then lightly grilled for a smoky finish.

The key ingredient here is kemangi (lemon basil), which adds a bright citrusy aroma that cuts through the richness beautifully. Soft, moist and deeply fragrant.

Soto Ayam, $8

Comforting bee hoon soup topped with shredded chicken, egg and a potato begedil. The broth is light but flavourful, especially after adding lime and green sambal.

Lontong Sayur, $8; add $2 for chicken rendang (8 DAYS Pick!)

The regular lontong comes with shredded chicken, but Dewi recommended we try the more indulgent version with chicken rendang. Indeed, the chook is tender and deeply flavoured, pairing well with the soft and chewy homemade rice cakes. 

Rich and creamy from coconut milk, the gravy is lightly spiced with aromatic herbs and rempah, soaking beautifully into the rice cakes without feeling too heavy.

Nasi Lemak Ayam Lengkuas, $8

Fragrant coconut rice paired with fried chicken topped with crisp shredded lengkuas (galangal), which adds an earthy, almost gingery crunch to every bite. The chicken itself is juicy with a well-seasoned crust, while the rice is light and aromatic without being overly rich. Comes with vegetable fritter and long beans for balance.

Jelly Drink, $3

A nostalgic dessert drink with agar agar and fruit cocktail in lightly sweet syrup. Cooling and refreshing after the rich food.

Warung Sabtu is at 69 Lucky Heights, S467622. Open Sat 10am - 2pm. Tel: 9430 6913. More info via Instagram. 

Photos: Kelvin Chia