Che' Rose Nasi Padang
8 Ubi Rd 2, Singapore 408538
Monday: 9:30 AM – 3:30 PM Tuesday: 9:30 AM – 3:30 PM Wednesday: 9:30 AM – 3:30 PM Thursday: 9:30 AM – 3:30 PM Friday: 9:30 AM – 3:30 PM Saturday: 9:30 AM – 3:30 PM Sunday: Closed
Report an error / Suggest an editLast Updated: 9th October 2026
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Reviews on Google (3.8/5.0)
Sorted by Relevance - 236 Reviews
Kah Hong Tan
Rated 5.0/5.0 6 months ago
I am really amazed by the quality of the nasi pandang. If you can eat beef, please try their beef/chicken rendang. Its texture and taste is fabulous and the aunties are so friendly as well.
Eug. N
Rated 5.0/5.0 7 months ago
In my opinion, this is one of the best, if not the best Nasi Padang in Singapore. They recently moved from Toa Payoh Lorong 1. The must order for me is the chicken rendang. The rempah is so bagus. I even ordered an additional 2nd helping after I finished. The beef rendang was equally good. Which is not what I usually do. We see ourselves coming back here again and again! And the best thing? It’s in an air conditioned coffee shop in an industrial area.
Mae T
Rated 5.0/5.0 7 months ago
Firstly, thank you for moving to the east (Ubi). Absolutely amazing nasi padang. Freshly made, tasty, and the best rendang chicken and beef. Satisfying lunch in an aircon environment, in this 35 degrees Singapore heat...it's a life saver. Whoever commented that the portion is small, I don't get what you mean. Go ahead and spend hours making the rempah yourself and you still won't get this quality. Will be back soon.
Rekha Sundram
Rated 2.0/5.0 7 months ago
Read the gd reviews and bought with excitement. Person who served us could not be bothered. Food was packed very carelessly. Begerdil was stuffed in the mist of all the rice and gravy. It was all soggy when I found it. Sambal all mixed up. Person needs to learn how to pack food for nasi padang. Not worth $8. Portions too small. Better nasi padang shops around.
FS Chong
Rated 3.0/5.0 9 months ago
Authentic, home-style cooking since 1968 open again in Ubi with tender Beef Rendang, slow-cooked in coconut milk and aromatic spices and a bold tastes of Padang, West Sumatra.
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