Tucked inside First Eating House Coffeeshop at Kallang Bahru, Reuben’s Western Cuisine is a heartland stall that goes beyond the usual coffeeshop Western fare. Helmed by Reuben Koh, the stall serves up restaurant-style pastas, premium cuts of meat and creative desserts that showcase a more ambitious approach to casual dining.
From a former youth offender to running his own Western food stall, Reuben’s journey is one of second chances, resilience and finding a new direction through food. His story adds another dimension to the dining experience, making this more than just a coffeeshop stall serving Western dishes.
Reuben began his culinary journey in 2019, starting from the bottom as a dishwasher at CHIJMES. There, a chef inspired him to learn to cook, and the discipline and experience he gained in the kitchen helped him turn his life around. He subsequently gained experience operating a junior college canteen stall before venturing into the hawker scene.
Earlier in 2026, he opened his first Western food stall, Reverie, in Clementi, which quickly attracted attention for its restaurant-style pastas and personal backstory. After stepping away from the brand in April, Reuben made a fresh start with Reuben’s Western Cuisine, which opened on 1 July 2026 at First Eating House in Kallang Bahru. He is joined by Derek Cheong, winner of MasterChef Singapore Season 2, bringing together their culinary experience to offer something different from the typical heartland Western food stall.
Beef Short Rib Ragu Mafalda 4.5/5
The Beef Short Rib Ragu Mafalda was the standout of my visit, showcasing the kind of pasta execution more common in a restaurant than a coffeeshop. The dish features mafalda pasta, characterised by broad ribbons and ruffled edges that provide plenty of surface area to catch the rich sauce.
The beef short rib ragu was hearty and deeply savoury, with the slow-cooked beef breaking down into tender, fork-shredded pieces. The meat melded beautifully with the sauce, delivering layers of flavour that coated the pasta without overwhelming it. I also liked the texture of the mafalda, which held a pleasant bite while still holding the luscious ragu.
It was a comforting yet indulgent plate of pasta, with the tender beef and robust sauce working harmoniously together. At a coffeeshop stall, this level of execution was particularly impressive, making it a dish I would return for.
Reuben’s Pork Chop 4.2/5
Reuben’s Pork Chop is another example of how the stall elevates familiar Western fare with a more restaurant-inspired approach. Rather than the usual thin, battered pork chop found at neighbourhood Western food stalls, this version features a thicker cut of pork, putting the focus on the meat’s quality and preparation.
The pork chop was juicy and tender on the inside, complemented by a nicely browned exterior that added a savoury, caramelised flavour. The accompanying mustard pork jus brought depth to the dish, with its rich, meaty notes balanced by a gentle mustard tang. The sauce added character without masking the pork’s natural flavour.
The sides kept things comforting and familiar, with fries and a smooth, buttery potato mash given an interesting twist through the addition of coffee. The latter offered a distinctive flavour that set it apart from the usual mash served with coffeeshop Western food. Together, the components made for a hearty plate that felt more polished than the typical neighbourhood pork chop.
Kaya Toast 4.2/5
For dessert, the Kaya Toast offered a creative interpretation of a familiar Singaporean breakfast favourite. Instead of the usual thin slices of toasted bread, the dish features thick brioche toast, bringing a more indulgent texture to the local classic.
The brioche was toasted to a golden finish, giving it a lightly crisp exterior while retaining a soft, pillowy centre. It was paired with silky crème anglaise and pandan gelato, which added a refreshing, fragrant note that complemented the toast’s buttery richness.
The dessert was finished with desiccated coconut and pistachio milk crumbs, adding texture and a subtle nuttiness. A drizzle of gula melaka brought everything together with its deep caramel-like sweetness, reinforcing the local flavours while balancing the richness of the brioche and cream.
I liked how the dish took the familiar combination of kaya toast and pandan and reimagined it into a plated dessert. It was a thoughtful and playful finish to the meal, showing that the stall’s creativity extends beyond its savoury offerings.
Reuben’s Western Cuisine is worth checking out for those who appreciate restaurant-style Western food in an unpretentious coffeeshop setting. Beyond the food, Reuben’s personal journey makes the stall particularly interesting. His transition from working as a dishwasher to running his own business reminds us how determination, discipline, and the right opportunities can help someone find a new direction in life. With its combination of thoughtfully prepared pastas, premium meat dishes and inventive desserts, Reuben’s Western Cuisine offers something different from the usual coffeeshop Western fare. If you’re in Kallang Bahru, this stall is worth adding to your list.
Note: This is an invited tasting.
Reuben’s Western Cuisine
First Eating House
66 Kallang Bahru
#01-473
Singapore 330066
Tel: +65 84937783
Instagram
Nearest MRT: Geylang Bahru (DT Line)
Opening Hours:
Daily: 12pm – 3pm, 5pm – 9pm
Direction:
1) Alight at Geylang Bahru MRT Station. Take Exit 1. Walk to the traffic junction at Kallang Bahru and Geylang Bahru. Cross the road and walk down Kallang Bahru. Walk to the destination. Journey time is about 5 minutes. [Map]