Gordon's Vadai | Prawn Vadai in Sengkang & Fernvale, Singapore

A tray of golden prawn vadai on banana leaf

A classic favourite, done properly.

Each vadai is handmade with care, with generous prawns, aromatic flavours and a satisfying bite in every piece.

Handmadein small batches

Real prawnsin every vadai

Local favouritefor good moments

The basics behind every batch.

Flour, red onion, curry leaves and water form the familiar base, together with Gordon's secret premix.

Flour

The base of the vadai batter.

Diced Red Onion

Finely diced for aroma and texture.

Curry leaves

Their familiar fragrance in every batch.

Water

Part of the batter mixing process.

Gordon’s Secret Premix

A proprietary premix passed down through Gordon’s recipe. Its contents remain confidential.

A ceramic bowl of fresh vadai batter with red onion and curry leaves

From Our Kitchen
to Your Table

OUR STORY

Same Recipe.
Same Technique.

Passed down through Gordon's teaching.

Gordon's Vadai is a classic favourite, made the traditional way with care, using the same recipe and techniques we learned from Gordon. Every batch is prepared by hand in our home kitchen, so you can enjoy the same great taste that many have come to love.

Good Food Brings People Together

Gordon, and the vadai he couldn't forget.

Gordon Koh's vadai began as a boyhood memory, and a promise to taste it again.

The signboard of an earlier Gordon's Katong Vadai stall — An earlier Gordon's Katong Vadai stall.

Farrer Park, as a boyYoung Gordon spent his weekends at football matches in Farrer Park. Between games, the old push-cart vendors outside tempted him with snacks, and the vadai seller left the deepest impression: a taste and texture he would carry with him for decades.
A career in uniformHe worked hard at his studies and grew into a long career in the Armed Forces, as a commanding officer who spent years grooming the next generation of leaders.
The magicianAfter retiring from the Armed Forces, he surprised many by stepping into entertainment. As a magician he delighted adults and children alike, and he served for many years as president of the Singapore Association of Magicians.
Legends PubNext came nightlife. One pub grew into three popular ones around Katong and Siglap, all under the name Legends Pub. But through those busy years, one craving never left him: the vadai of his boyhood.
The searchHe tried vadai all over town, and none came close to the taste and texture he remembered. So he decided to bring that memory back himself.
Fridays at the pubA talented home cook, Gordon tested and adjusted his recipe again and again. His "test subjects" were his regulars, who were served free vadai every Friday and gave honest feedback until it was right. Word spread, and Fridays at the pub were packed.
Gordon's Katong VadaiCustomers asked for vadai on other days, then urged him to open a shop. He did, on East Coast Road, and ran it for six years.
Word spreadsNewspapers, magazines and television came calling, including a Japanese magazine. When the pubs demanded more of his time, he stepped back from the shop, yet he was still invited to set up at special events, among them the Prime Minister's Chinese New Year party, where the vadai was a hit with the guests.
Still cooking for friendsHe settled into semi-retirement but never stopped cooking for old customers and friends. Demand stayed high, and many who booked well in advance still struggled to get a share of his small batches.
Carried on todayThat is why the recipe is being passed on. Gordon has taught us his recipe and technique, and we make it the way he showed us: simple ingredients, careful hands, small batches, in our own kitchen. Every vadai carries a little of that boyhood memory.

Four simple steps.

Freshly made, the Gordon's way.

1WhatsApp to orderMessage 8840 3882 with your quantity, collection date and preferred time. Order at least 1 day ahead.
2Confirm availabilityWe confirm your order and collection timing with you.
3Pay before collectionPay via PayNow and send the screenshot on WhatsApp.
4Collect your vadaiPick up at 417 Fernvale Link, Singapore 790417, roundabout drop-off point.

Customers may arrange their own delivery pickup and bear the delivery fee.

Common questions.

Do I need to order in advance?

Yes, please order at least 1 day ahead. Message us on WhatsApp with your quantity, collection date and preferred time, and we will confirm availability.

Can I order on the same day?

Same-day orders are not accepted by default. Please order at least 1 day ahead.

Where do I collect?

417 Fernvale Link, Singapore 790417, roundabout drop-off point.

How do I make payment?

Pay via PayNow before collection, then send the screenshot on WhatsApp.

Can I arrange delivery?

Yes. You may arrange your own delivery pickup. The delivery fee is borne by the customer.

Do the vadai contain allergens?

Yes, they contain prawns. Please tell us about any allergies when you order.