In a remarkable culinary intersection spanning 16,000 kilometers, a new concept café in Singapore is transforming grits, the iconic corn porridge staple of the American South, into an exciting fusion dish for Southeast Asian palates. Opened in 2025 by American-Singaporean couple Matthew and Wanyu Bradley, Nitty Gritty in Outram Park aims to introduce local diners to the hearty comfort food, reimagining classic Southern soul food dishes with distinctly Singaporean ingredients and techniques.
The owners, inspired by numerous visits to Matthew’s hometown of Detroit where authentic shrimp and grits are plentiful, established Nitty Gritty not just as a restaurant, but as an experience. The café’s name reflects their dedication to meticulously managing every detail, a theme evident in the warm, autumnal décor and the unexpected Southern hospitality offered in its restrooms, featuring thoughtful amenities like stain-removing wipes.
Grits: From Southern Staple to Global Canvas
For many outside the Southern United States, the concept of grits—dried, ground corn boiled to a porridge-like consistency—remains unfamiliar. This coarse, gritty texture gives the food its name in the US, where it anchors Soul Food, the cuisine deeply rooted in the African American community.
At Nitty Gritty, this humble base becomes a creative canvas. The café sources Chinese ground corn, prepared meticulously by continuously stirring it with chicken stock and water over low heat to achieve optimal texture. While traditionalists might seek the classic version, the Bradleys pivot toward creative localization.
The menu highlights three distinct fusion dishes:
- Signature Shrimp and Grits ($23): A nod to the Detroit inspiration, but served with honey garlic shrimp, torched baby bok choy, a sunny-side-up egg, and chili oil—Asian elements that elevate the creamy, cheesy grits.
- Garlic Ginger Grits with Hainanese Chicken ($19): A direct fusion, pairing sous vide chicken and torched oyster sauce-dressed baby kai lan (Chinese broccoli) with garlic ginger-seasoned grits, further enhanced by a subtly sweet chili sauce.
- Sous Vide Frog Legs Grits ($23): An inventive dish born from necessity, featuring smoky, succulent frog legs over grits, a creation that won over family and earned a permanent spot on the menu.
Pushing Boundaries with Local Renditions
Nitty Gritty’s fusion efforts extend far beyond the initial offerings. The couple is consistently innovating, adding dishes like Smoked Beef Brisket Rendang Grits ($32) and Assam Pedas Grits ($30). Future plans include incorporating even more distinct local flavors such as bak kut teh and laksa.
For those preferring familiar flavors, the menu offers Western-leaning options like the Any Given Sunday Grits ($29), which includes fried chicken breast and sweet potato purée, alongside classic soul food sides such as Momma’s Baked Mac & Cheese ($18) and American desserts like the Peach Cobbler Cloud Waffles ($21).
The beverage program is also extensive, featuring customized lattes and a signature line of homemade ciders and sodas under the Edison Oxley brand. The Sparkling Apple Cream Cider ($11), made with a blend of five apple varieties, is a standout crowd-pleaser.
While pricing reflects the labor-intensive preparation of dishes composed primarily of corn porridge, Nitty Gritty delivers on its promise of quality and originality. The café successfully fills a void in Singapore’s dining scene, offering a warm atmosphere and genuinely pioneering a localization of American Southern soul food. Nitty Gritty is located at 21 Teo Hong Rd and is open Wednesday through Sunday.