Affordable Restaurant Reviews

by | Dec 15, 2025 | Uncategorized | 0 comments

Tiong Bahru Hainanese Boneless Chicken Rice at Takashimaya

Restaurant Overview

Opening: November 21, 2025 | Location: Takashimaya Shopping Centre, #B2-36A | Seats: 76 | Service: Full-service restaurant | Price Range: $10-$45

SIGNATURE DISH: Hainanese Chicken Rice

Dish Analysis

Hainanese chicken rice represents one of Singapore’s most iconic dishes, requiring precision in three core components: the chicken, the rice, and the accompanying sauces. The dish originated from Hainan province in China but has been adapted and perfected in Singapore over generations.

What Makes It Special:

  • Poached chicken with silky, tender texture
  • Fragrant rice cooked in chicken stock and fat
  • Trio of condiments: chili sauce, ginger paste, dark soy sauce
  • Served with cucumber and clear chicken broth

Price Points:

  • Single set: $10 (includes soup and condiments)
  • Half chicken: $25
  • Whole chicken: $45

Traditional Hainanese Chicken Rice Recipe

INGREDIENTS

For the Chicken:

  • 1 whole chicken (1.5-1.8 kg)
  • 6 slices ginger
  • 4 stalks spring onions
  • 2 tablespoons salt
  • Ice water bath
  • 2 pandan leaves (optional)

For the Rice:

  • 3 cups jasmine rice (or Thai Hom Mali)
  • 4 tablespoons chicken fat (rendered)
  • 4 cloves garlic, minced
  • 3 shallots, minced
  • 2-inch ginger, pounded
  • 4 cups chicken stock
  • 2 pandan leaves, knotted
  • Salt to taste

For Chili Sauce:

  • 8-10 red chilies
  • 4 cloves garlic
  • 1-inch ginger
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • 2 tablespoons chicken stock
  • Salt to taste

For Ginger Paste:

  • 100g young ginger
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 1 tablespoon chicken stock

COOKING INSTRUCTIONS

Step 1: Prepare the Chicken

  1. Clean chicken thoroughly, removing excess fat (save for rice)
  2. Rub chicken inside and out with salt
  3. Stuff cavity with ginger slices and spring onions
  4. Bring large pot of water to boil (enough to submerge chicken)
  5. Add pandan leaves if using
  6. Lower chicken into boiling water gently
  7. Return to boil, then reduce to simmer
  8. Cook for 30-35 minutes, turning once halfway
  9. Test doneness: juices should run clear when thigh is pierced
  10. Immediately plunge into ice water bath for 10 minutes (creates silky skin texture)
  11. Remove and brush with sesame oil
  12. Reserve all cooking liquid for stock and soup

Step 2: Cook the Rice

  1. Wash rice 3-4 times until water runs clear, drain well
  2. Render chicken fat in wok over medium heat until crispy
  3. Remove crispy bits, keep oil
  4. Add garlic, shallots, and ginger to chicken oil
  5. Sauté until fragrant and golden (2-3 minutes)
  6. Add rice, stir-fry for 3-4 minutes until grains are coated
  7. Transfer to rice cooker
  8. Add chicken stock, pandan leaves, and salt
  9. Cook as per normal rice cooking method
  10. Let rest 10 minutes before fluffing

Step 3: Make Chili Sauce

  1. Blend chilies, garlic, and ginger into smooth paste
  2. Add lime juice, sugar, chicken stock, and salt
  3. Adjust consistency with more stock if needed
  4. Taste and balance sweet, sour, salty, and spicy

Step 4: Make Ginger Paste

  1. Pound or blend ginger until fine
  2. Mix with oil, salt, and chicken stock
  3. Should have thick, paste-like consistency

Step 5: Assemble and Serve

  1. Chop chicken into bite-sized pieces (boneless at Tiong Bahru)
  2. Arrange on plate with cucumber slices
  3. Serve with rice, condiments, and hot chicken soup
  4. Pour soup separately in small bowl

Cooking Time: 1 hour 15 minutes | Difficulty: Intermediate | Serves: 4-6

INNOVATIVE FEATURE: Three Rice Options

Rice Analysis & Comparison

1. Thai Hom Mali Rice (Standard)

  • Characteristics: Fragrant, slightly sticky, fluffy grains
  • Flavor Profile: Natural jasmine aroma, subtle sweetness
  • Texture: Soft and tender with slight bite
  • Traditional Choice: Classic pairing for chicken rice
  • Best For: Those seeking authentic experience

2. Basmati Rice (+$0.50)

  • Characteristics: Long, slender grains that stay separate
  • Flavor Profile: Nutty, less aromatic than jasmine
  • Texture: Fluffy, non-sticky, firm grains
  • Glycemic Index: Lower GI (50-58 vs 68-80 for jasmine)
  • Best For: Health-conscious diners, those preferring lighter texture
  • Cooking Adjustment: Requires less water, longer soaking time

3. Niigata Koshihikari (+$1.00)

  • Characteristics: Premium Japanese short-grain, high starch content
  • Flavor Profile: Sweet, clean taste with umami notes
  • Texture: Sticky, creamy, glossy appearance
  • Special Note: Same rice used in high-end sushi
  • Best For: Those seeking premium, Japanese-influenced experience
  • Cooking Technique: Requires precise water ratio (1:1.1)

Chef’s Analysis: Offering multiple rice options shows attention to diverse palates and dietary needs. The Niigata koshihikari creates an interesting fusion—traditional Hainanese preparation with Japanese premium grain, resulting in a creamier, more luxurious mouthfeel that absorbs the chicken fat and aromatics beautifully.

ZI CHAR MENU ANALYSIS

Featured Dish: Hainan Curry Fish Pot ($38)

Dish Description: Traditional Hainanese-style curry with tender fish, vegetables, and aromatic curry sauce served in clay pot.

Simplified Home Recipe

INGREDIENTS

  • 500g firm white fish (snapper or grouper), cut into chunks
  • 3 tablespoons curry powder (Madras blend)
  • 2 tablespoons fish curry powder
  • 400ml coconut milk
  • 3 shallots, sliced
  • 4 cloves garlic, minced
  • 1-inch ginger, julienned
  • 2 stalks lemongrass, bruised
  • 3 kaffir lime leaves
  • 2 medium tomatoes, quartered
  • 100g okra, trimmed
  • 1 eggplant, cubed
  • 2 tablespoons tamarind paste
  • 1 tablespoon sugar
  • Salt to taste
  • 3 tablespoons oil

INSTRUCTIONS

  1. Heat oil in clay pot over medium heat
  2. Sauté shallots, garlic, ginger until aromatic (3 minutes)
  3. Add curry powder, stir for 1 minute until fragrant
  4. Pour in coconut milk, bring to gentle simmer
  5. Add lemongrass, lime leaves, tamarind, sugar
  6. Simmer 10 minutes to develop flavors
  7. Add eggplant and tomatoes, cook 8 minutes
  8. Add okra, cook 3 minutes
  9. Gently add fish, poach 5-7 minutes until cooked
  10. Season with salt
  11. Serve bubbling hot in clay pot

Taste Profile: Rich, creamy, mildly spicy with tangy undertones Cooking Time: 35 minutes | Serves: 3-4

Featured Dish: Chilli Soft Shell Crab with Mantou ($23)

Dish Analysis: Singaporean zi char favorite combining crispy-fried soft shell crab with sweet, spicy, savory sauce and fried mantou (steamed buns) for dipping.

Recipe

INGREDIENTS

For the Crab:

  • 4 soft shell crabs, cleaned
  • 1 cup cornstarch
  • Oil for deep frying

For the Chilli Sauce:

  • 5 tablespoons chili sauce (Singaporean style)
  • 3 tablespoons tomato ketchup
  • 2 tablespoons sambal oelek
  • 2 tablespoons sugar
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1-inch ginger, minced
  • 1 egg, lightly beaten
  • 2 tablespoons water
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Spring onions for garnish

For Mantou:

  • 4 mantou buns, halved
  • Oil for frying

INSTRUCTIONS

  1. Prepare Crabs:
    • Pat crabs completely dry
    • Coat thoroughly in cornstarch
    • Shake off excess
  2. Fry Crabs:
    • Heat oil to 180°C (355°F)
    • Fry crabs 3-4 minutes until golden and crispy
    • Drain on paper towels
    • Keep warm
  3. Make Sauce:
    • Heat 2 tablespoons oil in wok
    • Sauté garlic and ginger until fragrant
    • Add chili sauce, ketchup, sambal, sugar, vinegar
    • Stir well and bring to simmer
    • Slowly pour in beaten egg, stirring constantly
    • Add cornstarch slurry to thicken
    • Cook 2 minutes until glossy
  4. Fry Mantou:
    • Heat oil to 175°C
    • Fry mantou halves until golden (2-3 minutes)
    • Drain well
  5. Assemble:
    • Place fried crabs on serving plate
    • Pour hot chilli sauce over crabs
    • Arrange fried mantou around the plate
    • Garnish with spring onions

Taste Profile: Sweet, tangy, mildly spicy with crispy and soft textures Cooking Time: 25 minutes | Serves: 2-3

Chef’s Tip: The mantou acts as edible “spoon” to soak up the delicious sauce. The contrast between crispy crab shell and pillowy fried bread is key to this dish’s appeal.

DESSERT ANALYSIS

Coconut Chendol Bliss ($8)

Cultural Significance: Chendol is a beloved Southeast Asian dessert with Javanese origins, perfectly suited to Singapore’s tropical climate.

Components Breakdown:

  1. Chendol (Green Jelly Noodles): Made from rice flour and pandan, provides chewy texture
  2. Gula Melaka: Dark palm sugar syrup, rich and caramel-like
  3. Coconut Milk: Creamy, adds richness
  4. Shaved Ice: Cooling element
  5. Red Beans: Optional, adds texture and protein

Simplified Recipe

INGREDIENTS

For Chendol:

  • 100g rice flour
  • 50g tapioca flour
  • 400ml pandan juice (blend 10 pandan leaves with water, strain)
  • 1/2 teaspoon lime paste (kapur)
  • Ice water bath

For Gula Melaka Syrup:

  • 200g gula melaka (palm sugar), chopped
  • 100ml water
  • 2 pandan leaves, knotted

For Assembly:

  • 400ml coconut milk
  • Pinch of salt
  • Shaved ice
  • 200g cooked red beans (optional)

INSTRUCTIONS

  1. Make Chendol:
    • Mix rice flour, tapioca flour with pandan juice
    • Add lime paste, stir until smooth
    • Cook over low heat, stirring constantly until thick paste forms
    • Pour into potato ricer or chendol mold
    • Press directly into ice water bath
    • Let set 2 minutes, drain
  2. Make Gula Melaka Syrup:
    • Combine palm sugar, water, pandan leaves in pot
    • Simmer until sugar dissolves completely
    • Strain and cool
  3. Prepare Coconut Milk:
    • Heat coconut milk with pinch of salt
    • Do not boil, just warm
    • Cool to room temperature
  4. Assemble:
    • Fill bowl/glass with shaved ice
    • Add generous amount of chendol
    • Add red beans if using
    • Pour gula melaka syrup over
    • Top with coconut milk
    • Serve immediately, mix before eating

Taste Profile: Sweet, creamy, refreshing with distinctive pandan aroma Prep Time: 45 minutes | Serves: 4

Kiang Kiang Taiwan Teppanyaki at Bedok

Restaurant Overview

Opening: October 28, 2025 | Locations: Bedok & Woodlands | Style: Taiwan Night Market Western + Street Food | Price Range: $3.80-$13.50 | Concept: Taiwanese-Western fusion on hotplate

SIGNATURE DISH: Chicken Chop ($8.50)

Dish Analysis

Taiwanese night markets are famous for their Western-style dishes cooked on large teppanyaki griddles. The chicken chop represents this fusion perfectly—Western concept executed with Taiwanese techniques and flavoring.

What’s Included:

  • Grilled chicken cutlet
  • Sunny side up egg
  • Choice of pasta OR short-grain rice
  • Choice of teppanyaki beansprouts OR corn
  • Choice of black pepper, mushroom, or mixed sauce

Complete Recipe: Taiwanese Chicken Chop

INGREDIENTS

For the Chicken:

  • 4 boneless chicken thighs (600g total)
  • 1 cup potato starch or cornstarch
  • 1 egg, beaten
  • Oil for grilling

Marinade:

  • 3 tablespoons soy sauce
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon five-spice powder
  • 1 teaspoon white pepper
  • 4 cloves garlic, minced
  • 1-inch ginger, minced

Black Pepper Sauce:

  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 tablespoon coarsely ground black pepper
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 cup beef stock
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 teaspoon sugar

For Serving:

  • 4 eggs
  • Cooked pasta or rice
  • Grilled vegetables

COOKING INSTRUCTIONS

Step 1: Marinate Chicken (3-12 hours ahead)

  1. Butterfly chicken thighs to even thickness (about 1.5cm)
  2. Combine all marinade ingredients
  3. Coat chicken thoroughly
  4. Refrigerate minimum 3 hours, preferably overnight

Step 2: Prepare Black Pepper Sauce

  1. Melt butter in pan over medium heat
  2. Sauté garlic until fragrant (1 minute)
  3. Add onions, cook until translucent (5 minutes)
  4. Add black pepper, toast for 30 seconds
  5. Pour in soy sauce, oyster sauce, and beef stock
  6. Bring to simmer
  7. Add cornstarch slurry, stirring constantly
  8. Cook until thickened (2-3 minutes)
  9. Add sugar, adjust seasoning
  10. Keep warm

Step 3: Coat and Cook Chicken

  1. Heat griddle or large pan to medium-high
  2. Remove chicken from marinade, let excess drip off
  3. Dip each piece in beaten egg
  4. Dredge thoroughly in potato starch
  5. Brush griddle with oil
  6. Place chicken on hot griddle
  7. Cook 5-6 minutes first side until golden and crispy
  8. Flip carefully, cook another 5-6 minutes
  9. Check internal temperature reaches 75°C (165°F)
  10. Remove and rest 2 minutes

Step 4: Cook Eggs

  1. Crack eggs onto griddle
  2. Cook sunny side up until whites set but yolks remain runny
  3. Season with salt and pepper

Step 5: Prepare Teppanyaki Vegetables

  1. On same griddle, stir-fry beansprouts with garlic
  2. Season with salt and pepper
  3. Cook just until tender-crisp (2 minutes)
  4. OR grill corn with butter until charred

Step 6: Assemble

  1. Place hot chicken cutlet on sizzling hotplate or regular plate
  2. Top with fried egg
  3. Arrange pasta/rice on side
  4. Add vegetables
  5. Drizzle black pepper sauce over chicken
  6. Serve immediately while hot

Cooking Time: 30 minutes (plus marinating) | Difficulty: Intermediate | Serves: 4

Chef’s Notes:

  • Potato starch creates crispier crust than wheat flour
  • The five-spice powder is the Taiwanese signature touch
  • Cooking on high heat creates the characteristic “wok hei” flavor
  • Serving on hotplate keeps everything hot throughout meal

STREET FOOD SPECIALTY: Dan Bing (Taiwanese Egg Crepe)

Cultural Context

Dan bing is a quintessential Taiwanese breakfast food, found at street vendors throughout Taiwan. It’s a thin, chewy crepe with egg, typically rolled and served with various fillings.

Popular Variations at Kiang Kiang:

  • Pork floss with cheese
  • Basil pork
  • Taiwanese sausage with garlic (secret menu)
  • Traditional plain

Complete Dan Bing Recipe

INGREDIENTS

For Crepe Batter:

  • 200g all-purpose flour
  • 100g cornstarch or tapioca starch
  • 1/2 teaspoon salt
  • 450ml water
  • 2 tablespoons oil

For Assembly:

  • 6 eggs
  • Oil for cooking
  • Soy sauce paste (or sweet soy sauce)

Filling Options:

Option 1: Pork Floss Cheese

  • 1/2 cup pork floss
  • 6 slices cheese

Option 2: Basil Pork

  • 200g ground pork
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 cup Thai basil leaves
  • White pepper to taste

INSTRUCTIONS

Step 1: Make Batter (Rest 30 minutes)

  1. Combine flour, cornstarch, and salt in bowl
  2. Gradually whisk in water until smooth
  3. Add oil, whisk to incorporate
  4. Let rest minimum 30 minutes (allows starch to hydrate)
  5. Stir before using

Step 2: Prepare Filling (if using basil pork)

  1. Heat wok over high heat
  2. Add oil, sauté garlic until fragrant
  3. Add ground pork, break apart with spatula
  4. Stir-fry until cooked through (5 minutes)
  5. Add soy sauce, oyster sauce, sugar, white pepper
  6. Toss in basil leaves, cook 30 seconds
  7. Remove and set aside

Step 3: Cook Dan Bing

  1. Heat flat griddle or non-stick pan over medium heat
  2. Lightly oil surface
  3. Pour 1/3 cup batter onto griddle
  4. Use ladle to spread into thin, even circle (20cm diameter)
  5. Cook 1-2 minutes until surface looks set
  6. Crack one egg directly onto crepe
  7. Use spatula to break and spread egg evenly
  8. Flip entire crepe (egg side down now)
  9. Cook another 1-2 minutes

Step 4: Add Fillings

  • For Pork Floss: Sprinkle pork floss and lay cheese on top
  • For Basil Pork: Spoon basil pork mixture onto crepe
  • Let cheese melt slightly (if using)

Step 5: Roll and Serve

  1. Using spatula, fold crepe in half
  2. Roll into tight cylinder
  3. Cut into 3-4 sections
  4. Arrange on plate cut-side up
  5. Drizzle with soy sauce paste
  6. Serve hot

Cooking Time: 15 minutes (plus resting) | Difficulty: Easy-Intermediate | Makes: 6 dan bing

Texture Analysis:

  • Proper dan bing should be QQ (Taiwanese term meaning pleasantly chewy)
  • The egg should be slightly crispy on edges but tender overall
  • The crepe should have a slight bounce, not tough or doughy

Chef’s Tips:

  • Using cornstarch/tapioca creates the signature chewy texture
  • Don’t make batter too thick—it should be thinner than pancake batter
  • Medium heat is crucial—too hot and egg burns before crepe cooks through
  • Fresh basil added at last second preserves its fragrant aroma

SPECIALTY: Taiwanese Popcorn Chicken ($8)

Dish Background

Known as “yan su ji” in Mandarin, this is Taiwan’s answer to fried chicken—bite-sized pieces marinated with distinctive five-spice and basil, then deep-fried until incredibly crispy.

Duncan’s Grandmother’s Recipe

INGREDIENTS

For the Chicken:

  • 800g boneless chicken thighs, cut into 3cm cubes
  • Sweet potato starch (地瓜粉) for coating

Marinade:

  • 3 tablespoons soy sauce
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon sesame oil
  • 2 teaspoons five-spice powder
  • 1 teaspoon white pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 5 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 egg white

Special Seasoning Mix:

  • 2 tablespoons salt
  • 1 tablespoon white pepper
  • 1 tablespoon garlic powder
  • 1/2 tablespoon five-spice powder
  • 1/2 tablespoon sugar
  • 1/2 teaspoon MSG (optional but traditional)

For Serving:

  • Large handful Thai basil leaves (fried)
  • Oil for deep frying

COOKING INSTRUCTIONS

Step 1: Marinate (Minimum 2 hours)

  1. Cut chicken into uniform bite-sized pieces
  2. Combine all marinade ingredients in bowl
  3. Add chicken, mix thoroughly to coat
  4. Cover and refrigerate 2-12 hours
  5. Remove from fridge 20 minutes before frying

Step 2: Prepare Seasoning

  1. Mix all seasoning ingredients in small bowl
  2. Toast in dry pan over low heat for 1-2 minutes
  3. This activates the spices and intensifies flavor
  4. Set aside

Step 3: Coat Chicken

  1. Place sweet potato starch in large bowl
  2. Working in batches, toss marinated chicken in starch
  3. Ensure each piece is completely coated
  4. Let sit 5 minutes (starch will absorb moisture and create craggly coating)
  5. Shake off excess just before frying

Step 4: First Fry (165°C/330°F)

  1. Heat oil to 165°C in wok or deep fryer
  2. Carefully add chicken pieces, don’t overcrowd
  3. Fry 4-5 minutes until cooked through and light golden
  4. Remove and drain on wire rack
  5. Let rest 5 minutes

Step 5: Second Fry (185°C/365°F)

  1. Increase oil temperature to 185°C
  2. Return chicken to oil in batches
  3. Fry 1-2 minutes until deep golden and extra crispy
  4. Remove immediately
  5. Drain briefly

Step 6: Fry Basil

  1. Ensure basil leaves are completely dry
  2. Using same hot oil, fry basil 15-20 seconds
  3. It will crackle—this is normal
  4. Remove quickly once crackling stops
  5. Drain on paper towel

Step 7: Season and Serve

  1. While chicken is still hot, toss with seasoning mix
  2. Add fried basil leaves
  3. Toss everything together
  4. Serve immediately in paper cone or basket
  5. Best eaten piping hot

Cooking Time: 35 minutes (plus marinating) | Difficulty: Intermediate | Serves: 4-6

Why It’s Special:

  • Sweet potato starch creates uniquely craggy, crispy coating that stays crispy longer than wheat flour
  • Double frying technique: first fry cooks through, second fry maximizes crispiness
  • Five-spice and white pepper provide the distinctive Taiwanese flavor profile
  • Fried basil adds aromatic complexity and textural contrast
  • Special seasoning applied after frying (not before) prevents burning

Texture Analysis: The coating should shatter when you bite into it, giving way to juicy, well-seasoned chicken. The exterior is intensely crunchy while interior remains tender.

TECHNICAL COMPARISON: Teppanyaki vs. Traditional Cooking

What is Teppanyaki Cooking?

Equipment:

  • Large flat iron griddle (originally designed in Japan)
  • Heats to very high temperatures (200-260°C)
  • Even heat distribution
  • Large cooking surface for multiple items

Advantages:

  1. High heat searing: Creates Maillard reaction quickly, locking in juices
  2. Versatility: Can cook proteins, vegetables, eggs, rice simultaneously
  3. Visual appeal: Cooking happens in front of customers
  4. Speed: Multiple dishes cooked at once
  5. Flavor concentration: Quick cooking preserves natural flavors

Taiwanese Adaptation: Taiwan night markets adapted teppanyaki for street food, creating signature dishes like chicken chop, steak, and squid cooked on large griddles, served on hotplates to keep food sizzling at the table.

Home Cooking Alternative

If you don’t have access to teppanyaki griddle:

  • Use cast iron skillet (retains heat well)
  • Heat to high temperature before adding food
  • Work in batches to avoid crowding
  • Serve on preheated plates to simulate hotplate effect

Professional Chef Tips for Home Cooks

From Tiong Bahru’s Kitchen:

  1. Chicken Rice Rice Technique
    • Washing rice multiple times removes excess starch
    • Always use chicken stock, never water
    • Let rice rest after cooking—this completes steaming process
    • Fluff with wet fork to prevent sticking
  2. Perfect Poached Chicken
    • Ice bath immediately after cooking creates silky skin texture
    • Don’t skip this step—it stops cooking and firms up skin
    • Rubbing with sesame oil adds flavor and sheen
    • Save all stock for soup and rice
  3. Curry Mastery
    • Toast curry powder before adding liquid (releases essential oils)
    • Use full-fat coconut milk for richness
    • Add fish at the end to prevent overcooking
    • Clay pot retains heat and continues cooking after removing from stove

From Kiang Kiang’s Kitchen:

  1. Teppanyaki Chicken Chop
    • Potato starch creates crispier crust than regular flour
    • Don’t flip too early—wait for golden crust to form
    • Marinating overnight makes enormous difference in tenderness
    • High heat is essential for proper sear
  2. Dan Bing Success
    • Batter should be thin and pourable
    • Medium heat prevents egg from burning
    • Fresh basil added last minute preserves aroma
    • Sweet potato starch creates authentic chewy texture
  3. Taiwanese Popcorn Chicken
    • Double-frying technique is non-negotiable for maximum crispiness
    • Sweet potato starch is key—cannot substitute with cornstarch
    • Season after frying, not before
    • Basil must be completely dry before frying (moisture causes splattering)

Nutritional Considerations

Making Dishes Healthier

Chicken Rice:

  • Choose basmati rice for lower glycemic index
  • Remove chicken skin to reduce fat by 40%
  • Use less oil when cooking rice
  • Increase vegetable portions

Teppanyaki Dishes:

  • Opt for grilled over fried preparations
  • Request less sauce or sauce on side
  • Choose rice over pasta for lower fat
  • Add extra vegetables

Fried Items:

  • Share portion sizes
  • Balance with non-fried dishes
  • Pair with vegetables
  • Consider as occasional treat rather than regular meal

Conclusion

Both establishments showcase different aspects of Singapore’s vibrant food culture—one honoring Hainanese heritage with modern touches, the other bringing Taiwan night market energy to hawker centers. These recipes allow home cooks to recreate these experiences, understanding the techniques and traditions behind each dish.