Teo Kee Hainanese Chicken Rice @ Clementi West Street 2 - New Chicken Rice Stall In The Hood

Tucked away in the same coffeeshop as Earthworm Laksa, Teo Kee Hainanese Chicken Rice is a humble stall serving both poached and roasted chicken. I understand they also operate another outlet at Chinatown Complex Food Centre.

Hainanese Chicken Rice 3/5

I went for half a poached chicken with a side of chicken liver. The chicken was nicely poached to a tender texture, with that familiar layer of jelly beneath the skin. While the texture was on point, I found the flavour rather lacking. The meat was bland, and didn’t quite deliver the savoury depth that makes a good plate of chicken rice so addictive.

Unfortunately, the rice didn’t fare much better. Though fluffy, it was missing the rich chicken oil aroma and pandan fragrance that are hallmarks of the dish. It felt lacklustre and underwhelming compared to stronger contenders in the chicken rice scene.

The saving grace came from the chilli sauce – fiery, tangy, and full of punch. It gave the bland chicken and rice some much-needed excitement, though on its own, it wasn’t enough to carry the whole meal.

With so many better chicken rice options in Singapore, Teo Kee feels rather average. Unless I am in the area and craving a quick fix, I would not make a special trip for it.


Teo Kee Hainanese Chicken Rice
Blk 721 Clementi West Street 2
#01-100
Singapore 120721
Tel: +65 9187 7097
Nearest MRT: Clementi (EW Line)

Opening Hours:
TBA

Direction:
1) Alight at Clementi MRT station. Take Exit B. Walk to bus stop at Clementi MRT station. (Stop ID 17179). Take bus number 201. Alight 2 stops later. Journey time about 8 minutes. [Map]

Nat's Chick @ The Venue Shoppes (Potong Pasir) - The Daughter of Five Star Chicken Rice Founder Relocated Her Stall to Potong Pasir

I have been following Nat’s journey since her early days at Ah Five Hainanese Chicken Rice in Ang Mo Kio, through to Nat’s Chick Cuisine Better Days Chicken Rice at People’s Park Centre. Now, she has relocated once again, this time settling into a new space at The Venue Shoppes in Potong Pasir. What continues to impress me is her dedication — a true one-woman show, handling everything from cooking to taking orders and serving, all these years.

Consistency has always been central to Natalie’s craft. She stays true to her philosophy of using premium grade A kampong chicken, just as she did from the beginning. The result is a poached chicken that is tender, juicy, and distinctly sweeter than the usual broiler chicken often used elsewhere.

Whole Kampong Chicken 4.2/5

On this visit, we ordered the Whole Kampong Chicken ($44). It was well-prepared, succulent, and full of natural flavour. However, the rice fell slightly short this time, lacking the signature chicken oil fragrance that makes or breaks a good chicken rice. Perhaps with more time to adapt to her new kitchen, she will fine-tune the consistency and restore the standard she is known for. That said, her housemade chilli sauce still delivers a fiery kick that pairs perfectly with the chicken.

Baby Kai Lan 3/5

Onion Omelette 3.5/5

The menu also includes other homely dishes to complete the meal. We tried the Baby Kai Lan ($6) and Onion Omelette ($7), both simple yet satisfying additions that complement the chicken nicely and offer diners more variety.

Nat’s dedication and passion remain unwavering, and while there’s room for refinement in certain aspects, it’s heartening to see her continue to uphold her one-lady legacy of serving quality kampong chicken rice.


Nat's Chick
The Venue Shoppes
2 Tai Thong Cresent
#01-07
Singapore 347836
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Nearest MRT: Potong Pasir (NE Line)

Opening Hours:
Daily: 1130am - 9pm (or earlier till sold out)

Direction:
1) Alight at Potong Pasir MRT station. Take Exit B. Turn left and walk down Upper Serangoon Road. Turn left onto Tai Thong Cresent. At Tai Thong Cresent, cross the road and walk straigh to destination. [Map]

Chatterbox Cafe @ Resorts World Sentosa - Chatterbox Opens Cafe Concept at Weave RWS with Signature Chicken Rice and Local Favourites

Chatterbox at Hilton Orchard Singapore is well known for its "most expensive chicken rice in Singapore". Now, it has expanded with a new concept, Chatterbox Cafe, at the new Weave Mall in Resorts World Sentosa, offering its signature Mandarin Chicken Rice along with a range of local delicacies, at a slightly more affordable price point, around $2 to $3 cheaper than its flagship location.

Grilled Satay 4/5

We kick-started the meal with the Grilled Satay ($15), available in both beef and chicken options. Grilled over binchotan, the skewers come with onions, cucumber, ketupat and a sweet-savoury peanut sauce. While the meat was well-marinated and tender, I would have preferred a deeper char for added smokiness. The highlight is undeniably the peanut sauce, which is nutty with a subtle tang from the addition of pineapple puree.

Sweet and Sour Kurobuta Pork 4.2/5

The Sweet and Sour Kurobuta Pork ($22) is a classic redefined. Premium pork is lightly battered, deep-fried, then wok-tossed in a bright, balanced sauce. I appreciated how the glaze didn’t lean overly sweet or sour, allowing the flavour of the pork to shine through without being masked by heavy batter.

Mandarin Chicken Rice 4.5/5

The star, of course, is the Mandarin Chicken Rice. While still premium-priced ($40 for half chicken, or $23 for an individual set), it remains one of the best-tasting plates of chicken rice you can find in Singapore. The rice is aromatic with chicken oil and pandan fragrance, while the poached chicken is juicy and succulent. The accompanying chilli sauce is fiery, zesty and ticks all the right boxes. It's a dish that justifies its reputation, even if the price may still divide opinions.

Chilli Crab

Another iconic local favourite is the Chilli Crab ($168 per portion), served with eight golden fried mantous for mopping up the luscious sauce. The portion is generous, best shared between two to three diners.

Stir Fried Prawn with Palm Sauce

The Stir Fried Prawn with Palm Sauce ($26) features large prawns glazed with caramelised palm sugar, delivering a bold, sweet-savoury depth with wok hei aroma.

Beef Hor Fun

The Beef Hor Fun is a comforting rendition, where velvety smooth rice noodles are infused with wok hei and paired with tender beef slices. Everything is brought together in a luscious black bean gravy that carries both smokiness and umami.

Sweet Platter 4/5

We ended on a sweet note with the Sweet Platter ($13), an assortment of Nyonya kuehs made fresh daily with recipes passed down through generations. These colourful treats not only satisfy the sweet tooth but also celebrate the rich culinary heritage of Singapore.

Overall, Chatterbox Cafe brings its signature Mandarin Chicken Rice and a curated selection of local favourites to Resorts World Sentosa at a more approachable price point. While still positioned as a premium offering compared to hawker fare, the quality of ingredients and execution make it a worthwhile option for those seeking elevated Singapore classics in a comfortable setting.

Note: This is an invited tasting.


Chatterbox Cafe
Weave Mall
Resorts World Sentosa
26 Sentosa Gateway
#02-207
Singapore 098138
Tel: +65 9654 4611
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 1130am - 330pm, 530pm - 930pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station., Take Monrail to Sentosa. Alight at Resorts World Station. Walk to destination. Journey time about 15 minutes. [Map]

The Masses X Chateau Dionne Collaboration - A French Lens On Southeast Asian Dishes

For three days only, from 27 to 29 June 2025, The Masses from Singapore and Chateau Dionne from Kuala Lumpur come together in a bold collaboration that bridges classical French technique with Southeast Asia's rich tapestry of street flavours. The result: a 10-course Tasting Menu ($78.90++/pax, min. 2 diners) that plays on nostalgia while delivering fine-dining flair. A curated wine pairing ($48++/pax) with a welcome drink is also available to elevate the experience.

Assam Laksa 4.2/5

The dinner opens with an elegant tartlet that channels the bright, punchy notes of Assam Laksa. Encased in a crisp, buttery shell is a smoky mackerel mix accented by tangy assam relish. Rojak flower and belacan powder lend aromatic and savoury depth, instantly conjuring memories of hawker classics, distilled into one complex, satisfying bite.

Orh Luak 3.5/5

This reimagined Orh Luak arrives as a golden Oyster Beignet. Poached French Amelie oysters are creamed and encased in a fried dough shell atop sambal olek sabayon. While the concept is creative and the texture is spot on, the oyster flavour could be more assertive to anchor the dish more firmly in its inspiration.

Lap Mei Fan 4/5

The communal Lap Mei Fan is cleverly deconstructed into a brioche snack glazed in pork lard and kicap manis. Topped with mushroom crumble and finely grated XO sausage, this compact creation is packed with umami and textural play. It is a fun, savoury number that nods to tradition while going its own way.

Ngoh Hiang 4/5

A luxe twist on the Teochew five-spice roll, this version blends foie gras into minced pork and prawns, wrapped in bean curd skin and deep-fried till shatteringly crisp. The accompanying Lingham chilli aioli adds a tangy heat that lifts the rich filling beautifully. It is a standout reinvention.

Yu Sheng 4/5

Here, Yu Sheng transforms into a dainty, composed plate. Cured Hamachi is paired with a bright calamansi and bird’s eye chilli granita, offering acidity and a hint of fire. Finished with pickled ginger and fried shallots, this dish is a refined interpretation of a festive classic.

White Pepper Veloute 4.5/5

The evening's best dish is a creamy, comforting White Pepper Velouté, a homage to pig's stomach soup. Poured tableside over sliced offal, scallions and pickled radish, the broth is peppery and full-bodied. A crispy pork croquette on the side completes the soulful yet elevated experience. Brilliantly executed.

Rojak - Hot 3/5

The Rojak is served in two ways: hot and cold version. The hot version is served on a sizzling plate with a crisp egg and aerated peanut sauce. This rendition leans more toward Gado Gado than traditional Rojak, with its warm, nutty notes and sesame cracker accompaniment.

Rojak - Cold 4/5

For the cold counterpart, a Penang-style refresher featuring tropical fruits and vegetables (rose apple, pineapple, mango, jicama) tossed in prawn paste, crushed peanuts, and rojak flower. Tangy, sweet and crunchy, this one hits the nostalgic notes more directly.

Hei Mee 4/5

Possibly the most avant-garde plate of the evening. a is reinterpreted as julienned squid ribbons, with a concentrated prawn head broth poured tableside. Sambal aioli and Melba toast add richness and crunch. It is a daring, cerebral dish that captures the essence of prawn noodles in an entirely unexpected way.

Chicken Rice 4.5/5

This dish pays reverent homage to a national icon, Chicken Rice. Salt-baked Chicken infused with angelica root and truffle rests on claypot-style garlic rice perfumed with pandan and chicken fat. The housemade chilli sauce, fermented over three days, adds complexity, while a warm chicken consommé ties the whole experience together. It is a masterclass in reinvention with respect.

Cendol 4/5

Dessert arrives with flair. Cendol is elevated into a plated masterpiece: pandan curd, glutinous rice fritters, red beans, coconut milk, and a house-made gula Melaka ice cream. The ice cream is intensely rich, the rice fritters are chewy yet crisp, and a sprinkling of sea salt brings balance. It is a delightful finale to a diverse and well-composed menu.

This collaboration is more than a one-off dinner. It's a dialogue between two culinary philosophies, two cities, and two perspectives on familiar food. Some dishes lean more heavily on technique, others on nostalgia, but the through-line is creativity and respect for culture. At under $80++, the 10-course menu is excellent value, making this a not-to-miss event in the June 2025 dining calendar.

The Masses X Chateau Dionne Collaborations

Dates and Seatings:
27 June, Friday: 530pm - 930pm
28 June, Saturaday: 1130am - 3pm, 530pm - 930pm
29 June, Sunday: 1130am - 3pm, 530pm - 930pm

Note: This is an invited tasting.


The Masses
Arcade @ The Capitol Kempinski
13 Stamford Road
#01-84
Singapore 178905
Tel: +65 6518 4988
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon-Sat: 1130am - 1030pm

Direction:
1) Alight at City Hall MRT station. Take Exit B. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Mr Grumpy by Fiie's Cafe @ Holland Drive - Famous Crispy Fried Chicken Rice From Lucky Plaza

Mr Grumpy by Fiie's Cafe, located at Holland Drive, is the latest outpost from the team behind the famed Nasi Ayam Goreng at Lucky Plaza. It's hard to miss the stall with its bright yellow signage boldly proclaiming itself as the "No.1 Nasi Ayam Goreng in Town." That cheeky confidence feels like a direct challenge, daring you to try the dish and judge for yourself. The name Mr Grumpy is just as memorable, and for good reason. The owner is known in local food circles as Singapore's 'rudest' nasi ayam goreng seller, a reputation earned from his no-nonsense, straight-talking style at the original Far East outlet. But if there's one thing you can expect, it's that the food does the talking.

Nasi Ayam Goreng 4.5/5

At $6.50, each plate of Nasi Ayam Goreng comes with your choice of thigh or breast meat, deep-fried to a perfect golden brown. The skin is crisp with a generous sprinkle of crunchy batter bits on top, giving every bite a satisfying crackle. Despite being deep-fried, the chicken retains its moisture beautifully. It's tender, juicy, and full of flavour.

The real surprise, though, lies beneath the chicken. The rice, cooked in chicken fat, is fragrant and flavourful, reminiscent of Hainanese chicken rice but with a bolder undertone. It's rich without being greasy and forms a perfect base for the fried chicken. Then there's the sambal, a sweet and spicy concoction that brings the whole dish together. It has just the right amount of heat, laced with a sweetness that doesn't overpower but complements the chicken and rice seamlessly.

Want to elevate your meal? You can add on side items like Sambal Quail, Sambal Hotdog, or Begedil for just $1 each. These small extras round off the meal nicely, adding more variety and indulgence.

Mr Grumpy may be gruff, but he's not messing around when it comes to his food. This plate of Nasi Ayam Goreng hits all the right notes: crispy, juicy chicken, flavourful rice, and a punchy sambal that keeps you coming back for more. The bold signage outside may come off as a gimmick, but once you've tried it, you might agree that this unassuming stall deserves its claim to fame.


My Grumpy by Fiie's Cafe
Blk 43 Holland Drive
#01-75
Singapore 270043
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Nearest MRT: Bouna Vista (CC, EW Line)

Opening Hours:
Daily: 11am - 8pm

Direction:
1) Alight at Buona Vista MRT station. Take Exit A. Follow the underpass to the other side of the road. Cross the road and walk to destination. Journey time about 6 minutes. [Map]

Meh'r by Inderpal @ South Bridge Road - MasterChef Singapore 2023 Winner Inderpal Singh’s Playful Take on Southeast Asian Street Food

Tucked away behind a discreet back alley along South Bridge Road, Meh'r marks the exciting debut restaurant of MasterChef Singapore 2023 winner Inderpal Singh. As the country's first and only Indian MasterChef, Chef Inderpal brings his culinary flair to the forefront with bold, creative renditions of Southeast Asian street food. The restaurant's current spotlight is the limited-time KTM Express Menu, a culinary journey through Malaysia and Thailand, available from 1 April to 30 June 2025.

Pani Puri 3.8/5

We began the experience with a playful take on an amuse bouche – Pani Puri. Unlike the traditional savoury version, this one was filled with white dragon fruit, watermelon, and honeydew, with flavour contrasts brought in by basil, curry leaves, and banana yoghurt. One pop delivers a refreshing explosion of sweet and herbaceous notes – a surprising and lively start to the meal.

Bak Bak Wings II 4.2/5

The Bak Bak Wings II ($26) from the small plates menu stood out as a clever reinterpretation of Hainanese Chicken Rice. Deboned chicken mid-wings were stuffed with chicken rice, while lollipop drumlet was glazed with a sticky-sweet char siew sauce. The dish came complete with a side of banana chilli and chicken consommé for a full chicken rice experience. Surprisingly, if we hadn't known the chef's background, we might have guessed this was a dish from a Chinese kitchen – that's how refined the interpretation was.

Thosai Matti 4.2/5

The Thosai Matti ($28) took another familiar favourite — thosai — and gave it a bold, modern makeover. Beetroot-infused thosai was wrapped around a masala sardine pâté and topped with a charred French sardine. Traditional accompaniments like sambar, orange rind chutney, and coconut espuma tied the dish together, enhancing both flavour and nostalgia in every bite.

Scallop Ceviche 3.8/5

For something bright and refreshing, we had the Scallop Ceviche ($34), where the sweetness of fresh scallop was uplifted with a zesty cure of orange, lemon, and chilli padi. A tom kha reduction, Thai mango, basil, ikura, and beetroot further added layers of tang and umami.

Lamb Biryani 5/5

The showstopper of the night was undoubtedly the Lamb Biryani ($48). Served in a generous portion, the cranberry and pistachio-laced rice was light and aromatic, while the tandoori lamb rack was juicy, tender, and packed with spice. Paired with an eggplant pachidi and burnt cucumber raita, the dish delivered a robust symphony of flavours and textures. It's a dish you'll remember long after the last bite.

Roti Canai 4.5/5

We were wowed by the Roti Canai ($18) for dessert, which masterfully reimagined the beloved Malaysian staple into a sweet treat. The shredded roti was tossed in sweet rasam powder and curry caramel, topped with a plum brûlée, and served with a side of spicy tapioca chips. It was quirky, bold, and immensely satisfying.

Beyond the food, Meh'r also boasts a rooftop bar with stunning city skyline views. Whether you're dining in the main hall or enjoying drinks upstairs, the atmosphere feels equal parts sophisticated and relaxed – a fitting reflection of Chef Inderpal's culinary ethos.

Meh'r isn't just a restaurant; it's a love letter to street food, artfully reimagined through the lens of a MasterChef. If you're in the mood for bold flavours, inventive twists, and a dash of nostalgia, this is one culinary journey you won't want to miss.

Note: This is an invited tasting.


Meh'r by Inderpal
42 South Bridge Road
#05-01
Singapore 058676
Tel: +65 8839 5637
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Nearest: Clarke Quay (NE Line)

Opening Hours:
Tue-Sat: 11am - 230pm, 530pm - 1030pm
Sun: 11am - 4pm
(Closed on Mon)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Turn right and walk to Carpenter Street. Walk down Carpenter Street, Walk to destination. Journey time about 5 minutes. [Map]