The Hainan Story @ Jewel Changi Airport - Familiar Hainanese Favourites & Larger-Than-Life Creations

The Hainan Story at Jewel Changi Airport brings together familiar Hainanese flavours, nostalgic comfort food and some rather playful creations under one roof. From classic Hainanese chicken rice and curry to old-school Western favourites, there’s plenty to choose from whether you’re craving something comforting or simply looking for a hearty meal before or after a flight. We revisited some of our favourites and also tried a few newer additions to the menu.

Signature Fried Kway Teow 3/5

The Signature Fried Kway Teow ($11.90) comes with two large prawns and has a slightly sweet-savoury flavour. Unfortunately, it was a little bland for our liking and lacked the smoky wok-hei we usually look for in a good plate of fried kway teow. Not our favourite of the meal, especially with so many other stronger dishes on the menu.

Newspaper Curry Chicken Drumstick Rice 4.5/5

The Newspaper Curry Chicken Drumstick Rice ($10.80) never fails! We love the rich and lemak curry generously drenched over the rice. Creamy, comforting and full of flavour, this is the kind of curry where we could easily mop the plate clean. Definitely one of those dishes we would happily order again.

Gourmet Hainanese Thick Bee Hoon Laksa 3.8/5

The ‘lemak-ness’ continued with the Gourmet Hainanese Thick Bee Hoon Laksa ($15.80). It comes with char siew, which is rather unusual for laksa, but surprisingly, it works, and the char siew was good! That said, we felt the laksa itself was missing a little something, perhaps that deeper, more pronounced shrimp flavour that would have given the broth an extra boost.

Hainan Steamed Chicken Mix Roasted Chicken 4/5

When it comes to Hainanese cuisine, you can’t leave out Hainanese chicken rice. We tried the Hainan Steamed Chicken Mix Roasted Chicken Platter ($20 Half) by Wee Nam Kee, one of my favourite chicken rice brands in Singapore. A household name since 1987, Wee Nam Kee is known for its authentic Hainanese chicken rice, and it’s easy to see why. The chicken was tender and paired especially well with the bold house-made sauces.

Signature Hainanese Curry Fish Head 5/5

It wasn’t our first time having the Signature Hainanese Curry Fish Head ($28), and it definitely won’t be our last. The gravy is almost a cross between a rich curry and tangy assam broth. It is flavourful yet light enough to drink on its own, although we think it tastes even better drenched generously over rice! There’s also a good variety of vegetables, including long beans, eggplant, and tofu puffs, along with the tender, meaty fish. This remains one of our absolute favourites here.

Chapter 2 1980’s Hainanese Chicken Cutlet with Pork Cheesy Sausage 4/5

If you’re in the mood for something more Western, go for the Chapter 2 1980’s Hainanese Chicken Cutlet with Pork Cheesy Sausage ($19.80). The portion is generous, complete with an impressive 8-inch sausage. More importantly, the chicken cutlet was nicely breaded and crisp without feeling overly greasy.

The Monster Kongzilla 3.8/5

Now, this is one dish guaranteed to get some attention. New on the menu, The Monster Kongzilla ($18.80) is exactly as dramatic as its name suggests. Designed for sharing, ideally amongst four people alongside other dishes. It features a monster-sized grilled baguette loaded with a whopping 40cm XXXL cheesy chicken sausage. Layered with lettuce, tomato and cucumber, then finished with nacho cheese and ketchup, with coleslaw and tempura sweet potato fries served on the side. Order this, and we can almost guarantee a few eyeballs will be heading towards your table!

Fossa Chocolate

Here’s something for nostalgic Singaporeans. An exclusive Fossa Chocolate x Mr Kiasu collaboration, the Min Jiang Kueh and Kopi Gao Chocolate Bars ($13.08 each) are available exclusively at Chapter Two, Jewel Changi Airport. We especially love the packaging, which instantly brings back memories of the iconic Mr Kiasu character. These would make a fun little souvenir too, especially if you’re looking for something with a distinctly local touch.

The Hainan Story is one of those places where there really is something for everyone. With its mix of traditional Hainanese favourites, old-school Western dishes and newer creations, The Hainan Story at Jewel works particularly well for groups and families where everyone may be craving something different.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


The Hainan Story
Jewel Changi Airport
78 Airport Boulevard
#B2-201/202
Singapore 819666
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Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 10am - 10pm

Direction:
1) Alight at Changi Airport MRT station. Take Exit A or B. Walk to the destination. Journey time is about 5 minutes. [Map]

Sing Hi Fry (辛海五炒) @ Hougang Ave 5 - Comforting Stir-Fried Classics Without Breaking the Bank

I made my way back to my childhood neighbourhood along Hougang Avenue 5 to revisit familiar surroundings and check out a wallet-friendly hawker stall, Sing Hi Fry (辛海五炒). Located inside Yen Fei Lai Eating House at Block 322, the stall serves up a range of stir-fried noodles and fried rice dishes, with prices starting from just $4. It’s a no-frills setup, but one that clearly resonates with residents in the area.

Fried Hokkien Prawn Noodle 4/5

I started with the Fried Hokkien Prawn Noodle ($5). The noodles were generously coated in a rich, prawn-based broth that carried a deep, natural sweetness, making each bite thoroughly satisfying. The balance of flavours was on point, with the stock soaking into the noodles for that signature comforting slurp. The homemade sambal deserves a special mention; it is spicy with a slight tang, cutting through the richness and lifting the entire dish.

Ipoh Fried Kway Teow 4/5

Next was the Ipoh Fried Kway Teow ($5). This rendition leans towards the savoury side, delivering a good hit of wok hei that adds a smoky depth to the dish. The kway teow was evenly fried, not overly oily, and had a well-rounded seasoning that kept you going from bite to bite. It may not be flashy, but it delivers exactly what you expect from a dependable plate of fried kway teow.

Oyster Omelette 3.8/5

The Oyster Omelette ($5) features crisp edges surrounding a soft, fluffy egg base. The oysters were plump and juicy, adding bursts of briny flavour throughout. This version skips the gooey, starchy texture that some may prefer, focusing instead on a crispier finish. While it’s not my personal preference, those who enjoy a firmer, more textured orh luak will appreciate this style.

XO Sauce Fried Rice with Fried Seabass 4/5

To complete the meal, I had the XO Sauce Fried Rice with Fried Seabass ($9). The fried rice was fragrant and well-executed, with distinct, fluffy grains of Japanese rice that provided a pleasant bite. The XO sauce added a subtle sweetness with a gentle spicy note, enhancing the overall flavour without being overwhelming. The crispy battered seabass on top remained moist inside, offering a nice contrast in texture. It’s a satisfying one-dish option that rounds off the meal nicely.

For a neighbourhood hawker stall, Sing Hi Fry delivers consistent and flavourful dishes at very reasonable prices. It’s straightforward cooking done right, proving that comforting local fare doesn’t need to come at a high cost.


Sing Hi Fry (辛海五炒)
Yen Fei Lai Eating House
Blk 322 Hougang Ave 5
Singapore 530322
Tel: +65 9373 7378
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Nearest MRT: Hougang (NE Line)

Opening Hours:
Daily: 1030am - 8pm

Direction:
1) Alight at Hougang MRT station. Take Exit B. Walk to Hougang Central Road. Turn left and walk down Hougang Central. Walk to the traffic junction between Hougang Central and Hougang Ave 5. Cross the road and walk down Hougang Ave 5. Walk to the destination. Journey time is about 8 minutes. [Map]

JUwei 聚味老南洋咖啡店 @ SAFRA Town Club, Clarke Quay - Enjoy Nanyang Delights At This Modern Nanyang Coffeeshop Till 2am

JUwei 聚味老南洋咖啡店 is the new potential late-night spot for anyone craving Nanyang delights like nasi lemak and curry chicken, conveniently located just opposite Clarke Quay MRT station.

Open till 2am, this revamped coffeeshop within the SAFRA Town Club building is decked in retro furniture, decor, and multi-coloured lighting. Before its current iteration, the space was home to JUwei Sichuan Cuisine 聚味江湖菜馆. Now, the menu has shifted to focus on classic Nanyang fare.

The offerings are extensive, including breakfast toasts, beverages, cheong fun, wok-fried items, and rice sets. However, do note that the morning menu has a more limited selection.

Kaya Butter Toast 4.2/5

We enjoyed the Kaya Butter Toast ($2.50). It had cold slabs of butter and fragrant kaya sandwiched between thin crisp toasts. While the portion could be larger, I especially liked that the kaya wasn't too sweet. You can also make it a Toast Set ($5.90) with additional half-boiled eggs and a cup of kopi.

Chicken Curry Chee Cheong Fun 3.5/5

The Chicken Curry Chee Cheong Fun ($7.90) came paired with an assortment of ingredients - chicken, beans, beancurd skin, tau pok and pig skin. The curry was aromatic, but I wished the cheong fun was smoother.

Penang Char Kuey Teow 3.5/5

The Penang Char Kuey Teow ($10.90) carried a decent amount of flavour and wok hei, but it was a pity that the kway teow we had leaned to one of a harder texture. The dish was fried with fishcake, prawn, egg and lap cheong.

Prawn Paste Chicken Mid Joint 4/5

Our Prawn Paste Chicken Mid Joint ($8.90) was served piping hot, with each piece fried to a crunch that you would like your har cheong gai to have. These were nicely marinated, and its meat remained juicy.

Nasi Lemak with Crispy Fried Chicken Whole Leg Combo 4.2/5

Last but not least, we had to try JUwei's Nasi Lemak with Crispy Fried Chicken Whole Leg Combo ($12.90), a dish we saw many other diners enjoying. It was nicely served on a wooden platter with sides of achar, keropok, curry vegetables, egg, and a bowl of soup. The rice could be more lemak, but the texture was done well and fluffy. The highlight was the chunky chicken leg that came with crisp skin and tender meat, accompanied by extra crisp bits for added crunch. The soup was a miss, but the sambal added a sweet-spicy hit.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


JUwei 聚味老南洋咖啡店
29 Carpenter Street
Level 1
Singapore 059923
Tel: +65 6988 0836
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon-Sat: 8am - 2am
(Closed on Sun)

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

Chef Chan's Private Dine @ Scotts Road - Preserving Legacy, Crafting Excellence

Nestled within the premises of Indocafe along Scotts Road is Chef Chan Private Dine, spearheaded by Chef Wong Hong Loong, the skilled disciple of the renowned Chef Chan Chen Hei. While it might initially seem perplexing to name a restaurant after a chef not leading the kitchen, Chef Chan Chen Hei's prestigious legacy in the Chinese culinary realm justifies this choice. The restaurant promises a repertoire of Chef Chan's classic dishes, complemented by contemporary twists under the meticulous guidance of Chef Wong Hong Loong.

Abalone with Caviar / Maitake Mushroom "Kung Fu" Soup 4.2/5

We had the Dinner Set Menu by Loong Shi Fu, priced at $188+ per person, and the evening commenced with an amuse-bouche featuring Abalone with Caviar and a Maitake Mushroom "Kung Fu" Soup. The prized abalone, sweetened with caviar and immersed in the earthy essence of maitake mushroom, offered a tantalising prelude to the gastronomic feast.

Golden Morsels - Foie Gras with Shrimp Paste 3.8/5

Golden Morsels - Iberico Pork with Chive Dumpling 4/5

Golden Morsels - Marinated Quail Leg with Five Spices 4.2/5

The Golden Morsels trio followed, presenting a symphony of flavours. The Foie Gras with Shrimp Paste, boasting a crispy exterior, danced on the palate with a delightful medley of textures. Iberico Pork with Chive Dumplings showcased juicy dumplings infused with the essence of chives, while the Marinated Quail Leg with Five Spices provided a herbal and tender interlude.

Wellness Chicken Soup 5/5

The Wellness Chicken Soup emerged as a highlight, a potently brewed elixir resulting from a 12-hour simmer of whole chicken with ginseng. Served in a teapot and poured theatrically into individual bowls, the rich and flavoursome soup hinted at the essence of pure chicken essence.

Steamed Spotted Grouper with Homemade Tofu and Egg White 4/5

The Steamed Spotted Grouper, harmoniously paired with Homemade Tofu and Egg White, showcased the delicate flesh of the grouper enrobed in silky steamed egg white—an ode to the chef's artistry.

Poached Australian Cabbage with Double Boiled Chicken Broth 4.8/5

The Poached Australian Cabbage, immersed in Double-Boiled Chicken Broth, symbolising abundance and fortune, unfolded as a visual delight. The cabbage, served blooming at the table, captured the essence of softness and sweetness.

"Loong Shi Fu" Signature Crispy Sakura Chicken 5/5

An iconic Chef Chan's dish is the "Loong Shi Fu" Signature Crispy Sakura Chicken, which features paper-crisp skin, revealing tender and moist meat beneath. The impressive texture and flavour profile invoked the essence of a perfectly executed dish.

Wok-Fried Kway Teow with Seasonal Fresh Crab Gravy 4.2/5

The Wok-Fried Kway Teow with Seasonal Fresh Crab Gravy emerged as a stellar dish — a fusion of silky flat rice noodles infused with "Wok Hei" and adorned with a rich crab roe gravy, complemented by crispy noodle bits for an added crunch.

Chilled Supreme Bird's Nest with Rock Sugar 3.5/5

Rounding off the feast, the Chilled Supreme Bird's Nest with Rock Sugar provided a light and nourishing dessert. Additionally, Little Sweets comprising Mochi coated in peanut and Nian Gao with a thin crisp batter served as delightful petits fours.

Little Sweets 4/5

In conclusion, Chef Chan Private Dine masterfully preserves the legacy of Chef Chan Chen Hei, weaving traditional excellence with contemporary flair through Chef Wong Hong Loong's skilled hands. Each dish served unfolds as a symphony of flavours, a testament to the richness of Chinese gastronomy. The restaurant is not merely a dining establishment; it is a celebration of heritage, a gastronomic journey that intertwines the past and present in every exquisite bite. Chef Chan Private Dine undoubtedly holds a distinguished place in Singapore's vibrant F&B landscape.

Note: This is an invited tasting.


Chef Chan's Private Dine
(within INDOCFE - Peranakan Dining)
35 Scotts Road
Singapore 228227
Tel: +65 6737 0895
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 6pm - 930pm
(Closed on Mon)

Direction:
1) Alight at Newton MRT station. Take Exit A. On Scotts Road, turn right and walk down Scotts Road towards Orchard Road direction. Journey time about 6 minutes. [Map]

Spice Brasserie @ Parkroyal on Kitchener Road - Lunch 茶 Buffet

Spice Brasserie at Parkroyal on Kitchener Road has recently launched Lunch 茶. In just one seating of four hours long and at one price, you get to indulge in a lunch buffet, followed by an afternoon tea set. The buffet offers a line up of Malaysia and Singapore inspired dishes that warm you up with familiar tastes and flavours.

Braised Black Vinegar Trotter 4/5

I was surprised to find a very homely dish - Braised Black Vinegar Trotter. Bringing flavours from his hometown, Penang, Executive Sous Chef Patrick Ooi uses Gula melaka in his recipe to develop his version of this family classic. The perfectly braised egg is a star of its own too.

Penang Fried Kway Tiao & Carrot Cake 4/5

Other notable dishes from his hometown include Penang Fried Kway Tiao and Carrot Cake, and if you drop by for the weekday lunch buffet, there will be Penang Assam Laksa as well.

DIY Popiah station

One of the highlights of this buffet is the DIY Popiah station - The turnips was very well stewed with dried shrimps and mushrooms, alongside fluffy shredded eggs and crunchy beansprouts.

DIY Rojak

I had a lot of fun at the DIY Rojak station too, that is filled with chopped juicy pineapples, cucumbers, green mangos, turnips, crunchy youtiaos and beancurd skin.

The buffet line also comes with a live Pratas and Naans station, serving robust fish curry and rich butter chicken. Right beside it is the station where you can order a handpulled Teh Tarik to complement your warm and fluffy pratas and naans.

Chee Cheong Fun

Lo Mai Kai

Other delights include local style dim sum such as Chee Cheong Fun, which is one of our favourites among the dishes, as well as Lo Mai Kai.

DIY Muah Chee

There's even a Muah Chee station too, in which you can simply load your plate with heaps of the well roasted crushed peanuts!

This new Lunch 茶 (pronounced as Lunch-‘cha’) buffet serves you an Afternoon 茶 Set after the lunch buffet ends at 230pm, which allows you to continue to chill with your loved ones till 4pm. Each set comes with free flow of tea and coffee. Featuring Asian sweets such as Nonya Kuehs, you will also get interesting creations such as Portuguese Durian Egg Tarts.

The Saturdays and Sundays Lunch 茶 Buffet is priced at $45 nett per person.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Spice Brasserie
Parkroyal on Kitchener Road
181 Kitchener Road
Singapore 208533
Tel:+65 31382518
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Tue-Fri: 12pm - 230pm, 6pm - 10pm
Sat-Sun, PH: 12pm - 4pm, 6pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Farrer Park MRT station. Take Exit A. Turn right and walk down Kitchener Road. Walk to destination. Journey time about 5 minutes. [Map]