Hill Street Chicken Rice Delights (禧街鸡饭) @ Peninsula Shopping Complex - New Chicken Rice Stall Hidden Inside A Shopping Mall

Chicken rice is one of those dishes that never really goes out of style, and there is always room for another stall to join the scene. One of the newer additions is Hill Street Chicken Rice Delights (禧街鸡饭), a newly opened stall tucked away inside Peninsula Shopping Complex. Beyond the usual Poached Chicken and Roasted Chicken, the stall also offers a wider selection including Fried Chicken Cutlet Rice, Salted Baked Chicken Rice and Nan Ru Fried Pork Belly, along with a variety of sides and braised items. So if you are dining with a group, there’s plenty to choose from.

We started with the Roasted Chicken ($19 Half Chicken), which came with beautifully glossy skin coated in a soy and honey glaze. The glaze delivers rich, concentrated savouriness with lovely caramelised depth, balanced by earthy, subtly sweet notes from the honey. Despite the glaze’s richness and the chicken skin, I found it surprisingly easy to eat without feeling overly greasy or heavy. More importantly, the meat underneath remained tender, juicy and succulent, making each bite satisfying without being too rich.

Roasted Chicken 4.2/5

The chicken is good, but I think the condiments really complete the experience. The Garlic-Chilli Sauce packs a fiery kick with a bright, garlicky punch, while the fresh Ginger-Scallion Sauce adds a more aromatic, refreshing lift. Even the Dark Soya Sauce is worth mentioning, with a thick, sweet and fragrant profile.

Of course, a good plate of chicken rice is never just about the chicken. The rice here is fragrant and fluffy, with the grains infused with chicken essence. They are moist, plump and glossy, with enough savoury depth to complement the sweet-savoury profile of the roasted chicken. Personally, I prefer my chicken rice grains with a slightly firmer bite, so I would have liked the texture a little firmer. But this is very much a matter of personal preference, and the rice itself has good flavour.

Poached Chicken 4.2/5

The Poached Chicken ($19 Half Chicken) was equally enjoyable, especially if you prefer something lighter and more straightforward. The meat was exceptionally tender, silky and succulent, with the flesh remaining moist and juicy without feeling undercooked. It has a clean, naturally sweet poultry flavour, with gentle poaching aromatics that enhance rather than overpower the chicken.

Between the two, I would probably alternate depending on my mood — the Roasted Chicken for something richer and more caramelised, and the Poached Chicken when I want to taste the chicken’s natural sweetness.

Mixed Organ 3.5/5

Braised Egg, Tofu, Beancurd 3.8/5

For those who enjoy chicken innards, the Mixed Organ ($3/$5) comes with both chicken liver and gizzard. The liver was soft and creamy, while the gizzard offered a firmer, slightly crunchy bite. It is a simple side but works well with the chicken rice, especially with a little chilli and dark soya sauce.

You can also add a selection of braised items to make your meal more substantial. We had the Braised Egg ($1), Braised Tofu ($1) and Braised Beancurd ($1.20). Of the three, the Braised Tofu stood out for me. It had a soft and silky texture and soaked up the savoury braising sauce nicely. Definitely one I would get again as a simple accompaniment to the chicken rice.

Oyster Sauce Vegetable 3/5

Oyster Sauce Bean Sprouts 3.5/5

For some greens, there are Oyster Sauce Vegetable ($5/$8) and Oyster Sauce Bean Sprouts ($4/$7). Between the two, I preferred the bean sprouts. They retained a nice crunch and came topped with fried shallots, which added a fragrant, slightly crispy finish and made the dish more interesting.

Nan Ru Fried Pork Belly 3.5/5

The Nan Ru Fried Pork Belly is another option if you are looking beyond chicken. The pork belly is marinated in Nan Ru, or fermented red bean curd, giving it a distinctive savoury umami flavour with a subtle sweetness and plenty of depth. The exterior is deep-fried until golden and crisp, while the meat inside remains tender, juicy and succulent. The crispy outer layer contrasts nicely with the softer, fatty pork belly within. You can order it on its own to share, or as a dedicated Nan Ru Pork Rice set.

Fried Chicken Cutlet 3.5/5

For something a little different, the stall also offers Fried Chicken Cutlet in three flavours — Original, Wasabi Mayo and Salted Egg. The cutlet has a crispy, golden-brown crust, while the meat stays tender, juicy, and moist. One thing to note, however, is that Hill Street Chicken Rice Delights is primarily a chicken rice stall rather than a fried chicken specialist. The cutlets are prepared beforehand rather than deep-fried to order, so they may not have that just-out-of-the-fryer heat and crispness you would get from a dedicated fried chicken shop. Still, it is a useful option if you are dining with friends or family who want something other than traditional chicken rice.

Hill Street Chicken Rice Delights is a new addition to Peninsula Shopping Complex worth checking out if you’re in the area. The Poached and Roasted Chicken are the main draws for me. I particularly enjoyed the roasted version for its caramelised soy and honey glaze, while the poached chicken offers a cleaner and more delicate profile. The range of sides, braised items and alternative rice dishes also makes the stall suitable for sharing and for diners who want more than just a plate of chicken rice. It may still be a new stall, but the menu already offers a decent variety to explore. For me, I would return for the chicken rice, chilli and that silky braised tofu.

Note: This is an invited tasting.


Hill Street Chicken Rice Delights (禧街鸡饭)
Peninsula Shopping Complex
3 Coleman Street
#01-12
Singapore 179804
Tel: +65 8152 2204
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon: 10am - 6pm
Tue-Sat: 10am - 7pm
(Closed on Sun)

Direction:
1) Alight at City Hall MRT station. Take Exit B. Turn left and walk down North Bridge Road. Walk to Coleman Street. Turn right onto Coleman Street. Walk down Coleman Street. Walk to the destination. Journey time is about 5 minutes. [Map]

SAM SAM SAM (삼삼삼) @ Novena Square - A Body-Matched Samgyetang Experience Inspired by Korean Herbal Medicine

With the growing number of samgyetang restaurants popping up in Singapore, SAM SAM SAM (삼삼삼) at Novena Square takes a slightly different approach. Rather than simply serving traditional Korean ginseng chicken soup, the restaurant positions itself as Singapore’s first samgyetang concept, developed in consultation with licensed Traditional Korean Medicine doctors, with each variation designed around a different wellness focus.

Stepping into SAM SAM SAM feels like travelling back to 1980s Seoul. The space is styled after a traditional Korean herbal medicine shop, complete with a nostalgic retro aesthetic that ties in nicely with the restaurant’s focus on Korean herbal traditions.

The name SAM SAM SAM (삼삼삼) carries a double meaning. “Sam” refers to the number three, symbolising balance in East Asian culture, while “insam” (인삼) is the Korean word for ginseng. Together, the name reflects the brand’s philosophy of nourishment, balance and shared dining. At the heart of the menu is, of course, samgyetang — whole young chicken stuffed with glutinous rice, ginseng, jujube and garlic, then slow-cooked until the meat is tender and the broth takes on all the flavours of the ingredients.

Immunity Black Samgyetang 4.2/5

The Immunity Black Samgyetang ($32) is the most intense and robust variation on the menu, built around slow-aged black garlic from Uiseong. The broth has a deeper, more savoury character than traditional samgyetang, with the black garlic lending mellow sweetness and layered umami without becoming overly heavy. The unmistakable herbal aroma of ginseng and other botanicals still comes through, giving the soup a comforting depth. The whole young chicken comes generously stuffed with glutinous rice, jujube, garlic and Korean ginseng. After being slow-cooked, the chicken is incredibly tender, while the glutinous rice absorbs plenty of the fragrant broth. This is probably the bowl to choose if you prefer your samgyetang with a richer, more pronounced flavour.

Circulation Elixir 4/5

For something lighter, the Circulation Elixir ($29) offers a more delicate interpretation of samgyetang. The broth is light and highly aromatic, with subtle notes of ginseng, traditional herbs and goji berries. Compared to the black garlic version, this feels cleaner and less intense, allowing the herbal fragrance to come through more prominently. The collagen-rich broth comes with the same tender whole young chicken and comforting glutinous rice, making it an easy-to-eat bowl even if you are not accustomed to stronger herbal flavours.

Water Parsley Pancake 4.2/5

The Water Parsley Pancake ($14) was one of my favourite sides. Made with an abundant amount of Korean water parsley, or minari, the pancake is lightly battered and pan-fried until fragrant and crisp around the edges. Rather than being thick and doughy, it has a lighter texture, with plenty of fresh greens giving it a crunchy bite. The minari brings a bright, herbaceous and slightly peppery flavour that works particularly well alongside the rich, herbal chicken soups. It adds a nice textural contrast and freshness to the meal.

Market-Style Tofu & Kimchi 4/5

The Market-Style Tofu & Kimchi ($12) is a simple but comforting combination of warm tofu and stir-fried kimchi. Thick slices of tofu are served warm, silky and mild, providing a clean canvas for the more assertive kimchi. The stir-fried cabbage is savoury, tangy and slightly spicy, with enough seasoning to keep things interesting without overpowering the tofu. It is a lighter option than the fried sides and pairs well with the samgyetang.

Spicy Jan Kalguksu 4.2/5

If chicken soup with glutinous rice isn’t quite enough to fill you up, the Spicy Jan Kalguksu ($27) offers a more substantial noodle option. The dish combines a rich ginseng chicken soup base with house-made Korean chilli paste (jang), giving the broth a fiery kick while retaining the herbal chicken backbone underneath. I enjoyed the hand-pulled, knife-cut kalguksu noodles most. They have a silky yet springy, chewy texture that holds up well against the thicker, spicy broth. The heat is noticeable, but it is balanced by the savoury chicken broth and herbal notes. Definitely one for those who enjoy their Korean noodle soups with a bit more fire.

Ginger Ade, Jujube Ade $6

To wash everything down, we had the Ginger Ade ($6) and Jujube Ade ($6). The Ginger Ade is bold and zesty, with the natural warmth and slight pungency of ginger balanced by sweetness and sparkling carbonation. Served ice-cold, it provides a refreshing contrast to the piping-hot samgyetang. The Jujube Ade is gentler, naturally sweet and fruity, with the mellow caramel-like character of Korean red dates coming through. Both are refreshing choices, especially when paired with the rich, warming dishes.

SAM SAM SAM offers a different take on the samgyetang experience in Singapore by bringing together traditional Korean herbal food culture, a nostalgic 1980s Seoul-inspired setting and its body-matched approach to the menu.

I enjoyed the Immunity Black Samgyetang for its deeper black garlic flavour. At the same time, the Water Parsley Pancake stood out as a particularly enjoyable side with its crispy texture and fresh herbaceous bite. The Spicy Jan Kalguksu is also worth considering if you prefer noodles and a more fiery bowl of soup.

With its focus on chicken, ginseng, jujube and carefully selected botanicals, SAM SAM SAM is not just about having a comforting bowl of samgyetang, but also about exploring the traditional Korean idea of food as nourishment and balance.

Note: This is an invited tasting.


SAM SAM SAM (삼삼삼)
Velocity @ Novena Square
238 Thomason Road
#02-46
Singapore 307683
Tel: +65 8807 3806
Instagram
Website
Nearest MRT: Novena (NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Novena MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

Crystal Jade Group Celebrates National Day with Elevated Singapore-Inspired Creations

In celebration of Singapore’s 61st National Day, Crystal Jade Group presents a thoughtfully curated National Day Collection that pays homage to the nation’s rich and diverse culinary heritage. Available from 10 July to 30 August 2026 across its portfolio of restaurants, the limited-time showcase reinterprets familiar local flavours through the lens of refined Chinese cuisine. Staying true to its philosophy of honouring tradition while elevating it with culinary craftsmanship and premium ingredients, the collection brings together a series of inventive dishes that evoke both nostalgia and sophistication.

Crystal Jade Palace: White Pepper Crab Meat in Golden Tart 4.5/5

We had the opportunity to sample selections across several of its concepts, each offering a unique take on beloved Singaporean flavours.

Starting at Crystal Jade Palace, the White Pepper Crab Meat in Golden Tart ($22 for 6 pcs) is an elegant bite-sized tribute to one of Singapore’s iconic seafood dishes. Sweet, succulent crab meat is delicately sautéed with ginger, spring onion and a generous hit of fragrant white pepper, before being nestled into crisp golden tartlet shells made from spring roll pastry. Each bite delivers a harmonious balance of peppery warmth and natural sweetness, making it dangerously moreish.

Crystal Jade Hong Kong Kitchen: Pan-Fried Hainanese Chicken Rice Dumpling 4.5/5

At Crystal Jade Hong Kong Kitchen, the Pan-Fried Hainanese Chicken Rice Dumpling ($6.80 for 3 pcs) offers a clever reinterpretation of Singapore’s unofficial national dish. Crisp on the outside and soft within, the rice flour dumplings encase a fragrant filling of glutinous rice and tender chicken, infused with ginger, garlic and pandan. Served with a house-made chicken rice chilli, the dish captures the essence of the original while presenting it in a refreshing new format.

Crystal Jade Pavilion: Chargrilled Scallop & Rojak Tartlet 4/5

Another highlight from Crystal Jade Pavilion is the Chargrilled Scallop & Rojak Tartlet ($18.80 for 8 pcs). The crisp ‘pie tee’ shell holds a vibrant rojak-inspired medley of jicama, pineapple and cucumber, lightly coated in rojak sauce. Crowned with a smoky chargrilled scallop, the dish delivers a lively interplay of sweet, tangy and savoury flavours with contrasting textures.

Crystal Jade Golden Palace: Sesame Otah Toast 4/5

Over at Crystal Jade Golden Palace, the Sesame Otah Toast ($14.80 for 4 pcs) gives a nostalgic favourite a refined twist. Inspired by classic prawn toast, it features a generous layer of house-made otah prawn paste, coated with sesame seeds and deep-fried to a golden crisp. The result is a fragrant, crunchy bite packed with spice and umami.

Crystal Jade La Mian Xiao Long Bao: Wok-Fried Prawns in XO Sauce 4/5

Seafood lovers will enjoy the Wok-Fried Prawns with Jackfruit & Pineapple in XO Sauce ($23.80/Regular) from Crystal Jade La Mian Xiao Long Bao. The prawns are plump and bouncy, coated in a robust XO sauce that delivers a savoury, mildly spicy punch. The addition of jackfruit and pineapple introduces a natural sweetness that brightens the dish and adds a unique tropical dimension.

Crystal Jade Hong Kong Kitchen: Sizzling Pig Blood Curd & Tofu 4.2/5

For something more adventurous, the Sizzling Pig Blood Curd & Tofu with Salted Fish & Minced Meat ($16.80/Regular) at Crystal Jade Hong Kong Kitchen is a comforting claypot dish that showcases an often underappreciated ingredient. Silky pig blood curd and tofu are braised with minced pork and salted fish in a deeply aromatic base of ginger, garlic and chillies. Rich, savoury and intensely satisfying, it is a dish that rewards the more curious diner.

Crystal Jade Pavilion: Australian Wagyu Beef Brisket in Pineapple Nanyang Curry 4.2/5

A hearty centrepiece comes in the form of the Australian Wagyu Beef Brisket in Pineapple Nanyang Curry ($42/Regular) at Crystal Jade Pavilion. The tender wagyu brisket is slow-braised in a fragrant curry enriched with pineapple, okra, onions and kaffir lime leaf. The pineapple lends a gentle sweetness and acidity that cuts through the richness of the beef, resulting in a well-balanced curry that is both indulgent and distinctly local.

Crystal Jade Palace: Braised Rice Vermicelli with Seafood in Satay Sauce 4/5

Carbohydrate lovers should not miss the Braised Rice Vermicelli with Seafood in Satay Sauce ($36/Regular) at Crystal Jade Palace. The thick vermicelli is braised with prawns and squid in a robust ‘sha cha’ sauce, delivering deep umami flavours with a pronounced wok hei. It is a comforting dish that draws clear inspiration from Singapore’s hawker fare.

Crystal Jade Golden Palace: Chilled Durian Coconut Ice Jelly 4.2/5

Ending on a sweet note, the Chilled Durian Coconut Ice Jelly ($6.80/pax) at Crystal Jade Golden Palace is a refreshing dessert that celebrates tropical flavours. The silky coconut jelly is paired with a generous portion of durian flesh and strands of chendol, offering a delightful balance between creamy richness and light sweetness.

Crystal Jade Pavilion: Lychee Pastry 3.5/5

The Lychee Pastry ($12 for 3 pcs) from Crystal Jade Pavilion presents a delicate finish, featuring a crisp pastry shell filled with lychee and Chinese yam. While light and refreshing, the yam filling may not appeal to those who prefer more traditional fillings.

Crystal Jade La Mian Xiao Long Bao: Kaya Mochi 4.2/5

Lastly, the Kaya Mochi ($5.80 for 3 pcs) at Crystal Jade La Mian Xiao Long Bao is an addictive treat. The soft, stretchy mochi encases a fragrant kaya filling, delivering a harmonious combination of textures and flavours that makes it hard to stop at just one.

Overall, Crystal Jade’s National Day Collection succeeds in reimagining Singapore’s beloved flavours with creativity and finesse. Each dish reflects a thoughtful balance between nostalgia and innovation, offering diners a fresh perspective on familiar tastes while preserving their cultural essence. Available for a limited time only, this collection is a fitting tribute to Singapore’s vibrant culinary heritage and well worth exploring across the group’s various dining concepts.

PROMOTIONS
From 10 July to 30 August 2026, Jadeite Members and OCBC Cardmembers can enjoy 15% off with a minimum order of two National Day Special dishes at participating Crystal Jade restaurants. *Terms and conditions apply.

Note: This is an invited tasting.

Man Fu Yuan @ Frasers House - Threads of Fire & Spice: A Four-Hands Cantonese-Thai Collaboration

Man Fu Yuan (满福苑) at Frasers House, Luxury Collection Hotel, Singapore presents Threads of Fire & Spice, a limited-time four-hands collaboration with Lily’s from The Ritz-Carlton, Bangkok, available exclusively from 17 to 18 July 2026. Bringing together the refined precision of Cantonese cuisine and the bold, aromatic vibrancy of Thai flavours, the experience unfolds through a thoughtfully curated menu that layers fire, spice, fragrance, and depth across each course. This spectacular 12-course dinner is priced at $208++ per person, with an optional 5-glass wine pairing available for an additional $50++ per guest.

Amouse Bouche Lily’s: Emerald Yellow Fin 4.2/5

The evening begins on an elegant note with a trio of amuse-bouches that set the tone for the journey ahead. Chef Pop’s Emerald Yellow Fin (翡翠黄鳍) is both delicate and expressive — a matcha-infused crisp crowned with yellowfin tuna tartare, avocado-matcha puree, and ikura. The interplay of earthy matcha and the natural sweetness of the tuna creates a refreshing opening, lifted by the gentle salinity of roe.

Amuse Bouche Man Fu Yuan: Ocean Elixir 3.5/5

Following that, Chef Aaron’s Ocean Elixir (海之清露) offers a chilled Teochew-style seafood consomme, its clarity and depth enhanced by fragrant lemongrass aromatics that lend a subtle Southeast Asian lift.

Cold Prelude Lily’s & Man Fu Yuan: Pu’er Whisper 4/5

Completing the opening sequence is Pu’er Whisper (普洱烟韵), a collaborative creation featuring lightly smoked kingfish paired with smoked Pu’er tea, Tubtim Siam pomelo, Thai chilli puree, and calamansi. The dish delivers a refined balance of smokiness, citrus brightness, and restrained heat, showcasing the harmony between both culinary traditions.

Soup Man Fu Yuan: Silk Tofu Consomme 4.5/5

The Silk Tofu Consomme (极汤锦绣豆腐, 奶白菜) is a masterclass in Cantonese technique. The consomme, painstakingly prepared from pork, chicken, and Chinese cured meats, is steamed over eight hours to achieve remarkable clarity and depth. Paired with handcrafted flower tofu of silky, almost ethereal texture, the dish reflects the discipline and finesse that define classical Cantonese cuisine.

Ocean Lily’s: Chiang Mai Khao Soi Softshell Crab 4.2/5

Thai influences come to the forefront with Chiang Mai Khao Soi Softshell Crab (清迈软壳蟹) by Chef Pop. Here, sustainable softshell crab is paired with yellow noodles and ikura, all enveloped in a rich, aromatic Chiang Mai curry. The dish reimagines the beloved Northern Thai staple with a contemporary touch, balancing creaminess, spice, and umami.

Poultry Man Fu Yuan: Perfumed Duck 5/5

A highlight from Man Fu Yuan is the Perfumed Duck (幽香泰茶鸭). The Irish duck breast is roasted and tea leaf-smoked, imparting a subtle smokiness that complements its tender, succulent flesh. A tamarind glaze adds a gentle tang, while plum tomatoes add brightness, resulting in a dish that elegantly bridges Cantonese roasting traditions with Thai-inspired acidity and fragrance.

Signature Lily’s & Man Fu Yuan: Typhoon Lobster 4.2/5

The collaboration reaches a crescendo with the Typhoon Lobster (泰风 · 蒜香龙虾), a defining creation that encapsulates the menu’s spirit. Inspired by Cantonese “Typhoon Shelter” style cooking, the rock lobster is elevated with Thai and Southeast Asian aromatics. Crispy garlic, dried chilli, and a fragrant tom yum essence deliver layers of complexity, marrying wok hei intensity with vibrant spice and citrus notes.

Heritage Lily’s: Massaman Wagyu Short Rib 4/5

Chef Pop’s Massaman Wagyu Short Rib (玛莎曼和牛) is another standout, offering a luxurious interpretation of the classic Southern Thai curry. The Wagyu short rib is slow-braised to fork-tender perfection, absorbing the deep, aromatic spices of the Massaman curry. Finished with a velvety Southern curry hollandaise, crispy fried shallots, and kaffir lime essence, the dish strikes a harmonious balance between richness and brightness.

The Scallop Legacy (带子皇炒饭) by Chef Aaron reinterprets Cantonese baked fragrant rice with king scallop, preserved vegetables, and cheese. Presented with a tableside flourish, the dish captivates both visually and aromatically — so much so that it momentarily distracts from taking a photo of it — but its comforting yet elevated flavours leave a lasting impression.

Palate Cleanser Lily’s & Man Fu Yuan: Lime Lychee Cloud 4.2/5

A refreshing Lime Lychee Cloud cleanses the palate with its light, aromatic profile. The lychee sorbet, infused with kaffir lime and lemongrass, is bright and uplifting, preparing diners for the dessert finale.

Dessert Lily’s & Man Fu Yuan: Golden Mango Duo Symphony Rice Pudding Mango 4.5/5

Dessert arrives in a duo that celebrates tropical indulgence. The Golden Mango Duo Symphony Rice Pudding Mango pairs creamy rice pudding with coconut and vanilla sauce, offering a comforting, luscious finish.

Dessert Lily's & Man Fu Yuan: Mango Puree 4/5

This is complemented by a chilled Mango Puree with pink pomelo and peach collagen, delivering a refreshing contrast with its clean, fruity sweetness.

Petite Four Man Fu Yuan: Milk Tea Egg Tart, Pandan Red Date Cake 4/5

Threads of Fire & Spice is a compelling showcase of culinary synergy, where two distinct traditions intertwine seamlessly. Chef Aaron and Chef Pop demonstrate how contrasting techniques and flavour philosophies can come together in harmony, creating a dining experience that is both refined and exciting. With its limited two-day run, this collaboration offers a rare opportunity to experience a thoughtfully orchestrated dialogue between Cantonese elegance and Thai vibrancy.

Note: This is an invited tasting


Man Fu Yuan
Frasers House
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 10pm
Sat-Sun, PH: 1130am - 3pm, 6pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]