Singapore Famous Hainanese Chicken Rice

New Location at Sunset way

2011-05-17T23:00:00.002+08:00

Hi all,

I would like to say thank you to my local customer who have supported me all the way in my business. I have moved my business to Blk 105 Sunset way, #01-08.

I welcome those feedback about my chicken rice and have received good and bad comment about the quality. With this new outlet I'll introduce more of my favourite dishes and hope you can continue to support.

As for my new shop, there will be delivery service within Clementi and western part of Singapore and minimum order will be $50.00. There won't be any delivery and GST charges. For other location we will try to arrange if possible.

Once again, thank you for your on-going support.

To order, please call 67792236 or 96313657

Charity for old Folk Home

2010-07-28T21:58:00.003+08:00

I decided to donate one day of my daily sale on 29 July 2010, hope that fellow Singaporean and tourist can give their full support tomorrow.

Centre Point Basement 2 Food Court $3.00 chicken rice, while stock last.

Hainan Shaoye restaurant in Hong Kong

2010-06-26T00:17:00.007+08:00

If you happen to go to Hong Kong and miss those delicious Singapore food, like Hainanese chicken rice, satay, Bak ku Teh and Fried carrot cake. Then please visit the restaurant below as currently I am handling this project.

Shop P311, World Trade Centre,280
Gloucester Rd, Causeway Bay
http://www.hainanshaoye.com/

Indonesia Grilled Chicken Rice with Homemade Pickles

2010-04-29T22:42:00.003+08:00

This week I have come out with a value meal and have reduced the price to S$3.90. This is a combination of Indonesia chilli sauce with Balachan and come with homemade pickles. If you happen to go to Centrepoint, please drop by my stall at the Basement Foodcourt own by Kopitiam and flash your Kopitiam card to enjoy 10% discount.

What a good deal at S$3.51 when you use your Kopitiam discount card.

Ten days $2 Promotion

2010-03-21T23:49:00.005+08:00

I have received overwhelming response from alot of customer and queue start as early as 9:30am before we start for business at 10am. The demand was so great that we have to place more order from the chicken supplier to meet the demand. For the past ten days, we sold 100 0ver chicken per day. Would like to thank everyone for your support and we will continue to improve our food quality and services.

Chef Han Chicken Rice

2010-02-26T13:32:00.021+08:00

After months of preparation, I decided to open my first chicken rice outlet at The CentrePoint mall which is located at Orchard road. My food outlet is at the Basement 2 of the shopping mall, stall number 13 and 1st official day for business will be on the 5th of March 2010 from 10am to 10pm.

The attach picture as shown above, the recipe to marinate the chicken will be different. Please try and do let me know if you have any comment. My email address is hansengfong@gmail.com.

Chatterbox - Hainanese chicken rice

2010-01-28T16:37:00.002+08:00

Chatterbox Signature Dish

Author : Leslie Tay

Article from : ieatishootipost website

http://ieatishootipost.sg/2009/06/chatterbox-chicken-rice-signature.html

Since 1971, the chicken rice recipe keep on improving by the chatterbox chef and I am fortunate to be part of the team to make improvement to the recipe and this Singapore famous dish have been included into the tourist guide around the world.

Buzzing Cashier 2

2010-01-28T16:21:00.006+08:00

Mr Chew of the Bedok Reservoir manage to score 29 points out of 30 points for the food sampling. That is a great achievement for him and hope he can maintain the quality of the food standard.

New Chatterbox

2010-01-28T16:10:00.004+08:00

After months of preparation, the Chatterbox restuarant have moved to level 5 on December 2009

Judge for MediaCorp - Buzzing Cashier 2

2009-07-05T22:48:00.017+08:00

Author : Leslie Tay
Article from : ieatishootipost website
http://ieatishootipost.sg/2009/07/buzzing-cashier-event-report.html

Many thanks to the ieaters who turned up to be "guinea pigs" for Buzzing Cashier last Thursday! I think we all had a great experience seeing how a Variety show is made.

For those of you who are unfamiliar with Buzzing Cashier, the basic premise is that the Hosts look for a stall whose owners are not doing very well and really need help. They then bring some well known chefs to come teach them how to improve their recipe and after two weeks they bring a gang of tasters to see if their dish "can make it".

I guess its like a "makeover" of sorts. But as I spoke with the writers, I was quite impressed that the emphasis is about helping those hawkers who are really in need. So unlike a lot of other food programs, when they set out to choose hawkers to be featured, they are actually seeking those which are unknown, not doing well and really need a miracle to turn their lives around. So it really is a show with a social cause.

Yi Feng and Kim Ng with myself and Chef Han of Meritus Mandarin Hotel

During the shoot, I got to know the other two judges who can be called legends in their own rights. The first is Chef Han, who is the Executive Sou Chef of the Meritus Mandarin hotel for the last 36 years. Now, this is when we need to set some of Singapore's hawker history straight. Chef Han has been the man in charge of Chatterbox's Chicken Rice since its inception and is really the one who is responsible for its fame. However, I think the general public's perception is that Chatterbox's Chicken Rice chef left years ago to open his own stall in Pasir Ris. This is only half true. Basically, the chef who left was the chef in charge of making the chicken rice. But the real person in charge and more importantly, the one who taught the chicken rice chef, Chef Han, is still helming Chatterbox. So let's set the record straight once and for all.

Chef William, Executive Chef of Copthorne King's Hotel

The Chief Chef of the episode was Chef William who is in charge of the Penang Buffet at Copthorne King's Hotel. Chef William is the ideal choice for the role of teaching the stall owner on how to cook carrot cake as he himself came from a family who sells carrot cake. Chef William is quite a hawker foodie himself and we had a great time discussing his favourite hawker haunts.

The first episode of Buzzing Cashier Season 2 airs this Monday, 6 July and the episode that we shot will be aired on 10 August. So do make sure to tune in!More photos of the event can be seen on our facebook page.

Food promotion in Shanghai, China

2009-04-15T00:19:00.005+08:00

Published on ShanghaiDaily.com http://www.shanghaidaily.com/sp/article/2008/200811/20081115/article_380665.htm

Tuck into Vietnamese, Singaporean fare
Created: 2008-11-15
Author:Aubrey Buckingham

THE city's fans of fine foods and exotic flavors can rejoice as the fragrance of the Far East comes to Shanghai's top hotels. The JW Marriott and JC Mandarin are adding a dash of Southeast Asia to their buffets, offering diners a chance to make culinary discoveries from China's neighbors.First up is the JW Marriott Shanghai with a special Vietnamese promotion that runs through next Saturday. The Tomorrow Square property's sous chef Juan Martinez has recently returned from an adventure in Vietnam as he sought authentic Vietnamese cuisine.The industrious Puerto Rican visited locals, trekked back alleys and fished the Mekong, compiling notes and scribbling recipes along the way to re-create the dishes in Shanghai."I went to Saigon (Ho Chi Minh City) in search of knowledge about the food, the people and what makes it such a magical place for chefs," said the dynamic young chef."When I arrived, I found a tropical city filled with energy and great food. While walking the streets I saw how much pride Vietnamese people put into their cooking and experienced many of their local delicacies, including abundant fresh fruit, live seafood caught straight from the river, fresh meat and most important, fresh local vegetables."Diners at the buffet will be able to tuck into some sumptuous authentic dishes from the south, such as soft shell crab and taro spring rolls, red mullet fish soup with fresh herbs, and charred elephant fish.The crab rolls were tasty, while the fish soup was slightly overwhelmed by the added fish sauce, although that would be considered the proper way to prepare the dish. The fish was interesting -- served on a small platform with a slightly spongy skin, the flesh paired beautifully with the rambutan glaze.Vietnamese fare is also big on salads, and various plates will be passed around by the wait staff. Pick of the lot was the fresh water shrimp and green mango salad -- delightfully tangy and refreshing.Chef Martinez's odyssey was held in conjunction with leading Vietnam tour operator Buffalo Tours, which planned the itinerary for his seven-day trip. One highlight of his tour was being able to ride around on a motor scooter, as the locals like to do, traveling the city and stopping at restaurants.He also popped by the Mekong Delta, scoping out the fresh seafood and produce in the process. Here, he learned how to make rice paper, fish sauce and the authentic way of preparing elephant fish.The Vietnamese fare will replace the Indian selection at the buffet. Lunch is 198 yuan (US$29), while dinner is 268 yuan. Both prices are subject to 15 percent tax.The JC Mandarin is also having a food promotion through next Saturday. This time, the Nanjing Road property is looking to its brand's roots and presenting Singaporean fare at its popular Tatler coffeehouse.The hotel has invited executive sous chef Han Seng Fong from Singapore's popular Meritus Mandarin hotel for the event. The "Lion City's" Chatterbox all-day diner is famed for its Hainanese chicken rice, a local favorite, and the version found there is purported to be the best in the island state.Han has brought his recipe to Shanghai and improved upon the already solid offering. The chicken flesh is moister, while he also brought his own chili sauce for added kick. While it fails to dethrone compatriot Justin Quek for the best version in Shanghai, the fragrant rice and savory soup keep it not too far behind.Other Singaporean delights will also be on offer, from the ubiquitous satay to the confusingly named meat bone tea. The laksa has also been tweaked slightly, although the lack of proper noodles in this city continues to let the dish down.