Kampung Chicken Rice Restaurant, also known as Ri Ri Cha Shi (日日茶室), has reopened with a fresh new look in Tiong Bahru!
The restaurant welcomes on board none other than the Chairman of the BreadTalk Group, Mr. George Quek, and a Hainanese chicken rice chef who apprenticed under a true pioneer of the dish. George Quek is known for his innovative approach to the food and beverage industry, while the identity of the Hainanese chicken rice chef remains a delightful mystery, shrouded in the intrigue of a 19-year-long quest for perfection.
“We are incredibly excited about this collaboration,” says a spokesperson for Today Kampung Chicken Rice Restaurant. “George Quek‘s vision for celebrating Singapore’s hawker heritage aligns perfectly with our own, and to have a chef who has honed their skills under a legend is truly special.”
Beyond the Hainanese Kampung Chicken Rice, Today Kampung Chicken Rice Restaurant offers a delectable spread of heritage delights from 7am to 10pm.
Those familiar with Singapore’s hawker scene know that the best dishes are often made with the simplest ingredients, bursting with flavor. This philosophy is at the heart of Today Kampung Chicken Rice Restaurant’s approach.
The Hainanese Kampung Chicken Rice (海南甘榜鸡饭) has a storied past. It originated from the famed Sergeant Chicken Rice, founded in 2005 through a collaboration between BreadTalk Group’s Chairman and the apprentice of the legendary Orchard Road Chicken Rice store. The recipe has been perfected over the last 19 years, using only the largest female kampung chickens, renowned for their richer taste, tender texture, and perfect fat-to-meat ratio.
The rich chicken broth is the key to any exceptional plate of chicken rice. Here, it’s truly a labor of love. Boiled daily with over 10kg of chicken bones, infused with a secret blend of ingredients, and simmered for at least 6 hours until fragrant, this broth forms the soul of the dish. Each plate is elevated with a piquant chili sauce that incorporates a sweet-tangy honey pineapple puree. The aromatic rice, cooked with a perfect blend of pandan leaves, lemongrass, garlic, ginger, and other secret ingredients, creates a flavor that is simply irresistible.
Li Xin Teochew Fishball Noodles (立兴鱼圆面), on the other hand, has won over the hearts of locals and the approval of the renowned Michelin Bib Gourmand. Their secret lies in a guarded recipe dating back to the 1960s. Only 100% yellowtail fish goes into the making of the fishballs, which are handmade daily, lending their unmistakable firmness and bounce to the heartiest bowl of noodles. Kampung Chicken Rice Restaurant also offers a mouthwatering selection of zhi char dishes cooked to wok-perfection. Each dish is a journey through Singapore’s rich culinary heritage. Highlights include the melt-in-your-mouth Salt & Pepper Dragon Tongue Fish, where even the bones are a delight, and the Pui Kia Ribs glazed in a tangy sauce bursting with sun-dried tomato flavor. For the month of July, Li Xin Teochew Fishball Noodles is having S$1 off all noodles.
For a truly unique experience, try their Dragon Beard Kai Lan (龙须芥兰), prepared in two ways with contrasting textures.
The Wok-Fried Chicken Rice (招牌星洲炒鸡饭) brings back nostalgic memories with its smoky golden rice and fluffy pork floss. Finally, end your hawker adventure with skewers of juicy Satay, charcoal-grilled to perfection.
Start your day right with their hearty Kampung Chicken Porridge, featuring generous chunks of tender chicken instead of the usual shreds.
Today Kampung Chicken Rice Restaurant is located at 71 Seng Poh Road #01-49.
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