Punggol's new hawker centre opens on July 25, 2025, featuring well-known stalls like Hakka Leipopo, Hock Hai (Hong Lim) Curry Chicken and South Buona Vista Braised Duck and more.

When we heard that there was a restaurant specialising in one of Singapore’s national iconic dishes, we knew we had to check it out. Located at The Centrepoint, Roost is a specialty restaurant that is ...

1. In a bowl, cover the rice with water. Stir vigorously. Drain into a strainer and repeat 3 times, or until the water runs clear. 2. In a large heavy-based saucepan over medium heat, heat the ...

Noorman Mubarak worked a comfortable job as a flight attendant. But he felt unfulfilled, like he was wasting his life away ...

Lower in the chicken, bring it back up to the boil. cover with a lid, turn down the heat to the very minimum and allow the chicken to poach very gently in the stock for 45 minutes.

“I wanted to do something that is representative of Singapore, so I [decided on] Hainanese chicken rice,” he explains. The dish was a hit with his colleagues.

Trying Singapore's version of the Hainan dish for the first time, he was pleasantly surprised that the rice was the star — not the chicken. "This rice is an umami explosion!” he enthused.