Eat 101: Hainanese Chicken Rice

Iconic, isn't it?

Singapore’s national dish. They still call it Hainanese Chicken Rice, although K is more circumspect by calling it “Chicken Rice.”  Hainan, after all, is an island way out in the People’s Republic of China–and if one really wants to be picky about it, variations of the dish is not only served there but also in Malaysia and Thailand.

It’s served in the Philippines, too.  I got to enjoy it at the Singaporean place, Nasi Lemak which recently opened at Robinson’s Galleria.  At that time, Singaporean food consultant HK Tan showed me how to get the most out of the meal:

1. Put ginger and chili on one area of a bite-sized piece of chicken.

2. Get a spoonful of chicken rice and place the bite-sized chicken on top of it.

3. Dab soy sauce on the area of the chicken with no ginger or chili.  Do NOT let the soy sauce mix with the rice.  (I don’t know why, but he emphasized the last sentence).

Sometimes, especially when I’m eating this dish by myself, I put #2 combination into my mouth and then just spoon in a bit of soy sauce after.

Oh, but normally in the Philippines, Hainanese Chicken Rice is usually steamed.  I’m not sure if the same method is used for eating roasted Hainanese Chicken Rice, which is an option offered in Singapore (and possibly in other countries).  I haven’t tried it yet, though.

But if you’re curious, try this with your Hainanese Chicken Rice sometime.  It’s supposed to make a difference.  :)

———-

Photo of Sergeant’s steamed Hainanese Chicken taken at Food Republic, Vivo City.

 

Singapore Week

Food Republic, Vivo City

This is one of the food courts I ate in at Singapore last week. I first visited a branch in Suntec City during it’s IT Sale  and another at Harbour View, which is just outside Sentosa.

I loved the interiors, with its neo-traditional shabby chic feel, mood lighting and warm atmosphere. But I loved the food even more, which averaging at S$5, was not only fairly reasonable but also delicious.

Food Republic, Vivo City at full capacity

I was surprised how the mix of Chinese, Malay and Indian influences can show in a restaurant or foodstall, where very distinct traditional dishes representing these cultures are all combined in one menu. I guess I was expecting more of a fusion combination to make the dishes more harmonious, which is what the modern-oriented restaurants here in Manila do (at least, those I’m exposed with).

Lady looker at Food Republic

But then I remembered a few foreigners complaining about how even the most Filipino menu would include things like Shanghai or Yang Chow rice and Birthday noodles. I’d say that these foreign dishes actually go well with Filipino viands, if they care to acclimatize themselves to Pinoy food culture. So it’s probably the same with the Singaporeans. And as a matter of personal taste, I like idiosycracies and being surprised by what I eat. So the experience of say, having roti pratta with curry dip, sautéed beehoon and seafood soup and bilis (same as dilis) in milk base all on one table is a point in my book.

Since I have a lot of food pictures lying around from the trip and it’s a busy season for Christians, I’ll be focusing on Singapore for a week (or two). Hope you enjoy.