Tian Tian Hainanese Chicken Rice in Hong Kong. Singapore’s famed chicken rice stall brings in a new Michelin-themed concept to Hong Kong

Tian Tian Hainanese Chicken Rice in Hong Kong

Singapore’s famed chicken rice stall brings in a new Michelin-themed concept to Hong Kong

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Foodie  Foodie Your Guide to Good Taste  on 2 May '18

Photos by Yanhan Tan

While we’ve all just got over the Shake Shack launch excitement at ifc mall, Singapore’s famed chicken rice stall Tian Tian Hainanese Chicken Rice has just announced its soft-opening date in Hong Kong.

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Soft-opening its doors to all chicken rice lovers on 7 May 2018 (official launch date: 17 May 2018) at Fashion Walk in Causeway Bay, Hong Kong’s Tian Tian Plus doesn’t just serve its signature Singaporean chicken rice. The new concept store wants to bring a well-rounded Singaporean hawker experience to its guests by roping in other Michelin-approved Singaporean eateries including A Noodle Story from Amoy Street Food Centre, 1950s Coffee and Toast from Chinatown and Lao Jie Fang Beef Brisket Noodle from Mei Ling Market & Food Centre.

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Even in Hong Kong, Tian Tian has remained true to its reputation of being one of the best chicken rice stalls in Singapore – even American celebrity chef and TV host Anthony Bourdain agrees. There’s more to this seemingly simple dish of just rice and chicken – it takes dedication, skill and precision to serve up a plate of fluffy, plump rice grains that are jam-packed with chicken essence, topped with tenderly poached, silky chicken. Tian Tian’s prices range from $80 for a lunch set to $288 for a more wholesome à la carte set.

Now overseen by second-generation owner Li Mei Yun, Tian Tian Hainanese Chicken Rice continues to uphold its legacy of being a Michelin Bib Gourmand eatery by not resting on its laurels and constantly striving to improve on its foundation recipe.
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If you haven’t tried Singapore-style ramen, there’s no better place to start than at Tian Tian’s fellow Michelin Bib Gourmand Singaporean hawker stall A Noodle Story.

Founded by Gwern Khoo and Ben Tham, you have to try the signature noodle with deep-fried shrimp wonton and Japanese BBQ pork ($88 for set lunch). Using only the finest ingredients, this moreish bowl consists of tender char siu that is marinated and cooked for 36 hours, an onsen egg, a crisp, potato-wrapped prawn, plump, HK-style wontons and springy noodles tossed in a homemade sauce of sambal and dried shrimp.

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At the new Tian Tian concept store, locals can also get their beef brisket noodle fix from Singapore’s Lao Jie Fang Beef Brisket Noodle. True to its Cantonese roots, the melt-in-your-mouth noodles with beef tendon slices and brisket ($72 for set lunch) spell bliss and comfort.

Rounding out the Singaporean hawker experience includes downing a cup of authentic Nanyang kopi (coffee) or teh tarik (milk tea) from 1950s Coffee and Toast. If you’re up early for breakfast or brunch, get a taste of a local Singaporean breakfast with a meal of soft-boiled egg and kaya (coconut jam) butter toast ($58 for set).

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Guests can also look forward to shop-exclusive new creations such as Italian stir-fried egg white with scallop ($128) and stir-fried Wagyu beef in rice-cracker rolls ($148).

Now, who’s up for a Singaporean feast?

Fashion Walk, 9 Kingston Street, Causeway Bay, 3108 2180

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