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Shun Ge Singapore Hainan Chicken Rice (Jiayue Store)

东南亚菜 · ⭐ 4.0

4th Floor, Jiazhaoye Plaza, No. 173, Qingnian Street

Dishes

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  Five-Spice Boiled Eggs

  Five-spice braised eggs are hard-boiled eggs peeled and slowly simmered in a seasoned broth made with star anise, cassia bark, Sichuan pepper, cloves, and fennel. Main ingredients include eggs and spices, with preparation steps of boiling and braising.
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  Five-Spice Roasted Chicken Thigh

  A Chinese dish featuring chicken thighs marinated in five-spice powder and slow-cooked until tender, with rich, aromatic flavors.
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  Five-Spice Braised Chicken Leg Rice

  A savory dish featuring tender chicken legs braised in a blend of five spices, served over steamed rice.
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  Braised Tofu Cubes

  Stewed tofu cubes is a traditional snack that uses tofu cubes as the main ingredient. The preparation method involves placing the tofu cubes into a seasoned braising sauce made from soy sauce, sugar, and spices, then slowly simmering them until they absorb the rich aroma and flavor of the sauce.
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  Steamed Chicken Rice

  White-cut chicken rice features a whole chicken boiled or steamed, cooled, then sliced and served with rice. Typically using Sanhuang or Qingyuan chicken, it preserves original flavor with tender meat and crisp skin. Rice can be plain or flavored with chicken oil and broth for enhanced aroma.
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  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
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  Honey-glazed Barbecue Pork and White-cut Chicken Rice

  A flavorful rice bowl featuring honey-glazed barbecue pork and tender white-cut chicken, served with steamed rice.
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  Sweet and Sour Radish

  Sweet and sour radish is a cold dish made primarily from white radish. Slice or julienne the radish, salt it briefly, squeeze out the moisture, then mix with sugar, vinegar, a pinch of salt, and chili oil. Refrigerate for several hours before serving.

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