The Hainan Story 海南寶

The Hainan Story

They say that breakfast is the most important meal of the day, and at The Hainan Story, they think the same. Here, you’ll find old-school breakfasts done just right, with traditional Hainanese toasts that boast thick, fluffy buns with a pillowy-soft centre and wonderfully crisp crust — unlike the thin, flat toasts commonly found elsewhere.

Traditionalists will insist on topping their toast with Home-Made Gula Melaka Kaya & Cold Butter ($1.80 Ala Carte), while the adventurous opt for the crunchy Rojak & Peanut Butter Spread ($2.00 Ala Carte). Good news for kaya lovers: The Hainan Story sells their Home-Made Gula Melaka Kaya by the jar ($4.20 per jar).

Wash that quintessential Hainanese breakfast down with some good ol’ decadent ‘Kopi Gu You’ – either Kopi C (coffee with milk) (Hot: $2.00, Cold: $2.60) or Kopi O (black coffee) (Hot: $1.60, Cold: $2.20) with a slice of butter (additional $0.60) thrown in. Introduced by Hainanese coffee shops in the 1930s, Kopi Gu You is Singapore’s very own rendition of the trendy Bulletproof Coffee — way before it even became a hipster drink. Adding butter to the coffee – which is, by the way, prepared with The Hainan Story’s own house blend of coffee beans – gives the otherwise acidic bitter coffee a full-bodied, savoury taste.

For mains, we recommend Ah Kor’s Hainanese Lamb Stew, which is packed with nutritious spare ribs, spongy tau kee beancurd, black fungus, carrot and broccoli. A winsome mixture of herbs and spices — including star anise, shallots and preserved beans — paired with a slow-braise of several hours imparts a fragrant aroma and comforting warmth to this stew. Choose to have it with rice ($11.80) or with crispy noodles ($12.80).

Hainanese curry rice is a beloved dish that originated in Singapore during British colonial rule. It was created by Hainanese settlers living in the region who were employed by the British and wealthy Peranakans — the enterprising chefs decided to combine pork chop from British cuisine, and ingredients like curry chicken, chap chye and babi pongteh from Peranakan cuisine. And thus, Hainanese curry chicken was born.

Newspaper Curry Rice isn’t just any regular restaurant: the brand’s most treasured possession is a curry chicken recipe that has been passed down the generations from a staunch Hainanese matriarch. You won’t find any shortcuts or instant curry powder here: all their sauces and recipes are made from scratch, including the homemade sambal, and of course, their signature curry, which contains blue ginger, chili, curry leaves and freshly-ground pepper.

At Newspaper Curry Rice, guests can choose from 6 different sets, such as their signature Mama Wee’s Hainanese Curry Chicken Drumstick Set ($7.80) — served with a generous helping of tender chicken and addictive curry sauce — and Mama Wee’s Hainanese ‘Kou Rou’ Set ($8.80), which features a succulent braised pork belly. All sets are accompanied by freshly steamed rice, prawn crackers, sambal tempeh, sambal belacan and your choice of a homemade vegetable and egg dish.

Other sets at Newspaper Hainanese Curry Rice include the Nanyang Flavour Fried Chicken Drumstick Set ($6.80), Signature Fried Pork Cutlet Set ($8.80), Prawn Fritters Set ($8.80) and Crispy Fried Silver Dory Fish Set ($9.80).

Uncle Robert Western

As you now know, Hainanese cuisine is intricately linked with the British colonial era in Singapore. Uncle Robert Western pays tribute to this deep connection with their unique take on western food: here, expect classic British cuisine with a distinctly Asian edge.

This duality is best seen in the Old English Oxtail Stew ($18.80). Braised for hours with fresh tomatoes, spices and onions, this historic dish features melt-in-your-mouth meat paired with homemade mashed potatoes. This classic comfort dish was wildly popular during the British colonial era. Though its exact origins are uncertain — some say it was an English dish, others say it was a traditional Hainanese delicacy — what remains certain is just how delicious it is.

Another dish sure to invoke nostalgia is the 1980’s Hainanese Fried Pork Cutlet Coated with Potato Chips Crumbs ($14.80). In the past, cream crackers were once used as the crumbs that would impart the cutlet’s crisp golden exterior — today, in a modern twist, Uncle Robert Western chooses to coat their thick pork loin cutlet in a blanket of potato chip crumbs, lending the dish a more flavorful profile — and more satisfying crunch — when fried. The pork loin is also marinated in a special mixture of celery, carrot, spring onions and seasoning to better bring out its natural flavours. The cutlet comes paired with your choice of Yogurt Rojak — a creamy nutty sauce that pairs perfectly with the savoury cutlet — or a Zesty Alabama White BBQ Sauce.

Wee Nam Kee Chicken Rice

Founded in 1987, this is a popular brand that takes pride in serving one of Singapore’s most iconic and well-loved dishes – Hainanese Chicken Rice. The restaurant has practically become an institution, thanks to its wonderfully uncomplicated — and delicious — chicken rice.

What makes their chicken rice so special? Every aspect of the simple dish has been thoroughly and meticulously thought through. First, only the freshest chickens are used to ensure the best texture and flavour — these chickens are gently simmered in premium chicken bone stock along with a selection of ingredients according to a secret recipe at a carefully controlled temperature — this results in Wee Nam Kee’s signature poached chicken that is both tender and tasty at the same time.

While rice might seem like a rather perfunctory element of the dish, Wee Nam Kee makes sure to pay an equal amount of care and attention to it. Here, rice is cooked in chicken stock and oil that have been infused with fresh pandan leaves, garlic, ginger, and a bevy of other fragrant ingredients to impart an inimitable taste.

Lastly, their dishes are accompanied by two simple — but complementary — chicken rice sauce staples - the piquant chili and ginger sauce dips. Like every other element of Wee Nam Kee’s chicken rice, these are made in-house and produced daily to ensure only the best quality possible.

Ah Chiang’s Traditional Porridge

There is nothing more comforting than a warm bowl of traditional, homemade porridge. With close to half a century of porridge-making expertise, Ah Chiang’s Traditional Porridge is well-versed in creating a perfect bowl of comfort food. Just ask Mr Chiang himself, the 73-year-old patriarch and eponymous owner-chef of the restaurant: through years of toil and effort, Mr Chiang has mastered the art of porridge-making. His restaurant has since become the go-to place for the gooey comfort food that Hainanese — and Singaporeans — love.

All of the ingredients in the restaurant’s dishes are fresh, never frozen. First-timers should try their well-loved Mixed Pork Porridge ($9.50 for set including 2 sides and ‘you tiao’), which comes with springy, handmade pork balls, succulent sliced meat and an array of pig intestines, all cooked to perfection.

A blast from the past

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Much effort was put into the décor of The Hainan Story to replicate the look and feel of traditional shophouses located at the old Hainanese enclave. The Hainanese enclave consisted of Seah Street (Hainan First Street), Purvis Street (Hainan Second Street) and Middle Road (Hainan Third Street).

From the red wooden arched window louvres to wired pendant lamps and vibrantly coloured signages, design elements are evocative of that era.