Update: Hainan Chicken Rice Ball has relocated. The new address has been updated at the end of this post.
The first time I had chicken rice ball was in Malacca three years ago. Frankly speaking, I was not too impressed by it. I remember the rice ball is mushy and lacked the aroma that I am accustomed to with Singapore-styled chicken rice.
When I found out that there is a stall in Jalan Besar selling chicken rice ball, I decided to see how it compares to the one across the causeway.
Jalan Besar is the part of Rochor area that I have not ventured before but the stall is surprisingly easy to find if you are coming by Rochor MRT Station.
Just take the exit towards Veerasamy Road, exit the station (you should see Lasalle College of the Arts opposite you), turn left and follow the pavement to the coffeeshop which is just round the corner.
Jalan Besar is the part of Rochor area that I have not ventured before but the stall is surprisingly easy to find if you are coming by Rochor MRT Station.
Just take the exit towards Veerasamy Road, exit the station (you should see Lasalle College of the Arts opposite you), turn left and follow the pavement to the coffeeshop which is just round the corner.
The stall in question has a very generic name called Hainan Chicken Rice Ball which is located within Shing Boon Hwa Food Centre, a coffeeshop located diagonally across the road from Sim Lim Tower.
They do sell the normal Hainan chicken rice with loose rice for $3.50. However, if you are going for the rice balls, a chicken rice set with two rice balls costs $4.50. For the $5 set, you could get a portion of braised pork belly.
I ordered the $5 set just so I could try the pork belly.
When the food was sent to my table, I almost laughed out loud. I guess it is not apparent in the photo but the chicken rice ball set looked kind of miniature to me because the white plates are not the regular sized ones.
To give you some perspective, the plate containing the rice balls is roughly big enough for one steamed pau while that pink bowl is the typical bowl your complimentary soup get served in when you eat dry noodles.
To give you some perspective, the plate containing the rice balls is roughly big enough for one steamed pau while that pink bowl is the typical bowl your complimentary soup get served in when you eat dry noodles.
The hand-molded rice balls here are the size of tennis balls compared to the ping pong sized ones I had in Malacca. As I took a bite, it did not crumble while still retaining the shape. I think due to the molding, the rice grains were a little starchy but I actually enjoyed that.
By the way, they only serve poached chickens here. My chicken came
deboned and without skin with dark soya sauce drizzled generously over it. I find
this move unnecessary as it only make the chicken meat seem unappetizing. They could have serve it as a dip on the side, in a saucer. And why the need to remove delicious chicken skin?
As for the pork belly, they are very soft and fatty-licious. It must have been simmered long enough in the braising sauce to sufficiently absorb the flavors. I actually enjoyed the pork belly more than the chicken meat itself. I only wish the pork belly be chopped in larger pieces.
As for the pork belly, they are very soft and fatty-licious. It must have been simmered long enough in the braising sauce to sufficiently absorb the flavors. I actually enjoyed the pork belly more than the chicken meat itself. I only wish the pork belly be chopped in larger pieces.
The dark colored bowl of soup with taupok (tofu puffs) is a little different from the clear soups you get from the other chicken rice stalls. Not exactly herbal but I think I picked up the smell of cinnamon and star anise. I am just guessing could this be the pork belly braising sauce diluted with chicken stock?
In conclusion, I prefer this over the Malacca version. The rice here have a more garlic-ky and ginger flavor that I like. More importantly is, this rice ball is not as mushy as Malacca's and it does not fall apart easily. As for the chicken, it is tender and moist despite being breast meat.
However, if I were to judge this as Hainanese chicken rice in Singapore, I would say there are better options out there as I still prefer my chicken with skin and dressed in the usual light soya sauce with sesame oil combo instead of just dark soya sauce.
Do take note that the business hours given by Google and Burpple is outdated. I checked with the stall assistant who delivered my food and he confirmed that they are opened for business at 10am instead of 8.30am. The inaccurate info gave me such a big headache!
Find out why in my next post.
However, if I were to judge this as Hainanese chicken rice in Singapore, I would say there are better options out there as I still prefer my chicken with skin and dressed in the usual light soya sauce with sesame oil combo instead of just dark soya sauce.
Do take note that the business hours given by Google and Burpple is outdated. I checked with the stall assistant who delivered my food and he confirmed that they are opened for business at 10am instead of 8.30am. The inaccurate info gave me such a big headache!
Find out why in my next post.
Closed: Every alternate Wed
🠟🠟🠟NEW ADDRESS🠟🠟🠟
HAINAN CHICKEN RICE BALL 海南鸡饭粒
Maddox Canteen Bar
1002 Jalan Bukit Merah
#01-3752
Singapore 159456
Business Hours
Mon - Sun: 10.30am - 2.30pm
Closed: Sun
Closed: Sun
Google Map: https://goo.gl/maps/56RvUGy4WeKinsxb9
