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If you’re a fan of Tiong Bahru Chicken Rice, you are in for a treat. The hawker chain just opened its first-ever restaurant concept in Takashimaya on 21 Nov 2025, and we headed down early to check out what the menu.
Before you jump to conclusions, the restaurant doesn’t just serve hawker centre chicken rice at jacked-up prices. Founders Anders and Max Cheong have attempted a daring mix-up of the chicken rice formula, spinning the traditional dish up with 3 options for fragrant rice.
The Classic Hainanese Combo Chicken Rice comes at S$10, which is surprisingly affordable for a restaurant in a tourist hotspot. You can also grab a Quarter/Half/Whole Chicken at S$16/25/45.
You have 3 options for fragrant rice — classic fragrant rice, basmati rice (+S$0.50), and Niigata rice (+S$1). Fun fact: Niigata is the rice used for sushi.
Max joked that the Niigata rice was the most obedient, as it only took a single try for him to nail the recipe. Contrast that to the basmati rice, which took a whopping 6 tries for Max to balance the flavours.
In my opinion, all that trial and error paid off. The basmati rice was by far my favourite variation; each grain combined the trademark fragrance of traditional chicken rice and the floral hints of basmati rice.
The highlight of the restaurant is definitely the new Oven-Baked Whole Chicken With Japanese Rice (S$60), a ginormous bowl of Niigata rice topped with a roasted whole chicken. Savoury juices seep into the Niigata rice, which is already mixed with fried bits of chicken skin.
While you’re savouring your chicken rice, enjoy a bowl of Golden Cereal Prawns (S$19) on the side! A delectable prawn cracker is creatively crafted into the shape of a crab shell, mimicking the presentation of chilli crab. You can also grab a plate of Chicken Gizzard (S$4), Salted Egg Pumpkins (S$9), and even Hainan Style Spicy Prawns (S$19).
My personal pick for sides was the Hainanese Crispy Pork (S$10). It’s not pork skin, but actual strips of pork fried to a golden crisp and served with a curry sauce. The crunch was heavenly, and the curry sauce nostalgic. If that’s not your jam, you can also grab some Homemade Ngoh Hiang (S$15) or Chilli Soft Shell Crab Mantou (S$23).
There’s even a bowl of Hainan Curry Fish (S$38), with the option of either fish head or tail.
Tiong Bahru Chicken Rice Takashimaya is having a grand opening promotion from 29 Nov to 30 Nov 2025, where the first 50 customers on both days who spend a minimum of S$10 will receive a free 650ml Emotional Support Flask. On subsequent visits, spend another S$10 to fill your whole flask up with their peppery soup! This free soup promotion lasts till 31 Dec 2025.
This promotion pays homage to Tiong Bahru Chicken Rice’s former Changi Village outlet, where customers would flock to the stall every day just to try their rotating menu of soups.
