Tiong Bahru’s Michelin-Approved Chicken Rice Opens At Takashimaya

For anyone who grew up eating chicken rice at Tiong Bahru Market, your childhood has taken on a new form at the Takashimaya near you. The iconic Tiong Bahru Hainanese Chicken Rice—holder of a Michelin Bib Gourmand and keeper of many family weekend memories—is levelling up with its first full-fledged restaurant at Takashimaya. Opened on 21 November, TBC brings the same old-school flavours into Orchard, just with better lighting and air-con that doesn’t involve fighting for a fan. Opening weekend comes with a little bonus: from 29 to 30 November, the first 50 diners daily who spend at least S$10 will score a complimentary branded flask. Bring it back on future visits for a refill of their comforting chicken soup with any S$10 spend, valid till 31 December 2025.

Born in 1987 out of a humble spot in Lengkok Bahru before cementing its legacy at Tiong Bahru Market, the Michelin Bib Gourmand stall has always been about consistency: fragrant rice, silky poached chicken, and sauces that absolutely slap. Now the family behind the brand is steering this beloved classic into a new chapter without messing with the magic. The chicken remains the star, but the new Orchard outpost widens the universe with two rice upgrades exclusive to the restaurant: a fragrant basmati and a premium Niigata Koshihikari typically reserved for sushi counters. The latter anchors a showstopper Oven-baked Whole Chicken with Japanese Rice (S$60++), made with free-range French poulet and designed for communal feasting.

Image credit: Tiong Bahru Hainanese Chicken Rice | Supplied

Choose from Hainanese Chicken Rice, Roasted Chicken Rice and the best-of-both-worlds Classic Hainanese Combo Chicken Rice, each at S$10++ and served with TBC’s signature fragrant rice, or upgrade to the basmati (+S$0.50) or Niigata (+S$1). Expect tender chicken, rice that holds its own, and the holy trinity of chilli, dark soy, and ginger sauce, plus a bowl of honest, comforting chicken soup. And because no Singaporean meal is complete without over-ordering, the menu stretches into “old Singapore” classics done with TBC flair: the aromatic Hainan Curry Fish Pot (S$38++), dangerously moreish Chilli Soft Shell Crab with Mantou (S$23++), plump Homemade Ngoh Hiang with Shrimp (S$15++), tangy Assam Batang Fish (S$18++), and wok-kissed Hainan Style Spicy Prawns with Cucumber (S$19++). Small plates stays consistent: Chicken Gizzard, Chicken Liver, Twin Treasure Gizzard & Liver and the sides (Salted Egg Pumpkin, Braised Egg, Braised Peanuts) are exactly the kind of comfort carbs that always sneak onto your table.

Image credit: Tiong Bahru Hainanese Chicken Rice | Supplied

Desserts keep things classic: Coconut Ice Cream with Sago (S$8++), Coconut Chendol Bliss (S$8++), Mango Sago (S$6++) and a delicate Osmanthus Coconut Jelly (S$4.50++). Drinks range from Gryphon teas to Common Man Coffee Roasters brews, plus an indulgent Iced Coconut Latte with Matcha Cream (S$8++) that’s probably going to start fights about whether it should be dessert or drink.

Tiong Bahru Hainanese Chicken Rice opens 21 November at Takashimaya Shopping Centre (#B2-36A). Walk-ins only.

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Main image credit: Tiong Bahru Hainanese Chicken Rice | Supplied