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Singapore Kitchen Star Chef's Kitchen · Authentic Singapore Cuisine

Southeast Asian cuisine · ⭐ 3.7

B156, B1 Floor, Guangzhou Tower Plaza, Guangzhou Tower Road

Dishes

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  Three-Color Poached Chicken

  Three-Color Poached Chicken is a cold dish featuring shredded poached chicken, typically using chicken breast or thigh meat. It is mixed with three colorful vegetable shreds: cucumber (green), carrot (orange/red), and purple cabbage (purple/red). The dish is tossed in a dressing made from light soy sauce, aromatic vinegar, sesame oil, minced garlic, and a hint of sugar. It is known for its vibrant appearance, refreshing taste, tender chicken, and crisp vegetables.
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  Indian Flatbread

  Indian flatbread made from flour, water, and a little oil, stretched and tossed into thin rounds then quickly baked in a hot oven. Key ingredients: flour, water, oil, salt. Hand-stretching creates a puffy, layered texture.
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  Cocoa Shell Tea

  Cocoa Shell Tea is a beverage made primarily from the shells of cocoa beans. The dried cocoa bean shells are cleaned and then either roasted or directly boiled with water to extract their flavor. The resulting tea has a light brown to reddish-brown color, with a subtle natural cocoa aroma and a refreshing, slightly bitter taste. It is caffeine-free and typically served without added sugar or other flavorings to preserve its original character. This drink is a simple way to utilize a byproduct of cocoa processing.
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  Nyonya Fried Shrimp in Mini Cups

  A fusion dish featuring succulent shrimp marinated in Nyonya spices, deep-fried and served in miniature cups for a crispy, aromatic bite.
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  Wenchang Chicken

  Wenchang Chicken is a traditional Hainan dish made by gently boiling local chicken with ginger, scallions, and garlic, resulting in tender meat and fragrant broth, typically served with yellow pepper sauce or chili paste.
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  Braised Pork Bone Tea

  Bak Kut Teh is a soup made primarily with pork bones and meat, typically using pork ribs, trotters, or spareribs, simmered with spices like star anise, cinnamon, Sichuan pepper, cardamom, and cloves. Bones are blanched to remove odor, then slow-cooked for hours to create a rich broth. Some versions add chicken or beef for enhanced flavor.
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  Fat Aunt Char Siu

  A Cantonese roast pork dish made with marinated pork, grilled until tender and glazed with a sweet-savory sauce.
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  Shrimp Paste Fried Chicken Wings

  Chicken wings marinated in shrimp paste and deep-fried to crispy perfection, offering a savory and aromatic flavor.
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  Spicy Crab with Chili

  A stir-fried dish featuring fresh crab and chili peppers, delivering a spicy and savory flavor.
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  Golden Sand Potato Chips

  A crispy snack made from fried potatoes, topped with a golden, savory egg yolk mixture for a rich and satisfying flavor.
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  Steamed Crab and Rice Noodles in Broth

  Steamed crab and rice noodles cooked in a rich broth, combining the sweetness of crab with the soft texture of noodles.
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  Chicken Oil Rice

  Chicken oil rice is a traditional delicacy made primarily with chicken fat and fragrant rice. To prepare it, the rice is first stir-fried with chicken fat, then simmered with an appropriate amount of chicken broth until fully cooked, allowing the rice to absorb the rich aroma of the chicken fat and the savory flavor of the broth.
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  Black Pepper Stir-fried Crab

  A dish of fresh crab stir-fried with black pepper, garlic, and ginger, delivering a savory and spicy flavor.

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