The Kopitiam Hongo

Hainanese chicken rice is about more than the chicken and rice; the way the flavours come together matters, too. One diner found the gently sweet rice, cooked in chicken stock, a good match for the tender, boiled chicken. Garlic-and-ginger sauce and chilli sauce, with its sourness followed by heat, bring different notes to each bite. Another diner said the owner had told them that Japanese rice is cooked with pandan leaves, and singled out its aroma and the texture of the chicken. Hainanese chicken rice appears on both the lunch-set and dinner menus, making it an option for anyone who wants rice at the heart of the meal.

For noodles in soup, curry laksa is another possibility. One diner likened it to curry ramen with coconut milk and enjoyed its layers of spice; another felt the noodles did not pick up much of the soup. Laksa can make different impressions, so bear that in mind if you are choosing it as a noodle dish.

Nasi lemak is listed both in the lunch sets and as a standalone dish. One diner enjoyed pairing the rice with coconut-flavoured chicken curry, while another remembered the spicy onions served alongside it. Bak kut teh, or pork rib soup, is listed with rice; a diner reported finding spare ribs and cartilage in the dish. One report said it took about 30 minutes to arrive, so allow time to enjoy it without rushing.

For a lighter meal of a few small plates, the dim sum menu includes steamed prawn dumplings, xiao long bao and spring rolls. At lunchtime, sets come with salad and soup; in the evening, diners can choose from rice dishes, noodles and à la carte options.