Chicken rice has sparked more debates than most long weekends, and Tiong Bahru Hainanese Chicken Rice has been right in the middle of them for nearly four decades. Founded in 1987 with its earliest beginnings at Lengkok Bahru, the brand found its true home at Tiong Bahru Market, where the Michelin Bib Gourmand-recognised stall built the reputation that diners know it for—fragrant rice, tender poached chicken and sauces that kept generations of loyal diners coming back. Now, after years of uplifting Singapore’s chicken rice standards from its modest corner in Tiong Bahru, the brand is stepping out of the hawker centre and into Orchard Road. Its first casual restaurant concept—Tiong Bahru Hainanese Chicken Rice, or TBC, because Singaporeans enjoy an acronym—is set to open in the basement of Takashimaya Shopping Centre on 21 November 2025.
Founders Anders and Max Cheong have spent months developing two new rice variants exclusive to the restaurant—fragrant basmati rice and a fragrant premium Niigata rice more commonly destined for sushi counters—offered alongside their beloved fragrant chicken rice. The latter anchors the restaurant’s signature Oven-baked Whole Chicken with Japanese Rice—centrepiece intended for those who favour family-style dining and spirited conversations that take on a life of their own. “Singaporeans have grown up with chicken rice in countless forms,” says Anders and Max. “We have watched chefs and eateries reinterpret local favourites with real creativity, but we felt no urge to reinvent something already so rooted in our culture. Our focus was to stay true to the version we know, while giving diners a wider, more considered experience of the familiar. Ultimately, our goal is that when people think of Singapore, they think of Chicken Rice; and when they think of chicken rice, they think of Tiong Bahru Hainanese Chicken Rice.”
The 76-seat space serves an expanded menu built around what TBC does best—chicken rice in all its comforting forms. Diners can opt for Hainanese Chicken Rice, Roasted Chicken Rice, or the Classic Hainanese Combo Chicken Rice, which comes with both styles for diners who prefer not to choose sides, all priced at S$10++ each. Each is served with TBC’s fragrant chicken rice, with the option to switch to Fragrant Basmati Rice (+S$0.50) or Fragrant Niigata Koshihikari Rice (+S$1) for those who enjoy a little variety. Each plate arrives with tender chicken paired with rice that carries its own weight in flavour, finished with the essential quartet of dark soy sauce, chilli, ginger sauce, and comforting chicken soup for good measure. The Oven-baked Whole Chicken served with Japanese Rice (S$60++) is prepared with free-range chicken from a French poulet breed, prized for its depth of flavour and supple texture. Designed for four to share, it takes pride of place as the
menu’s standout dish for a communal table.
Beyond chicken, the restaurant offers ‘old Singapore’ favourites that carry the same sense of comfort, but are given the TBC treatment. The Hainan Curry Fish Pot (S$38++) arrives in a rich, aromatic curry that clings to every piece of fish; the Chilli Soft Shell Crab with Mantou (S$23++) pairs crisp crab with soft, fluffy buns made for soaking up every last drop of sauce; Homemade Ngoh Hiang with Shrimp (S$15++) comes generously packed, and fried to a crisp that gives way to a juicy, well-seasoned centre; Assam Batang Fish (S$18++) delivers a bright, tangy heat while Hainan Style Spicy Prawns with Cucumber (S$19++) turn it up with a punchier, wok-hei-fuelled finish.
Small plates and sides keep things firmly in classic comfort food territory—Chicken Gizzard (S$4++), Chicken Liver (S$4++) and the Twin Treasure Gizzard & Liver (S$6++) for those who enjoy the full spectrum. Salted Egg Pumpkin (S$9++), Braised Egg (S$2++)
and Braised Peanuts (S$2++) continue to play the faithful supporting roles they have always played in a good chicken rice meal. Desserts stay nostalgic and to the point. Coconut Ice Cream with Sago (S$8++) bring a smooth coconut richness balanced by soft sago pearls, while the Coconut Chendol Bliss (S$8++) presents an elevated take on a Singapore classic. Keep things fresh and bright with the classic Mango Sago (S$6++), or close on a light, floral note with the Osmanthus Coconut Jelly (S$4.50++).
Beverages span a full tea selection brewed with Gryphon blends, including the Iced Lemon Tea (S$6++) and Iced Southern Comfort (S$6++), which carries soft, fruity notes. Coffee drinkers have a solid line-up to choose from, all made using beans from specialty coffee
pioneer Common Man Coffee Roasters. These sit alongside a wider range of drinks, including the indulgent Iced Coconut Latte with Matcha Cream (S$8++).
Designed by LAANK, the restaurant reinterprets the soul of Singapore’s most familiar comfort food through space. The 2,000-square-foot restaurant at Takashimaya takes cues from the 1980s Tiong Bahru Market, translating the raw textures and rhythms of a hawker
setting into a clean, modern environment. Materials like glass blocks, mosaics, and warm timber recall the estate’s Streamline Moderne architecture, while subtle pops of colour keep the space youthful and approachable. The result is a balance of heritage and refinement—a
nod to where it all began, brought into the heart of Orchard Road.
Across the launch weekend from 29 to 30 November, the first 50 customers each day who spend at least S$10 will receive a complimentary branded flask. Diners who return to dine with the insulated flask can receive a takeaway refill of the restaurant’s chicken soup with each visit and a minimum spend of S$10. This is available for both dine-in and takeaway till 31 December 2025, offering guests an extended taste of TBC’s signature comfort. Tiong Bahru Hainanese Chicken is open daily and welcomes walk-ins only.
