I have been wanting to try Pow Sing for the longest time and finally managed to do so a few weeks back. Started in 1983, the owners are hainanese and wanted to share with Singaporeans the true taste of “Hainanese Chicken Rice”. They first set up a chicken rice stall at the current place and later hired a nonya chef and changed name to “Pow Sing Restaurant”.

Say “Peranakan” and what comes to my mind is Ayam Buah Keluak ($12 / $18 / $24). The chicken is bathed in a rich rempah gravy. Even though the chicken meat is not very tender, but the buah keluak was soft and tasted succulent with tasty gravy.

I initially wanted to order chap chye but the aunt insisted on having pan fried vegetarian ($8 / $12 / $16). Not bad, crispy and flavourful vegetables.

We also ordered a plate of Ngoh Hiang ($10 / $15 / $20) which wasn’t impressive. The use of the five-spice powder is more subtle and it lacks in punch.

The Hainanese chicken ($5 per serving) served at the Pow Sing Restaurant is soft, fragrant and tender. The rice ($1), even though it is not overly oily, tasted slightly old and only had a mild scent from the chicken stock. Wish that it would be more flavourful. Deep orange chilli sauce has enough kick. Pairing it with some ginger sauce, it definitely makes the chicken and rice combi better.

Fish head curry is a perennial favourite here. But the waiter recommended us to go for another dish – Nonya sauce steamed garoupa (market price). Pairing it with tender fish, this tangy and spicy recipe is sure to whet your appetite!

A shot with my family and my favourite durian mousse cake from Goodwood Park Hotel. Note that everything here is chargeable. We paid $0.30 for a cup of water.

Pow Sing Restaurant

Address: 63/65 Serangoon Garden Way
Tel: 6282 7972 / 6286 4813
Operating Hours: Lunch – 11am to 3pm; Dinner – 5pm to 10pm

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