Today Kampung Chicken Rice: All-day zi char spot with Michelin Bib fishball mee & hae bee hiam toast

I think as Singaporeans, we can all agree that some dishes are absolute country staples. So when our intern, Kaye, covered Today Kampung Chicken Rice in a previous article, I was naturally curious to check the place out for myself.

Showcasing the best of Singapore’s hawker heritage, this coffeeshop-restaurant offers a few of our iconic local dishes such as Hainanese chicken rice, zi char, and even fishball noodles.

Upon entering, I was greeted by the sight of steamed and roasted chickens hanging from the chicken rice stall and eager diners queuing up to get their lunch fix. The interior boasted a vibrant mix of green and white features, keeping it clean and modern. However, details such as the tiling and the lights hung all over the place still gave it that old-school retro vibe.

What I tried at Today Kampung Chicken Rice

I’m usually not a very big eater, so I decided to take it easy when ordering the dishes to try. Of course, I had to go for the Hainanese Kampung Chicken Rice and opted for the Single Set (S$9), which came with a portion of kampung chicken (steamed for me of course), kai lan, and a side of soup.

The chicken was tender and flavourful with the right meat-to-fat ratio, and the rice was fragrant and fluffy. I paired it with their in-house chilli sauce, which had that balance of sweet, spicy, with a slight tang, thanks to the honey pineapple puree in the mix.

Moving on to the kai lan — this was quite underwhelming for me. While the kai lan itself was nicely cooked with the right amount of tenderness and crunch, it was rather bland and lacked the right seasonings.

The soup, however, was hearty as one would expect, tying the whole dish together.

I also decided to try one of their zi char dishes. While many reviews online praised the Dragon Beard Kai Lan (S$10/S$16) and the Salt & Pepper Dragon Tongue Fish (S$18), I decided to pick something of my own choosing and went for a classic: Hotplate Tofu (S$10).

Growing up and having a big zi char dinner with my family at least once a month, I couldn’t help but feel a sense of nostalgia as the waitstaff gingerly placed the dish on my table. Featuring the classic combination of deep-fried egg tofu, prawns, minced pork, and snap peas atop a layer of egg and coated with classic gravy, I immediately dug into this childhood favourite of mine.

Needless to say, this satisfied my inner child. Everything was more or less on point, except for the layer of egg, which could be slightly thicker, and the gravy, which could be more generous.  Other than that, this was a classic that hit the spot.

Lastly, I decided to try their grilled options. I knew Kaye tried the Satay (S$1 each), so I went the other route and chose the Otah (S$1 each) – do note that you’ll have to order a minimum of 3 pieces for this.

The otah was the epitome of a perfect bite. The fish paste was tender and soft, with the spices hitting just the right notes. Although it could be slightly chunkier and spicier for me, that’s a matter of personal preference – other than that, it was definitely a perfect ending to the meal.

While I felt I was pushing my stomach at this point, it would have been very remiss of me not to have tried the Signature Fishball Noodles (S$6.30) from Li Xin Fishball. With their Toa Payoh outlet recently awarded the Michelin Bib, I wanted to see if this new outlet would live up to its expectations.

Made with yellowtail fish, the handmade fish balls did in fact possess a firm texture. The al dente mee pok was well coated in the respective sauces, with crispy, puffy pieces of lard sprinkled around the bowl, which wonderfully complemented the fish broth. But a word of caution: this is one you have to eat immediately, as the noodles harden and the flavours can get muddled as it cools down.

Final Thoughts

Overall, there were some hits and misses. However, I wouldn’t discount the place just yet – I’m already planning a return visit with a bigger group to delve deeper into the menu! 

Expected damage: S$15 – S$25 per pax

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