![]() Younger guests who can’t take the heat can always grab a bite of the velvety Hor Fun, or indulge in a serving of tangy Lemon Butter Tiger Prawns. The menu has been neatened to exclude random plates of western-styled cuisine for kids, but we’re not complaining. This one’s far from the average rectangle you’ll find outside: the incredibly thick slab of fish cake is generously stuffed with handpicked crab meat and mackerel, as well as a perfumed blend of lemongrass, shallots and coconut milk for that iconic Southeast Asian touch. Other spicy dishes that are good with rice include the Mackerel & Crab Otah Otah. ![]() The Sea Perch with Burnt Green Chilli is one such dish here, a sea perch fillet is simply fried to reveal a firm, flaky flesh, before being crowned with a spicy, refreshing green chilli mix on top - best had with a bowl of rice to lap up all the sauce. While the chicken rice at Chatterbox may not have won over our hearts as much as we thought it would, we found delights amongst the other dishes here. Here, it’s plated with a bowl of aged jasmine rice that’s been cooked in a fragrant chicken stock with ginger, garlic and pandan leaves, which gives a much cleaner taste compared to other famous locales.Ĭhatterbox’s chicken rice is one for a bit of nostalgia, and although the combination of fragrant jasmine rice and succulent meat does makes for a delightful meal, we have to admit that it might not fare as well as amongst fans of popular stalls like Tian Tian or Boon Tong Kee, which pack an oilier punch in their rice. ![]() Yes, that means you won’t have that super silky gelatinous layer in between the meat and the skin that comes from cooling the chicken in an ice bath, but if you’re not up for that, then you’ve found your people. After steaming, they are left to cool under running water and room temperature. Instead of placing the chickens to cook in a tank of broth, they are now put in a steamer - the previous method resulted in the chooks on the top and the bottom coming out differently, and this new method retains the same taste whilst ensuring consistency in the dish. These days, the individual Mandarin Chicken set is priced at S$25++, while the half and whole chicken is priced at S$38++ and S$72++ respectively.Īccording to 61-year-old Executive Chef Liew Tien Heong, who has been with the restaurant for more than three decades, the recipe remains the same…ish, save for the cooking method. Home to the most expensive chicken rice in Singapore, Chatterbox used to sell plates of this dish at S$4.50 per set in the 70s, which was about four times the price of a plate at a regular hawker (S$1) then. The food Mandarin Chicken Rice set (individual) Look forward to refreshing cocktails like the Chatterbox’s Punch, the restaurant’s take on the classic G&T that’s crafted with a 21-day vanilla, cinnamon, lemon, and banana-infused gin, and served with house tonic. The 126-seater restaurant even has a bar now. While you’re here, be sure to check out the botanical mural of local floral and fauna by local artist and illustrator Tan Zi Xi that runs length of the entrance walkway as well. Think cleverly incorporated old-school ventilation blocks and white square tiled tabletops that harken back to HDB void decks. Apart from a palette of browns, greens, and creams, the restaurant’s details are also an ode to Singapore’s heritage. The space, flanked by entrances from both Mandarin Gallery and Hilton hotel, has been furnished with a stylish, modern, Japandi design.
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