A New Chapter at Racines: Flavours from the Heart

Brought to the Straits Settlements by Hainanese Immirgrants in the 19th century, chicken rice evolved from humble beginnings into a regional phenomenon. Gently poached then cooled, the chicken yields that signature silky skin and tender bite. 

In our kitchen, pineapple-fed chicken is paired with Thai Hom Mali rice cooked in rich stock and pandan leaves, alongside house-made chilli, fresh ginger and dark soy sauce.

Born from Peranakan culture in the 15th century, Laksa emerged at the meeting point of Chinese, Malay, and Southeast Asian influences. Over time, it became a staple of comfort, each version carrying its own story. 

Here, a house-made spice paste is slowly sautéed, releasing the deep, savoury aroma of dried shrimps, lemongrass and turmeric, before simmering with prawn stock and coconut milk into a rich, robust broth. Thick rice noodles rest within alongside prawns, fish cakes, egg and beancurd puffs.