Shitenkeihan

Take a bite of the chicken on its own, then try it with a sauce; alternate with a spoonful of laksa. This lunch combination, described by diners at Shitenkeihan, makes a satisfying choice for anyone who wants to enjoy another dish alongside Hainanese chicken rice. Several diners have remarked on the chicken’s moist, tender texture. There are 3 sauces to try in turn—sweet soy, ginger and chilli. The ginger sauce is said to refresh the palate between bites, making it easy to return to the chicken. Jasmine rice cooked in chicken stock has a savoury depth that works well with the meat. Some lunch diners have gone back for more rice, enjoying a hearty meal with the generous portion of chicken.

For a warming bowl, consider the laksa, described as rich and spicy, with a strong prawn-stock flavour. Diners have found its coconut richness balanced by a gentle heat, and say it goes well with the rice noodles. It is also available as a half-size pairing with Hainanese chicken rice. Another option is bak kut teh, a white-pepper-braised spare rib dish, served with a peppery broth and spare ribs reported to be tender enough to fall apart. You can also order youtiao, a fried dough accompaniment.

For a meal with friends, the prawns with black pepper sauce may be worth sharing. Diners describe the prawns as springy and say the sauce is not as overpowering as it looks, so the dish remains enjoyable to the last bite. The sauce is one of several options, including chilli and butter. Beer choices include draft beer and Tiger Beer, as well as Sour Punch, a Hong Kong craft beer described as having fruity aromas and a tart finish.