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(PARTIALLY SPONSORED) @britishhainan has been in business for over a decade now, and they’ve been serving up consistently decent Hainanese western food. Plus, they’re preserving a piece of Singapore’s culinary history that was created by Hainanese cooks working for the British during the colonial era.⠀
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Unfortunately, it wasn’t nothing but the hits that night, as the Onion Soup ($8 nett) was a disappointment. Initially we were quite keen on this soup seeing the abundance of caramelised onions in the soup, but the soup was woefully watery and possessed none of the expected robustness of a soup made from beef stock. And yes, it was super sweet, almost saccharine even.⠀
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Still, as long as you main British Hainan’s mains, you’ll be alright. Thanks for the invite, @britishhainan & @scalemicroinfluencers!
(PARTIALLY SPONSORED) @britishhainan has been in business for over a decade now, and they’ve been serving up consistently decent Hainanese western food. Plus, they’re preserving a piece of Singapore’s culinary history that was created by Hainanese cooks working for the British during the colonial era.⠀
The surprise hit of the night was the Porky Combo ($20.90 nett), which featured a porcine trio of British Hainan’s signature Hainanese pork chop, mustard pork chop and a classic bri’ish pork banger. The Hainanese pork chop was truly tender and sported a beautiful breaded exterior, and the sweet and sour sauce was tasty enough albeit a little sweet. ⠀
The mustard pork chop was the true standout, and not just because of its smoky & sapid flavours. The pork chop had a texture that hit peak neuron activation in my caveman brain, as it was tender enough to be swallowed with a moderate amount of chewing, but possessed enough resistance to give my jaw a decent workout and give me a chiseled jawline without mewing. And of course, the bri’ish banger was an absolute banger, with its juicy, meaty and bouncy qualities all encased in a snappy sausage skin.⠀
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Still, as long as you main British Hainan’s mains, you’ll be alright. Thanks for the invite, @britishhainan & @scalemicroinfluencers!
(PARTIALLY SPONSORED) @britishhainan has been in business for over a decade now, and they’ve been serving up consistently decent Hainanese western food. Plus, they’re preserving a piece of Singapore’s culinary history that was created by Hainanese cooks working for the British during the colonial era.⠀
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One common thread I noticed about British Hainan’s food is that it tends to be noticeably sweet, as evidenced by their Signature Oxtail Stew ($32.90 nett). The oxtail is tremendously tender, with the meat separating from the bone with minimal fuss. It wouldn’t be much of a stew if the meat wasn’t accompanied by potatoes & carrots, and both root vegetables were present and stewed till they were super soft. The stew gravy was satisfactorily savoury, but after a while I noticed it getting increasingly sweeter.⠀
Still, as long as you main British Hainan’s mains, you’ll be alright. Thanks for the invite, @britishhainan & @scalemicroinfluencers!
The Prawn Aglio Olio ($18.90) features al dente spaghetti and tiger prawns in olive oil, garlic and chilli flakes. This is fragrant and tasty.
The Hainanese Chap Chye ($12) comprises stir-fried cabbage, carrots, black fungus and beancurd skin and there is a pleasant wok hei to the dish.
The Herbal Mutton Soup ($32) is excellent as well. The nourishing soup is robust, sweet and flavourful. The mutton is tender and there is no strong gamy taste. Love the addition of taupok, beancurd skin and black fungus - a perfect match with a bowl of rice.
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