(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!