Today Kampung Chicken Rice Restaurant

Opening in the heart of the Tiong Bahru neighbourhood is BreadTalk Group’s latest concept – Today Kampung Chicken Rice Restaurant, spotlighting a 19-year-old chicken rice recipe from the legendary Sergeant Chicken Rice chain. What sets it apart is its use of large female kampung chickens known to have a more pronounced taste, tender meat texture and ideal fat-to-meat ratio. Other touches include chicken rice that’s steamed with chicken fat, a tangy chilli sauce made in-house daily, and an accompanying chicken soup boiled and simmered daily with 10 kg of chicken bones. And unlike the shop’s name, it serves more than the cult classic Singaporean dish. Diners can also dig into bowls of fishball noodles from the Michelin Bib Gourmand recommended Li Xin Teochew FIshball Noodles, or feast on classic zi char hits from Wok Hey Taste.