When we mention Hainanese cuisine, most of us will immediately think of Hainanese chicken rice, one of the most popular dishes in Singapore. Well, Mr Hainan is here to broaden our horizons, presenting dishes straight from Hainan Island, such as their famed Jiaji duck and Wenchang chicken, said to be the precursor to our own chicken rice.
Given the wave of Northern Chinese restaurants opening in Singapore, Mr Hainan attempts to stand out by focusing on freshness and subtle flavours, starkly different from the bold spices of Sichuan and Chongqing, and the spicy-sour style of Hunan. We visited their media tasting event to see if their food lives up to their claims.
We started off with their signature item, the Wenchang Chicken with Chicken Rice (from $28.80). Known as one of the “Four Famous Dishes of Hainan”, the Wenchang chicken is traditionally raised with 120 days of free-range feeding and 60 days in cages to fatten up, and is given a natural, antibiotic-free diet. Mr Hainan sources their Wenchang chickens from Malaysia, which are raised with the same methods as in Hainan.
The Wenchang chicken is very much unlike the Hainanese chicken rice we are so familiar with—it was well-marinated and tender, but with a very deep and savoury richness. The meat was kept lean but retained a delightful juiciness, while the skin was soft yet delicately fatty without being overly cloying.
There were two sauces to dip the chicken in: a thick, full-bodied garlic peanut oil, and a lighter, mildly spicy dipping sauce that we unfortunately found to be too salty.
Of course, the chicken paired all too well with the chicken rice, which, while having strong savoury chicken flavours, had a more pronounced, earthy fragrance that felt more rooted and subtle than our usual Hainanese chicken rice. It had a fluffy texture too, which was neither sticky nor too oily, making it a great accompaniment to the Wenchang chicken or other dishes.
Next up was the Luffa and Glass Noodle in Chicken Broth ($18.80), arriving in a large ceramic pot. This soup is simmered for five hours, allowing for all the flavours from the chicken and vegetables to stew and mature.
The broth was light and translucent, but still packed with the deep, aromatic notes of chicken stock for a very robust soup. The luffa slices were crunchy and delightfully refreshing, and lent a bright note to the dish. Unfortunately, we found the chicken here to be rather tough and chewy, while having rubbery skin too.
The Threadfin with Assam Sauce and Yellow Lantern Chilli Peppers ($29.90) showcased Hainan’s fresh bounty of the sea, alongside two special ingredients from the island: yellow lantern peppers and tamarind.
The yellow peppers had an extremely spicy kick, with a very bright and uplifting zing, but we enjoyed the assam sauce much more; savoury, sweet, and satisfyingly sour, and paired much better with the fresh white fish.
The Hainan Jiaji Duck ($25.80) is another one of the “Four Famous Dishes of Hainan”, but we were not too impressed with this dish. The duck pieces were rather dry and leathery, while having a flavour profile and texture more akin to chicken. While having an abundance of ingredients, the sauce of this dish was too light and not impactful, making it rather forgettable.
The Hainan Prosperity Pot ($18.80) is a traditional dish often served at weddings and festive occasions to symbolise harmony and prosperity, and contains a medley of stir-fried vegetables and meats. It had a deep, smoky wok hei char, and the wide variety of ingredients, from the fresh and crunchy vegetables to the savoury, fatty lup cheong, made the dish very enjoyable.
For the vegetable dish, we had the Jade Stir Fry ($14.80) which consisted of winged bean and lotus stems. This dish was light and refreshing, with the crunchy lotus stems bursting with juices and the fried garlic lending a smoky aroma.
Lastly, the Golden Coconut Pastry ($12.80) was a great end to the meal, which had a fluffy, airy interior coated in a crispy, golden-brown sesame crust, and featured a prominent coconut taste. Sadly, we thought that it was rather small and uninteresting for its price tag.
Mr Hainan sports a bright interior that blends warm modernity with traditional elements, utilising rattan chairs and Chinese lamps with lush, tropical greenery. The seating is well spaced, even when the restaurant is crowded, lending an open, airy feel.
Mr Hainan is located at VivoCity, and is a five-minute walk from HarbourFront MRT Station.
Being one of the first restaurants to bring authentic Hainanese cuisine to Singapore, Mr Hainan offers a great introduction for those who wish to explore the roots of Hainan food. However, the dishes did not blow my mind or provide a “wow” factor. Nevertheless, I think that Mr Hainan would be most suitable for family gatherings or special family occasions, as their portions are great for sharing.
For more eats in the mall, check out our VivoCity food guide. We also highly recommend checking out our Kikanbo feature for spicy ramen lovers.
Address: 1 HarbourFront Walk, #02-116, VivoCity, Singapore 098585
Opening hours: Daily 12pm to 9:30pm
Website
Mr Hainan is not a halal-certified eatery.
Photos taken by Jordan Ong.
This was a media tasting by Mr Hainan.
Summary
Pros:
– Wenchang Chicken was tender and flavourful
– Assam fish was quite enjoyable
– Prices for most dishes are reasonable
Cons:
– Many dishes were too salty
– Jiaji Duck was disappointing
Recommended dishes: Wenchang Chicken with Chicken Rice (from $28.80), Threadfin with Assam Sauce ($29.90), Hainan Prosperity Pot ($18.80)
Address: 1 HarbourFront Walk, #02-116, VivoCity, Singapore 098585