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| British Hainan Heritage Restaurant | 158 Kallang Way, #01-06A, Singapore 349245 🚅 10 minute walk from Geylang Bahru station 📞 9633 8122 ⏰ 11am - 2:30 pm | 5:30am - 9:30 pm |
British Hainan restaurant at Kallang Way just launched Recipes for Good to help raise money for The Bloom Fund (which promotes meaningful engagement between old and new generations through art). The Bloom Fund is run by The Rice Company Ltd (TRCL) a non-profit arts and culture charity.
The Recipes for Good consists of three dishes - Cream of Bone soup, Pepper Shank and Tomesco Chop.
These dishes were jointly developed by Frederick Puah owner of British Hainan and Joachim Loo. Both Hainanese, Frederick represents veterans and tradition, while Joachim stood for youth and the future.
I tried them all today, and loved all three dishes. Portion size was generous. I suggest for couples or two pax to order all three dishes and share. Total price well within $100, even with 10% contribution to The Bloom Fund.
British Hainan restaurant is a well appointed, large, comfortable, if a little quaint quirky space.
The calming mood lighting balances the somewhat chaotic yet charming eclectic assembly of knick knacks from Frederick's personal collection.
Icons from the past. The pride of many kitchens long ago.
Feint ignorance or you might inadvertently reveal your age 🤫 🤭
First dish delivered was The Tomesco Chop.
It's fried golden brown breaded pork chop slathered with Frederick and Joachim's handcrafted special Romesco sauce.
"It's just our normal pork chop" said Frederick modestly.
Oh.... no sir, it's nothing "normal" about your pork chop. The delicately crisp bread crumb crust was deep fried to perfection, and the encased slab of pork chop was tender, juicy with its natural sweet flavours intact. The traditional bread crumbs were elevated to shokupan or Hokkaido milk bread shavings.
Peas, peas, peas, the trademark signature emerald pearls dressed up the golden slab and Tomesco sauce blanket.
Balanced savoury sweet tangy nutty sauce, a departure from the traditional brown sauce but still a perfect match with the fried pork chop. I love this.
The Pepper Shank set on a velvety soft bed of pomme purée and smothered in a blanket of creamy peppercorn jus (instead of the traditional rosemary sauce).
New Zealand lamb shank marinated in British Hainan sauce overnight, then slow-cooked for eight hours till the meat was fall-off-the-bone tender.
It was just wow, wow, delicious.
The lamb had a subtle pleasant kind of gaminess which paired well with mild heat from the peppercorn sauce.
Cream of Bone soup.
A rich cream of mutton soup with complex yet balanced savoury sweet flavours from fermented bean curd, Benedictine DOM, dried red dates, wolfberry, black fungus, etc.
This soup was so good, I didn't really want to share this. Pro-tip: For two pax, share the lamb shank and pork chop, but each pax get their own bowl of soup 🤭 If you love lamb, you won't regret this.
Traditional Hainanese style coffee. British Hainan serves one of the best Nanyang coffee in Singapore today. That Robusta taste and caffeine kick from the black brew came on strong.
I am moved by the collaboration between British Hainan and chef Joachim Loo. It's a powerful demonstration of the binding power of food, bringing people together, this time across generations between veterans and youth.
Frederick looked ahead and sees a bright future for the heritage he treasures: “Seeing a young chef like Joachim embrace and reinterpret the recipes I grew up with gives me hope. It reminds me that our heritage is evolving and that’s something truly special.”
On his part, chef Joachim taking over the baton is committed to safeguarding its future: “Through his (Frederick) stories and experiences, I gained a deeper appreciation for the culinary heritage that shaped our food culture. This collaboration has allowed us to not only preserve these traditions but also evolve them for future generations.”
Come and try this Recipes for Good collaboration at British Hainan till 25 Oct - 10% of the receipts go towards The Bloom Fund to support further meaningful interactions between the veteran and new generations.
British Hainan still serves their regular menu which I enjoyed a few times before 👈
Restaurant name: British Hainan Heritage Restaurant (Previously Joo Chiat)
Address: 158 Kallang Way, #01-06A, Singapore 349245
Nearest MRT: 10 minute walk from Geylang Bahru station
Tel: 9633 8122
Hours: 11am - 2:30 pm | 5:30am - 9:30 pm
Read more 👉
My previous visits to British Hainan
The cream of bone soup is based on Ivy's Hainanese mutton soup in Pasir Panjang food centre
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Written by Tony Boey on 26 Aug 2025
Who is Tony Johor Kaki?
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