SignatureSteamed
The Wenchang Bird
Poached at 62°C for 47 minutes. Plunged in iced broth. Rested overnight. Served at room temperature.
鸿运 · 1953Signature 
One Bird.Seven Decades.Three Generations.
鸿运 Hong Yun has poached the same Wenchang bird, in the same 1953 shophouse, by the same family — for seven decades.
SignatureBroth
Eight-hour stock
Rice
Pandan & schmaltz
Chili
Three sauces
Tan Boon Hock · Founder
From Wenchang, 1953
Our Menu
The Three Plates
Every visit begins with a choice. Steamed, roasted, or both — each plate follows a recipe set down seventy years ago and refined every morning since.
Whole Steamed Set
Slow-poached at 62°C, served with broth and three sauces.
Roasted Crispy Set
Mahogany skin from a charcoal-fired oven, glossy pandan rice.
Chef’s Tasting Set
A 5-course flight: broth, both birds, three sauces, sweet.
Our Story
Seventy Years, Four Chapters
1953
第一代 · First Generation
A clay pot & a recipe
Tan Boon Hock arrives from Wenchang with a clay rice pot and a recipe.
1972
第二代 · Second Generation
The shophouse expands
The shophouse opens its second floor. Tan Senior takes over the kitchen.
1998
声誉鹊起 · Recognition
First Bib Gourmand mention
First Bib Gourmand mention. A three-week waitlist begins.
2026
第三代 · Third Generation
Marcus, at first light
Marcus, the third generation, still poaches at first light.
Reserve
38 seats. Two services.
Lunch at 11:30. Dinner at 18:30. Closed Mondays. We hold tables for 48 hours after confirmation.