Signature
01 · Mains
白斩鸡饭
Whole Steamed Chicken Set
Slow-poached Wenchang chicken at 62°C, jasmine pandan rice, master-stock broth, three sauces.
Half: SGD 38 · Whole: SGD 68
Our Menu
The Menu
Hong Yun serves only chicken rice. Three sets, two sauces, one bird raised by one family in Karak, Pahang, since 1962.
Mains
02 · Mains
炭烧烧鸡饭
Charcoal-Roasted Chicken Set
Hand-glazed five-spice marinade, finished over lychee wood charcoal, served with chili-ginger and dark soy.
Half: SGD 42 · Whole: SGD 75
Signature
03 · Mains
主厨品鉴
Chef's Tasting Flight (5 courses)
Chicken broth · Steamed bird · Roasted bird · Pandan rice · Three sauces · Coconut sago.
SGD 88 / pax (min 2 pax)
Sides
- Hainanese Cabbage
Stewed with dried scallop and chicken stock.
SGD 12 - Preserved Radish & Cucumber
Three-day fermentation, served chilled.
SGD 8 - Soy-Braised Egg
Master stock egg, 64°C yolk.
SGD 4 each - Crispy Tofu Skin
Beancurd skin tossed with sesame and chili.
SGD 14
Soups
- Master-Stock Broth
Triple-distilled chicken bone broth, white pepper, scallion.
SGD 10 - Watercress & Chicken Soup
Slow-simmered watercress with whole chicken thighs.
SGD 14 - Lotus Root & Pork Rib
Cantonese-style double-boiled with red dates.
SGD 18
Drinks
- Pandan Iced TeaSGD 5
- Tiger Beer (bottle)SGD 12
- Chrysanthemum Tea (pot)SGD 8
- House Plum SodaSGD 7
Sweets
- Coconut Sago with Gula MelakaSGD 9
- Hainanese Coffee Crème
House-made kopi panna cotta.
SGD 12 - Pandan Chiffon (slice)
From the family recipe, baked daily.
SGD 8
Chef's Table
The 5-Course Tasting
A tour of seventy years in five courses. Chef Marcus selects the bird, broth, and seasonal accompaniments. Reservation required, minimum two seats.
SGD 88 / pax
Lunch11:30 — 14:30Tuesday to Sunday
Dinner18:00 — 22:00Tuesday to Sunday
ClosedMondaysAnd the lunar new year week
Menu changes seasonally with bird and harvest. Last updated April 2026.