Jewel Changi Airport is bustling with new F&B openings, and one of the exciting launches is The Hainan Story Chapter Two.
Plus, it opens from early morning at 8am all the way till 10pm to satisfy cravings at any time of the day.
The Hainan Story Chapter Two is located at basement 2 of Jewel, decorated in vibrant red and white, with green foliage for that easy-breezy vibes.
This is designed to be a one-stop dining venue for both locals and travellers to try many of Singapore’s favourite local dishes in one place.
With a bakery shop within, you can also grab some local food souvenirs such as their famed Orh Nee Swiss Rolls, Hae Bee Hiam cookies, to even Asian-inspired Chocolate Pralines.
Teh Tarik Pralines, anyone?
The Hainan Story Chapter Two menu is pretty wide-ranging, boosting concepts from Wee Nam Kee Chicken Rice to Uncle Robert Western and BBQ. Here are some of the recommended favourites and exclusive new items:
Hainanese Curry Chicken Pot Pie ($13.80)
NEW to this outlet at Jewel Changi Airport are classic English pot pots with a Hainanese twist, available in varieties of Signature Hainanese Curry Chicken Pot Pie ($13.80), Cheesy Chicken Pot Pie ($13.80), to Traditional Oxtail Pot Pie ($17.80).
What you get is a crispy and buttery puff pastry covering various soups or stews, served with potato croquettes, tomato salsa and sour cream for dipping.
The curry rendition is a favourite with diced tender boneless chicken leg, potatoes and flavourful gravy enhanced with cheddar cheese.
Tear apart the crown of pastry and dip it into the curry for maximum satisfaction.
Hainanese Curry Chicken Sourdough Bomb ($19.80)
Love curry and bread? Now you can have two in one.
This Sourdough Bomb is a Version 2.0 from the previous outlet, presented as a large but soft cube of bread.
Tear the bread open and find a bowl of Hainanese curry chicken within. The gravy is cooked thick and lemak-rich, complete with tender chicken chunks (no bones) and soft potatoes.
Ah Mai Kum Hainanese Chicken Rice Porridge ($11.80)
While The Hainan Story used to sell Chicken Rice, they are offering a porridge version served sizzling in a claypot.
What you get is a mixture of fragrant chicken rice, shredded chicken leg, beansprouts in chicken stock slow-cooked for many hours, simmered together for comforting flavours.
While I thought it could do with some additional sesame oil fragrance or light touch of pepper, this is quite nourishing and belly-warming to have during a colder day.
218 Hainanese Lor Mee ($16.80)
While I love my Lor Mee, I have yet to try a version like this in Singapore. The Authentic Jiaji White Braised Duck Hainanese Lor Mee or Hai Nam Ga Zek Lou Mee ($16.80) comes served with a separate plate of Jiaji white braised duck.
Accordingly, this braised duck is one of the famous dishes from the Jiaji Town of Hainan Island, and is still prepared the old-fashioned traditional way here by slow-cooking in duck broth for hours to result in more authentic flavours.
While it is savoury, there is a tinge of sourness which makes the meat different.
The lor is prepared with simmering chicken broth for a number of hours – all smoothly thick with a tinge of vinegar, slices of ngoh hiang, braised egg and seaweed. Crispy corn fritters and pork lard are included for that added crunch.
If duck is not quite your thing, there are also the Ultimate Black Pork Cutlet Hainanese Lor Mee ($14.80) or Grilled Saba Hainanese Lor Mee ($14.80) options.
Chapter 2 Gourmet Hainanese ‘Fen Pi’ Laksa ($14.80)
Laksa with a twist. Instead of the usual noodles or thick vermicelli, this uses ‘fen pi’ which is translucent flat noodles made with mung beans with springy texture.
Topped with ramen-style char siu, fresh prawns, hard-boiled egg, beansprouts and house-made sambal chilli.
My favourite part? The beancurd skin rolls that soaks up a little of the coconuty laksa gravy.
Hainanese Grandma’s Fried Chicken Wings ($5.60 for 2pcs, $9.90 for 4pcs)
One of my favourite new dishes. The wings looked deceptively simple, but were lightly crispy, deliciously succulent with lemongrass fragrance.
Yet, it is not like Har Cheong Gai. This may remind you slightly of Viet wings, as they are marinated in a citrusy lemongrass mix, then skewered and grilled.
I liked that each wing is served on a stick as that makes eating a lot fuss-free without getting your fingers oily.
Newspaper Curry Rice ($11.60 onwards)
Hainanese-style Curry Rice sets served with braised pork, chicken drumstick, crispy fried silver dory fish, ‘nan ru’ fried pork, to golden prawn fritter. The portions are huge, and the curry is light but complex.
All sets are accompanied by freshly steamed Jasmine rice, prawn crackers, house-made sambal chilli and your choice of a vegetable and egg (can go for the pan-fried long bean omelette).
British Hainanese Mini Swiss Rolls ($4 onwards per slice, $12.70 onwards per roll)
If you need your sweet treats, The Hainan Story is famed for its various Mini Swiss Rolls with locally-inspired flavours of Nanyang Yam Orh Nee, Hainanese Pandan Coconut Kaya, Hainanese Teh Tarik, Red Velvet Cream, Sea Salt Gula Melaka, and Ondeh Ondeh.
If you prefer something with chocolatey indulgence, go for the Premium Belgian Chocolate, or Oreo Cookie and Cream Rolls.
Durian lovers, don’t miss out on the indulgent Premium Old Tree Mao Shan Wang Durian Roll.
I am glad more old-school type of pastries are introduced in the bakery section. New on the menu is a series of Cream Horns of little horn pastries encasing decadent flavoured cream.
They come in delightful flavours of Custard Cream ($3.20), Pandan Coconut Cream ($4.80), Kopi Gao ($4.80), Chocolate Nutella ($4.80) to Azuki Red Bean Cream Corn ($4.80).
The recommended favourite is the Teh Tarik Cream ($4.80) with a delicate local tea flavour infused into the smooth custard and cream filling.
Hainanese Classic Buns
There is a bakery at the front of the café, serving breads that have Hainanese and locally-inspired flavours from Hainanese Curry Chicken Bun, Uncle Otah Pandan Bolo Bun, Kopi Gao Bun, Hainanese Teh Tarik Bun, Peanut Mochi Buns, to Egg Tarts.
One of the favourites is the Hainanese Classic Curry Chicken Bolo Bun ($3.80) – a cross between the famed Hong Kong ‘Bolo Bao’ and Singapore’s Curry Chicken Bun.
What you get is a top layer that is golden-crunchy and sweet, and beneath that is a soft bun filled with chunks of boneless curried chicken.
Traditional Cakes (from $6.80 per slice, $58 per whole cake)
Get back in time into your childhood memories with the introduction of these old-school style of cakes from Premium Black Forest Gold Dust Cake, Childhood Memories Strawberry Shortcake, to Hainanese Pandan Coconut Kaya Jelly Cake.
My vote will go to the Pandan Coconut – the sponge is fluffy without being too dry, delightful yet not too sweet.
The Hainan Story Chapter Two – Jewel Changi Airport
78 Airport Boulevard, B2-201/202, Jewel Changi Airport, Singapore 819666
Opening Hours: 8am – 10pm (Mon – Sun)
The Hainan Story Chapter One – Hotel Boss
500 Jalan Sultan, Hotel Boss, #01-09, Singapore 199020
Opening Hours: Open 24 Hours Daily except for Wee Nam Kee Chicken Rice (7am – 10pm daily)
The Hainan Story Introduction – Hillion Mall
17 Petir Road, #01-15/16 Hillion Mall, Singapore 678278
Opening Hours: 7:30am – 9:30pm (Mon – Sun)
The Hainan Story Bakery
Hillion Mall #01-43, 17 Petir Road, Singapore 678278
Operating Hours: 8:30am – 9pm, or till sold out (Mon – Sun)
* This entry is brought to you in partnership with The Hainan Story.