Continuing the theme from their first two outlets The Hainan Story Introduction at Hillion Mall and The Hainan Story Chapter One at Hotel Boss, the third outlet at Jewel Changi Airport is aptly named The Hainan Story Chapter Two. Set to open on 7 July 2022, it also features an extension of The Hainan Story Bakery is also attached to this outlet, allowing visitors to try both Hainanese main meals and breads at the same store.
The third outlet retains signature brands like Newspaper Curry Rice, Wee Nam Kee Chicken Rice and Uncle Robert Western & BBQ, at the same time introducing two new brands—218 Hainanese Lor Mee and Ah Mai Kum Hainanese Chicken Rice Porridge.
The Hainan Story Bakery at Jewel offers local classics like Asian-inspired fluffy buns, cream horns, swiss rolls, traditional cakes and chocolate pralines. With this, The Hainan Story Chapter Two is making themselves the go-to spot for locals and tourists alike to grab local souvenirs, meals and snacks at Jewel Changi Airport.
The Dishes
Uncle Robert Western & BBQ
If you’re unfamiliar with this brand, it’s helmed by Chef Austen Ong, who has an illustrious history in the local cooking scene. At 13 years old, he was an apprentice of Chef Tham Mui Kai, known as one of the Four Heavenly Kings of Chinese cooking. Chef Austen then went on to make his name in the global Chinese cooking scene, spending 16 years as the Grand Hyatt groups’s chef de cuisine and leading the Singapore team to victory in the 2005 and 2007 World Culinary Contest, eventually earning himself the title “God of the Kitchen”.
At The Hainan Story Chapter Two, indulge in some all-new items that are based on recipes from Chef Austen’s father-in-law, a proud Hainanese who taught Chef Austen a unique Hainanese barbecue style.
Joining their all-time favourite grilled stingray, the Hainan Story Chapter Two offers Hainanese Father in Law Banana Leaf Sambal Grilled Sotong ($21.80) and Hainanese Father in Law Banana Leaf Sambal Grilled Jumbo Tiger Prawn ($23.80 for 6 pieces). The seafood was succulent and perfectly cooked, and the sambal sauce was authentically flavourful without being too spicy, perfect for those who can’t take too much heat.
A Hainanese twist on the classic English pot pies have also been created. They come in three variations—Curry Chicken, Cheesy Chicken and Traditional Oxtail—and are served with potato croquettes, tomato salsa and sour cream.
The Signature Hainanese Curry Chicken Pot Pie ($13.80) has diced boneless chicken leg and potatoes covered in the traditional Hainanese curry, a perfect filling to dip the fluffy, flaky puff pastry top into.
The Cheesy Chicken Pot Pie ($13.80) is a creamy variation with chicken cubes in a white BBQ cream of chicken sauce, with streaks of cheddar throughout the pie.
Finally, the Traditional Oxtail Pot Pie ($17.80) features boneless oxtail stewed in a tomato puree with carrots, celery, onions, mushrooms. The deep, meaty sauce with a hint of tomato is warming and comforting, perfect with the puff pastry top.
Ah Mai Kum Hainanese Chicken Rice Porridge
The Ah Mai Kum Hainanese Chicken Rice Porridge ($11.80) gives a second life to leftover Hainanese chicken rice, traditionally recreating the dish into a hearty porridge. This lesser-known dish is an alternative way to enjoy the classic flavours of chicken rice, don’t miss it if you’ve never had it before!
218 Hainanese Lor Mee
This dish is traditionally prepared with chicken broth simmered for long hours, served with peanuts for an added crunch. The Hainan Story Chapter Two puts a spin on this dish—the Authentic Jiaji White Braised Duck Hainanese Lor Mee ($16.80) pairs the noodles with corn fritters instead of peanuts for a sweeter bite. The sauce packs a punch of both flavour and heat, and you can pour in the provided vinegar to complete the complex flavours of this dish! For your protein, you can choose from duck, pork or fish.
The Hainan Story Bakery
Aside from the fresh toasts, Swiss rolls and butter cakes that The Hainan Story Bakery at Hillion Mall has always offered, this Jewel outlet brings a few new classics for you to enjoy.
The Hainan Story’s cream horns put a modern spin on the traditional custard cream horn with flavours such as Pandan Coconut Cream, Teh Tarik Cream, Kopi Gao Cream, Azuki Red Bean Cream and Chocolate Nutella Cream ($4.80 each). For those who want a nostalgic taste of the past, the classic Custard Cream ($3.20) is also available.
Jazzed up versions of the old-school cakes with simple sponge cake and icing layers with various toppings are also available. Our favourite was the Hainanese Pandan Coconut Kaya Jelly Cake (Whole Cake: $58, Junior: $6.80), which has pandan jelly with coconut pieces set between layers of sponge cake. It’s well-executed, with the moist and soft sponge cake going perfectly with the slightly firmer jelly.
The Childhood Memories Strawberry Shortcake (Whole Cake: $78, Junior: $9.80) has layers of sponge cake, strawberry jam, cream and icing. It has a strong strawberry flavour without tasting artificial, and that combined with its soft and fluffy texture makes this a delightful dessert.
The Premium Black Forest Gold Dust Cake (Whole Cake: $88, Junior: $9.80) features an indulgent liquor-infused sponge cake layered with fresh cherries and soft whipped cream frosting, topped with chocolate flakes and whole cherries. You can really taste the liquor in this cake, and the bright flavours from the cherries combined with chocolate is a flavour combination you can’t go wrong with.
A variety of buns, their classic Swiss rolls and chocolate pralines are also available, perfect for a takeaway snack or gift!
Address: 78 Airport Boulevard, B2-201/202, Jewel Changi Airport, Singapore 819666
Operating Hours: 8am – 10pm daily
Nearest MRT: Changi Airport MRT Station
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