Da Po Hainanese Chicken Rice & Curry Chicken Noodle Opens at Hawkers’ Street in Bukit Panjang Plaza — A Beloved Michelin Bib Brand With Deep Roots

There’s no wok sizzling in the open air, no clattering of tin trays or ceiling fans humming overhead. Instead, the latest outpost of Da Po Hainanese Chicken Rice & Curry sits inside Hawkers’ Street at Bukit Panjang Plaza, a sleek, air-conditioned food court curated to bring together Singapore’s beloved hawker brands under one roof.

Some naysayers may argue that once hawker food enters a mall, it loses its soul. That the grit, the heat, the authenticity somehow gets left behind. But if you taste what’s served here — the rich, heady curry, the painstakingly prepared rice — you’ll realise Da Po isn’t losing its soul. It’s preserving it.

A Family Legacy Since 1987

“Da Po” means “big town” — specifically referring to the area around South Bridge Road in old Singapore. It’s a curious name, considering their first stall was opened at Golden Mile Food Centre, which technically belongs to the “Xiao Po” (small town) district.

But the name is deeply personal. The family once lived near Hong Lim Park, in the heart of Da Po, and chose to name their stall in tribute to the neighbourhood they called home.

The brand was founded by the late Mr Thien Chor Meng, who first opened Da Po in the basement of Golden Mile Food Centre in 1987. With his wife, Mdm Leh, by his side, they worked tirelessly to grow the stall while raising four sons. Mr Thien noticed no one was selling curry chicken noodles there, so he made his own — a rich, spicy broth, tender chicken, and tau pok that drinks up the gravy like a sponge.

When Mr Thien passed away at 77 earlier this year, the stall had long been handed over to his second son, Tony Thien, who now leads the family business with quiet tenacity. He still insists on one thing: the curry paste is made by hand at the Tanglin Halt outlet, then delivered daily to each outlet. No shortcuts.

MUST TRY: Curry Chicken Noodles

The Curry Chicken Noodles here are extraordinary — a steaming bowl of thick and creamy curry that manages to be both bold and incredibly fragrant. The broth is rich with coconut and spice, but not so heavy that it cloys. It’s so good, you could drink the gravy on its own. The tau pok and pig skin add contrasting textures — soft, chewy, slightly gelatinous — and absorb the curry the curry beautifully, offering bite after bite of flavourful indulgence.

The chicken is poached just right. Paired with yellow noodles that hold up to the gravy, it’s a dish that doesn’t shout. It lingers. This is Da Po’s claim to fame.

Chicken Rice Done With Care

Singapore is fiercely proud of its Hainanese chicken rice — and Da Po doesn’t attempt to outdo the many renditions across the island. Instead, it refines the fundamentals.

Draped in just the right amount of good quality soy sauce, the fresh chicken is silky and smooth, with a soft bite that speaks of careful timing. The rice is where it shines — each grain distinct, aromatic with chicken fat and ginger. The ginger and chilli sauces alongside don’t shout; they whisper.

The Man Behind the Bowl

Da Po’s story has traveled beyond local shores. The Singapore Tourism Board highlights them as a culinary heritage spot. Japanese travel magazines have introduced the brand to tourists. A German chef even featured Da Po in his cookbook after a visit. Yet none of that has swayed the stall from its roots — the prices remain humble, and the flavours are as honest and heartfelt as ever.

A project backed by a larger organization, Hawkers’ Street was designed to give Singapore’s best hawker brands room to grow. Some might say the polish takes away the romance — but in reality, it may be our best shot at keeping these brands alive. For stalls like Da Po, this means being able to serve West-side customers without compromising quality. It means continuing a legacy started almost four decades ago — and doing so sustainably.

Tony Thien is not one to chase trends. He’s the kind of hawker who still eats his own food every day — curry chicken noodles or chicken rice, nothing else.

“Never sick of it,” he says, with a laugh. “Still the best.”

I believe him.