Had been noticing the existence of Hainan Gor Singapore Curry Rice whilst going around Chinatown Complex Food Centre for a while now — these folks are located in the red zone of the food centre; the stall being situated in the same row of stalls where one can find other notable stalls such as Jin Ji Teochew Braised Duck & Kway Chap 金记潮州卤鸭. The stall does seem to have recently made their efforts to market on social media of the late, having started an Instagram account after starting business for some time. As the namesake of the stall suggests, Hainan Gor Singapore Curry Rice serves up Singapore-style curry rice; most notably in the Hainanese-style. The menu at Hainan Gor Singapore Curry Rice does include both pre-defined sets where patrons can simply opt for a fixed combination of elements to come with their order of the Singapore-style curry rice — otherwise, patrons whom wish to mix-and-match are also free to pick and choose their desired components to suit their preferences; the prices of each of the ingredients are shown transparently via a decal on the display shelf.

While Hainan Gor Singapore Curry Rice does not describe the various elements that comes with their various Singapore Curry Rice sets, it can be observed from our order of the Signature 4 Treasures Set that the set comes with elements such as Pork Chop, Lu Rou (i.e braised pork belly), braised vegetables and sunny side-up — all coming atop a bed of white rice, whilst it is also being drenched with a mix of braised gravy and curry gravy as well. One thing worth noting about the curry itself at Hainan Gor Singapore Curry Rice against that which is being served by other establishments is how their curry isn’t quite as starchy, gooey or dense — despite so, the curry does come with quite a thick consistency and a rich flavour profile which somehow also felt lighter without being overwhelming despite the deep savouriness brought on by the braised gravy. Between the Pork Chop and the Lu Rou, our choice would lean closer to the Pork Chop — these seemed to be tenderised to a thin slab and came with a crisp batter; the slightly reddish hue seemingly hints of the used
of fermented beancurd in its preparation to add an umami note to the pork that does not come greasy nor with any undesirable porky stench. The Lu Rou was pretty well executed nonetheless; coming with a balance of leaner and fattier parts that have absorbed the flavours of the braising liquid for a deep savouriness without any undesirable porky stench as well. While the braised vegetables were soft with a light crunch and came with a mild savouriness that makes things fairly balanced against the rice and meats, we were quite impressed with how the sunny side-up was prepared almost à la minute with crisp golden edges, a runny egg yolk and soft whites — all that with a slight drizzle of dark soy sauce for an extra flavour.