I’ve been a fan of Cheng’s since 2014, when E introduced me to the restaurant’s homely, comfort Hainanese food via her tasty-sounding “Chicken Chop Party”, a part of her fundraising activities for the Autism Association of Singapore. Being Hainanese, I’m so aware of how brands stick “Hainanese” in front of anything in its feeble attempt to reach a larger audience, and so, with careful training from my very Hainanese grandparents, I’ve learned to be super picky and particular about anything Hainanese. Everything about this place screams Hainanese — the hospitality, the amount of heart put into each dish, and of course, the attention placed on the ingredients that make up its delicious food. Refusing to use any artificial flavoring or colouring, Lady Boss Dawn also prefers using Gula Melaka over sugar, keeping Cheng’s food healthy and nutritious, and never ever too oily. This plate of chicken chop curry rice came without a sliver of oil, and the curry wasn’t too “gao”, making it an easy plate to gobble up without feeling too full. A must try for any true blue Hainanese :)