18 Tai Seng Street
#01-26 18 Tai Seng
Singapore 539775

(open in Google Maps)

Friday:
11:00am - 09:00pm

Saturday:
11:00am - 09:00pm

Sunday:
Closed

Monday:
11:00am - 09:00pm

Tuesday:
11:00am - 09:00pm

Wednesday:
11:00am - 09:00pm

Thursday:
11:00am - 09:00pm

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Reviews

From the Burpple community

The Hainan Colony is located at 18 Tai Seng, its serves British-Hainanese Dishes.

British-Hainanese dishes originated in Singapore when immigrants from Hainan came to Singapore and worked as chefs for Colonial British during when Singapore was under Bristish rulers.

So these dishes are the colonial times fusion dishes.

And other then oxtail stew, the hainanese pork chops are usually one of the other more popular British-Hainanese dishes.

The pork chop here was cooked to crisps and the sweet and sour sauce was certainly tasty.

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Chanced upon the new The Hainan Colony, which had take over the former premises of 18 Grill at 18 Tai Seng previously. Being an establishment that attempts to bring back the classics of British-Hainanese cuisine, the casual diner is decked rather generically whilst serving up items from western delights such as Hotpot Braised Beef in Brown Sauce and British Hainanese Toast, as well as Hainan Specialties such as their Signature Hainanese Chicken Rice, Hotpot Herbal Lamb Stew and Hainan Curry Pork Ribs.

Speak about Hainanese-Western fare and the first thing that comes to mind for me would be the Hainan-Style Biscuit Breaded Pork Chop — young me didn’t quite appreciate the composition of the dish last time, but finding an F&B establishment that serves one like this is rather rare these days, full with the tomato-based sauce drenched over a biscuit-breaded pork cutlet. This one pretty much hit all the right spots — the tomato-based sauce comes with a balance of tanginess and savouriness; perhaps so with the addition of HP/Worcester Sauce that is a typical ingredient for such dishes. The result was a sauce that is sufficiently bright and tangy, but also carried a mellow savouriness that provides some volume in terms of flavour to the sauce base; all that whilst the caramelised onions add a slight hint of sweetness — the entire deal matching the pork chop so perfectly. I also liked how the pork chop here comes with a good breading of biscuit crumbs; retains the crunch despite the sauce drenched atop, while the slab of meat within is tender without feeling particularly moist and didn’t carry any unpleasant porky stench.

Patrons can pick their choice of carbs here; we opted for fries instead of rice to be served with our order. The fries were sufficiently crisp on the exterior and revealed fluffy potato within; well-seasoned so they were really easy to finish, while the salad is pretty standard — dressed with a slight drizzle of lemon vinaigrette(?), it provides the dish with a more wholesome feel.

Being still a relatively new establishment, do expect some teething issues with their service as they sort out their operations. That being said, the Hainan-Style Biscuit Breaded Pork Chop here does carry that old-school flavour which I regrettably only come to appreciate as I got older, but also at a period where Hainanese-British fare is also a harder find.

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