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Pow Sing Restaurant (Serangoon Garden)

AsianNonyaNonya / PeranakanPeranakan
This classic neighbourhood restaurant is well-known for its chicken rice. It also serves Pernakan dishes such as fish head curry, bakwang kepeting and Nonya-style beancurd.

Daily: 11:00 - 15:00

Daily: 17:00 - 22:00

+65 62827972
$21 based on 49 submissions
Dinner (18 votes), Children/Family (17 votes), Lunch (16 votes)
moop

Love Among the Chickens

Pow Sing Restaurant has been serving Hainanese Chicken Rice and Peranakan food for many years now. And I have been eating Pow Sing's chicken rice for the last 14 years now and I have never gotten sick of it nor fallen in love with another shop's chicken rice. In fact, my mom almost tried to lock me up once when I was on my way out to eat there, my 5th time in 5 days.

The restaurant itself serves white chicken. There is actually another Pow Sing in a kopitiam (called "Cardon Restaurant") a few doors down which sells roasted chicken, char siew and roast pig. Both the stalls serve incredibly fragrant chicken rice.

Given that large quantities of rice is cooked each time, the rice achieves a good balance of "hard" and "soft" and almost every grain is infused with the fragrant scent and taste of chicken stock, pandan leaves and garlic. In spite of this, the rice is not overpowering and also not overly oily (unlike those sold at other chicken rice stalls) and is therefore still yummy even when cold.

Now, on to the chicken. The white chicken served at the Pow Sing Restaurant is soft, fragrant and tender. Not very much out of the ordinary , I must admit. So why do I like their chicken rice so much? It's because the one that I'm actually referring to is the roasted chicken sold at the kopitiam.

The crowd at the kopitiam swells to large numbers during the busy lunch hours (approximately 12 noon - 1pm) and 90% of them are there to eat the chicken rice from Pow Sing's kopitiam stall. In addition to the large eat-in crowd, there is usually also a takeaway line that forms in front of the stall. And depending on how many eat-in customers there are and how far back you are in the queue, I have waited for 20 minutes before, just to dabao ONE packet of chicken rice. Weekends are always bad because families come and buy in large quantities for their family lunches and parties. This long wait is also due to the fact that there is only 1 person doing the chicken-chopping. Oh, for those who have never been to Pow Sing's kopitam store, here's a tip for you: The queue is only for takeaway. If you're eating in, speak to one of the assistants.

The roasted chicken at the kopitiam store is almost always roasted to a perfection. If you're lucky, you may even get bits that have crispy skin. And those bits are super yummy! The meat is tender but really, it's the skin that is what's great about the chicken. Although it is roasted chicken that we're talking about, it is not overly oily and definitely not soggy (unlike those at Chin Chin). The taste is also simple and not fanciful (ie with lots of different herbs and spices). The kopitiam Pow Sing also does a good char siew and roast pig.

And now, what is chicken rice without the chilli? Pow Sing's chilli is by far my favourite "chicken rice chilli". It's not blended to a complete mush unlike most stalls'. There are still bits of chilli that can be seen in the sauce and I find that it actually makes quite a bit of difference to its overall taste. The chilli is also made with copious amounts of garlic. Since the mixture is not completely blended, the chilli is spicy, tantalises your tastebuds and is more interesting since every ingredient can be tasted AND felt in your mouth, not just the spice. I can just eat the rice (plain) with LOTS of chilli poured over it as a meal. That's how much I like it.

As for the Peranakan food at the restaurant, the fish head curry is a perrenial favourite, as are their ayam buah keluak, assam fish, kueh pa ti and various other Peranakan dishes.

PS: This is a "asking-for-it" statement but...Pow Sing Chicken Rice is the best ever!

The HGW community like this place for...

Community submitted Favourites:
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Based on 49 votes
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03 Aug 2014 • 3 reviews • 0 follower

excellent freshness!

Everytime I ate there, the chicken is always perfect, soft and tender, unlike those hawker chicken rice stalls elsewhere where the meats is also dry and tough to bite... The nonya tofu is always soft on inside and crispy on outside, dapped with the sweet dark sauce. Their prawns Assam/sambals/ lemon prawn always taste fresh and the best unlike other zichar places which use frozen prawns. Pow sing has the best big freshest cooked prawns! Worth the price and quality u paid for. Ngoh Hiang is made by them, best! Dapped w sweet sauce. I've notice some Chinese Indonesians ordered lots of nonya dishes like Babi ponteh, Otah, ayam buah keluak, bakwan kepitng soup, chap chye! I must go try their Peranakan dishes one day!
30 Jun 2014 • 122 reviews • 7 followers

Brings back childhood memories

For pictures and full review, pls visit:
http://madamechewy.com/2014/06/30/pow-sing-restaurant/

I have always wanted to drop by Pow Sing for a hearty meal, but because it too far from home and parking is a nightmare, I refrained from asking Hubby to take me there. In my teens, my family often had our weekend dinners at this humble Hainanese chicken rice and Nonya cuisine restaurant.

The place looked almost the same as I remembered 11 years ago. But nobody cares much about the décor when the draw is delicious and reasonably priced food. Be warned, this place is not for you if you cannot stand crowd and noisy chatters. Service is efficient, albeit a little abrupt.

Hainanese Chicken ($5/serving) and Fragrant Rice ($1/serving) were fantastic, but not the best I had tried.

If you are craving for something for spicy, give the flavorsome Nonya Otak ($3/pc) a go. The tantalizing otak is thick and very substantial.

I wish we didn’t order the Sweet and Sour Fish ($12/$18/$24).

I have an unabashed love affair for Har Chiong Gai, and Pow Sing’s Crispy Fried Chicken Wing with Prawn Paste ($10/$15/$20) didn’t disappoint. Oh yes, it was C-R-I-S-P-Y, no doubt about that. The tender oily meat pulls out with ease.

Although not the most photogenic, Nonya Tauhu ($8/$12/$16) was another highlight. The delicately crisps exterior encases smooth egg tofu. Definitely a dish that will please most palates.

Kai Lan with Oyster Sauce ($8/$12/$16). Crunchy vegetables done just right, in a savory sauce. There is no service charge and our total bill came up to $60.75 for 4 pax, which include 3 cups of Lime Juice ($2 each). This works out to be $15 per pax. Value for money, tasty dishes, I’d come here again and again if I could. Valet service is available on Fridays, Saturdays, Sundays and PHs after 6.30pm.
28 Jun 2014 • 59 reviews • 0 follower

Good value food in 90s settings restaurant...Best for family gatherings

Seriously most restaurants have been upgrading their decor to attract customers so it is hard to find poh sing this kind of restaurant decor(a bit retro,even the aircons also old) but overall decor still better than manhill haha..

Business is very good,u can hear the chicken uncle chopping chicken nonstop throughout ur meal and no wonder his chopping is almost perfect...the chicken is cut until swee swee but then i dun like the rice...the chicken rice is sticky and no fragrance in it...achar is appetizing and the condiments to go with the chicken rice is suitable for my liking(mouth teeh leave fragrance ginger with slow to sting ur tongue chilli sauce(and the salt added to it is just nice).

prawn omlette cannot be faulted...very nice and crispy

curry fish head is fragrant and nice

although the assam fish is nice,it tends to be overcooked with the mackerel but not bad for $12 portion.

Service is good when the service crew and the boss is in sync and happy...

What i like most is u can host ur simple lohei there as the table can hold up to 12 pple or more and still quite comfortable and spacious

And food price wise is just a bit above the neighbourhood zichar price
11 May 2014 • 20 reviews • 0 follower

Confusing fusion disaster

I have some complicated feelings about fusion menus. My first response is not to trust it.   Well, there are impressive fusion-food out there but do note that this is not fusion-food or anything close to that. It is FUSION MENU. And when it comes to fusion menu, it is like the universal code for "We will serve anything if you are willing to pay for it".   The first impression about Pow Sing is that they are famous for their Hainanese chicken rice. However when you walk into the restaurant, you will notice that not every table ordered the chicken. I guessed we should have learned from them.   On their menu you will find Peranakan dishes, Hainanese, Cantonese, Hokkien, Teochew and even Bengali dishes. You will also find specialty dishes like Shark's Fin Soup and Braised abalone. We decided to go with the chef recommendations like Ngoh Hiang, Otak, Bakwan Kepiting, Fish Head Curry, Babi Ponteh, Stir-fried Spinach, served with chicken rice.   Taste is subjective but terrible food is terrible. They were all terrible. Some under-cooked, some tasteless, some overpowered with spices trying to cover up that frozen, stale pork taste. Together with the chicken rice, nothing compliments. At many times, it is confusing.   Or was it meant to be a distraction since they are unable to serve selected good dishes that they can call it their own? 
14 Jan 2014 • 11 reviews • 0 follower

nothing to rave about

food are below average, not hot enough though it took a long time for food to be served. varieties of food is limited and commo