Good Food in Jurong East: 5 Dishes to Try

Jurong East is a food lover’s haven in Singapore, offering everything from hawker classics to modern cafe fare. This guide highlights five must-try dishes in the area, each with a simple recipe you can recreate at home. Whether you’re craving comforting noodles or spicy seafood, these dishes capture the vibrant flavors that make Jurong East a culinary destination.

Ingredients

For the Hainanese Chicken Rice: 1 whole chicken (about 3 lb / 1.4 kg), 2 cups (370 g) jasmine rice, 4 cups (960 ml) chicken broth, 2 inches (5 cm) ginger, sliced, 4 cloves garlic, smashed, 2 stalks lemongrass, bruised, 1 tbsp (15 ml) sesame oil, 1 tsp (5 g) salt
For the Chili Crab: 2 whole crabs (about 1.5 lb / 680 g each), cleaned and cracked, 3 tbsp (45 ml) vegetable oil, 3 cloves garlic, minced, 1 tbsp (15 g) ginger, minced, 3 tbsp (45 g) chili paste (like sambal oelek), 1 cup (240 ml) chicken broth, 3 tbsp (45 ml) ketchup, 1 tbsp (15 ml) soy sauce, 1 tsp (5 g) sugar, 2 eggs, beaten, 1 tbsp (15 g) cornstarch mixed with 2 tbsp (30 ml) water
For the Laksa: 8 oz (225 g) thick rice noodles, 4 cups (960 ml) coconut milk, 2 cups (480 ml) chicken broth, 3 tbsp (45 g) laksa paste, 8 oz (225 g) shrimp, peeled and deveined, 4 oz (115 g) fish cake, sliced, 1 cup (40 g) bean sprouts, 1/2 cup (20 g) laksa leaves (Vietnamese coriander) or Thai basil
For the Char Kway Teow: 8 oz (225 g) flat rice noodles, 4 oz (115 g) Chinese sausage (lap cheong), sliced, 4 oz (115 g) shrimp, peeled, 2 eggs, 2 cups (80 g) bean sprouts, 3 tbsp (45 ml) soy sauce, 1 tbsp (15 ml) dark soy sauce, 1 tsp (5 g) sugar, 2 cloves garlic, minced
For the Satay: 1 lb (450 g) chicken thigh, cut into strips, 1/2 cup (120 ml) coconut milk, 2 tbsp (30 ml) fish sauce, 1 tbsp (15 g) brown sugar, 1 tsp (5 g) turmeric, 1 tsp (5 g) ground coriander, 1/2 cup (130 g) peanut butter, 1/2 cup (120 ml) water, 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) lime juice, 1 tsp (5 g) chili flakes

Instructions

Hainanese Chicken Rice: Place chicken in a pot, cover with water, add ginger and garlic. Bring to a boil, then reduce to a simmer. Cook until chicken reaches an internal temperature of 165°F (74°C), about 30 minutes. Remove chicken, let rest, then chop. Reserve broth. In a rice cooker, sauté rice with sesame oil and lemongrass, then add 2 cups (480 ml) of the reserved broth and salt. Cook rice. Serve chicken with rice and chili sauce.
Chili Crab: Heat oil in a wok over high heat. Add garlic and ginger, stir-fry for 30 seconds. Add chili paste, cook for 1 minute. Add crab pieces, stir-fry for 3 minutes. Add chicken broth, ketchup, soy sauce, and sugar. Bring to a boil, then simmer for 5 minutes. Stir in beaten eggs, stirring until thickened. Add cornstarch slurry, cook for 1 minute. Serve hot.
Laksa: Cook rice noodles according to package, drain. In a pot, bring coconut milk and broth to a simmer. Add laksa paste, stir to dissolve. Add shrimp and fish cake, cook until shrimp are pink and cooked through (internal temperature 145°F / 63°C). Add bean sprouts and laksa leaves. Serve over noodles.
Char Kway Teow: Heat a wok over high heat. Add sausage and shrimp, stir-fry for 2 minutes. Push to side, crack eggs into wok, scramble. Add noodles, soy sauces, sugar, and garlic. Toss everything together for 3 minutes. Add bean sprouts, toss for 1 minute. Serve immediately.
Satay: In a bowl, mix coconut milk, fish sauce, brown sugar, turmeric, and coriander. Marinate chicken for 20 minutes. Thread onto skewers. Grill over medium-high heat for 4-5 minutes per side, until chicken reaches 165°F (74°C). For sauce, combine peanut butter, water, soy sauce, lime juice, and chili flakes in a saucepan. Heat until smooth. Serve satay with sauce.

Tips

For the chicken rice, use a meat thermometer to ensure the chicken is cooked to 165°F (74°C) but not overcooked; let it rest before slicing to keep it juicy.
If you can’t find laksa leaves, use Thai basil or even mint for a different but pleasant flavor.
Char kway teow needs high heat; if your wok isn’t hot enough, the noodles will turn soggy. Work in batches if needed.
For satay, soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Serving Suggestions

Serve Hainanese chicken rice with sliced cucumbers and a bowl of the reserved broth. Chili crab is best enjoyed with steamed buns (mantou) to soak up the sauce. Laksa is a meal in itself, but a side of fried tofu puffs adds texture. Char kway teow pairs well with a cold drink like barley water. Satay is a great appetizer or part of a barbecue spread, served with cucumber slices and ketupat (compressed rice cakes).

Variations

For a vegetarian version of laksa, replace shrimp and fish cake with tofu puffs and mushrooms. For char kway teow, you can add cockles or omit the sausage for a lighter version. Satay can be made with beef or lamb instead of chicken; adjust cooking times accordingly. For chili crab, you can use prawns or lobster if crab is unavailable.

Storage and Reheating

All these dishes are best enjoyed fresh, but leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat chicken rice and laksa in a microwave or on the stovetop until piping hot (165°F / 74°C). Chili crab and char kway teow can be reheated in a wok over medium heat, adding a splash of water to prevent sticking. Satay can be reheated in an oven at 350°F (175°C) for 5-7 minutes. Do not freeze these dishes as they contain coconut milk or noodles that may become mushy.

Frequently Asked Questions

Can I use store-bought laksa paste? Yes, store-bought paste is a great time-saver. Look for brands like Prima Taste or Koh Santorini for authentic flavor. Adjust the amount to your spice preference.

How do I clean and prepare crabs for chili crab? Ask your fishmonger to clean and crack the crabs for you. If doing it yourself, remove the top shell, gills, and mouth, then rinse and crack the claws with a mallet.

What is the best rice for Hainanese chicken rice? Jasmine rice is ideal for its fragrance and texture. Rinse the rice thoroughly before cooking to remove excess starch.

Can I make satay sauce ahead of time? Yes, the sauce can be made up to 2 days in advance and stored in the refrigerator. Reheat gently with a little water to thin it out.

Is there a vegetarian option for char kway teow? Absolutely. Omit the sausage and shrimp, and add extra vegetables like broccoli or carrots. Use a vegetarian oyster sauce if you have one.

Why is my chili crab sauce too thick? The sauce should coat the back of a spoon. If it’s too thick, add a little chicken broth or water to thin it. If too thin, let it simmer longer to reduce.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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