When you live in a medium-sized Chinese city, the amount of international cuisine can be taken as a gauge over how much that city is growing. Changzhou, three years ago, hardly had any Thai restaurants. Now, we not only have many, but one specializing a specific type of Thai cuisine, boat noodles. Up until recently, I thought the city didn't have any Singaporean options. Now there are two, at least. However, the first one is technically Chinese.
Singapore has had a number of Chinese migrants from Hainan, I am told. Anytime people move, they bring a dish with them. One of those was Hainan chicken rice 海南鸡饭。The place I found, recently, claimed to be Singaporean, but must of the menu seemed to just be fried chicken. They only had one thing: Hainan chicken rice. So, I gave it a try and found it quite good. It seemed a little like the Filipino chicken adobe my mother used to cook. However, the sauce was slightly sweet. Since this was the first time I had this, I wasn't sure if it was supposed to be that way. Changzhou's local cuisine tends to be sweet, and I don't know if this was flavored for the local palate. I do have to say the chicken was well cooked and both tender and juicy.
This seemed to be locally owned. However, I did find a Singaporean at an Injoy shopping mall downtown .
Dear lord, I had the beef sirloin curry here, and it took all my will power TO NOT lick the bowl afterwards. The beef was tender and it came with potatoes in a rich, thick curry base. I was kind of upset that I didn't have rice to soak up the left overs, as that is something I do quite often with both Thai and Malaysian food. I did, however, have some kaya cheese toast for that. I don't know how authentic it is, but I look forward to eating lunch here more often. And, someday, I really have to go to Singapore and eat the food locally. My guess is that it doesn't compare.
