Sinn Ji Hainanese Chicken Rice opened along Thomson Road's Novena Regency stretch opposite Novena Church, helmed by young chef Derwin Chan who apprenticed under a chicken rice master before developing proprietary techniques to elevate Singapore's national dish. Most notably, Chan designed a custom cylindrical tool that circulates poaching liquid within the chicken, achieving exceptionally even tenderness throughout the bird that distinguishes Sinn Ji from competitors relying on traditional methods.
The strict standards extend to rice preparation, where each grain must separate individually without leaving oil traces on plates, demonstrating obsessive attention to fundamentals that many establishments overlook. Both steamed and roasted chicken options showcase quality poultry and technique, with the roasted version achieving slightly crispy skin while maintaining the succulence expected from proper white-cooked chicken. The five-spiced chicken roll, priced at eight dollars fifty cents, provides an alternative to standard cuts. Set meals from four fifty onward include vegetables, maintaining accessibility despite elevated execution. Significantly, Sinn Ji omits pork and lard entirely, with halal certification pending, opening Singapore's most iconic dish to Muslim diners typically excluded from chicken rice culture.
Multiple food critics and customers have declared Sinn Ji among Singapore's best chicken rice, with some crowning it the top example islandwide. Such acclaim reflects both Chen's technical innovations and commitment to perfecting every element from chicken texture to rice fragrance to chilli sauce balance. The Novena location attracts neighbourhood residents and dedicated food enthusiasts willing to travel for exceptional chicken rice, proving that even national dishes synonymous with hawker culture can support premium-focused iterations when execution justifies slightly higher pricing and the vision extends beyond mere replication.