Roost

Roost represented a groundbreaking culinary venture that reimagined Singapore's most iconic dish through innovative presentation and modern cooking technology, operating as the nation's first chicken rice specialty restaurant before its closure in March 2021. During its successful run at The Centrepoint in Orchard, Roost captured the imagination of food enthusiasts by transforming traditional chicken rice into creative formats including chicken rice sushi and deep-fried chicken rice balls that maintained authentic flavors while offering exciting new experiences. The restaurant's foundation story began in 2003 when entrepreneur Alson Teo partnered with the late chef Toh Tian Ser to develop "ikook," a proprietary automated cooking system that ensured consistent, succulent, and flavorful chicken rice that met international standards. This technological innovation allowed Roost to scale authentic Singapore chicken rice while maintaining the exacting quality standards that define exceptional versions of the national dish. Roost's menu showcased creative interpretations that respected traditional flavors while embracing modern presentation. Their signature Yin Yang Chicken Rice featured both steamed and soy sauce chicken varieties, demonstrating the restaurant's ability to honor different preparation styles within a single dish. Additional offerings like Tom Yum Fried Rice and Singapore White Bee Hoon expanded their repertoire beyond chicken rice while maintaining their focus on quality Southeast Asian flavors. The restaurant's minimalist interior design, featuring earthy wooden tones and bright lighting, created an welcoming atmosphere that complemented their innovative cuisine. Their commitment to health-conscious preparation included MSG-free cooking and halal certification, ensuring accessibility to diverse dietary preferences. Although Roost is no longer operating, it left a lasting impact on Singapore's culinary landscape by demonstrating how traditional dishes could be respectfully modernized while preserving their essential character and cultural significance.