Capital Noodle Bar: Ni Hao, Hainan

Edwin Goei • OC Weekly • October 30, 2014
The last time I had a perfect plate of Hainan chicken rice, it was in Singapore at some random hawker center I probably couldn't locate now if you gave me a map. Other than Savoy Kitchen in Alhambra, the undisputed king of Hainan chicken rice in...
The full article can be read on the OC Weekly website.

Related Articles

The Chicken Rice in Santa Ana Specializes in Hainan Chicken Rice

Edwin Goei • OC Weekly • May 15, 2019
The most authentic Hainan chicken rice in OC. Photo by Cynthia Rebolledo The best meal I had in Singapore was a dish called Hainan chicken rice. And as with all great food found in Singapore, I had it inside an unbearably hot-and-humid hawker...

76. Hainan Chicken Rice at Baos Hog

Edwin Goei • OC Weekly • July 8, 2016
Behold the beginning of our 100 Favorite Dishes of 2016 listicle! Every day through the publication of our Best Of 2016 issue (and sometimes, twice a day), we’ll be bringing you our favorite dishes across Orange County, leading up to the best in...

Capital Noodle Bar To Open In Irvine and Serve Noodles and Hainan Chicken Rice

Edwin Goei • OC Weekly • February 18, 2014
Crossroads in Irvine, which has been host to a lot of new restaurants recently (Creamistry, Urban Plates, and Doner G among them), will have at least one more new entrant. Capital Noodle Bar is the noodle bar concept by the same group that owns...

Some of the best Hainan chicken in town is in an Arcadia mall

Jonathan Gold • Los Angeles Times • April 28, 2017
If you wander by Side Chick at the right time of day, you can see an absurd number of whole chickens being prepped for that day’s service, both steaming pyramids of plump, pale birds fresh from their poaching liquid and burnished roast birds...

You're at Green Zone in Old Town Pasadena for the Hainan chicken

Jonathan Gold • Los Angeles Times • October 12, 2015
Green Zone, visitors to the San Gabriel Valley know, is a pan-Asian restaurant in the sweet spot of Valley Boulevard, known for its light, almost greaseless takes on what I suppose you could call fusion cooking, and an insistence, rare in that...