326 Anchorvale Road S540326
10am – 1am Midnight
Yassin Kampung is a halal zi char restaurant in Singapore helmed by Chef Yassin Ng, who has over 30 years of culinary experience. The restaurant distinguishes itself through innovative fusion dishes that blend familiar Asian flavors with unexpected ingredients.
The standout item is the Kampung Durian Chicken ($20–$30++), which features fried chicken coated in a rich durian custard sauce — essentially a savory-sweet combination reminiscent of durian pengat. It is well-executed but only suitable for durian enthusiasts given its intensity.
The Sichuan Ma La Fried Crab ($40–$65++), though a limited-time offering, was noted for its liberal use of Sichuan peppercorns and well-cooked, succulent crab meat. Interestingly, the reviewer found it more numbing (ma) than spicy, making it accessible to those with lower spice tolerance.
The Three Flavoured Fish ($35–$45++) was comparatively less impressive, with the sauce lacking sufficient sour and spicy complexity.
The restaurant earned praise for its atmospheric, fairy-lit rustic wooden interior, though the outdoor humidity is a minor drawback.
Yassin Kampung Singapore delivery options 2025
10 results
Yassin Kampung Delivery in Singapore | foodpanda
www.foodpanda.sg
Yassin Kampung | Best Price Guaranteed at FoodLine.sg
www.foodline.sg
21 Best Tingkat Singapore Delivery Services [2025] – Hyperspace Singapore
www.hyperspace.sg
Yassin Kampung Catering Menu – Order Online | CaterSpot
www.caterspot.sg
Yassin Kampung – Halal Tag Singapore
www.halaltag.com
Yassin Kampung Seafood | Islandwide Delivery or Pickup | Order Online
yassin.getz.co
Yassin Kampung (Kampung Admiralty) Delivery Near You – Delivery Menu | foodpanda
www.foodpanda.sg
YASSIN KAMPUNG – Singapore Halal Seafood Restaurant
yassin.com.sg
20 Best Tingkat Singapore Delivery Services [2025] – BestInSingapore
Yassin Kampung — A Comprehensive Gastronomic Analysis
Full Restaurant Review
Yassin Kampung occupies a distinctive niche in Singapore’s competitive halal dining landscape. Under the stewardship of Chef Yassin Ng — whose culinary career spans more than three decades — the restaurant has positioned itself not merely as another halal zi char establishment, but as a venue willing to take genuine creative risks. The menu reads like a deliberate provocation: durian-custard-glazed chicken, Sichuan mala crab, and three-flavoured garoupa sit alongside a drinks list of over fifty items. The result is a kitchen that defies easy categorisation.
The Clementi flagship earned an overall rating of 7.5/10 from a reviewer, a score that fairly reflects both the highs of the Durian Chicken and Ma La Crab and the relative flatness of the Three Flavoured Fish. It is a restaurant that rewards the adventurous diner and potentially disappoints anyone hoping for conventional zi char.
Ambience
The interior design at Yassin Kampung draws heavily on kampung (village) nostalgia — a design philosophy increasingly common in Singapore’s heritage-conscious F&B scene but executed here with genuine warmth rather than superficial theming. Fairy lights are strung across the full span of the rustic wooden dining area, casting a diffuse amber glow that softens the industrial edges of the void deck or shophouse context. The effect is described in the original review as “whimsical,” and this is apt: there is a quality of gentle romanticism to the space that makes it suitable for date nights, family celebrations, and casual group dinners alike.
Seating is generously spaced, which offers conversational privacy but comes at a cost — the still night air accumulates without the benefit of cross-ventilation, and diners are advised to position themselves close to a fan. This is an inherent limitation of open or semi-open dining in Singapore’s equatorial climate, and one that no amount of interior design can fully resolve.
The four-outlet footprint — including locations at Clementi, Bedok North, Marsiling, and Kampung Admiralty — means the brand’s aesthetic and culinary identity has been successfully replicated across the island, a logistical achievement in itself.
In-Depth Dish Analysis
Kampung Durian Chicken ($20++ / $30++)
This is the dish that defines Yassin Kampung’s culinary identity and the one most worth discussing at length. On the plate, it presents itself deceptively: a generous mound of golden-fried chicken pieces, coated so thickly in a viscous yellow sauce that a cursory glance suggests salted egg yolk chicken — a wildly popular preparation in contemporary Singaporean hawker cuisine. The illusion is immediately shattered by olfactory experience.
The aroma is unmistakably, powerfully durian. Chef Ng appears to have worked from a durian pengat base — a traditional Malay preparation in which ripe durian flesh is slow-cooked with coconut milk and sugar until it thickens into a luscious, aromatic custard — and adapted it into a savoury glaze. The sauce coating each piece of chicken is described as “creamy durian custard,” and this is the key structural insight: it is not a light drizzle or a dipping sauce, but a full enrobement.
Texture: The fried chicken itself achieves a satisfying exterior crunch while the interior flesh remains moist and yielding — a textural pairing that works exceptionally well as a vehicle for the sauce. The custard adds a second textural layer: dense, smooth, and slightly sticky, adhering to the crust without softening it excessively.
Flavour profile: This is a dish of deliberate imbalance. The umami of deep-fried chicken is intentionally subordinated to the sweetness and funk of durian. For the uninitiated or those with mild durian tolerance, this may register as overwhelming. For durian enthusiasts, it reads as an ingenious application of a beloved flavour to a savoury format.
Hues: Deep golden-ochre on the exterior crust, transitioning to the pale ivory-yellow of the durian custard. The overall colour palette is warm and autumnal — amber, saffron, cream.
Sichuan Ma La Fried Crab ($40++ / $65++)
Available as a limited-time offering at time of review, this dish represents a different creative register: where the Durian Chicken is sweet and indulgent, the Ma La Crab is assertive and aromatic. The crab is coated in such a dense blanket of Sichuan peppercorns and dried chilies that individual components are difficult to distinguish at a glance — a visual intensity that signals what is to come.
The crab itself is cooked to a vivid, even orange — the classic visual indicator of a properly heated crustacean — and the shell fractures cleanly to reveal an interior of soft, juicy meat. The reviewer notes that despite the aggressive application of spice, the overall experience skewed more towards ma (the numbing, buzzing sensation characteristic of Sichuan peppercorn) than la (pure heat). This makes the dish accessible to diners who appreciate complexity of flavour without extreme capsaicin intensity.
Texture: The interplay between the crisp, yielding shell and the soft interior crab meat is the structural pleasure of this dish. The peppercorns add further textural punctuation — small, granular, slightly gritty on the palate before releasing their characteristic numbing oils.
Hues: A dramatic visual — deep umber and dark red from the dried chilies and peppercorns, punctuated by the brilliant orange of the crab shell. One of the more visually striking presentations in contemporary Singapore zi char.
Three Flavoured Fish ($35++ / $45++)
The weakest of the three dishes reviewed. The garoupa — a firm-fleshed, high-quality fish common in Singaporean zi char contexts — is fried to a commendable standard; the flesh remains flaky rather than collapsing, which speaks to technical competence in oil temperature management. However, the three-flavour sauce (sweet, sour, spicy) is assessed as underdeveloped, lacking the acidic brightness and chili heat that should anchor the profile. The dish reads as a technically sound but conceptually unfinished plate.
Recipe: Kampung Durian Chicken (Home Reconstruction)
The following recipe is a culinary reconstruction based on the dish’s described flavour profile and likely classical Malay-Chinese preparation techniques. It is not an official Yassin Kampung recipe.
Image: thehalalfoodblog
Image: eatbook
Image: eatbook
Kampung Durian Chicken
A halal zi char-style fusion dish: crispy fried chicken enrobed in a rich durian custard glaze, inspired by Yassin Kampung’s signature creation.
Servings
4Get cooking
Ingredients
- 28.6 ounces bone-in chicken pieces (thighs and drumsticks)
- 7.1 ounces ripe durian flesh (D24 or Mao Shan Wang recommended)
- 0.6 cups coconut milk (full fat)
- 2 tablespoons sugar
- 1 teaspoons salt
- 0.5 teaspoons white pepper
- 0.5 teaspoons turmeric powder (for marinade)
- 4 tablespoons cornflour
- 4 tablespoons plain flour
- 1 egg
- 2.1 cups cooking oil (for deep frying)
- 2 pandan leaves (tied in a knot)
- 2 tablespoons evaporated milk
- 1 tablespoons butter
Steps
1
Marinate the chicken: Pat 28.6 ounces bone-in chicken pieces (thighs and drumsticks) dry thoroughly. Rub with 1 teaspoons salt, 0.5 teaspoons white pepper, and 0.5 teaspoons turmeric powder (for marinade). Beat 1 egg and coat the chicken. Leave to marinate for at least 60 minutes 60:00
in the refrigerator.2
Make the durian pengat base: In a small saucepan over low heat, combine 7.1 ounces ripe durian flesh (D24 or Mao Shan Wang recommended), 0.6 cups coconut milk (full fat), 2 pandan leaves (tied in a knot), and 2 tablespoons sugar. Stir continuously until the mixture thickens into a smooth, velvety custard. Remove pandan leaves. Stir in 2 tablespoons evaporated milk and 1 tablespoons butter for richness and gloss. Remove from heat and set aside.3
Coat and fry the chicken: Combine 4 tablespoons cornflour and 4 tablespoons plain flour in a shallow bowl. Coat each marinated piece of 28.6 ounces bone-in chicken pieces (thighs and drumsticks) thoroughly in the flour mixture, pressing firmly for an even crust. Heat 2.1 cups cooking oil (for deep frying) in a wok or deep pan to 175°C. Fry the chicken in batches for 12–14 minutes 14:00
until deeply golden and cooked through. Drain on a wire rack — not paper towels — to preserve crispness.4
Glaze and serve: Return the durian custard to very low heat briefly if it has cooled and thickened too much, adding a splash of 0.6 cups coconut milk (full fat) to loosen. Pour the warm custard liberally over the fried chicken pieces, ensuring every surface is coated. Serve immediately to preserve textural contrast between the crisp crust and the warm, yielding sauce.
Notes
Use the most flavourful durian variety available — D24 offers a bittersweet complexity ideal for savoury applications; Mao Shan Wang produces a richer, creamier result. The dish is intentionally sweet-forward; reduce sugar by half if you prefer a more balanced profile. Resting the fried chicken on a wire rack before glazing is critical — it prevents steam from softening the crust prematurely.
Delivery Options
Yassin Kampung offers several ordering channels depending on your needs:
1. Foodpanda — Available for delivery from multiple outlets including Kampung Admiralty, operating across most days of the week. foodpanda This is the most accessible platform for individual on-demand meals. User reviews from 2025 note occasional inconsistencies in portion size and delivery handling, which is worth bearing in mind for dishes like the Ma La Crab where spillage is a risk.
2. Yassin Kampung’s Own Platform (yassin.getz.co) — The restaurant operates its own direct ordering system with islandwide delivery and pickup options, with time slot selection available. Getz This route typically offers better quality control and packaging integrity than third-party platforms.
3. Catering & Corporate Orders via CaterSpot / FoodLine — For group or event orders, Yassin Kampung is available through CaterSpot with a minimum order of $100, vendor-managed delivery, and customised packaging. Caterspot Through FoodLine, mini buffet delivery fees are waived above $500 before GST, with additional surcharges applicable to CBD areas, Sentosa, and venues without lift access. Delivery windows run from 11.30am to 11pm. Foodline
4. Tingkat (Recurring Meal Plans) — Yassin Kampung Seafood operates one of Singapore’s well-regarded halal tingkat services, featuring dishes such as Sambal Sliced Fish, Curry Chicken, and Chap Chye, with plans available across 10-day or 20-day cycles with optional rice add-on at $10 per day. BestInSingapore Address:
Summary Verdict
Yassin Kampung succeeds most decisively when it commits fully to its creative instincts. The Durian Chicken is genuinely original — a dish that synthesises Malay dessert tradition (durian pengat) with Chinese zi char technique (deep-frying, wok saucing) to produce something that has no real parallel in the Singapore dining scene. The Ma La Crab demonstrates confident handling of Sichuan flavour principles in a halal context. Where the kitchen is less convincing — as with the Three Flavoured Fish — the issue is one of execution rather than concept. For its price point, its ambience, and its willingness to innovate, Yassin Kampung remains a meaningful destination in Singapore’s halal dining landscape.