Authentic Singapore Mixes

Kwong Cheong Thye's makes it easy and convenient to prepare delicious and authentic Singapore cuisine. Whip up detectable well-loved favorites for family and friends to enjoy.

Chicken Rice

Kway Teow

Chicken Cutlet

Kang Kong

Singapore Rojak

Chili Crab

Pepper Crab

Hainanese Chicken Rice

  Hainanese Chicken Rice is a Singaporean classic that originated from Hainan as a simple dish of rice and steamed chicken with a ginger dip. The distinctiveness of the dish lies in its full bodied fragrant rice, prepared with the stock used for cooking the chicken. To complete the meal, fragrant rice must be enjoyed with tender steamed chicken dipped in tangy chilli sauce and dark soy sauce.

Kwong Cheong Thye specially concocted this Chicken Rice mix to allow for easy preparation of this famed national dish in the comfort of one's home. Bring the delightful aromas of Hainanese Chicken Rice into your kitchen today.


Fried Kway Teow

  Char(fried) Kway Teow began as a poor man's meal of broad rice noodles fried with dark sweet sauce. Over the years, innovative Singaporean hawkers began to cook it with other tasty morsel like cockles, bean sprouts, eggs and fishcake slices. Locals crave its smoky flavors and warm savoury taste when away from home.

With Kwong Cheong Thye Char(Fried) Kway Teow mix, this delicious all-time favourite becomes easy to make wherever you are.


Chicken Cutlet with Coffee Sauce

  Singaporeans are avid coffee lovers. Their passion for coffee now extends to cosmopolitan kitchens, where chefs and cooks innovate and experiment with the unique flavor of coffee to create new and exciting recipes.

Kwong Cheong Thye has brilliantly adapted these aromatics beans to create a unique Singaporean delight – chicken cutlet with coffee sauce. Made from premium-grade beans, the coffee sauce is an excellent enhancer to give a perfect mouth-watering mix of taste and flavor.


Sambal Kang Kong

  Sambal Kang Kong displays Singaporeans' passion for hot and spicy food. Green leafy vegetables are tossed over a wok with fiery sambal chilli that lends this dish a great flavor. Upon request, most hawker stalls will also add slivers of fresh cuttlefish as an extra touch.

Kwong Cheong Thye has created the punchy sambal paste perfect for this dish. The paste can also be used as a sauce for the other favourite dishes.