I didn't have the Hainanese chicken rice, but the chicken was obviously overcooked, not a trace of red in the bones.
Singapore Laksa was good, a mildly hot coconut-based sauce with all the right spicy notes, warm and rich. Thin vermicelli rice noodles are acceptable and within the realm of what one might find in Singapore, even though thick spaghetti-like rice noodles are more standard. Tau pok/fried puff bean curd, fish balls, chicken, fish cake, bean sprouts make up the basic ingredient list. It's only missing a good scatter of laksa leaves for colour and it's indescribable flavour.