Those whom have been following the happenings in the local F&B scene around social media might have probably heard about Madeline’s which has been going (and likely still be) around the various social media sites recently — Madeline’s marks the return of Madeline’s Original Portuguese Egg Tarts which had been founded in 1998 with their location at Tanjong Katong Road having closed in 2024. Madeline’s is now located within a shop unit at the ground floor at Aperia Mall which is just a short walk away from Lavender MRT Station; occupying a space in a wing that is recently extended out, Madeline’s is neighbours with the outlet of Nana Original Thai Food with some part of its shop unit having a facade that faces the main road of Lavender Street. With its return, Madeline’s is said to have aspirations to reposition itself as an established inspired by Cha
Chaan Tengs in Macau — now being run by different owners whom used to loved the brand. Apart from the familiar Portuguese Egg Tart offerings listed under the The OG Portuguese Egg Tart (the Pandan Kaya rendition is however replaced by a Gula Melaka version), Madeline’s now serves up a hot food menu with sections dedicated to Bakes & Buns, Sides & Sharing, Mains and Dessert.

The Pan Roasted African Chicken is an item that is being listed under the Mains section of the menu; the menu at Madeline’s describe the dish to feature elements such as that of cous cous, spicy coconut glaze and sunny side-up that is being served alongside the slab of chicken. This does seem to be inspired from a dish named Galinha à Africana which translates to Macanese African Chicken, though it does seem that the inclusion of cous cous could be a twist by the folks at Madeline’s to incorporate a carb element as an individually-portioned main. To put it across very simply, the slab of Pan Roasted African Chicken does somewhat replicate that of Peri-Peri Chicken that some establishments serves up; the chicken carrying a slight hint of Cajun-esque flavours from the way it is marinated and was lightly smoky from the pan-roasting process — juicy and tender. The use of Cous Cous does seem to be a choice made by the folks at Madeline’s to keep things lighter and “healthier” for the dish; the Cous Cous having seemed to have included aromatics such to carry a refreshing zing which makes it tasty to have even on its own. The spicy coconut glaze does carry a creamy, coconut cream-esque aroma with a slightly savoury-sweet note; all that accompanied by a kick of spiciness that would tickle the tastebuds for those whom are tolerable to less than moderate levels of spiciness. Meanwhile, the sunny side-up is void of any undesirable stench of overused oil; features fluffy and soft whites with a runny egg yolk that one can have alongside the slab of Pan Roasted African Chicken and the Cous Cous.