Chicken rice may have originated in China, but it has since evolved to become one of Singapore's most well-loved national dishes. There are two distinct cooking styles - the Cantonese will immerse their chickens into a tub of ice-cold water after boiling, whereas the Hainanese will not.
At Boon Tong Kee, both cooking styles are incorporated. This popular restaurant chain started out as a humble roadside stall in 1979 Chinatown, selling only six chickens in a day. An increasingly prosperous business enabled a separate branch to be opened in Balestier seven years later.
Despite its now island-wide expansion, the chicken rice at Boon Tong Kee is still prepared according to traditional methods.
Opening Hours: 11am - 5am (Monday - Saturday) 11am - 3.30am (Sunday)