In a small stretch of Balestier Road, there’s many famous chicken rice stalls (and bak kut teh stalls). I have not eaten here for a while, not sure how are they these days?
In 1979, Mr Thian Boon Hua started a small stall in Chinatown serving Cantonese chicken rice. Building upon the popularity of his silky poached chicken rice and emphasis on quality service, he rallied his family members to establish Boon Tong Kee’s first restaurant at Balestier Road in 1983.
If you ask me what’s the difference between Cantonese and Hainanese poached chicken 白切雞, I wouldn’t be able to give definitive answer. But for certainty, flavoured chicken rice, ie the oily, umami-laden steamed chicken rice, is definitely a Hainanese thing.
You won’t have any trouble finding this enduringly popular restaurant – its colourful neon sign will guide you in from afar. The group may have expanded over the years but this is the original branch. The company diversified its operations in 1999 to include tzechar (home-style cooked food).
When it comes to ordering poultry, I have a preference for the lower portion of the poultry called 下庄 by the Cantonese. This is the thigh and drumstick cut of the bird, and usually commands a higher premium versus the 上庄 (upper portion, which is the breast and wings). Trust me, this portion is where the flavours and texture of the chicken is best, unless you are white meat person.
When it comes to chilli, every chicken rice seller in Singapore has their own secret recipe. But it all comes down to the proportion of chilli, garlic, ginger, lime juice and chicken fats. Yes, the soul of the sauce is the incorporation of chicken fats rendered from all those poached chicken. And that’s also the reason why these chilli do not keep well in our hot weather.
As for the rice, it really depends on the type of rice (Jasmine rice from Thailand no less), the amount of chicken stock, and the combination of spring onion, galangal, pandan leaf and garlic used in the cooking of the rice. In the past, everyone would add MSG, but these days lesser. Boon Tong Kee’s rice was quite mushy, not quite the best in the country. And I find the flavour lacking.
As for the tzechar, how do they rate versus Swee Kee, Loy Kee and Wee Nam Kee? I was pleasantly surprised but the wokhei in their salted egg with bitter gourd. I finished the whole plate by myself. I have a strong believe their other dishes would be as good.
Chicken, they nailed it with perfectly poached chicken and the gelatinised fats between the skin and meat. Rice, I didn’t like it. Chilli, too sour and not much chicken fragrance. Service was so-so, although the single tzechar dish was not too bad. Will come only if in the area, but not something I would detour for.
Boon Tong Kee (Balestier Road) 文東記
399, 401, 403 Balestier Road, Singapore 329801
Tel : +65 6254 3937
Visited Apr 2025
Michelin Singapore Guide Bib Gourmand 2025 Selected 2024
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