Best Chicken Rice in Singapore
Chicken rice is a classic staple for all Singaporeans and has long been a food icon for the city owing to its fragrant aroma. Tell us which is your favourite chicken rice stall by voting for them here.Read more
Boon Tong Kee Chicken Rice
In 1979, Mr Thian Boon Hua started a small stall in Chinatown serving Cantonese chicken rice. Building upon the popularity of his silky white sauce chicken rice and emphasis on quality service, the brand has since grown into a franchise with several outlets in Asia.
Victor Famous Fried Chicken Wing Rice and Hainanese Chicken Rice
Run by the owner of the famous Corona Fried Chicken from the '80s and early 2000s, Victor Famous Fried Chicken Wing Rice and Hainanese Chicken Rice continues to serve crispy fried chicken wings with aromatic chicken rice, along with a bowl of Sichuan vegetable soup and garlicky chilli sauce.
Tiong Bahru Hainanese Boneless Chicken Rice
With stalls in Tiong Bahru, Chinatown and Changi Village, Tiong Bahru Hainanese Boneless Chicken Rice is a family business run by two brothers . Besides the classic poached chicken rice, this stall also serves roasted chicken, lemon chicken and various side dishes.
Delicious Boneless Chicken Rice
Having been around for 30 years, Delicious Boneless Chicken Rice has become a household name in Katong. What sets it apart from other chicken rice stalls is the complimentary plate of achar and a bowl of cabbage soup or lotus peanut soup that come with every order of chicken rice.
Loy Kee Chicken Rice
Loy Kee's roots date back to the 1950s when Mr Loy Nie and his wife Madam Qua Tee started formulating their unique Hainanese chicken rice recipe to open a stall at Raymond Market. Now with full fledged restaurants run by Mr Loy Nee's son and his wife, Loy Kee continues to serve delicious chicken rice.
Yong Nian Claypot Chicken Rice (永年瓦煲鸡饭)
Using specific claypots handcrafted and imported from the stall owner's hometown of Taiping, Malaysia, Yong Nian's claypot chicken rice is cooked with a secret concoction of sauces that include shao hsing hua tiao wine to bring out the aromatic fragrance of the dish.