Since 1989, Wee Nam Kee has been serving tasty Hainanese chicken rice made with Thai rice, chicken stock, and oil infused with browned pandan leaves and herbs, alongside a variety of other tze char style dishes.

Given the nod of approval by the late food show host and chef Anthony Bourdain, this popular chicken rice stall at Maxwell Food Centre continues to serve fragrant chicken rice made with fresh ingredients, such as lemongrass, ginger, garlic and pandan leaf.

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.

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.

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.

Established in 1983 as a chicken rice stall in Serangoon Garden, Pow Sing has been sharing the true taste of Hainanese Chicken Rice with Singaporeans ever since. The original restaurant that serves chicken rice is now located in Jewel at Changi.

With three outlets in Singapore, including one along East Coast Road, Five Star Kampung Chicken Rice prides itself in fresh kampung chicken which is lean, letting its pure flavours emerge through slow and masterful cooking.

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.

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.