Chicken rice is my all-time favourite meal, any time of the day. I can have it for breakfast, lunch or dinner, and I can have it every day for consecutive weeks. I never get tired of it. It's what they called comfort food. One can't get wrong with chicken rice, no matter how badly it is done. Yan and I have tried many Hainanese Chicken rice, from high end restaurants to shabby roadside stalls, both in Malaysia and Singapore (frankly speaking, the only two countries in the world that serve good chicken rice). And with that, we do speak with some authority on this topic. Many have raved about Ipoh taugeh chicken, and swear by it. But I have to give it to Boon Tong Kee (Singapore) for its consistency. The chicken is succulent and does not taste like it is mass produced. No gimmick, just simple poached chicken cooked in the traditional way. One bite into the tender meat leaves a lingering taste reminiscent of the good old days. The gravy is not too oily or overpowering, it is perfectly mixed to enhance the taste of the poached chicken, not overshadowing it. Every bite is a wonderful sensation. Try it next time when you think about Chicken Rice.
Saturday, June 7, 2008
Boon Tong Kee
Hainanese 
Chicken rice is my all-time favourite meal, any time of the day. I can have it for breakfast, lunch or dinner, and I can have it every day for consecutive weeks. I never get tired of it. It's what they called comfort food. One can't get wrong with chicken rice, no matter how badly it is done. Yan and I have tried many Hainanese Chicken rice, from high end restaurants to shabby roadside stalls, both in Malaysia and Singapore (frankly speaking, the only two countries in the world that serve good chicken rice). And with that, we do speak with some authority on this topic. Many have raved about Ipoh taugeh chicken, and swear by it. But I have to give it to Boon Tong Kee (Singapore) for its consistency. The chicken is succulent and does not taste like it is mass produced. No gimmick, just simple poached chicken cooked in the traditional way. One bite into the tender meat leaves a lingering taste reminiscent of the good old days. The gravy is not too oily or overpowering, it is perfectly mixed to enhance the taste of the poached chicken, not overshadowing it. Every bite is a wonderful sensation. Try it next time when you think about Chicken Rice.
Chicken rice is my all-time favourite meal, any time of the day. I can have it for breakfast, lunch or dinner, and I can have it every day for consecutive weeks. I never get tired of it. It's what they called comfort food. One can't get wrong with chicken rice, no matter how badly it is done. Yan and I have tried many Hainanese Chicken rice, from high end restaurants to shabby roadside stalls, both in Malaysia and Singapore (frankly speaking, the only two countries in the world that serve good chicken rice). And with that, we do speak with some authority on this topic. Many have raved about Ipoh taugeh chicken, and swear by it. But I have to give it to Boon Tong Kee (Singapore) for its consistency. The chicken is succulent and does not taste like it is mass produced. No gimmick, just simple poached chicken cooked in the traditional way. One bite into the tender meat leaves a lingering taste reminiscent of the good old days. The gravy is not too oily or overpowering, it is perfectly mixed to enhance the taste of the poached chicken, not overshadowing it. Every bite is a wonderful sensation. Try it next time when you think about Chicken Rice.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment