The Boon Tong Kee Chicken Rice Reunion

I need to pack my bags and get ready to go. A week just flew right by. I can’t admit to having done much. Mostly paperwork. I also ate a lot. Swam a lot. Looked at a lot of old photos. I tried to remember forgotten memories but I couldn’t. And then I ate even more. As any born-and-bred Singaporean will tell you – home is where the chicken rice is. 

And in my opinion, no one does chicken rice like Boon Tong Kee. Like all famous Singaporean things, it has a couple of branches. I’ve been going to the one on River Valley Road for close to 16 years. I order the exact same dishes whenever I’m home. I don’t even need to look at the menu. Half a chicken – steamed, not roasted. Mui chai slow-cooked pork. Poached spinach with three kinds of eggs.

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Mmm… mmm… mmm… 

The chicken rice at Boon Tong Kee isn’t the best I’ve had – but it’s still pretty damn good. The appeal of the restaurant is mostly in the side dishes. The mui chai slow cooked pork is always a tender creamy perfection with bits of lean meat. I love the salted duck eggs in the poached spinach with three kinds of eggs. I love mixing the chilli with the chicken and rice and going omm nom nom. 

But the highlight of the meal is never the food. It is the people you share it with. And like always – I had the usual suspects by my side. 


It was a great evening. It always is. 

Till next time – stay satisfied. 

Author: Dipa

Stargazer and lover of owls

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