Boon Tong Kee is a well-established restaurant from Singapore, known for its classic Hainanese chicken rice. Since its founding in 1979, it has become one of Singapore’s landmarks.
This time, I visited the branch in the basement food area of The EmQuartier.
I hadn’t tried it in Thailand yet, so I took advantage of a day off on my own to give it a go.
Boon Tong Kee’s signature dish is its poached chicken. Good-quality chicken is cooked slowly at a low temperature to keep it tender and juicy, with silky skin and delicate meat. The distinctive ginger-garlic and chili sauces add plenty of flavor. Paired with fragrant Hainanese rice, its plump grains full of chicken flavor, it’s a perfect combination for chicken-rice fans.
Some people especially praise the salted egg yolk prawns, saying the crispy prawns coated in rich, savory egg-yolk sauce make every bite a delight. I didn’t order those this time, though. Instead, I chose braised duck, braised intestines, amaranth greens in broth with three kinds of egg, and a small plate of Hainanese chicken.
Aside from its signature chicken rice, Boon Tong Kee offers a variety of Chinese dishes, using traditional methods to bring out authentic Chinese flavors.
First came the amaranth greens in broth with three kinds of egg.
Next were the braised intestines.
Finally, the braised duck. So satisfying.
The relaxed, warm atmosphere suits family meals or small gatherings with friends, giving both locals and visitors a distinctly Asian dining experience. And as you’d expect from a restaurant chain, the dishes maintain a consistent standard.
If you’re missing Chinese food, this is another good option.
Locations in Thailand: https://www.boontongkeethailand.com/home/
