sauce. Drizzle some of the thick soy sauce over for a sweet smoky soy sauce accent and dip the chicken pieces into the ginger sauce too.
Lee Fun Nam Kee
94 Lor 4 Toa Payoh #01-04 (Map) http://leefunnamkee.com/ 11am – 3pm, 5pm – 9pm Thurs
They have historical ties to yet another famous brand Wee Nam Kee, but Lee Fun Nam Kee had been around way longer. They are also famous for their soy sauce chicken but their good' ol’ white poached chicken is our shoutout here. They, like all good chicken rice stalls, use a bigger (around 2kg) chicken and the result is chunky, softly resilient, smooth and silky pieces of chicken doused with their own-blended soy sauce. The rice is boldly flavoured with chicken stock and has a mild al dente-ness to it. They offer a menu of family favourite cze cha dishes to go with the meal. They have a young third generation, celebrity Chef Genevieve Lee, who now helps helm the place with her parents.
Loy Kee Chicken Rice 342 Balestier Rd (Map) 10am – 9.30pm Daily
If you’ve always wondered what is the difference between old school Hainanese chicken rice and the Cantonese version, here it is. This is an old name in the game of Chicken Rice in Singapore. The chicken comes softer and juicier and their sauce has wistful and appealing drops of sesame oil. The rice is less oily and still bold in the flavour department. You see a few branches around but this is where the old flagship hawker stall staff roost. The chicken is smooth and juicy plus soft – a skill in itself just to get the texture – and of course their fluffy rice is moreish and flavourful. Their chilli is almost on point but it lacks that kick and piquant spicy punch we seek in such dips.
106|Page
A - Z
Powered by FlippingBook