Click to listen/ download podcast for some of the best chicken rice in Singapore!
Hello Makan Kakis! Welcome to the first installment of our National Day special, featuring the 5 top local eats (worthy of “national dish” status), as voted by our Gold 905 listeners. The clear favourite, coming in head, shoulders and tail feathers above the rest, was chicken rice. Unsurprising, since nobody can resist tender chicken and toothsome rice, all bathed in mouth-watering aromatics. Add condiments of chilli sauce and thick, sticky-sweet black soya sauce, sliced cucumbers and a bowl of soup, chicken rice is a complete, affordable meal that truly reflects our country’s culinary history and development.
Initially brought to Singapore in the late 1800s by early Hainanese immigrants from China, chicken rice has evolved to suit local palates. Cantonese influences have crept into its preparation, from the tangy red chilli dipping sauce, to the traditional way of poaching whole chickens, then plunging them into cold water for that distinctive smooth, tender meat and gelatinous skin. The poaching liquid is also used to cook the fragrant and flavourful oil-coated rice, which some insist is the most important element of the entire dish.
When Gold 905 listeners were asked where they like to go for their favourite chicken rice fix, a few popular players emerged, of course – famous names like Tian Tian, Boon Tong Kee and Wee Nam Kee, as well as stalwarts like Yet Con and Chin Chin. Honestly though, discussions about where to find the best of this beloved national dish won’t reach any satisfactory conclusions. It’s impossible to find the “best”, simply because every self-respecting Singaporean has their own preference when it comes to the fragrance, flavours and textures of chicken rice. That said, here are a few we think are delicious for different reasons.