Mandarin Chicken Rice (Singapore) — Restaurant in Kowloon

#Hainan Chicken Rice in Tai Kok Tsui

I recently had the pleasure of dining at a charming family-run restaurant specialising in Hainan chicken rice, and it was an experience to remember. From the moment I walked in, the warmth and care of the owners were evident. The waiter, probably one of business partners took the time to explain the menu and offer recommendations, making me feel welcomed and valued.

The star of the meal was, of course, the Hainan chicken. The chicken was incredibly tender, with a delightful layer of jelly nestled between the meat and the skin, a testament to the careful preparation. Although I typically shy away from chicken skin, I couldn't help but admire its crispy texture that contrasted beautifully with the juicy meat.

The boneless chicken was served with a drizzle of light soy sauce and sesame oil, enhancing the flavor without overpowering it. Accompanying the chicken were a variety of sauces, including freshly grated ginger, sweet soy sauce, and a zesty chili sauce. Good thing was, I could take as much as I wanted. 👍

The meal was thoughtfully complemented with boiled vegetables (Kale). A highlight of the meal was the Singaporean 肉骨茶 (Bak Kut Teh), a rich and aromatic pork rib soup that was a delightful surprise. Its herbal flavors provided a perfect contrast to the chicken dish and rounded out the meal beautifully.

Overall, this dining experience was exceptional. The passion and care that this family puts into their food shine through in every bite. If you're looking for authentic Hainan chicken rice served with love, this hidden gem is a must-try! If they could use fresh chicken, 🐔 I could give 5 stars...

🐤 When it comes to Hainanese Chicken Rice in 🇸🇬Singapore (or 🇲🇾Malaysia), there’s usually two versions - one where the chicken is poached and dunked in ice cold water just precisely when it’s fully cooked (where when done right results in wonderful gelatin just under the chicken skin); and the other would be taking another step further by 🔥ROASTING the chicken…

🍚 There are many eateries in 🇭🇰Hong Kong these days that sell what they claim as Hainanese Chicken Rice - unfortunately most of them first of all salt their chicken before poaching, same way as how the Cantonese Roast Meat shops prepare their poached Chicken… and for the rare few that gets it right with 🇸🇬🇲🇾-style Hainanese Chicken Rice, they however do not sell the ROASTED version (perhaps to avoid doing extra work!)..

🥢 If there’s one thing that “Mandarin Chicken Rice” in Tai Kok Tsui gets right, it’s their 🇸🇬Singapore-style ROASTED Hainanese Chicken Rice - a claim that they are bold enough to make because the chef/owner used to work in Singapore. The meat’s moist and tender, and the rice well-seasoned and aromatic. Poached Chicken version is naturally also available. If one orders the set meal, it also comes with poached vegetables and a bowl of so-called “Bak Kut Teh” soup ⚠️ (I recommend SKIPPING their “Bak Kut Teh” which is far from authentic - it’s an attempt at the Malaysian style herbal soup version but tastes totally suss and lacks the harmony of taste between pork + BKT herbs 👎).. but do give their Roasted Chicken Rice...

The bak kut teh is a bit too salty and heavy for us. The rice is slightly seaoned and aromatic, with the scent and flavour of bandan leaves and sesame oil. The signature Hainanese chicken is just ok, the marinating time is not enough, the flavour of the dish highly relies on the three sauces provided-the sweet soy sauce, chili sauce and smashed ginger sauce, which you have to pour it your own. The char siu set is also not surprising, the meat is not tender enough and lacking the meat fat, which makes it a bit too hard and dry to chew on. The meal is indeed quite pricy, it costs around 80 hkd per meal. Not gonna revisit the place in the...