Boon Tong Kee Restaurant — Restaurant in Singapore

In Singapore, Hainanese chicken rice is more than just a dish—it’s a cultural icon, a national treasure, and a source of pride. It’s hard to find a truly bad plate of chicken rice in this food-obsessed city, but when you start to narrow down the best of the best, the gap between good and exceptional becomes glaringly obvious. For me, Boon Tong Kee stands out as a shining example of what Hainanese chicken rice should be. It’s my go-to spot when the craving hits, and it never disappoints.

Let’s be honest: Singapore is spoiled when it comes to chicken rice. From hawker stalls to fancy restaurants, you’re never too far from a decent plate. But when you’ve tasted the best, “decent” just doesn’t cut it anymore. For those of us who remember the legendary Swee Kee (yes, I’m that old), the benchmark was set impossibly high. Swee Kee was the epitome of Hainanese chicken rice—a place where the chicken was silky smooth, the rice fragrant and perfectly seasoned, and the chili sauce a fiery, tangy masterpiece. Sadly, Swee Kee is no longer around, but its legacy lives on in the hearts of chicken rice connoisseurs.

In the absence of Swee Kee, Boon Tong Kee has become my sanctuary. It’s not just about the food—it’s about the consistency, the attention to detail, and the way every element of the dish comes together in perfect harmony.

What Makes Boon Tong special? At Boon Tong Kee, the chicken is poached to perfection—tender, juicy, and incredibly smooth. The skin is a delicate layer of gelatinous goodness, and the meat practically melts in your mouth. It’s a testament to the skill and precision that goes into preparing this seemingly simple dish. Ah, the rice. This is where many places fall short, but not Boon Tong Kee. The rice is fragrant, fluffy, and infused with the rich flavors of chicken fat, garlic, and ginger. Every grain is a little burst of umami, and it’s impossible not to go back for seconds (or thirds). No plate of Hainanese chicken rice is complete without a good chili sauce, and Boon Tong Kee’s version is a standout. It’s spicy, tangy, and just a little sweet, with a texture that’s both smooth and slightly chunky. It’s the perfect accompaniment to the chicken and rice, adding a kick of flavor that ties everything together.

Every time I visit Boon Tong Kee, it’s a nostalgic experience. It reminds me of the days when Swee Kee was still around, and it reassures me that the tradition of exceptional Hainanese chicken rice is alive and well. The restaurant has managed to maintain its high standards over the years, and that’s no small feat in a city where food trends...

I visited Boon Tong Kee (Balestier branch) on 27th Feb at around 6-6:15 PM with two Japanese guests, expecting a smooth dining experience. Unfortunately, it turned out to be quite frustrating.

The ordering system requires customers to manually fill out a paper menu with a pencil. I marked only the dishes we wanted, However, partway through our meal, a dish arrived that I did not recall ordering. Since my guests wanted to try it, we accepted it.

Shortly after, another dish (broccoli with scallops) was served, which I was certain I did not order. I informed the waiter, who insisted that there was no way the restaurant could have mistakenly added it. I challenged this, pointing out that since it's a manual system, anyone could have written on the order sheet. The waiter then brought the sheet, and upon checking, I immediately identified that the handwriting on the disputed dishes did not match mine. Instead of addressing the issue professionally, the waiter appeared frustrated, crumpled the order sheet, and threw it away right in front of me.

To avoid a scene in front of my guests, I let it slide—until I received the bill. To my surprise, the wrongly added dish was still included. This clearly showed a lack of internal communication. Fortunately, I checked the bill before making payment; otherwise, I would have been unfairly charged.

This experience was extremely disappointing, especially when hosting international guests. Such service lapses and unprofessional handling of customer concerns do not reflect the standards expected from a well-known establishment. I hope management takes this as feedback to improve their service quality and internal...

I’m normally reluctant to leave a negative review online, especially for a local business, but I feel compelled to warn others who may consider dining here in the future.

Long story short, my girlfriend and I were served substantially undercooked frog by this restaurant (I don’t think there are varying degrees of undercooked frog meat that are acceptable/safe, similar to chicken). I should also add that we only ordered the frog because they were out of our original order. Furthermore, they messed up our drink order despite us verbally ordering it, pointing to it on the menu, and even listing the corresponding menu number. The first issue is obviously the most serious, but it’s also worth pointing out the others given how few things should theoretically go wrong within a 20 minute timeframe.

While everyone makes mistakes, I think their attitude might be the biggest cause for concern. They were hardly apologetic for the drink mishap nor the undercooked frog. It is likely indicative of a larger pattern of behavior with respect to food safety standards.

It’s really unfortunate because we were genuinely excited about this place and bused nearly an hour out of our way to try it. I would much rather have positive things to say about such an establishment, but giving a warning to future diners takes precedent. There are too many enticing alternatives in Singapore to take...