| Restaurant | Total Votes | Your vote |
|---|---|---|
|
Tiong Bahru Hainanese Boneless Chicken Rice
Seng Poh Rd, #02-82 Market 30, Singapore 168898
|
10 |
0
|
|
Chatterbox
333 Orchard Rd, #05-03 Hilton, Singapore 238867
|
0 |
0
|
|
Uncle Louis Famous Chicken Rice Maxwell Food Centre
1 Kadayanallur St, #01-36 Maxwell Food Centre, Singapore 069184
|
0 |
0
|
|
Tian Tian Hainanese Chicken Rice
1 Kadayanallur St, #01-10/11 Maxwell Food Centre, Singapore 069184
|
0 |
0
|
|
Hoe Kee Kitchen 和記雞飯小厨
505 Jurong West Street 51, #01-39, Singapore 640504
|
0 |
0
|
|
Sing Swee Kee 新瑞记 Hainanese Chicken Rice and Zi Char
34-35 Seah St, Singapore 188391
|
0 |
0
|
|
Liao Fan Hawker Chan
78 Smith St, Singapore 058972
|
0 |
0
|
|
Xing Yun Hainanese Boneless Chicken Rice
347 Jurong East Ave 1, #01-202, Singapore 600347
|
0 |
0
|
|
Heng Ji Chicken Rice
335 Smith St, #02-131, Singapore 050335
|
0 |
0
|
|
Hainanese Delicacy
14 Scotts Rd, #05-116, Singapore 228213
|
0 |
0
|
|
Katong Mei Wei Chicken Rice
865 Mountbatten Rd, KATONG shopping centre, Singapore 437844
|
0 |
0
|
|
Wee Nam Kee Hainanese Chicken Rice Restaurant
101 Thomson Rd, #01-08 United Square, Singapore 307591
|
0 |
0
|
|
Ah Tai Hainanese Chicken Rice
1 Kadayanallur St, #01-07 Maxwell Food Centre, Singapore 069184
|
0 |
0
|
|
Ji De Lai Hainanese Chicken Rice
105 Yishun Ring Rd, #01-152 Chong Pang Food Centre, Singapore 760105
|
0 |
0
|
|
Margaret Drive Sin Kee Chicken Rice
40 Holland Drive, #01-39 Stall, #5, Singapore 270040
|
0 |
0
|
|
Jew Kit Hainanese Chicken Rice
105 Killiney Rd, Singapore 239546
|
0 |
0
|
|
Boon Tong Kee Restaurant
399 Balestier Rd, 401 & 403, Singapore 329801
|
0 |
0
|
|
Five Star Kampung Chicken Rice & Kitchen
191 E Coast Rd, Singapore 428897
|
0 |
0
|
|
Loy Kee Best Chicken Rice
342 Balestier Rd, Singapore 329774
|
0 |
0
|
|
Golden Mile Thien Kee Steamboat Hainanese Restaurant
6001 Beach Rd, B1-20, Singapore 199589
|
0 |
0
|
Hainanese chicken rice is Singapore's de facto national dish — poached or roasted chicken served over fragrant rice cooked in chicken stock and pandan leaves, accompanied by chilli sauce, ginger paste, and dark soy sauce. The chicken is traditionally poached in a whole pot of seasoned stock at a controlled temperature, then shocked in ice water to achieve silky, tender meat and translucent, gelatinous skin — a technique brought to Singapore by Hainanese immigrants from China's Hainan Island in the early 20th century. The rice, cooked by frying raw grains in rendered chicken fat before simmering in rich stock, is as integral to the dish as the chicken itself. Singapore chicken rice stalls can inspire lifelong loyalty among locals, with debates over preferred condiment ratios and the merits of white-poached versus roasted chicken a constant feature of any food conversation on the island.