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| Signature Boiled Chicken @Boon Tong Kee Whampoa West |
Boon
Tong Kee is one of the famous Hainanese Chicken Rice restaurants in Singapore.
It started by Mr Thian Boon Hua in 1979 in Chinatown, before it progresses to
its first restaurant in Balestier in 1983. On the second year of the operations,
it started to received recognitions from customers, media and F&B
industries. Over the years Boon Tong Kee has expanded into 8 branches.
The
branch that I want to review here is their Whampoa West Branch. It came highly
recommended by our friend after I told them the unsatisfying experience in
Balestier and East Coast Road branch. We have visited this branch a few times
before I wrote this review.
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| Boon Tong Kee Whampoa West |
Located
in the matured HDB estate of Whampoa, this old style of restaurant is usually
packed with regulars. At the front of the shop, beside the entrance, you can
see the boiled chickens hanging on the pole through the glass windows, ready to
be chopped. This restaurant has indoor and outdoor seating. The indoor dining
area is air-conditioned and the tables are covered with a brown and white
colour checkers table cloth. Meanwhile, the outdoor dining area is mostly used
for people to sit and wait, instead for dining.
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| Signature Boiled Chicken on Display |
This
time around we came in a big group, allowing us to order more variety. Signature
Boiled Chicken ($28 for whole, smaller portion is available). The whole chicken
is halved, then evenly chopped and presented nicely in two plates as halved
chicken each. Each plate looks like a mirror image, showcasing the chopping
skills of the chef in the kitchen. Once the plate of the boiled chicken is
served, the service staff will pour the mixture of oil and soy sauce on the
dish.
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| Signature Boiled Chicken (half chicken per plate) |
The
chicken is served at room temperature, tender, succulent, tasty and cooked to
perfection. You can taste the coagulate oil in between the chicken skin and the
flesh. The flesh from the breast part is also moist, bouncy and with a good
bite to it. The chopping is so clean, you won’t find any splinter of chicken
bones on the plate.
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| Signature Boiled Chicken (half chicken per plate) |
Those
who are a connoisseur of chicken bishop, you won’t be disappointed. It is firm,
bouncy and bursting with robust chicken flavour. Of course, you need to know
how to remove the smelly parts. I was very friendly to the service staff and I
got rewarded with 4 pcs of the bishop in return.
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| Chicken Bishop |
Meanwhile,
the chicken rice ($1) is fragrant and each grain is plump, al-dente and well
infused with chicken stock, ginger and garlic. One thing that I have to admit,
they sure perfected the rice recipe across all their branches, unlike their
boiled chicken. For Boon Tong Kee (‘BTK’), they served their rice on a small
rice bowl, instead of on a plate.
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| Chicken Rice |
From
the Zi Char selections, we tried Sweet & Sour Pork ($13). The pork is deep-fried
till super crispy, then coated with sweet and sour sauce. Interestingly there is
fried youtiao in this dish to add the crunchy texture, plus lychee and cherry
tomatoes for sweetness and tangy flavour. Very Good in the taste and texture, but
we do hoped for more meat than youtiao.
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| Sweet & Sour Pork |
Crispy
Beancurd ($8). The mini cubes of fried egg beancurd is a signature dish of BTK.
It is crisp externally, followed with velvety smooth beancurd internally. It
comes with mayonnaise like dipping sauce.
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| Crispy Beancurd |
Fried
Pig’s Liver Served in Claypot ($13). The pork liver is cooked just right,
coated with minced garlic. The combination of garlic and spring onion subdue
any smelly flavour from the liver. The cut of the liver is very generous and
the juicy plus bouncy texture is just a delight.
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| Fried Pig’s Liver Served in Claypot |
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| Fried Pig’s Liver Served in Claypot |
Steamed
Assorted Egg ($9). The smooth and velvety texture of the steam egg, topped with
sliced of century egg and salted egg. The base of the steam egg slightly bland,
however, it is nicely balanced with the solid flavour from the salted egg.
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| Steamed Assorted Egg |
For
the vegetables, we ordered Fried Baby Kailan with Garlic ($9) and Poached
Chinese Spinach with Gluten & Garlic ($12). The baby kalian is crunchy with
a touch of bitterness. Meanwhile, the spinach is poached in a robust stock
base. The chewy gluten acts like a sponge, soaking the robust broth and
sweetness of the spinach. Yum Yum.
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| Fried Baby Kailan with Garlic |
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| Poached Chinese Spinach with Gluten & Garlic |
Service
here is friendly, mixed with old traditional auntie style. The price of the Zi
Char dishes is also very reasonable.
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| The Dishes |
Overall,
LD and I are glad that we found this Boon Tong Kee branch. We agree the food
served here are one reflects the old style of the restaurant and the standard
that received the accolade in the past. For LD, this is the taste of her
childhood. We’ll come back for more chicken rice here. Cheers!!
Food & Drinks: 8/10
Value: 8.5/10
Service: 6.5/10
Ambiance: 6.5/10
Budget per Person: $11 - $25
Boon Tong Kee 文東記
Blk 34 Whampoa West
#01-93 Singapore 330034
(Beside Boon Keng MRT Station Exit B)
T: +65 6299 9880
IG: @Boontongkee_sg
OH:
Mon – Fri: 11.00 – 14.45 (LO 14.30); 17.15 – 22.00 (LO
21.30)
Sat, Sun & PH: 11.00 – 15.00 (LO 14.45); 15.30 – 22.00
(LO 21.30)
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