15 of the best chicken rice in Singapore you need to try

If you were to walk up to any Singaporean and ask where the best chicken rice in Singapore is, you’d probably get a plethora of responses — from childhood favourites to historical institutions.

No matter the food trend that sweeps our tiny nation, this local dish remains a favourite that stands the test of time. The dish originated in Hainan, China, and was  introduced across the way down to Singapore in the early 19th century.

It has changed over time to accommodate regional tastes, giving rise to the distinctive Singaporean variety we are all familiar with. You may also find different takes on the simple concept of chicken and rice here, thanks to our multi-cultural influences. 

Due to the dish’s enduring popularity, chicken rice eateries are everywhere in our city and have increasingly evolved to suit our demanding palates. The list is long but here is our shortlist of 15 of the best chicken rice in Singapore.

1. Sing Swee Kee Chicken Rice Restaurant

Multiple stores islandwide.
Open: Operating hours vary across outlets

Why visit? There’s a bit of history behind the name “Swee Kee” and chicken rice in Singapore, and only those born before 1997 will have probably had a chance to try the original, as it closed that same year. But its popularity lived on, with many banking on the name, including the former owners of Sing Swee Kee Chicken Rice Restaurant. 

In 2019, the brand was sold to Eliss Pang and her family, fellow Hainanese who saw potential in the store and the brand’s expansion. However despite the similar name, its current recipe has little relation to the original Swee Kee. While the former owners of Sing Swee Kee engaged kitchen staff from the famed store in an attempt to recreate the recipe, Eliss’ family further tweaked it. 

For one, the chilli here is closer to what Eliss’ late grandmother would make, a tangier and spicier rendition that many have come to love.

Crowd favourites: The classic poached chicken (ranges from S$8.40 for a single portion to S$45.60 for a whole chicken) here is always tender, juicy and sports the quintessential “jelly” between the slurpable chicken skin and flesh — a sign of a well-poached chicken. It is best eaten with the selection of sauces on the table — the aforementioned chilli, the sweet dark soy and, a personal favourite, the aromatic ginger scallion paste.

What’s great about Sing Swee Kee is that its menu is extensive (going beyond just being one of the best chicken rice in Singapore) with a robust zi char selection. A favourite is the Hainanese herbal mutton soup (from S$24), which is a soothing broth teeming with medicinal herbs and spices. Flavours of the guipi (Chinese cinnamon) and dang gui stand out, with the latter giving it a sweetness that compliments the mutton chunks.

2. Tiong Bahru Hainanese Boneless Chicken Rice

Multiple stores islandwide.
Open: Operating hours vary across outlets

Why visit? You can’t say you’ve been to Tiong Bahru Market without a plate of chicken rice from Tiong Bahru Hainanese Boneless Chicken Rice. It opened in 1988, winning crowds and even the Michelin Bib Gourmand from 2016 to 2023. Lucky for us, the brand has since expanded beyond its OG outlet at Tiong Bahru, into multiple stores across Singapore.

Tiong Bahru native and owner Cheong Weng Wah learned how to make chicken rice from a friend, a cook at Mandarin Hotel (which had served what was considered Singapore’s most refined take on the dish back then). Weng Wah further experimented and tweaked the recipe to make his own, eventually creating the recipe that Tiong Bahru residents now can’t live without. 

Crowd favourites: Its star dish is the class steamed chicken rice (ranges from S$3.50 a plate to S$28 for a whole chicken). Here, the blanched chicken is soaked in ice water to retain the tender flesh and the skin silky. Be it breast or thigh, the chicken goes beautifully with the stall’s unique take on the rice. On top of the usual garlic, spring onion and ginger, onions are also added to the rice stock to give the grains a sweet flavour.

Complementing the chicken rice is its soy sauce vegetables (S$3). It’s always fresh with the requisite crunch, and topped with a savory sauce and fried shallots. Spoon some of that sauce onto the rice, mix in a bit of its chilli, chicken with skin, and you’ve the perfect bite. 

3. Hwa Kee Lemon Chicken Rice

Taste Food City, Peninsula Shopping Centre, 01-12, 3 Coleman Street
Open: Monday to Saturday (10.30am to 5pm)

Why visit? Frankie Yeow was in his 40s when he started whipping up chicken rice. Formerly from the shipping industry, he was hit hard by the 1997 financial crisis. Not giving up, he went under the tutelage of Leong Fook Wing (creator of the famous Sin Kee Chicken Rice, also considered one of the best Hainanese chicken rice in Singapore) and further honed his culinary skills to create a good plate of chicken rice. 

He eventually started Hwa Kee Lemon Chicken Rice at Meridian Hotel, moved around and eventually settled at Peninsula Shopping Centre in 2023. What makes Hwa Kee Lemon Chicken Rice different is that Frankie not only doles out well-executed classics, but also keeps the menu with interesting flavours such as black pepper, spicy mayo and, of course, its famous lemon chicken rice.

Crowd favourites: Fans of fried chicken won’t go wrong with Frankie’s own creation and signature, the lemon chicken rice (S$6). While Frankie won’t reveal what goes into the batter, we know each order always comes with a fragrant, crisp exterior that holds its own against the sweet and tangy lemon sauce. The chicken stays tender and juicy, and matches well with its homemade achar and its rotating Cantonese soups.

Another of Frankie’s innovations is the lemon chicken rice burger (S$6), made for those wanting a quick bite or to indulge on-the-go. Don’t dismiss it as a gimmick. Frankie gave it a lot of thought to incorporate everything you’d have on a plate into a satiating bite — crispy chicken, lemon sauce, achar and fragrant rice. 

Read more about the veteran chicken rice hawker behind Hwa Kee Chicken Rice here. 

4. Jew Kit 

Multiple stores islandwide.
Open: Operating hours vary across outlets

Why visit? Across Singapore you’ll also find Jew Kit, a restaurant that has a knack for serving up Hainanese chicken rice and zi char. Known for its nostalgic, traditional flavour, Jew Kit has become and remains many Singaporeans’ go-to for some of the best chicken rice in Singapore. 

Teo Jew Kit launched his eponymous business in 1992, starting out as a humble hawker at Bukit Batok. Now the brand has expanded into restaurants, with four branches in Singapore. It also offers catering, bringing its old school tastes to a larger audience.

Crowd favourites: Jew Kit incorporates a bit of modern technology into its recipe — Its signature steamed chicken (from S$3 for a chicken wing to S$42 for a whole chicken) is made using a proprietary sous vide system that locks in the chicken’s natural flavours, all while maintaining its texture. The slow, stable temperatures also keep that delicate, sought-after gelatinous layer between the skin and flesh. 

Regulars will know that the Hokkein prawn mee (S$9.80) is its “secret” signature dish. Swimming in a umami-laden gravy, this wet-style fried prawn noodles sports chewy yellow noodles and al dente rice noodles, ample prawns and squid coated in an appetizing smoky aroma. 

5. Sam Leong St Chicken Rice

Verdun House, 12 Verdun Road
Open: Monday to Sunday (8am to 3am)

Why visit? Named simply after the road the original stall was at for decades, Sam Leong St. Chicken Rice continues to serve up the iconic dish from a brand new storefront, a short walk away, at Verdun House. 

Heng Ai Tow first opened Sam Leong St. Chicken Rice in 1992, presenting a rendition of chicken rice based on a recipe he inherited from his father. While Ai Tow has since retired, his good friend and founder of Putien has opted to carry on his legacy and rebranded the store in 2024, opening as a new, air-conditioned spot. 

Good news: It is also Halal-certified, making it what we think is one of the best halal Hainanese chicken rice in Singapore. 

Crowd favourites: Some of the best chicken rice in Singapore look unassuming, much like the ones served at Sam Leong St. Chicken Rice. Its poached chicken rice goes for just S$3.50, and ticks all the boxes. The fragrant oil rice is plump, moist and carries a faint hint of ginger, while the chicken is gelatinous where it counts and tender even in “drier” cuts like the breast. 

Its roasted chicken rice (S$3.50) is just as stellar. Tender and juicy, the added marinade amps up the already flavoursome meal. Skip the other sauces and just go straight for a splash of their punchy chilli here. 

Find out more about their spanking new restaurant in our detailed review here.

6. Fook Seng Goldenhill Chicken Rice

37 Jalan Ruman Tinggi, 01-431
Open: Monday to Thursday, Saturday to Sunday (9am to 3pm)

Why visit? Older folks often name Fook Seng Goldenhill Chicken Rice as the place to go for an old-school Hainanese chicken rice. It is located at the base of a HDB in Bukit Merah, where it has been since its inception in 1995, and it is where you’ll still find owner Ronnie Chew. 

Formerly from the construction industry, Ronnie moved into the F&B business as he has always enjoyed cooking. Chicken rice was a no-brainer as his family enjoyed the dish immensely. In fact, Fook Seng came about simply because Ronnie wanted to fulfill his father-in-law’s wish to have a good plate of chicken rice. 

Crowd favourites: Ronnie’s chicken rice starts from S$2 (a rare sight in the 2000s, honestly), and I can assure many would offer to pay a lot more. The chicken is usually about 95% cooked, sporting a slight pink near the bone, which keeps every portion juicy and retains the natural flavour of the chicken. It makes sense why Ronnie only does a light drizzle of sesame oil, to accentuate, but not mask. 

Not many places do this but it definitely brings me back. You can order a fried egg (S$0.70) or hor bao dan (“folded fried egg” in Cantonese) to go along with your chicken rice, often drizzled with sweet black soy sauce. The egg is simply fried in oil, with the edges crisped up, which adds another layer of aroma to the dish.

7. Boon Tong Kee

Multiple stores islandwide.
Open: Operating hours vary across outlets

Why visit? When Thian Boon Hua started pedaling his Cantonese-style chicken rice in Chinatown in 1979, he probably didn’t expect Boon Tong Kee to become a household name, with multiple restaurants across Singapore. 

Its most iconic outlet would still have to be the one at Balestier Road, the brand’s first expanded outlet in 1983. The menu has also grown to include more zi char-style dishes to go along with its chicken rice. Tables with a half or whole chicken, surrounded by a variety of home-cooked dishes, are now a common sight at Boon Tong Kee.

Crowd favourites: Deciding which chicken rice in Singapore is the best chicken rice can be a contentious topic, but naming Boon Tong Kee is not much of a stretch. While with numerous branches, quality control can be an issue but its signature boiled chicken (from S$7 for a single portion) still meets that standard for me. You’ve that gelatin beneath the skin, tender flesh that has soaked up the light soy, and that ginger paste and chilli sauce to dunk it in. The rice is one of the best, with its aroma hitting you the moment you walk into the eatery. One can easily finish off two bowls. 

For appetisers, there is the deep fried bean curd (S$10). A Cantonese dish, it features soft tofu cubes tossed in a seasoning and deep fried till golden. What you get is a piping hot, savory dish that plays on texture. Crisp on the outside and incredibly soft on the inside. 

8. Loy Kee Best Chicken Rice

342 Balestier Road
Open: Monday to Saturday (10am to 9pm), Sunday (10am to 10pm)

Why visit? Known as one of the four heavenly kings for chicken rice in Singapore, Loy Kee Best Chicken Rice was once crowned as the “best chicken rice in Singapore” by a respected food critic. While that was in the 1990s, it is clear that its constant crowd to this day, is a sign of its enduring quality. 

Now run by third generation owners, Loy Kee Best Chicken Rice has truly stood the test of time. The family-owned business started in 1953 at Raymond Market by Hainanese husband-and-wife duo Loy Nie in and Qua Tee. In the 1980s, their son, James Loy took over along with his wife Jane Tan. The latter was particularly pivotal in the brand as she eventually helped tweak the roasted chicken recipe to be better. 

Crowd favourites: Those new to the homegrown brand can go for the Loy Kee special set (S$9.80). You’ve a choice of either steamed, roasted or soy sauce chicken, all of which are great. The roasted chicken, however, remains my top pick, with the crispy skin being a guilty pleasure. Complementing and provided along as the set are soy sauce vegetables, soup and the quintessential trio of sauces — chilli, ginger paste and sweet black soy.

Its handmade ngor hiang (S$10) is not to be missed. The batter, made of pork and shrimp, is thoroughly mixed with chopped up water chestnuts, onions, carrots and coriander before it is scooped and hand rolled onto tofu skin. Fried upon order, its crisp exterior reveals a fragrant five-spice-infused meaty filling accentuated by the sweetness of minced prawns and water chestnuts.

9. Fiie’s Cafe

Multiple stores islandwide.
Open: Operating hours vary across outlets

Why visit? Mr Grumpy a.k.a. Adi Shafiie offers nasi ayam goreng (fried chicken rice) with an attitude. Blasting through the one-star reviews (which are rarely about the food, but simply his no-nonsense take on running the business), he has not only made Fiie’s Cafe original Lucky Plaza location a hot spot, but has also launched multiple outlets. 

Shafi is actually the second-generation owner of the spot, formerly known as As-Shifaa cafe. His mother opened the cafe at the bustling Orchard Road stretch two decades ago, and he has helped out there since his teenage years. She has since retired, and he now runs the store and its other outlets with the help of his younger brother, Rahseed. 

Tip: If you’re at the Lucky Plaza outlet, get in the queue and order first. The staff will assign you a seat after. 

Crowd favourites: Come hungry and go straight for the value-for-money combo (S$10), which includes its fried chicken rice, two side dishes and a can of Coke Zero. What keeps people coming back (obediently, if I must add) is simply the fried chicken. That addictively crisp batter, flavoured heavily by spices like turmeric, is great on its own but even better with a scoop of rice and its sweet sambal. 

Popular sides are the bergedil and the quail eggs, but I would suggest giving the gizzards a try. It’s coated in a fiery sambal, and gives an additional texture and punch to the dish. You can also order the fried chicken rice on its own at S$6. 

10. Golden Mile Thien Kee Steamboat Restaurant

Golden Mile Tower, B1-20, 6001 Beach Road
Open: Monday to Sunday (11am to 10pm)

Why visit? This list would be remiss without Golden Mile Thien Kee Steamboat Restaurant, a family-owned restaurant that has been serving generations of Singaporeans Hainanese steamboat and dishes since 1952. 

The brand started out as an open-food stall in Middle Road, gaining much popularity as it was located nearby Shaw Theatre and the now-defunct New World amusement park. Its famous Hainanese steamboat was only introduced in 1958 but eventually became what the brand was most known for. It eventually made Golden Mile Tower its home in 1978, which, unfortunately, also saw the transition from charcoal to gas stoves. 

Crowd favourites: To this day, its dinner crowd is undefeated. Tables of multi-generational families or friends, all of which grew up eating at Golden Mile Thien Kee Steamboat Restaurant, can be spotted digging into the typical order of Hainanese steamboat (sets available from S$38), a plate of chicken (from S$19 for half a chicken) and bowls of oil rice (S$1.40 each). 

The steamboat remains my go-to on a rainy day as the broth is a nourishing old mother hen broth. It is a bit of a legacy broth, as whatever remains is filtered and added on to the next day’s broth, which is boiled from anywhere between six to eight hours to coax out the chicken’s natural flavour. Don’t be deterred by the use of the leftover broth, the steamboat ingredients are always fresh (even the cockles). 

Thien Kee uses French poulet chicken, making it firmer but more flavourful, and provides a nice contrast to whatever you’d choose to simmer away in the steamboat pot. The rice is where it shines — the same old mother hen broth is used for cooking the rice here, which is still cooked in an aluminium pot. 

11. Ji De Lai Hainanese Chicken Rice

Chong Pang Food Centre, 01-152, 105 Yishun Ring Road
Open: Monday to Saturday (7.30am to 7.30pm)

Why visit? Over at Chong Pang Food Centre is Ji De Lai Hainanese Chicken Rice, doling out affordable Michelin Bib Gourmand-recognised chicken rice. 

The head chef here has apparently over thirty years of experience preparing Hainanese chicken rice, drawing diners from across the island. It all starts from the chicken, where only poultry that has fed on quality grains (think corn) and are at least 2kg are chosen. All that makes up a good plate, one that has easily become some of Yishun residents best chicken rice in Singapore, are handmade, including their ginger paste and chilli sauce. 

Disclaimer: There seems to be a variation in quality control with its new branches, so we’d advise heading to the main, Michelin-recognised one. 

Crowd favourites: The line here can be intimidatingly long but moves quickly. You’ll get your poached chicken rice (from S$5.50 for a one-person portion) at fast food level efficiency. Each plate comes with firm, yet succulent slices, and an oil rice that doesn’t shy on the grease. It all works in one harmonious bite with the zing of ginger and chilli. 

The roasted chicken rice (from S$5.50 for a one-person portion) is no different. The added marinade on the skin, however, is what keeps each bite addictive. 

Check out its fellow Michelin Bib Gourmand winners available on GrabFood.

12. Uncle Louis Famous Chicken Rice 

Multiple stores islandwide.
Open: Operating hours vary across outlets

Why visit? If you’re ever at Maxwell Food Centre and craving for the chicken rice, let me introduce you to what might be the better choice (and with a less insane queue too). Uncle Louis Famous Chicken Rice is managed by Louis Tan, a chef that earned his chops in the hotel industry, such as at the Hilton. 

Louis began his hawker journey 30 years ago, first starting out in the heartlands. It was only in 2024 did he open up a store in Maxwell Food Centre, confident he could give his neighbours a run for their money, and we think it’s a great attempt at that. 

Crowd favourites: When in doubt, order both. Come with friends and order a plate of both the poached and roasted chicken (from S$15 for a half-chicken). It’s not everyday where I recommend getting the breast cut, but here I would, with absolute confidence. The poached one is just what you need it to be — firm yet tender, with the meat breaking apart with one bite. You get the natural flavour of the chicken before the aromatic, savoury dressing takes over, urging you for the next morsel. The roast is similar with the added five spice seasoning, as if it couldn’t get any better. 

The stock-punctuated rice, of course, is just as stellar with its shiny, plump grains — extra chicken fat is rendered to give it an oomph in flavour, too.

13. Go-Ang Pratunam Chicken Rice

Multiple stores islandwide.
Open: Operating hours vary across outlets

Why visit? Go-Ang Pratunam Chicken Rice is just as traditional as any stalls we’ve featured so far — Thai native Sombat Pruekpaiboon founded the brand in Pratunam, Bangkok, peddling his khao man gai (Thai for Hainanese chicken rice), a recipe from his Hainanese immigrant father. 

It has the same format of oil rice, poached chicken and a spicy yet sour chilli sauce, but what sets it apart is its incorporation of Thai ingredients, such as fish sauce and green chillies. Today, Ekkaphon Puekpaiboon, his only son, runs the show and has since expanded the brand internationally.

Crowd favourites: It has an extensive menu that includes fried chicken, zi char classics as well as popular Thai dishes (talk about an overachieving kitchen), on top of its claim to fame, the signature Thai Hainanese chicken rice (from S$6.50 for a single portion). 

Sourcing chickens similar to the big ones it would use in Bangkok (from Malaysia), the poached chicken may sport the same silky, porcelain skin but the meat itself has a softer texture with little fat. This focuses more on the natural flavours of the chicken. 

Similarly, the rice (using the same rice grains as in Bangkok) is lighter, perhaps to pair with its stronger dishes on the menu. A highlight is the chilli sauce, unique to Go-Ang. Made of fermented chillies, fermented soy beans, ginger and sugar, it is an umami-laden sauce that goes swimmingly with the chicken. 

14. Katong Mei Wei

Katong Shopping Centre, 865 Mountbatten Road
Open: Tuesday (10.45am to 7.15pm), Wednesday to Sunday (11am to 7pm)

East Village, 01-07, 430 Upper Changi Road
Open: Monday to Wednesday, Friday to Sunday (11am to 9pm)

Why visit? A nostalgic childhood spot for many, Katong Mei Wei Boneless Chicken Rice has been feeding easties its version of chicken rice since 1988. Opened by Goh Boon Hua and Tricia Cheng, the brand has clearly established a name for itself over the past three decades. Walking into the basement food court at Katong Shopping Centre, you’ll find that over half the crowd is there for the renowned chicken rice.

The couple’s son and second-generation hawker, Soki Wu, joined the business in 2019 and has not only streamlined operations at Katong, but opened up a new outlet at East Village, too. 

Crowd favourites: The chicken rice set (S$7.50) is available roasted or steamed. Both options are equally good, and always come strewn with crispy garlic bits and spring onions. Your selection mainly depends on your preference. The set also comes with a complimentary serving of achar (a type of pickled vegetables or fruits) and a comforting bowl of home cooked soup — either cabbage or lotus root.  

The chicken itself is always served in generous portions, tender and flavorful enough to be enjoyed on its own. However, pairing it with the fragrant yellow rice, cooked in chicken broth and aromatics, elevates every bite.

Check out 25 places to eat at Katong here.

15. Mat Noh & Rose Authentic Ginger Fried Chicken Rice

Whampoa Food Centre, 01-27, 91 Whampoa Drive
Open: Tuesday to Saturday (9am to 3pm)

Why visit? One can never say no to fried chicken and even more so with Mat Noh & Rose Authentic Ginger Fried Chicken Rice. This Muslim-owned hawker can be found at the popular Whampoa Food Centre, and easily identified by its long queue. 

The couple runs the store themselves. You’ll sometimes spot the wife rolling up bergedils for frying or the husband frying a fresh batch of chicken, innards or, even better, chicken skin. The aroma of the marinade, redolent with ginger, simply whets your appetite. 

Crowd favourites: There is only one thing on the menu and it’s the chicken rice (from S$4.50 for a standard portion). Well-marinated with spices such as cumin, turmeric, garlic and fresh ginger juice, the chicken sports a crunchy exterior and is tender and moist inside. The basmati rice is kept simpler to let the chicken shine — fragrant with lemongrass being the most prominent.

For an extra crunch, add chicken skin (S$1). Deep fried to its peak crispiness, it presents a stronger ginger flavour.  

For more places to eat at, check out Suki Bowl at Roxy Square, a new shop selling the popular Thai street food suki hang, as well as our review of Coriander Leaf’s latest outlet at Craig Road. 

All restaurants, except Hua Kee Chicken Rice, Uncle Louis Famous Chicken Rice and Mat Noh & Rose Authentic Ginger Fried Chicken Rice are on the GrabFood Delivery Service and offer free delivery (up to S$3 off) with GrabUnlimited.   

Enjoy up to 50% off when you dine with GrabFood Dine Out.

Alternatively, book a ride to these chicken rice spots in Singapore.