Boon Tong Kee Restaurant

This is a restaurant recommended by the Singapore Tourism Board. The main dish is Hainanese chicken rice. The chicken is very smooth and the rice is very interesting. It is made into a pyramid shape, which is a good gimmick. The barley water inside tastes good too. The price is not expensive and the waiter's attitude is average.

The store is not big, and the walls are covered with various reports. The waiters can understand Chinese, and there is also a local kowtow inside. The Hainanese chicken rice is tender and the dipping sauce is an exclusive secret recipe. The shrimp toast has a crispy baked bread at the bottom and a layer of shrimp meat on the surface. The taste is solid and it is perfect with mayonnaise. There are only 3 pieces, which is too little. The stir-fried water spinach is spicy and is just right with a cup of barley water. The service is enthusiastic and they quickly stop you from ordering too much. They are very nice and considerate.

The branch I went to eat at was near my friend's house. I didn't need to wait for a table if I went there at noon on weekends. It wasn't delicious enough to be eaten twice, but I might bring my family and friends to try it. The fried coating of the oatmeal shrimp surprised me. The big shrimp was fried with butter, salted egg yolk and oatmeal, which was very crispy. The shrimp was as big as a palm. The aunt in the store was very knowledgeable and even guided us to pick up the big shrimp and take pictures kkk. It is inevitable that the meat of the big shrimp is not alive, but I have to give it 100 points for this taste. Boiled chicken is also a must-order for every table. I have eaten a lot of Hainan chicken since I came to Singapore. The meat of this one is very tender and the chicken skin is thin. I personally prefer the golden skin jelly texture of Kampung Shan Chicken Restaurant. I also ordered a chicken oil rice specifically. I think it has a stronger ginger flavor than other restaurants. The crispy fried tofu is served with a very special sauce, a green salad sauce, and the fried coating is thicker and more solid. The soup base of Golden and Silver Egg Amaranth is very fresh, with salted egg, preserved egg and egg drop. The fried garlic adds a lot of flavor to the soup. I prefer to eat the amaranth in it, haha.

This is a fairly well-known local restaurant. For Singaporean standards, the food is decent and the prices are acceptable. The lime juice is sweet and sour, the stir-fried pork liver with kale is cooked perfectly, and the baby chicken is tender with fragrant skin. Note that the service takes a while, about half an hour. The cereal prawns are a signature dish of this restaurant; the side dishes are flavorful, and the prawns are also good. The ginger and scallion frog legs are quite plump and well-cooked. Overall, it's a good restaurant. The following is in Singapore dollars.