Herein lies a humble plate of soy sauce chicken cooked with a recipe that spans over three generations. Since the 1940s, Chew Kee has been preparing affordable food with a sincere heart with an emphasis on quality over quantity for all generations to enjoy. To this day, dining in Chew Kee Eating House almost feels like a blast from the past where the essence of a timeless recipe and unpretentious community spirit still lingers.
For a quick fuss-free bite, order a single portion of soy sauce chicken ($5.50) with either an aromatic yet less greasy version of chicken rice or a springy wonton egg noodle. But if you’re observing around you, you’d soon realise most patrons come for the entire bird experience – usually ordering a half-bird or full bird depending on sheer appetite or group size.
With over 70 years spent perfecting this craft, expect nothing short of unfailingly moist tender textures from different parts of the chicken. Doused in the signature smooth and luscious soya sauce which blesses each bite with a delicate savouriness and subtle spiced sweetness, this time-tested recipe is definitely worthy of national treasure status. As for the two chilli sauces available, we’d prefer the old school version which had a spicier kick with more pronounced notes of garlic and ginger that helps brightens up the dish.
But if you’re looking to order like a pro, do yourselves a favour and get the dumpling soup. Unlike Chinese dumplings which are tightly packed, this version sees a loosely packed mix of minced pork and crunchy watercress within a silky wonton wrapper to deliver a plump flavourful yet nostalgic bite. It really doesn’t get any better than this and you can thank us later.
Of course, anyone that claims to be the first at anything is sure to be met with controversies and Chew Kee is no stranger to that. Just 80 metres down the iconic Cross Street is similarly named Chiew Kee, serving up a similar fare with just about the same claims. For the contentious, the open invite for a taste test may be imperative but as the Chinese proverb goes, real gold does not fear the test of fire. Chew Kee still remains our favourite with its true to style tribute to a savoury soy sauce chicken and that’s enough said.
Time Out Singapore reviews anonymously and pays for all meals. Read our restaurant review policy here.
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