The best chicken rice in Singapore

Located in the basement of Katong Shopping Centre, this humble chicken rice stall has been around for a long time. Yet, it still warrants long snaking queues and long waiting times just to get a tasty set of chicken, rice, achar, soup and vegetables (if you wish to add on). The main draw here is the chicken – poached and then soaked in cold water, it creates a delicious jelly-like layer underneath the skin which soaks up the soy sauce nicely. While the rice pales in comparison to the chicken, the soup served at this joint is commendable. You get none of that clear and colourless liquid you're accustomed to. Tuck into bowls of rich pork rib, peanut and lotus root soup that comes with your chicken rice.

Chatterbox’s world-famous plate has got over 50 years of history to flex. And after several waves of refurbishment since 1971, the institution now calls the five-star Hilton Singapore Orchard its home. The bright and airy dining room flanked with verdant views of the outdoor garden now welcomes guests, who all come here to revel in the Mandarin chicken rice (from $25). Each time-tested plate is executive chef Liew Tian Heong’s canvas for soul-comforting perfection: porcelain-like poached chickens drizzled over with an irresistible essence; marvellously-oiled aged jasmine chicken rice; and the exceptional condiments of dark soy, garlic-infused chilli and grated ginger dip to tango.

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What started out as a stall in 1989 has now branches in countries beyond our shores, from the Philippines to Indonesia. The tender steamed chicken comes dressed with sesame oil, and goes well with its bowl of chicken rice. Beyond that, the chilli sauce also packs a tangy punch.

It's more than just a name for this restaurant; the chicken rice served here is deserving of five stars. The main difference: only kampung, or free-range chicken is used. It’s said to be less fat and oily, and many swear by its textural difference as compared to the usual boiled chicken. The slow-cooking process employed also ensures tender and aromatic meat every time you visit. House-made chilli and ginger sauce elevates the dish further.

If you don't mind your chicken chilled, take a seat at Ming Kee Chicken Rice. Once the chicken is cooked, it is left in cold water until it is chopped. Shocking the chicken this way creates a layer of jelly under the skin and elevating the texture when you eat it with steaming hot rice and soy sauce.

There are only three components of this dish: the chicken, the rice and the chilli. But while chicken rice can be found in almost every kopitiam in Singapore, not many get the holy trinity right. Tian Tian is one of them. The chicken (only steamed versions here) is tender and juicy, the fragrant rice is packed with flavour from the garlic, sesame oil and chicken fat it’s cooked in, and the potent chilli sauce packs a mean punch. 

This popular chicken rice chain started as a humble stall in Chinatown but now boasts eight outlets across Singapore and an expanded menu – everything from classic zi char dishes to premium delicacies. Still, stick to the classic dish of fragrant (and tasty) chicken rice with tender steamed chicken ($5). Don't forget the chilli on the side. 

Established in 1953, Loy Kee has been an iconic brand in the Hainanese chicken rice movement in Singapore. The key in their chicken rice is to keep things simple. The rice is cooked in a garlicky chicken broth which lends its fragrance. Vegetables are fresh and prepared in a light soy sauce. Choose either steamed chicken or the crispy skin roasted chicken. If the flavours are too light for you, amp it up with the chilli sauce, dark soy sauce or ginger paste available at the store. 

Popular award-winning chicken rice from Bangkok, Go-Ang Pratunam finally opens up in Singapore. The brand has been established for over 50 years in Thailand and this is its first overseas outlet. While it's not like our local favourite, you can't deny that it's a pretty decent plate of chicken rice ($5.50) – the only difference is the chilli. Instead of the zesty variety, we're accustomed to, this one is sticky, sweet and slightly spicy. On top of your usual chicken rice options, you can also expect some zi char dishes like braised pork ($8), steamed fish ($28), omelette ($5.50) and basil chicken ($8).   

Evertop has been doing Halal and classic Hainanese chicken rice for years. The tiny stall in Tanglin Halt has now expanded to a few branches around Singapore but the recipe remains. Poached chicken is served simple but is bursting with flavours together with chilli, ginger, soy sauce and of course, the fragrant chicken rice. Make it into a huge family feast by adding on dishes like braised kailan, tofu with sweet chilli and more.