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Tong Kee Chicken Rice: Unforgettable Distinctive Flavors

Tong Kee Chicken Rice, located in the Margaret Drive Food Centre, is a must-visit for food enthusiasts. Established in 1969, this was the original location of Tong Kee. After closing in 2011, the stall moved to Tanglin Halt, only to return to its 'old home' in 2022—a change that felt like coming back to my roots.

Managed by the second generation of chicken rice experts, it’s no surprise that there is always a long line of customers waiting. Each time I visit, I’m excited to see if it lives up to its 4.1-star rating on Google. And there’s only one way to find out: by tasting!

A Tempting Menu at Tong Kee

Tong Kee specializes in two main dishes: Roasted Chicken Rice (S$4/S$5/S$6) and Char Siew Pork Rice (S$4/S$5/S$6). Interestingly, the “Roasted Chicken Rice” here isn’t roasted in the traditional sense—it’s actually crispy fried chicken! I was just as surprised to learn this. The chicken here has a thin, dark brown skin rather than the thick batter found at places like KFC. Perhaps this unique preparation is what makes it a house specialty.

I definitely had to try the Roasted Chicken Rice, as it’s the dish that made them famous. I also opted for a Char Siew Pork Rice to mix things up, which came with both chicken and pork (S$5). After about 3-4 minutes of waiting, my meal arrived—quite fast compared to those ahead of me. The portion was generous, although I must say they were a bit stingy with the cucumber.

Upon closer inspection, I noticed the spices on the chicken, indicating that the dish was prepared with care. The first bite of chicken revealed a noticeable difference; it was much firmer than chicken I’ve had at other places. While some friends commented on the dryness of the chicken, I found it delicious and perfectly tender.

Impressions and Distinctive Spices

What truly surprised me was the level of spiciness in the dishes here. The chili was indeed stronger compared to many other places, and even the soup had a robust spice that required caution when swallowing. This was particularly fitting on the rainy day I visited, with the cool breeze adding to the experience.

Speaking of rice, Tong Kee is one of the few places that still cooks rice the traditional way rather than using a rice cooker. While this process takes longer, the rice here has a fragrant aroma and a stickier texture, allowing the flavors to permeate each grain. These little details significantly enhance the quality of the chicken rice. As a result, I found the dishes here to be far more appealing than at most other places.

Last but Not Least

With over half a century of cooking using a nearly unchanged recipe, Tong Kee Chicken Rice continues to attract many from all over. Their cooking style not only intensifies the flavors of the meat, rice, and soup, but also creates a genuine culinary experience that not everywhere can offer.

Although the service can be a bit aloof, likely due to the bustling nature of the place, this didn’t detract from my enjoyment of the meal. Even though Margaret Drive is far from my home, I would definitely stop by Tong Kee Chicken Rice again if I have the chance.