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#3 Chicken Rice

Tian Tian Hainanese Chicken Rice

Maxwell Food Centre, #01-10/11

Hainanese Steamed Michelin Bib GourmandAnthony Bourdain Pick Est. 1987
86
Certified
Shiok
Google 4.2★

About

Singapore's most internationally famous chicken rice. Gordon Ramsay lost a cook-off to this stall. Expect 30-60 minute queues.

ShiokScore Breakdown

Scored across 5 dimensions specific to chicken rice. Learn what each means →

Rice Fragrance 91

Aroma and flavour of the rice — pandan leaf, chicken fat, garlic oil. Should smell before you taste.

Chicken Texture 88

Between silky and dry. The collagen 'jelly' layer under the skin is a sign of quality, not a defect.

Chilli Quality 82

Every stall's secret weapon. Ginger-forward vs lime-forward vs garlic-heavy. Balance of heat, acid, and flavour.

Sauce Balance 85

Dark soy sauce sweetness, ginger paste sharpness, and how they complement the chicken and rice together.

Portion Value 78

Amount of chicken relative to price, rice quantity, and overall value compared to hawker norms.

Style: Hainanese Steamed

The original. Chicken poached in aromatic stock then ice-bathed for silky texture. Subtle, clean flavour. The jelly layer under the skin is the hallmark.

Learn about all 4 chicken rice styles →