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#4 Chicken Rice

Tiong Bahru Hainanese Boneless Chicken Rice

Tiong Bahru Market, #02-82

Hainanese Steamed Michelin Bib Gourmand Est. 1988
86
Certified
Shiok
Google 4.1★

About

Distinctive turmeric-scented rice. Gelatinous skin layer from ice-bath technique. One of cheapest Bib Gourmand meals in SG.

ShiokScore Breakdown

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

Rice Fragrance 90

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

Chicken Texture 87

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

Chilli Quality 78

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

Sauce Balance 82

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

Portion Value 92

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 →