Boon Tong Kee is known for their chicken rice but over the years, many regulars like myself will be quick to assert that it’s not just their luscious fowls that keep us coming back.
As appetiser, we got a little handful of soft steamed peanuts (S$2) and another small handful of char siew (grilled pork) (S$4). The shiny char siew was a bit fatty, which made it all the better because it gave it that melt-in-your-mouth sensation. My friends didn’t quite like it because of the fats, but I happily lapped it up.
As far back as I can remember, the Deep Fried Bean Curd (S$6) has been one of their signature dishes. Crispy on the outside; soft and smooth inside. The mayo dip is a must. So simple yet so satisfying.
For the chicken, we were recommended the Tasty Imperial Chicken (S$18 for half chicken). What so “royal” about it? Well, we were told the chicken is specially picked and chosen among many others. Honestly, it didn’t seem to taste much different from the normal chicken. Maybe it’s just a little more golden in colour. But it still tasted fantastic with the perfect texture of the meat and softness of the skin.
Fried Spinach with Assorted Eggs (S$9) has been my standard order at many Chinese restaurants. The goodness of spinach topped with 3 different types of eggs – normal, salted and century, gives that inter-play of tastes and texture that leaves me scooping its gravy to the very last drop.
Another plate of comfort food – Sweet and Sour Pork (S$10). I used to work near Balestier and I remember driving myself to Boon Tong Kee many times, just for the Sweet and Sour Pork (and rice), for lunch. Unfortunately, the quality has gone down somewhat but it is still very palatable.
Boon Tong Kee
401 Balestier Road
Mon – Sat: 11am – 4.45pm / 5.30pm – 4.30am
Sun: 11am – 4.45pm / 5.30pm – 2.30am
For information on other outlets, visit www.boontongkee.com.sg