10
3
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Telephone
6254 3937
Introduction
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Boon Tong Kee was started in 1979. It grew from a small stall in Chinatown to the various restaurants today. The first restaurant was established in 1983 at Balestier Road. The company diversified its operations in 1999 to include "Zi Char" (home-style cooked food) and eateries.
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Awards and Titles
Michelin Plate (2021)
Opening Hours
Today
11:00 - 15:00
17:00 - 21:30
Mon - Fri
11:00 - 15:00
17:00 - 21:30
Sat - Sun
11:00 - 21:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Recommended Dishes
RELATED ARTICLES
Tonight dinner we had imperial roast pork ribs, white chicken, tofu and spinach with salted eggs. The quality remains consistent. The chicken smoothness is better than the branch in AMK. The pork ribs were tasty, and so were the rest. The rice is fragrant. Very well patronized. Pricing wise is reasonable and service is good. Good place to bring friends and tourists as well to experience the chicken rice experience.
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一家四口去了文東記，點了海南雞、扣肉包、金銀蛋莧菜和麥皮蝦。想再點多些，但侍應叔叔主動說已經夠吃，最後來了四碟，份量真不少，侍應叔叔好人又老實。一家吃了一啖海南雞，真的很滑很好味，絕對要推介給大家！再吃麥皮蝦，很香很趣，蝦也很海鮮，啖啖肉，一碟有6隻，大大隻。跟著的扣肉包又很出色。扣肉不肥但又好冧，多吃一件也不會覺得油。金銀蛋莧菜一碟咁平凡的菜色更加比到驚喜我們！菜很嫩、湯很好味！記得一定要叫桔仔水和薏米水，咁就真係完美！
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Boon Tong Kee is, and always has been my favorite place for a good chicken rice meal, because of the excellent service, good variety of food, quality of food and comfortable ambience. Hence, when *Faye and the hubby were in town, this was the place to bring them for some local delicacy.Then each had a bowl of fragrant Chicken Rice (SGD$0.80 each), with their signature Soft-boiled Chicken (SGD$15.00). The chicken was well-oiled but not greasy; it was succulent and juicy in its freshness. The pairing with fragrant ginger-garlic infused rice was good comfort food but not in-your-face impressive (could it be because this is Cantonese style instead of Hainanese style?), but nonetheless it was delicious enough we finished every single grain.Next, we had the Spinach with Assorted Egg (SGD$10.00) dish for some balance. The spinach was cooked soft and tender, the gravy well-flavored with 3 types of eggs - chicken egg, century egg and salted egg.Last but not least, we had the mandatory Crispy Fried Beancurd (SGD$6.00) with a gorgeous golden outlook, a very crispy exterior and melt-in-your-mouth interior, like molasses literally. The palate loves it - imagine biting into something that literally crumbles and melts in your mouth in a heap of deliciousness; the sensation was simply amazing.For full review and more photographs, please feel free to visit:http://thearcticstar.blogspot.sg/2014/12/lunch-at-boon-tong-kee-chicken-rice.html
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My family likes to eat Boon Tong Kee's chicken rice. Hence, I went to the main branch to buy takeaway chicken meat with Chee Cheong Fun. I find that their chicken meat was not as tender and juicy, the skin was not as silky smooth as compared to ten years ago. Nevertheless the chicken meat was still meaty and fatty.I always liked their Chee Cheong Fun. The Chee Cheong Fun was similar to the famous Chinatown Hawker Centre's stall, smooth and slippery in the mouthfeel. There was a lot of toasted sesame seeds and shallot oil added, the aroma of Chee Cheong Fun was heavenly. It would be best if they opened for breakfast selling this item and some kopi.
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See my full reviews & photos at = http://chefquak.com/2014/06/13/great-lunch-boon-tong-kee-balestier-on-13jun2014/a good friend had a S$10 boon tong kee voucher to use & affected us for a 3pax lunch at the balestier branch. this a restaurant with 31 years history. :-) the stall at chinatown was started by a thian boon hua in 1979. and the very first btk restaurant opened at balestier road in 1983. my friend wanted to book btk at 1pm (as we were all watching world cup soccer opener brazil vs croatia) but it was fully booked. we decided to go early instead at 11.45am, also there were limited kampong chicken so better to be early. there is a huge carpark just behind balestier food centre which is adjacent to btk.we got ourselves a table. the place was full & a queue soon formed outside. about 3 tables were reserved for tourist busload!my friend ordered 4 dishes.#1 kampong chicken was very good, though my friend the connoisseur felt it was not as good as usual. for me it was very good, smooth, sweet & not so fatty. & the rice was very good, flavourful & not too oily. the thinly chopped ginger oil dip was excellent! #2 the chicken liver & gizzard were ok. i am partial though to chicken intestine which was not offered at this btk branch.#3 the bean curd with jing bai (津白) chinese cabbage was very good though, especially the beam curd!#4 the hk steamed cod fish with wood fungus (木耳) was excellent, the best. the meal came to S$84 for 3pax including 3 barley drink (S$2.20 each) before using the S$10 voucher. it was not cheap but it was really a very good meal for me.btk is more like a zi char than just a chicken rice stall. i don’t take so much chicken rice these days but this was really good relative to many good neighbourhood chicken rice stalls like the ones i had at tanglin halt & 6th avenue. i will certainly come back both for the chicken rice & also the zi char dishes.
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