As with most roasted meat stalls, Hiang Ji proudly displays its meats for the day (or days) for customers. Their restaurant has gotten larger over the years and now accommodates more people, even having an air-conditioned area in the small dining area - something that is a big plus for Singapore's terribly tropical climate.
Once you take your seat, the staff at Hiang Ji take your order very proactively, recommending you specials if you have never been there before, and remembering you if you have visited previously - down to your favourites and being fully capable of predicting how many servings of rice, soup or meat you will need when you order.
Don't doubt the staff - they are fully capable of estimating the amount you need if you aren't, and are always happy to help.
So, after we got our order in, food started arriving within 5 to 10 minutes, quickly filling up our round table, as the staff arrived with plates of steaming rice, trays of roasted meats slathered in special sauce, glistening roasted duck, flash fried vegetables piled mountain high sprinkled with bright red chilis and popping green chives.

continued at http://i-got-it-from-my-mama.blogspot.sg/2013/10/hiang-ji-roasted-meat-noodle-house.html

“You need that chicken gras, that chicken flavour to glaze the rice. That is all about the cooking. Because they boil it literally for 30 minutes, and then leave it to cool down within 30 minutes as well. So it’s just absolutely right. You may snap the bone and see a little bit of blood in there, but it’s about the flavour." - Gordon Ramsay
When Gordon Ramsay arrived in Singapore last year, he was set three challenges, one of which was to learn how to cook and sell the iconic Hainanese chicken rice, then win the votes of the crowd deciding the winner. In a tiny kitchen of Maxwell food market, Ramsay caused a frenzy as he arrived and learnt from the tutelage of owner and chef of Tian Tian, an established chicken rice stall.
He lost the challenge.
Winning the crowd with his chilli crab, but losing in laksa and chicken rice - Ramsay was suitably awed as he worked with the three Singaporean chefs at their specialities; undoubtedly left Singapore with a new experience of cooking and a whole new outlook on the reinvention of cuisine.
My review today is on Good Year Hainanese Chicken Rice, a stall in Toa Payoh. A humble store with small beginnings, it has a large fan base and a good reason for this, with television appearances and television personalities frequenting the stall.

continued at http://i-got-it-from-my-mama.blogspot.sg/2014/01/good-year-hainanese-chicken-rice.html