34 Whampoa West
#01-93
Singapore 330034

(open in Google Maps)

Thursday:
11:00am - 02:45pm
05:15pm - 10:00pm

Friday:
11:00am - 02:45pm
05:15pm - 10:00pm

Saturday:
11:00am - 03:00pm
03:30pm - 10:00pm

Sunday:
11:00am - 03:00pm
03:30pm - 10:00pm

Monday:
11:00am - 02:45pm
05:15pm - 10:00pm

Tuesday:
11:00am - 02:45pm
05:15pm - 10:00pm

Wednesday:
11:00am - 02:45pm
05:15pm - 10:00pm

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Reviews

From the Burpple community

Once we are done with our chicken rice, we usually order a bowl of Plain Porridge 白粥($1) to clean off all the dishes (especially the pig’s liver) and the Cantonese-style porridge is very smooth and velvety.

The Steamed Garoupa Fillet with Black Fungus 云耳蒸斑片($24) is relatively light and it helps to balance out the strong flavours of the other dishes. The light soy sauce, sweet goji berries and crunchy black fungus helps to bring out the freshness of the fish.

Another must-order item is the Fried Long Bean with Beancurd Cubes, Nuts and Minced Pork 家乡炒粒粒($11). The long beans are chopped into small pieces and stir-fried with fried beancurd, pine nuts, minced pork and preserved radish. Each bite is a burst of wok hei and texture - love it!

Their Fried Pig’s Liver in Claypot 沙煲煎猪肝($14) is literally the best version I have ever had in Singapore😍 Each piece of pig’s liver is thick, crunchy and slightly pink. The liver is fried with a generous amount of spring onion and ginger in a savoury sauce and it is sooo fragrant and delicious.

No visit to Boon Tong Kee is complete without ordering their Signature Boiled Chicken白切鸡. My family usually order half a chicken ($15) for 3 pax and I like that the chicken is moist and tender and the jelly-like skin is Q and not too fat. The slightly chilled chicken is doused in a light soy sauce and it is a perfect match with the aromatic chicken rice and zesty chilli sauce.

I honestly wasn’t expecting much from this place because I thought it would be overhyped but it exceeded my expectations and is now one of my favourite chicken rice spots. Chicken was extremely tender, plump and juicy and had a silky smooth texture. The light soya sauce it was doused in gave the dish a slight savoury sweetness. Rice was also fragrant and grains were well separated. It’s a little on the pricier side but I think it’s worth it leh, I would go back.

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