5 Star chicken rice, River Valley (pirom)

I did't realise that Ji Fung were related to these guys... anyway, mind you i went at 2 in the morning so i didnt expect much. for $3.50, i felt the chicken was just moist enough with some taste in it... i wasnt impress although i was *ahem* under some alchol influence... The rice was passable also, but what i do like were the condiments, ginger and all. For some reason though, the soy sauce was unnaturally thick which scared me, it tasted fine but wow... it was sludge like.

overall i give these guys a 5.5 out of 10. Its not terrible, but like, it was just... chicken rice i guess. At 2 in the morning...

Xiang Ji Chicken Rice (Holland Village)

Hey everyone, I know our hundreds of fans have been dying to get a review from Kieran so here it is:

Just down in Holland Village Hawker lies a little chicken rice place. It sits on the corner of the center and from what I've seen, primary makes roasted chicken rice. This place is what could be seen as my local. I come here most Saturdays lunch times during exams as a little treat. You may be saying "Kieran... just because you go there a lot doesn't make it good chicken rice" and I will agree with you which is why I will be tough marker with this place:

Just to be harsh to begin with I will start from the bad points and work my way up to some of the better factors of this stall.

(Just a note: I am attempting to mark harshly to allow room for excellent chicken rice. I will be following Pirom's scale)

- CONSISTENCY: consistency always seems to be the failing factor in most chicken rice restaurants. Holland Village chicken rice tends to be no exception sadly. For me it has been consistent when I've gone by myself but for some reason they always let me down when I bring friends there. Every time I decide to bring James and Pirom they let themselves down. Despite the consistency factor there are many other factors to look forward to on a 'good day'. -1 points

- CHICKEN: Chicken for the most part is tender and succulent. There have been very few times that I have visited and received bad chicken. The chicken is served in a rather generous quantity, specially considering the quality. Now I would like to point out that if you catch this place on a 'good day' the chicken you will get is top of the line... one could say the best way to describe it when it's good would be AWESOME. 3/4 for chicken (assuming it is always a good day)

- RICE: The good old rice. The rice at Xiang Ji is generally very good. It is tasteful and fluffy. I have visited very few times when the rice is not nice. Never too dry the rice is perfect to eat alone or with extras such as chili. And thats all I have to say about that. 3/4

- CONDIMENTS: Ah where would we be without condiments. I don't really have much to say about these. The Chili is pretty spicy not too chunky and doesn't distract you from your chicken rice which is how I prefer it. The Dark Sauce is perfect and they also offer ginger. I believe when I brought Pirom to visit he commented that the ginger was not great... BUT POINTS FOR TRYING! 1/2

Time for maths:
Consistency : -1
Chicken : 3
Rice : 3
Condiments: 1



That gives us the nice rounded number of 6/10 for Xiang Ji Chicken Rice Holland Village. Now remember; I attempted to mark harshly with this ( Sorry guys that know me there ) but 6/10 is pretty damn good in my books. Please go and try it if you're in the area and if it's not good.... try it again the next day.

Oh, almost forgot, visit at lunch times as per normal with most chicken rice stalls.

Here we go with my slogan: And remember you can't spell chicken rice... with out chicken and rice.... ? at least i tried...

Thanks for reading.

Ji Fung Hainanese Restaurant (Serangoon Gardens)

Before going to Pow Sing for dinner as we were waiting for everyone else, James and i decided to have an early snack and saw Ji Fung open and selling chicken rice. It advertised 100% Kumpong chicken which is always good as this type of chicken, although smaller usually taste better. Upon further investigation, we found there was no price which seemed a bit dodgy, but nevermind, we decided to try it anyway.

So i decided to test their chicken out, and lo and behold, here is a chicken which taste above the rest. Moist and tender, the chicken here had a slight sweetness to it which i felt was not from any soy sauce but was perhaps truly from the kumpong chicken that it was. There really isn't much else to say except i really did feel this is a much better chicken then the others, Pow Sing, Ming Kee and definitely Boon Tong Kee. I give these guys a 3.5 heads for chicken, pretty damn good i reckon.

A pity the rice didn't match up as well, like i said it tasted a bit like Pow Sing's chicken rice (across the road...) and was a bit clumpy with quite a few broken grains, although perhaps not affecting total dish quality at the most, it really shows upon the care taken by the cooks. 2 heads for rice.

Condiments however were a mixed batch for me. I felt the ginger (yay) was good with some seasoning in it, possibly a bit of light soy. It also had a nice subtle garlic tone to it which i enjoyed. The chili here however i felt was way to spicy and something that tasted alot like Boon Tong Kee's. Possibly the same infact...

Anyway, a decent chicken, a shoddy rice, but good ginger. The Bill came up to 4.90 for one plate with a lime juice. A tad more expensive, but i guess its justifiable for the kumpong chicken used which is slightly more expensive. The portions here i thought were decent, just that compared to the cheap Ming Kee...


The directions for this place, erm, i forgot to take a card. However, its not hard to spot. When you get off at the bus stop in that strange round about, its basically on the left of Country Mania, and you'll see the sign.

Ji Fung Hainanese Restaurant


6.5 out of 10

Pow Sing Restaurent, Serangoon Gardens (Pirom)

(James in the background)


Here in the heart of Searangoon Gardens lies a pretty decent chicken rice. This is possibly what i would say as the model chicken rice, the minimum of what a good chicken rice should be. Everything here was good, it wasn't a fantastic incredible experience of getting a full four heads, but it was decent, a bare minimum really.

Unlike the rather inconsistent Ming Kee, the rice here was excellent. From what James has told me (whom has been here more then once), the rice was the same. As you can see from the photo, the rice was fluffy, warm, and fragrant from the stock. It definitely gave me that yummy satisfied carbo feeling that chicken rice can give you.

The chicken here was good, moist and tender. We ordered a whole chicken as there was 6 of us and eat part was well done. The soy sauce that was poured on complimented it well, not being overly salty or sweet. The wing meat was good and the thigh meat succulent. Although James and Kirean both being noobs and prefer breast meat which is why we average chicken rice places on breast meat, it was still moist and tender, while not having that watery taste that some places have. The only problem here was the grease factor. I understand that sesame oil was poured over it to give it a nice silky sheen and of course helps with the flavour, but it was way to greasy to be totally pleasant. The chicken here might have had a 3.5 heads but due to this, i give it a 3 heads for chicken.

On to the rice, like i said, hot, fluffy and fragrant. Its hard to go beyond a rice like this, i could say the only fault was a few grains were still broken up and that the stock although good, was nothing out of the normal. In fact, it pretty much tasted the same as the chicken rice across the road... 3 heads for the rice.

The condiments, and what do i see? Oh is that ginger? YAY! Yes, one of the few places that don't stinge on the condiments and boy do i like ginger. Although the ginger here wasn't fantastic its a nice thought. The chili however i feel was pretty good. It gave the correct tang of heat to lift the chicken rice up a bit and had a slight sweet flavour to it balancing i thought, the heat well. The dark soy sauce seemed a little sweeter then usual, but not a big problem. This gets a 1.5/2 for condiments.

Although we are only rating chicken rice, we ordered a fried tofu dish that came with some mayonnaise which i thought was quite tasty. Crispy on the outside and soft and melting on the inside like egg tofu is. Mmmm. The kai land with oyster sauce was also decent, crispy fresh veg which wasn't overly salty nor greasy.

Pow Sing Restaurant (Nonya Food) 63/65 Serangoon Garden Way
Singapore 555961
Telephone: 6282 7972, 6286 4813
Open Daily: Lunch 11am to 3pm, Dinner 5pm to 10pm
www.powsing.com.sg

7.5/10 heads

Pow Sing Restaurant (James)

Located at Serangoon Gardens on serangoon garden way, Pow Sing Restaurant is hard to miss at night with its brightly illuminated sign, it detracts from most other things in Serangoon Gardens. if not that then the potentially large lines outside on a Saturday night. i don't know why, but that was the case last time i was there. 5 minute wait for the table! that wasnt me complaining, I think any place that has a wait has to be good or filled with models or something along those lines.

Although definitely one of the most expensive places we've reviewed (first occassion: $6 each for chicken rice for two. Second Occasion: $10 each for 6 with a whole chicken) it definitely offers something different to the local hawker. One such thing is service. Don't get me wrong, i'm not some lazy ang mo, i love getting my own food, but it is after all a restaurant. One example of excellent service tonight was when the chicken rice man saw me struggling to get the sauces from the chicken plate. now I must remind you that this was a whole chicken, and quite heavy. Anyway, in light of this he bought me over a bowl of the sauce. I wish all chicken rice places offered this blend of sesame and soya sauce (or so Pirom says) as an extra for your meal, but thats just me. and that in my books was quality service.

Now down the the real business of chicken rice. As the pictures show there is a wide variety of sauces on display. Personally this is not a significant factor for me. as long as you get some chilli, and as an added bonus some of the special sauce, I'm happy. As one of the only people involved with this blog i can testify to the fact it is consistent. I've now been their twice and on both occassions not only has the chicken been very nice and succulent, but the rice is very nice. not too soggy and not to puffed up, just at a level which leaves you satisfied and wanting another plate of rice alone, as Kieran and I found. Pirom would have felt the same but we had alot for lunch. Didn't stop me though.

Ultimately it's hard to find much to complain about with regards to Pow Sing. The rice is steaming hot and the chicken is very nice indeed. Even the condiments were nice, well the chilli. Service was nice as well, with a friendly staff. The only real drawback is the price, which can be a bit steep for an 18 year old in Singapore who is presented with chicken rice almost every day, at least during the holidays as sad as that may be, and I'm ashamed to say it. Although it's not really fair to talk this up given it's an actual restaurant. Overall I'd give Pow Sing 8.5 Heads. Some may say this is harsh but I'm just waiting for that perfect chicken rice to come along which scores the 10 so for the time being I'm leaving it as this. and I'm also sorry about not having my head up yet, I still need my heads delivered, as wierd as that may sound.
(Thanks Pirom)

Anyway, for now goodnight and happy chicken rice eating. BTW we really need a slogan cause the one I just said was shocking.

(Bugis St) Ming Kee Chicken Rice - Porridge (Pirom)

At the hot spot time of roughly 8pm or the dinner rush where restaurants and food places can shine their skill on preparing and sending out food that is good and consistent, i have to say, it was a decent plate of chicken rice.

For $2.50, the amount of chicken and rice combined gave a pretty solid meal. Ming Kee I feel today pulled it off pretty well with their version of chicken rice.

Now, this is my third visit and this has been the best. The first visit I got soggy rice but good chicken which would have given it 6 heads out of 10. The second visit gave adequate rice but lower then average chicken which was watery and tasteless giving it a 5.5 heads out of 10.

Today, i was rewarded with good chicken and rice.

So the chicken, moist and tasting of chicken, it was cooked well although it was a little too cold, as in almost refrigeration cold. From what i can tell, the chicken doesn't have to be warm, but should be actually room temperature. The rice today was tasty, warm, fragrant of chicken stock and not soggy. What should be a standard rendition of chicken rice.

Now, since this is my first chicken rice review, I must point out my standards.

1.) The chicken HAS to be moist, NOT watery and TASTE of chicken. Overcooked chicken gets an immediate failure of 3 heads. The chicken should also NOT be doused in soy sauce or such other sauces that would either wise be a bit of a cheap in the taste factor. There is a total score of 4 heads in this department.

2.) The rice has to give you that carbo rush, of what can be called the umami factor. This can be obtain from a tasty rice flavored well with what should be chicken stock. The rice should be shiny, loose and warm enough to heat up the chicken to a gentle point. 4 heads can be earned here also, like the chicken.

3.) "Condiments are like friends, highly thought off but easily forgotten" This quote is very important to the enjoyment of chicken rice. It is important to note, that dark soy sauce and a chili sauce should accompany any chicken rice. I in my view also feel that ginger should be an accompaniment and not having ginger deducts half a head in not providing what I feel are the correct things that should go with it.

Chili should be spicy too the point that it should not burn ones tongue to the point where eating is painful. It should be tangy, and helps 'lift' the flavour of the chicken giving it that 'pop', accentuating the chicken itself. Over powered chili is a big no-no whether its too sour, too spicy or sometimes too salty. Texture is a minor concern also, as i feel chili with no chunks in it gets watery, and watery chicken rice is no good.

Dark soy sauce should be fairly standard, assuming most comes out of the bottle.

Ginger can be shredded plain (bad) or mixed with a sesame oil and/or vinegar. This again should provide the playing support of the chili except one slightly more gentle then that of chili.

If anyone can do basic math, they can tell that condiments holds the power of 2 heads, and thus amounting 4 + 4 + 2 = 10 heads.

Ming Kee's chicken today receives a 7.5/10 heads which in my books is pretty good actually. Put it this way, Boon Tong Kee gets 5 heads although thats for another review.

3/4 heads for Chicken being most, but cold and too much sauce doused on it.
1.5/4 heads for rice, pretty good but only a minor umami factor to it

1.5/2 heads for condiments as ginger was not provided but i felt the chili was good today and dark soy was present.


*UPDATE, MING KEE HAS LOST A HEAD AND A HALF.

After another visit today, where the rice was much too soggy and wet, i've decided that this is the last time Ming Kee can operate on a 3 head for rice. A place needs to earn its reputation through consistency and after so many times, i feel that they do not live up to this standard. The rice as such gets drop by 1 and a half heads.*

Consistency is a key factor to remember in any chicken rice place. To improve is much better then being good and then going down hill. Lets hope Ming Kee can keep up the good work.
These guys have gotta work on their cutlery its a bit erm, finicky...

(Bugis St) Ming Kee Chicken Rice - Porridge (James)

Located on Bishan Street 13 and more specifically : Google Maps
Blk 511 Bishan Street 13
#01-522 Kim San Leng Food Centre
Singapore 570511
(Thanks Pirom)

This place servers up good chicken rice for $2.50. As usual i ask for the chicken rice without skin because it just generally tastes better for me. In one of Piroms aspects they have good chilli which isn't too overpowering as some of them tend to be, and also not too chunky and has a nice flavour. The above picture shows an image of the chicken rice with chilli on it because, well basically I forgot to take the picture before adding the chilli. One of my favourite aspects of this rice is the sauce they put on the top of it. It adds a nice flavour to the rice and ultimately compliments the flavour of the chicken.

Appearance is also a winner with garnishing which compliment not only the looks but the flavour with a sprinkling of Spring Onion which gives the chicken rice a slightly different taste but does not jeopardise it.

One thing which was pointed out by Kieran through the Skype call I'm currently on they tend to have inconsistency which can be a bit compromising to the taste so if you go on a day which isn't good don't hesitant to go back. There is also a nice atmosphere to the place which makes it more enjoyable. It feels a bit random to go there the first time but returning is a much enjoyable experience. As you may be able to see the Neon in the sign gives the place a very night time atmosphere which, at night, seems to make the place come alive.

Overall this chicken rice is a big winner in my book due to it flavour, price and nice appearance. The only place to give you more sauce is Toa Payoh Kopitiam but we'll save that for another day. I personally give Ming Kee an 8.5/10 (Heads to come later) and is one of my favourite chicken rice places that i have found in Singapore and will be returning there regularly, so if you see me there say hi and tell me what you think of my review. Maybe even buy me a plate :). Stay tuned for additional reviews from Pirom and Kieran and additional ratings from them including out heads.

Welcome

Hey Guys,

Kieran here just saying hello and to let you know what I think makes a good chicken rice. Basically a plate of chicken rice is made up of three different things:

1. The Chicken
The chicken needs to be tender and not watery (nothing worse than 24 hour chicken).
2. The Rice
The rice cant be clumpy or soggy. If it is, its just not nice. It has to actually taste like chicken rice, not white rice. Anything else is just bad.
3. The Chili
Last but not least is the quality of the chili. Chili has always been a big thing for me and what I like to see as my specially when it comes to judging chicken rice. The chili has to be not so overpowering that you cant taste the chicken rice, but still have enough power to say "HEY. thats nice chili".

You'll find that my ratings will be a little extreme when it comes to judging good chicken rice. As Pirom has already mentioned, he will most likely judge the hardest where as I will be more black and white.

Thanks and happy reading!

Follow up hello

In follow up to Pirom's post I'd like to clarify what my tastes are regarding chicken rice.

I believe that good chicken rice is composed of nice chicken with flavorful rice as well as a nice sauce over the top of it. Another thing which is a must for all of us and the reviewing process is No skin, No Bone (No Meat, as the East Coast park Chicken Rice man would say). Just so that all the reviews will be balanced and equal.

I know this will recieve quite a bit of disagreement from the partner authors but whenever we get chicken rice they have the same. We'll just see how this goes and stay tuned for more updates.

Hello

Hi, just a simple introduction, im Pirom if you dont know and one of the too be contributors on this website. I hope you enjoy our reviews and please leave a comment if you disagree (although you'll be wrong anyway in disagreeing with me, jk jk).

Just to settle a few things, us lot are very picky in differnt ways. I feel everything has to be there as in the chilli, ginger, chicken and of course rice. The other two might disagree of course but Ireckon I give the hardest judging.

Apologizes if no pictures come up with the post, we're a lazy bunch.