Tiong Bahru Hainanese Chicken Rice @ Blk 177 Bukit Batok West Ave 8

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On my third visit to Get Together Coffee Shop at block 177 Bukit Batok West Ave 8, I headed straight for the chicken rice stall called Tiong Bahru Hainanese Chicken Rice.

I must admit that I have never heard of them before but from what I found out prior to my visit, they have been awarded the Michelin Bib Gourmand for six consecutive years and the owner, Mr Cheong Weng Wah, learned the craft from a Mandarin Hotel chef.

While reading up about them, I also found out something very interesting; they have been aggressively opening one new outlet every month since last November.

It first started with Tampines (11/11/21) followed by Marsiling (12/12/21), then Ang Mo Kio (6/1/22), and now, Bukit Batok (10/2/22). By the time you read this review, they would have already opened their fifth outlet at Clementi (9/3/22)!

Business must be brisk for that to happen therefore, I made an effort to arrive early to beat the queue. I ordered a kopi, chose a seat right in front of the stall and took the time to study the menu on the signboard while waiting for them to begin service for the day.

Siew gai (roasted chicken) and bak cham gai (white-cut chicken) can be found here with a basic plate starting from $3.50. Side dishes such as oyster sauce vegetable ($3), bean sprouts ($3), Thai tofu ($3), handmade wu xiang ($3), chicken liver/gizzard, braised egg (70¢) and braised beancurd (70¢) are available as well.

As I wanted to try both types of chicken, I decided upon the duo chicken rice ($5). The moment the stall switched on the lights, I marched right up to the cashier to place my order.

Since I did not specify my preferred chicken part, I got breast meat for both.

From what I observed, the breast meat were flattened with the cleaver. I have always wondered the rationale behind this step and what purpose does it serve? Is it to make the portion of the chicken appear larger?

Perhaps due to the cut of meat, the breast meat did not have much flavor while the texture felt fibrous and stringy. That is when the dipping sauces come into the picture and saved the day.

The rice, on the other hand, is not too greasy yet flavorful. According to what I read, shallots was added into the rice together with the other usual aromatics.

Apart from the usual cucumber slices, there is also a portion of salted vegetable by the side, which are strangely sweet rather than salty.

The soup is clean tasting with a slight hint of flavors from the salted vegetables. I could be wrong but if it is made from the same water used to poach the chickens, then I am impressed that there is no layer of oil on top.

As the soup is light on flavors, it is quite comforting on the stomach to wash everything down.

I love the dipping sauces here as I felt they did not scrimp or cut corners.

The garlic chili at my usual neighborhood chicken rice stall is so diluted that I needed at least three saucers but one saucer is all I need here as it is much more concentrated.

The chili here really stings your tongue so go easy with it. Apart from it, they also provide ginger dip in oil which is not too runny like some places.

On the whole, I find my meal at Tiong Bahru Hainanese Chicken Rice value for money.

My only gripe is that the bland chicken breast do not really stand out for me. The next time I visit, I will order the prime parts like the drumstick or my usual ji wei (鸡尾).