Ming Kee Chicken Rice
the mystery of the constant queue
- Blk 511 Bishan Street 13
I occasionally visit this coffeeshop for Koo Kee Yong Tau Foo, but recently was attracted by a long queue nearby. Realising that this is the chicken rice stall featured in Where the Queue Starts by Bryan Wong and Cavin Soh, i knew i had to come back for it. Although I'm not a chicken rice fanatic, but with Bryan Wong giving it 8 thumbs up; I just had to see whats so good. Yes, as seen in the picture, is the usual queue for lunchtime on a weekday.
Steamed White Chicken Rice ($2.50)
The first thing you will realise about it is the value. For $2.50, i had a rather large portion of chicken meat. Yes, the tender chicken slices were not disappointing, but it did not reach the ultimate. I particularly liked the light savoury sauce drizzled on the chicken.
The rice was good. Well separated into individual grains, it was full of the chicken flavour while not being too oily. My main complain of the entire dish would be the condiments, because the chilli sauce was a bad version. A really good chicken rice needs to have an excellent chilli sauce to go along with it, and for that, they fail to meet the expectations.
Beansprouts ($2)
This is one other thing that i like. Fresh crunchy beansprouts bathed in the same wonderful savoury sauce~ The chilli and fried onions also added some extra flavour to it. Whats more, you get a whole load for just $2.
Here's a slight digression from the chicken rice. I would also like to recommend having your chicken rice with a slab of otah from the corner stall of the coffeeshop.
Otah ($0.80)
It should be quite easy to locate this stall, by seeing an uncle cooking his otah on the spot. His otahs are very moist and slightly spicy of the sambal chilli. Surprisingly, it went quite well with my rice.
Overall: I would say its one of the better chicken rice you can find in Singapore, definitely above the average ones around. I believe much skills and experience is required to reach the standards of their rice and chicken, so its worth queueing to give it a try. They should just do something about their chilli sauce.
Opening Hours: 10am-9pm (Closed on alternate Tuesdays)
the mystery of the constant queue
- Blk 511 Bishan Street 13
I occasionally visit this coffeeshop for Koo Kee Yong Tau Foo, but recently was attracted by a long queue nearby. Realising that this is the chicken rice stall featured in Where the Queue Starts by Bryan Wong and Cavin Soh, i knew i had to come back for it. Although I'm not a chicken rice fanatic, but with Bryan Wong giving it 8 thumbs up; I just had to see whats so good. Yes, as seen in the picture, is the usual queue for lunchtime on a weekday.
Steamed White Chicken Rice ($2.50)
The first thing you will realise about it is the value. For $2.50, i had a rather large portion of chicken meat. Yes, the tender chicken slices were not disappointing, but it did not reach the ultimate. I particularly liked the light savoury sauce drizzled on the chicken.
The rice was good. Well separated into individual grains, it was full of the chicken flavour while not being too oily. My main complain of the entire dish would be the condiments, because the chilli sauce was a bad version. A really good chicken rice needs to have an excellent chilli sauce to go along with it, and for that, they fail to meet the expectations.
Beansprouts ($2)
This is one other thing that i like. Fresh crunchy beansprouts bathed in the same wonderful savoury sauce~ The chilli and fried onions also added some extra flavour to it. Whats more, you get a whole load for just $2.
Here's a slight digression from the chicken rice. I would also like to recommend having your chicken rice with a slab of otah from the corner stall of the coffeeshop.
Otah ($0.80)
It should be quite easy to locate this stall, by seeing an uncle cooking his otah on the spot. His otahs are very moist and slightly spicy of the sambal chilli. Surprisingly, it went quite well with my rice.
Overall: I would say its one of the better chicken rice you can find in Singapore, definitely above the average ones around. I believe much skills and experience is required to reach the standards of their rice and chicken, so its worth queueing to give it a try. They should just do something about their chilli sauce.
Opening Hours: 10am-9pm (Closed on alternate Tuesdays)
posted by Elaine Ng. at 9:30 AM
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