I always enjoy a meal at Boon Tong Kee and will definitely bring my guests from overseas here to try their famous chicken rice. I cant help but to realise that they use kampung chicken now and not the fat white chicken that it used to be, so the chicken meat is slightly tougher now. Nonetheless, it was still a good eat. Many of the other dishes we ordered were also nice. Service was prompt and nice. Friendly too. Helped us take photos with my guests.

The most expensive chicken rice we have had in Singapore. Ordered 2 portions of “chicken for 4 persons” and when it arrived, we were shocked by the tiny portion meant for 4. The plate of chicken was less than half a chicken and full of bones, how to feed 4?? Check the photo. Underneath was a heap of cucumber. In the end, we were left with an extra bowl of rice, coz no more meat left. We also ordered toufu and kailan. The chilli was good. We joked that we should just enjoy chilli with rice! 2 stars for nice chilli and good ambience. Nice place for tourists who just want to taste chicken rice in aircon comfort. Also serve other Zhi char if chicken rice is not your thing.

Good food at Boon Tong Kee as usual. I usually eat at the Whampoa branch but decided to come to the Balestier branch to try. Wasn't disappointed, food standard was similar. This Balestier branch has 2 floors unlike the Whampoa branch which is just 1 floor. Parking is convenient as there is an open air carpark a short distance away. Ordered my favorite toufu which I find only BTK does it the best. You can also purchase the toufu powder if you are willing to fry your own toufu

1st time at this place and it was full on a Friday evening. Enjoyed the chicken rice and the steam chicken was ok. Outstanding dishes were their pork liver, prawn toast and lala with melon. Claypot chicken rice was a disappointment though and fish was so so only.

Stepping into Boon Tong Kee, it is impossible not to feel instantly welcomed. The lively chatter and clinking glasses hint at the fantastic dining experience to come. Having heard countless recommendations from my Singaporean friends, I was truly thrilled to finally visit with our group of six—which included my sister, my daughter, and my sister's friends. The service was a bit of a letdown, though; they weren't very alert. Having to ask for a extra set of plates and ginger, we asked a waiter. Asked a second or third time did only the waiter answer to the request. However, the food took away my negative thoughts. The fried bean curd was crispy and velvety in the inside, the chicken cold and juicy, tender, and the steamed egg silky smooth. Being Malaysian, I’m totally used to heavy, punchy flavours, so chicken rice usually doesn’t excite me that much. Plus, compared to the super juicy and tender versions you get in Singapore, our local chicken back home can be a bit of a letdown. But honestly, this completely proved me wrong. The moment I took that first bite, all my doubts just went out the window. Even though I’m not sure when I’ll ever be back in Singapore, I’ll definitely try to eat here again whenever I get the chance. This dinner actually taught me something: Singapore is a place that really holds onto its traditional, homemade recipes.