The traditional Hainanese chicken rice is a well-known Hainanese dish called Wenchang chicken (文昌雞) which was adopted by the Hainanese overseas Chinese population in Southeast Asia. Over time, it evolves itself into various versions of chicken rice of which Hainanese chicken rice is still the most popular. In Singapore, Hainanese chicken rice is served everywhere from school tuck-shops, hawker stalls, food courts to major restaurants and even on board commercial planes. There are popular Hainanese chicken rice stalls that include Tian Tian Hainanese Chicken Rice, Five Star, Boon Tong Kee, Loy Kee, Wee Nam Kee, Yeo Keng Nam and many others island wide. Among all these eating places, there is one non air-conditioned restaurant called Kampong Chicken Rice at Chicken House located at 255A Upper Thomson Road along a row of shop houses next to an UOB bank. My wife, domestic helper and I were at the restaurant on 16 August 2015, which was a Sunday. We ordered a plate of half steamed chicken ($12.00), a plate of chicken gizzard and liver ($3.00), a plate of Kai Lan in oyster sauce ($4.00), four plates of chicken rice ($0.60 per plate), and two glasses of warm bailey water ($1.30 per glass). However, we didn’t order their signature crab because we don’t like to eat crab. The whole excellent meal was of decent price of $25.65 inclusive of 7% GST. The poached chicken was neatly chopped and placed over a garnish of sliced cucumbers and sprigged over with fresh coriander in a big plate. The small plate of delicious and tender chicken gizzard and liver was served along with the main course of tender, smooth, juicy and tasty chicken meat. Each plate of warm, fragrant and delectable chicken rice was served with a small bowl of plain and scrumptious hot chicken broth containing soft boiled cabbage. Kai Lan in oyster sauce was moist, crunchy and appetizing. They were all authentically served with a fantastic and irresistible condiments of chilli sauce dip made up of freshly minced re

One of the best chicken rice I had in Singapore. The chicken meat is firm but not rough, meat is juicy. This goes well with the rice and of course the chilli sauce. Typically people come order at least 1/2 chicken or whole chicken. Kampung chicken is slightly smaller so 2 person can finish 1/2 chicken. Weekends and dinner time is crowded. Car park is an issue and usually I park along the road behind the restaurant.

It is a non air-airconditioned coffee shop in a row of old shophouses, that serve free range chicken rice Malaysian Ipoh style. The chicken is lean with thick skin, full of chicken taste, juicy and oily. They also serve a small menu of stir-fried vegetables, fired tofu, ngoh hiang spring roll and chicken feet and liver etc. For chicken rice it is about S$10 per head. But forget about the cold crab which is a bit over cooked, tasteless and costly - S$22 per crab, very poor value for money.

I have been back twice to Chicken House and my favourite is the one in Upper Thomson Road. I usually order the chicken, rice, soup, vegetables and lots of red chillies. The chicken is mostly deboned, and its yellow smooth skin is as good as the meat. I find the food tasty, not too salty, and everything arrives piping hot. This place is one of my favourite places for a good plate of delicious Hainan chicken rice. Yum Yum.