Boon Tong Kee is a Singaporean restaurant founded by Mr. Thian Boon Hua. His first restaurant, a small stall located in Chinatown Singapore, served delicious chicken rice. Because it got so popular, Mr. Thian got his family members to open up the very first branch of Boon Tong Kee in 1983. Soon enough, Boon Tong Kee got so many rave reviews that more branches started popping up all over Singapore.
My cousins are huge fans of Singaporean food (after working in SG for several years) and Boon Tong Kee just happens to be one of their favorite restaurants, so they kept persuading me to dine here. ^^
Crappy interior pics. >_<
Menu: Meat (crispy roast chicken, sweet & sour pork, fried spare ribs with zhen jiang sauce, crispy pork knuckles with bihon), Vegetables (fried french bean & scallops with xo sauce, fried french bean with spicy exo sauce, poached chinese spinach with assorted eggs, fried long bean with beancurd cubes and nuts), Soup (thick soup with fish maw, crabmeat and beancurd), Seafood (crispy cereal prawn, sweet & sour fish fillet), Appetizers (prawn toast with green tea mayo, char siu), Beancurd (braised tofu with prawns in claypot, braised beancurd with crabmeat and fish roe), Porridge Rice Noodle (sambal fried rice, braised yi mian with prawns, seafood laksa), Beverages, Dessert
Crispy Beancurd – Yummy little cubes of breaded tofu, with green tea-flavored dipping sauce.
Signature Boiled Chicken, aka Singaporean Hainanese chicken. The best thing about this dish? It’s boneless! Woohoo! Which means that I didn’t have to chew the meat very carefully, as well as pick out all of the little bones found in the chicken pieces. The dish is accompanied by a bowl of chicken soup, and a plate of chicken rice (in the shape of a pyramid). The chicken is prepared using the Cantonese cooking process, which ensures that the meat of the chicken is juicier, and more flavorful.
Coffee Pork Ribs. Just like the chicken, this dish didn’t have any bones in it (except for one piece). You can easily detect the coffee flavor in the breading/sauce but it also has a nice, sweet aftertaste, kind of like char siu pork.
Hakaw, and Fried Dumplings for our dimsum. I’m more used to eating steamed dumplings, so I didn’t enjoy it that much.
My cousins were right – Everything at Boon Tong Kee tasted amazing! In fact, I think Boon Tong Kee is now one of my favorite Singaporean restaurants. There are still so many dishes that I want to try, so I’m sure this won’t be my final visit to this restaurant.
Food: 5/5 (taste) 4/5 (presentation)
Boon Tong Kee is located at UP Town Center, Katipunan Ave Loyola Heights, Quezon City. Tel no: (02) 955-2292. Links: Facebook.