The renowned Singaporean restaurant chain Boon Tong Kee has made its highly anticipated debut in Hong Kong, opening its first overseas branch in the bustling dining hub of Causeway Bay. Famous for its signature Hainanese chicken rice, the establishment brings over four decades of culinary heritage from the Lion City, offering Hong Kong diners a genuine taste of the city-state’s celebrated national dish.
Humble Beginnings, Legendary Status
What began as a humble street stall in Singapore’s Chinatown in 1979 has blossomed into a culinary institution. After moving to its flagship location on Balestier Road in 1983, the brand meticulously perfected its craft. Now operating eight outlets across Singapore, Boon Tong Kee is widely hailed as the “Number One Hainanese Chicken” in the country. Its signature white cut chicken has earned commendation from Michelin inspectors for its unwavering quality, precise texture, and delicate taste.
The Signature Experience
The star of the show is the white cut chicken. Poached to absolute perfection, the meat boasts a remarkable tenderness and a silky, gelatinous skin bursting with pure flavour. This pristine canvas is elevated by the restaurant’s legendary trio of house-made sauces:
- A vibrant, ginger-forward chili sauce that delivers a spicy kick
- A thick, molasses-like sweet soy sauce offering mellow depth
- A fragrant ginger and scallion oil providing a bright, herbal lift
No Hainanese chicken meal is complete without the chicken oil rice. The kitchen uses premium Thai jasmine grains cooked in a concentrated blend of rich chicken stock and rendered fat. The result is a nutty, deeply aromatic bowl of rice that is simultaneously fluffy and intensely savory—worthy of being a main attraction itself.
Mastering the Craft
Beyond the legendary bird, the menu features classic Hainanese staples executed with precision. The Crispy Tofu is a masterclass in texture, featuring a whisper-thin, shattering crust that gives way to an impossibly smooth, custard-like centre. The Shrimp Toast, a nod to the Western influences on Hainanese cuisine, delivers an exceptionally crunchy exterior packed with a bouncy minced shrimp filling. To cleanse the palate between these rich offerings, ideal pairings include the house-made barley water or a refreshing cold-brewed osmanthus oolong tea.
The Hong Kong Debut
The restaurant has found a fitting home at V Point on Tang Lung Street, prime real estate in the heart of Causeway Bay’s high-stakes dining corridor. The venue operates daily from 11:30 AM to 10:00 PM, ready to serve the area’s heavy foot traffic. To celebrate its official opening, the restaurant is offering a special takeaway lunch menu and a value-driven dinner set for two priced at HKD 298, which includes the iconic chicken oil rice, a choice between sambal kang kong or crispy tofu, and their perfectly balanced sweet and sour pork.
A New Benchmark in Town
Boon Tong Kee’s arrival is a significant milestone for Hong Kong’s dining landscape. In a district already packed with world-class options, this Singaporean heavyweight sets a new standard for what authentic Hainanese chicken rice can achieve. Whether you are a seasoned connoisseur of the dish or a curious newcomer, a pilgrimage to this new Causeway Bay outpost promises an essential culinary experience defined by tradition and craftsmanship.