Hong Kong’s dynamic dining scene welcomes a culinary icon as Boon Tong Kee, the decades-old Singaporean institution renowned for its ‘First Hainanese Chicken’, opens its inaugural Hong Kong branch in Causeway Bay. Located at V Point on Tang Lung Street, the celebrated eatery, which boasts a Michelin nod for its signature white cut chicken in its home country, promises to deliver an authentic taste of traditional Singaporean cuisine, anchored by its acclaimed chicken rice and a menu of local favorites.
Established in 1979, Boon Tong Kee began modestly as a street stall in Chinatown before establishing its first restaurant on Balestier Road in 1983. Over the past 40 years, it has cemented its reputation as a national food favorite in Singapore, expanding to eight highly popular locations. This expansion into Hong Kong marks the brand’s first foray outside Singapore, capitalizing on the city’s appetite for international, high-quality Asian fare.
The Centerpiece: Michelin-Acknowledged White Cut Chicken
The undisputed highlight of the Boon Tong Kee experience is its white cut chicken. Diners anticipate a dish characterized by exceptionally tender and smooth meat, typically served chilled. The accompanying sauces—which patrons describe as essential to the experience—include a proprietary chili sauce offering a savory kick, a savory dark soy sauce that elevates the flavor of the chicken and is excellent mixed with rice, and a fresh ginger paste that brightens the overall taste. All three condiments are custom-blended by Boon Tong Kee.
The chicken is paired perfectly with its traditional counterpart: fragrant, expertly prepared chicken oil rice. The rice is cooked using high-quality glutinous Thai fragrant rice, infused with rich chicken essence and oil, resulting in separate, glossy grains that are flavorful without being greasy.
Beyond the Chicken: Complementary Singaporean Delights
While the chicken rice is the main draw, the Causeway Bay location offers an array of secondary dishes that showcase the depth of Singaporean cooking:
- Crispy Tofu: A side dish praised for its texture, featuring a thin, delicate crispy exterior that yields to a remarkably soft and smooth interior.
- Prawn Toast: A nod to Cantonese-influenced Singaporean fare, this crunchy, deep-fried toast is topped with bouncy, savory shrimp paste.
- Sweet and Sour Pork (Goo Lou Yuk): A well-balanced rendition of the classic dish, achieving a desirable ratio of tanginess and sweetness.
To complement the rich flavors of the meal, the restaurant offers unique and traditional beverages like Red Date Longan Tea, Cold-Brewed Osmanthus Oolong Tea, and Homemade Barley Water.
Dining Options and Location Details
In an effort to introduce the brand to Hong Kong patrons, the restaurant has initiated a limited-time opening offer: customers purchasing takeout can avail themselves of the special set lunch for one person until further notice. For evening dining, a fixed Two-Person Set Menu is available for HK$298, which includes two bowls of fragrant rice, a choice between Sambal Kangkong (water spinach) or Crispy Tofu (six pieces), and the sweet and sour pork dish (Sambal Kangkong may be substituted with stir-fried kangkong with garlic).
Boon Tong Kee is operational seven days a week, making it accessible for both midday and evening excursions.
Location and Hours:
- Address: Shop 4, G/F, V POINT, 18 Tang Lung Street, Causeway Bay, Hong Kong
- Operating Hours: 11:30 AM to 10:00 PM Daily
The arrival of Boon Tong Kee in Hong Kong signals a significant moment for the city’s Hainanese chicken rice aficionados, offering a chance to taste what many consider Singapore’s definitive version of the popular dish without having to travel. The fusion of history, Michelin recognition, and authentic flavor is expected to make this Causeway Bay outpost a key landmark on Hong Kong’s must-visit food map.