Singapore’s celebrated Hainanese chicken rice institution, Boon Tong Kee, has brought its four-decade culinary legacy to Hong Kong, opening its first overseas branch in Causeway Bay’s bustling Tang Lung Street. Known across the Lion City as the “number one Hainanese chicken,” the restaurant launched on April 5, 2025, offering Hong Kong diners a taste of its Michelin-recognised poached chicken and signature Singaporean dishes, complete with introductory takeaway promotions.
From Humble Stall to National Icon
Boon Tong Kee’s story began in 1979 at a modest stall in Singapore’s Chinatown, where founder Thian Boon Tong perfected his recipe for silky, tender poached chicken. Four years later, the brand opened its first brick-and-mortar location on Balestier Road, laying the foundation for what would become a beloved household name. Today, the chain operates eight outlets across Singapore and has earned a Michelin Bib Gourmand nod, cementing its reputation for quality Hainanese chicken rice executed with unwavering consistency.
The opening in Causeway Bay marks Boon Tong Kee’s first venture outside Singapore, bringing its distinctive three-sauce experience to Hong Kong food lovers.
What to Order: The Signature Dishes
The Poached Chicken and Fragrant Rice stands as the restaurant’s cornerstone. The chicken is prized for its exceptionally smooth, juicy texture—achieved through careful temperature control and a poaching method that locks in natural flavours. Diners receive three house-made dipping sauces: a zesty chilli sauce that adds fiery kick, a rich dark soy sauce that enhances savouriness, and a ginger-scallion condiment that brightens the chicken’s natural sweetness. The accompanying chicken rice uses Thai jasmine rice, cooked in chicken broth and rendered fat until each grain is aromatic, fluffy, and distinctly savoury without being greasy.
Crispy Tofu provides a textural contrast: paper-thin batter encases silky bean curd, delivering a crackling exterior that gives way to an almost molten centre. The kitchen ensures the fry remains light, allowing the tofu’s delicate flavour to shine through.
Prawn Toast offers a Hong Kong-inspired twist on British afternoon tea. Springy minced prawn is spread onto bread, then deep-fried to a golden crisp. The result is a satisfyingly crunchy bite with a bouncy, seafood-forward interior.
Sweet and Sour Pork balances acidity and sweetness precisely, coating each piece in a glossy sauce that clings without overwhelming the meat’s natural flavour.
Drinks and Meal Deals
The beverage menu includes red date and longan tea, cold-brew osmanthus oolong, hand-pounded lemon tea, and house-made barley water—light pairings that complement the rich chicken rice.
To celebrate the launch, Boon Tong Kee is running a limited takeaway promotion: diners purchasing a lunch set for one at any hour receive the meal at a special introductory price, valid until further notice.
Evening set menus are also available. The two-person dinner package (HK$298) includes two bowls of chicken rice, your choice of sambal water spinach or crispy tofu, and a serving of sweet and sour pork. The sambal option can be substituted with garlic-fried water spinach upon request.
Practical Information
Boon Tong Kee Hong Kong
- Address: Shop 4, G/F, V Point, 18 Tang Lung Street, Causeway Bay
- Hours: 11:30 AM – 10:00 PM daily
- Takeaway deal: Lunch set for one at promotional price, ongoing until further notice
A Growing Trend: Causeway Bay’s Culinary Renaissance
Boon Tong Kee joins a wave of acclaimed international brands planting flags in Causeway Bay, a district increasingly known for its diverse dining scene. From Taiwanese hot pot chains to Japanese dessert purveyors, the neighbourhood has become a testing ground for established concepts seeking Hong Kong audiences.
For local food enthusiasts, this means access to authentic Singaporean flavours without a plane ticket. The challenge now lies in whether Boon Tong Kee can replicate its Singapore magic while adapting to Hong Kong palates and ingredient sourcing. Early indications suggest the brand is off to a promising start—with queues forming during opening week and social media buzzing about the chicken’s silken texture.
For those planning a visit, arriving early or ordering takeaway may help avoid the longest waits. The restaurant’s position on Tang Lung Street places it within walking distance of other Causeway Bay dining hotspots, making it an ideal starting point for a food crawl through one of Hong Kong’s most dynamic eating districts.