The Michelon-recognised brand, founded in 1979, brings its signature white chicken and fragrant chicken rice to Tang Lung Street, offering a taste of Singapore’s national dish to local food lovers.
Boon Tong Kee, widely regarded as Singapore’s top Hainanese chicken rice specialist, has launched its first Hong Kong branch in Causeway Bay, marking the brand’s debut outside the island city-state. The restaurant, located at Shop 4, G/F, V Point, 18 Tang Lung Street, began serving diners in April 2025, bringing over four decades of culinary heritage to the bustling neighbourhood.
A Storied Legacy From Singapore’s Chinatown
What started as a humble stall in Chinatown in 1979 has grown into a household name across Singapore. Boon Tong Kee opened its first brick-and-mortar restaurant along Balestier Road in 1983, and today operates eight outlets throughout the country. The restaurant’s dedication to quality has not gone unnoticed—its signature poached chicken has earned recognition from the Michelin Guide, cementing its status as a must-try for visitors and locals alike.
Menu Highlights: What to Order
Signature Poached Chicken and Fragrant Rice. The star of the show is undoubtedly the white chicken, prized for its silky-smooth texture and tender meat. It is served with three house-made dipping sauces: a spicy chilli sauce for those who enjoy heat, a savoury dark soy sauce that enhances the chicken’s natural flavour, and a ginger-scallion condiment that brings out the meat’s sweetness. Each sauce is crafted in-house, and diners are encouraged to try all three.
The chicken oil rice is equally essential. Made with long-grain Thai jasmine rice that absorbs rich chicken stock, the grains are fluffy, fragrant, and remarkably non-greasy. Each mouthful delivers a subtle savoury depth that pairs perfectly with the chicken.
Crispy Tofu and Prawn Toast. Beyond chicken, the menu offers several crowd-pleasers. The crispy tofu features an ultrathin, golden batter that shatters on first bite, revealing a silky, molten interior. The prawn toast takes a classic Hong Kong-style teatime snack and elevates it: a thick slice of bread is topped with minced shrimp paste, then deep-fried until crisp and springy.
Other Dishes and Drinks. For a change of pace, the sweet-and-sour pork strikes a balanced contrast between tang and sweetness, while the sambal kangkong (water spinach) adds a spicy, wok-heated side. Beverages include red date and longan tea, cold-brew osmanthus oolong, handmade lemon tea, and house-made barley water—all designed to complement the meal.
Promotions and Set Meals
To celebrate its opening, Boon Tong Kee is offering a takeaway lunch set for one person, available at any time until further notice. For evening dining, a two-person set dinner (HKD 298) includes two bowls of chicken oil rice, a choice of sambal kangkong or crispy tofu (six pieces), and sweet-and-sour pork. Diners may also opt for garlic stir-fried kangkong instead.
Operating hours are from 11:30 AM to 10:00 PM daily.
Broader Implications for Hong Kong’s Dining Scene
Boon Tong Kee’s arrival adds to a growing wave of Singaporean food brands entering the Hong Kong market, reflecting the city’s enduring appetite for authentic regional flavours. For fans of Hainanese chicken rice—whether seasoned travellers to Singapore or curious locals—this outlet offers a chance to experience a dish that has won hearts across generations. With its commitment to traditional recipes and quality ingredients, Boon Tong Kee is poised to become a new fixture in Causeway Bay’s vibrant food landscape.
For those exploring the area, nearby dining options include Japanese shaved ice at Shari Shari Kakigori House and Taiwanese hot pot at Ho Jia, making Tang Lung Street a destination worth returning to.