The legendary Singaporean chain Boon Tong Kee (文東記), widely hailed as the city‑state’s premier Hainanese chicken rice brand, has made its long‑awaited Hong Kong debut. The new restaurant, the first outside Singapore, is now serving its signature poached chicken and other beloved dishes in the heart of Causeway Bay, bringing over four decades of culinary tradition to local diners.
A Humble Start That Became a National Icon
Founded in 1979, Boon Tong Kee began as a modest stall in Singapore’s Chinatown, dishing out affordable chicken rice to hungry workers. By 1983 the brand had opened its first proper restaurant along Balestier Road, and its reputation for exceptionally tender white‑cut chicken soon earned it the informal title “Singapore’s National Hainanese Chicken Rice.” Over the years the business has grown into a beloved institution, with eight branches across Singapore and even a mention in the Michelin Guide – a rare accolade for a casual‑dining specialist.
What to Order at the New Causeway Bay Branch
The Hong Kong menu stays true to the original, with the poached chicken as the centrepiece. The bird is slow‑poached to achieve a silky texture and juicy bite, then served with three house‑made dipping sauces: a fiery chilli blend, a fragrant ginger‑scallion oil, and a thick, sweet dark soy sauce. Each sauce is formulated in‑house and adds a distinct layer of flavour.
Complementing the chicken is the aromatic chicken oil rice – made with Thai jasmine rice that has been cooked in chicken broth and infused with rendered fat, resulting in fluffy, flavour‑packed grains.
Beyond the signature, the menu features several other crowd‑pleasers:
- Crispy tofu – delicately battered and fried, offering a crackling exterior that gives way to a soft, silken interior.
- Prawn toast – a Hong Kong‑style take on the British afternoon snack, with bread stuffed with minced prawn and deep‑fried to a golden crunch.
- Sweet‑and‑sour pork – light and crisp, with a balanced tang that’s neither too sharp nor too sugary.
- Belachan water spinach – a Singaporean classic, stir‑fried with spicy shrimp paste.
For drinks, the restaurant offers a line‑up of cooling options, including iced osmanthus oolong tea, hand‑pressed lemon tea, and house‑made barley water. A red date and ginseng tea provides a warming counterpoint.
Opening Promotions and Practical Info
To celebrate the launch, Boon Tong Kee is running a limited‑time takeaway promotion: a lunch set for one is available at a special price until further notice. The set includes the signature chicken with rice and a choice of side, making it easy for office workers and shoppers to grab a taste of Singapore during their break.
- Address: Shop 4, G/F, V POINT, 18 Tang Lung Road, Causeway Bay
- Opening hours: 11:30 am – 10 pm daily
- Evening set: A two‑person set (HK$298) includes two bowls of chicken oil rice, a choice of belachan water spinach or crispy tofu, and sweet‑and‑sour pork – ideal for diners who want to sample multiple dishes.
What This Means for Hong Kong’s Dining Scene
The arrival of Boon Tong Kee underscores a growing appetite for Singaporean flavours in the city. Causeway Bay, already a magnet for international restaurant debuts, continues to cement its reputation as a premier food destination. For fans of authentic Hainanese chicken rice, the new outlet offers a chance to taste a dish that has been refined over more than 40 years without leaving Hong Kong.
As the brand considers future expansion in the region, local food lovers can at least enjoy this first outpost for now – and perhaps discover why generations of Singaporeans regard Boon Tong Kee as the gold standard for a simple yet sublime bowl of chicken rice.
Looking for more dining suggestions in the area? Causeway Bay is packed with everything from Michelin‑worthy steakhouses to hole‑in‑the‑wall noodle shops. Keep an eye on our food blog for upcoming guides to the neighbourhood’s latest openings.