Chicken Rice War: Who's Serving The Original Swee Kee Chicken Rice In Singapore? | On The Red Dot

[@kitsura]

TLDR: All stalls featured don't use the original receipe or at least they don't have access to the original ingredients.

[@housesg5981]

In summary: all them swee kees featured fucked up.

[@Ktacc-yt]

Got this feeling that all are just trying to tape on Swee Kee customers n the brand name. Everyone can say either I work or is a distanced relatives of Swee Kee founder. Don't bother about the name ! Tired of listening to all these BS.

[@Qoonutz]

This is the true state of SG food. As the pioneer generation retire, their children don’t take over or they don’t teach others. The workers merely copy from their experience. Relatives just “abuse” their links with the original creator to claim the right. Anyway, we will just see more and more “foreign talent” food like MLXG and all sorts of China food invading the local scene. I am quite sure that very soon, CNA can do a whole series to find the last remaining “True Singapore” food.

[@michaelseet1699]

The Original workers of Swee Kee Chicken Rice at middle road have opened a Chicken Rice store in Senai Johor called 'New Swee Kee', I have been a frequent customer at this store, The rice and Chicken are very close to the original Swee Kee in Middle road. I have been a Swee Kee Chicken Rice fan since 1956, so I get my dose of nostalgia by visiting New Swee Kee in Senai. 新瑞记海南鸡饭，98 Jalan Bintang, Taman Bintang Senai Johor. The only Chicken Rice store to have a lineage claim to the Original Swee Kee.

[@hieeih6468]

@@michaelseet1699 yes even the singaporeans know only Malaysian's have the palate to enjoy their chicken rice

[@Drippinonyou]

@@hieeih6468 malaysians dont liike BCM. not qualified to talk chicken rice.

[@citywalkerchuister]

Yes, you are correct. In Senai. The old waiters are still there.

[@SgForeverSg]

It makes sense. Singaporeans don't seem to enjoy that kind of chicken anymore. It's more prevalent in Malaysia. Actually, it might even be lack of availability in the old days that made people go Swee Kee (a restaurant) and it's the nostalgia that we want. I didn't remember enjoying Swee Kee but enjoyed going there. Even at Yet Con, what I liked was their zichar when they still had it!

[@activebanans683]

Oh wow so the store in Senai originated in Singapore... all the while I thought its the other way round lol

[@shenlim7888]

The moment you dunk your chicken into cold water after cooking, that's immediately not the Swee Kee way liao. The only other place that did it the proper non-dunking way was Yet Con, which quietly closed down during covid period.

[@embershen364]

oh no, i did not know yet con closed

[@sallyperth5172]

The original double storey Swee Kee at Middle Road is most memorable from my childhood days since the 60's. My family could only afford a twice yearly treat. I remember the rice served in small bowls tastes so heavenly you can eat it on its own. The chilli sauce, minced ginger, black sauce served separately were equally good. Cabbage soup comes in a big bowl for sharing. Also popular were the boiled chicken innards....gizzard, liver and intestine. Overall everything served there was so tasty and the rice was the most important soul of the dish. So far no one today can cook the rice just like Swee Kee's😢 To me, the Swee Kee Chicken Rice memory lives on.

[@midlifesmart]

I have not tried this new Sing Swee Kee - but the Sin Swee Kee on Seah Street it replaced was of a really low quality, tasteless rice and dried out chicken. It was predominantly a tourist trap funneling tour bus loads of unsuspecting foreigners who must have thought that was what Chicken Rice was suppose to taste like.

[@SeewhoWin]

Oh the sing Swee Kee is not bad but we tried their Zi Char stuff and their sweet sour pork sucks. Stick to the chicken and it’s alright lol Also I like that the boss is frank to say at the start that they not related la

[@leon4175]

here is recipe, peace no war! Ingredients 1.8 kg chicken, preferably organic and free-range 15 gm ginger, bashed with the side of your knife to bruise 2 spring onions, cut into 6cm batons To serve: sliced Lebanese cucumber and coriander sprigs 3 cups (loosely packed; about 1 bunch) watercress sprigs Chilli sauce 6-8 long red chillies, coarsely chopped 20 gm ginger, thickly sliced 4 garlic cloves, coarsely chopped Juice of 2 limes, or to taste Chicken fat from stock (optional), to taste Chicken rice 50 gm chicken fat reserved from chicken, or 2 tbsp vegetable oil (see note) 5 golden shallots, thinly sliced 3 garlic cloves, finely chopped 600 gm (3 cups) Thai jasmine rice, washed and drained well 2 pandan leaves tied into a knot (see note) 875 ml (3½ cups) chicken stock Soy dressing 2 tbsp light soy sauce ½ tsp sesame oil 100 ml reserved chicken stock

[@eddiensw]

legit wor

[@BBme]

@@eddiensw non traditional, but modified to the new world

[@rolandtan9302]

chilli sauce wrong

[@alvinkoh5460]

@@rolandtan9302 Is it becoz of the lime?

[@Yenyen-zm7xy]

@@leon4175 Thanks for sharing

[@nitatan69]

Jas mum work there..doesn't mean she can used their name

[@BBme]

haha, everything she points to her mom. perhaps a plate cleaner also can say the is pro.

[@nitatan69]

Finally I got to know how she know how to chicken rice...no formal recipes from the founder but from a worker...she lived the same block with me anyway 😅

[@KelvinCrLin]

Joseph is not truthful. When they open in braddel toapayoh at 2022, it has been long q ever since and their chicken rice is very delicious. I not sure sure he downplay jass

[@nitatan69]

@@KelvinCrLin what happened.. I used to see them together at 322 sumang coffee shop

[@SgForeverSg]

lol this is 1 brand that has been lost years ago. All the stalls try to come up with their reasons but all of them are using Swee Kee for the brand, simple as that. And many people really thought it’s “traditional”. I didn’t like Swee Kee because I found it too dry but I liked it as part of Singapore history. After Swee Kee closed, I went to Yet Con, which has since closed too. In a few years, all the old brands will be gone. Food was really tasty last time but we didn’t know/appreciate.

[@AbsoluteFidelity]

I have the funny feeling that the original Swee Kee wont taste as good in this day and age. Not saying his chicken rice is overrated but taste can change with time. For example, his rice might be too underflavoured for people nowadays that are used to a stronger flavour profile, his chicken might not be as gelatinous as some people expect it to be, the chilli sauce might not have the bite and uummppphhh people expect nowadays. Fried chicken for example, people back in those days prefer a saltier but less peppery chicken, now the trend shows that people are not as salt tolerant as back then and people prefer fried chicken with higher pepper content. Things definitely change with time.

[@rolandtan9302]

look who's talking....all hypothetical

[@AbsoluteFidelity]

@@rolandtan9302 being hypothetical in this case is way better than relying on frail and failing memory to compare current chicken to Swee Kee. You have absolutely no idea how unreliable taste memory can be, made worse when biasness takes over and clouds your judgement making you look back through rose tinted glasses. Hypothetical? Losing your taste buds as you grow older isnt hypothetical. Get a grip old man, just because my statement doesnt line up with your narrative doesnt make it hypothetical. Or just keep on dreaming about SK's chicken rice, which clearly no one can get anymore.

[@viet862]

Definitely. Tastebuds change with age as well. A growing child for example finds the world fascinating when everything is new and so is the food. Most older people (middle age and above) are fond of memories when young when life was less burdenful .. most food memories taste better

[@mljh11]

Agreed. And I like the irony of this point being made by someone with OP's username lol

[@Music-Gift2Life]

Having grown up with the original flavors of many iconic local dishes like char kway teow, chicken curry laksa, lor mee, fried hokkien mee, prawn noodle, and satay mee hoon. My dad who is a foodie will often took us to classic spots like Swee Kee and Yet Con, where I have vivid memories of their steamboat. Even as a kid who wasn’t a fan of rice, I couldn’t resist Swee Kee’s chicken rice-I’d have one serving of plain rice, another topped with black sauce, and a third mixed with ginger chili and black sauce. The chicken itself was sweet, tender, and layered with just the right amount of fat, practically melting in my mouth. Back then, I didn’t realize just how famous Swee Kee was. In my neighborhood, there were several Hainanese chicken rice stalls, each with its own unique taste. But Swee Kee stood out as one of the best-the aroma, the perfect texture, and the tenderness of their chicken were exceptional, unlike anything you find today. I wonder if this difference could be due to changes in ingredient quality, like the use of Wen Chang chicken, or perhaps changes in chicken farming techniques and feed over the years?

[@dweeds]

Never ever heard of this brand before this video, so just proved the brand died long ago

[@citywalkerchuister]

The original Swee Kee moved to Senai, Johor. No original Swee Kee in Singapore.

[@eddyng6067]

瑞記 was located at the side street of Raffles hotel. During my NS days i visited this restaurant when bought beer from Safra club, few years later the Singaporean owner sold to Chinese immigrant. The food was not that good any more.

[@mk2.8]

I think most of those people featured in this video have not eat at the original Swee Kee before. And there is so much misinformation e.g. claiming Mok is the founder/inventor of Singapore Hainanese Chicken rice. Which is not, he was the helper to the original inventor, Wang.

[@anything4food748]

Good series. Should do another series on Sin Kee chicken rice. Easily 7/8 stalls claiming to be the otiginal.

[@ji1511]

Ate as Swee Kee more than 40yrs ago as a young child. It was delicious. Now, my favourite is the stall at Bishan Blk 504 S11 ... The tender chicken n fragrant rice reminds me of SK. It's served with peanut chicken bone soup though.. Different from the clear broth at SK.

[@alvin191182]

I am a Hainanese i grew up eating Hainanese chicken rice . My favourite is my grandmother cooked one .. But alas already lost the recipe or technqiues... . i dont even heard of this brand: swee kee chicken rice.

[@TheycallmeFW]

Nowadays younger generations don't even care what's the chicken rice stall name is as long as it sells chicken rice, so in the past any famous chicken rice legacy will just start to disappear.

[@ivanteo1973]

Original workers of Swee Kee Chicken Rice at middle road have opened a Chicken Rice store in Senai Johor called New Swee Kee. They are the closest of to original Swee Kee in Middle road. You can never get the original Swee Kee Chicken rice in Singapore because the chicken is totally different, plus there are so many interference from NEA.

[@GanNroses]

As a Malaysian, I’d say Singapore’s chicken rice is still the best. My family and I always make it a point to have chicken rice when we visit Sg. Sorry to say, can’t find many good chicken rice in My anymore, especially in Klang Valley.

[@xijinpig7978]

Klang is massage parlours

[@jackolee9459]

Chicken rice is from Malaysia

[@hieeih6468]

@@GanNroses as a Malaysian Singaporeans always come to Malaysia eat our food, wonder is their taste buds bad or our Malaysian chicken rice and food is numbawan 🤔

[@xijinpig7978]

@@hieeih6468 no. its because 1:4 ratio. For the same price in singapore, they can buy 4 chickens!

[@couch7634]

@GanNroses You are going to make many Malaysians very angry😅

[@SgForeverSg]

Today’s chicken rice competes on texture , rice, and condiments, not the taste of the chicken. Actually, long ago, we stopped being able to have chicken with strong and nice chicken taste in Singapore. I wonder how many Singaporeans have really tasted nice chicken.

[@johnwong4424]

I have seen mandarin chatterbox chicken rice stall in ang mo kio. Maybe cna can do a program on mandarin chatterbox spin offs ?

[@JackTeo-h3o]

I am lucky to eat old Swee Kee I can say the none of the stall intro come close of the old stall. For me SweeKee chicken rice is gone forever

[@jo5128]

copy other people's brand to mislead others . what a joke

[@kelsroom2]

I don’t care who own who, want to claim just trademark it done… Who serve delicious food who win

[@Yenyen-zm7xy]

I’m old. Yes, I remember chicken rice in Singapore is not laced with soya sauce.

[@moonlightaffairs]

paiseh ho! The best Hainanese Chicken Rice was from the now defunct Yet Con. The rice, chilli and Chicken all Hainanese style. Most of what you eat in Singapore no longer Hainanese Chicken Rice, but more like a hybrid of Cantonese style.

[@annew5380]

My Hainanese late grandma makes the best Hainanese Chicken Rice. So I never had to eat from outside. She makes everything by experience and "feeling". Though my family has tasted, we could not recreate the exact same flavour. That was still the best I've had.

[@jenntwithlove1603]

Let me share my utmost disappointed experiences with "LOST FOREVER" Swee Kee two weeks ago. It's been more than a decade I last went to Swee Kee Chicken Rice- 25 Seah St, Singapore 188381. I cannot remember if there was AC previously but it is with it now. And so I thought, WOW, I can enjoy the food now without discomfort. Then all "aliens to Hainanese chicken rice" servers. We ordered ½ poached chicken for 2 pax (our usual), cos I missed this shop so much, not knowing what was gonna happen next. Asked for chilli sauce, came super runny. Then I looked at the hanged chickens. The roasted ones weren't at all roasted or "deep fried" (color so off). Chicken arrived, OMG! Tasted nothing of a chicken. Rice, dunno what rice grain used, so yuckies. As we tried not to waste food, my partner had a few more spoonfuls. BUT, that's it! And, stupid me suggested Sing Swee Kee Restaurant 34-35 Seah St, Singapore 188391 Which is closed to the yucks! My partner wanted roasted chicken this time and HOLY! I clearly told him that the roasted ones looked so colored. PRC staff may not know or pretend to be ignorant when I asked some questions till I gave up. I had to fill myself with the self-service soup! Will not even mention the condiments. Another disappointment, of course. I just wonder how these two shops still there with such ridiculously awful chicken rice. We used to bring all our foreign friends here and I must say here. These two shops should be closed PERMANENTLY & please do not bring shame to our all-time love- Hainanese Chicken Rice. I nearly cried out after tasting both, thinking that this SG comfort food may be extinct! Have not tried other so-called Swee Kee and seriously I WILL NOT cos all seem enemies against one another and totally missed out what truly Hainanese Chicken Rice is. Tourists- Please note! ⬆️⬆️⬆️⬆️⬆️⬆️⬆️⬆️⬆️ To all who used to like Swee Kee: Just keep those as sweet memories. I've got a better recommendation- Ju Xing Hainanese Boneless Chicken Rice 聚兴海南起骨鸡饭 Geylang Bahru 69 Geylang Bahru, #01-01 Market & Food Centre, Singapore 330069 I shall not mention much about it so do try it yourself~~

[@slim3761]

I miss the original Swee Kee Chicken Rice which I ate as a child. It was so flavourful and meltingly soft. Sigh...no one has replicated that today.

[@viet862]

I was born in Klang , Selangor, Malaysia where the best chicken rice I have eaten so far , came with generous portion of delicately sliced meat was tender and succulent , the tastiest moist and fragrant rice , umami ginger sauce , home made chili sauce and homemade signature black sauce that customers could mix into the rice. but the older generation has mostly passed on their trade to their children /relatives due to old age and death . The younger generation are not as skillful and generous as their parents. Also most children did not carry on the business . I am sure the first Swee Kee chicken rice is greatly missed as well. Really enjoyed ur video.

[@seminky5341]

If you are ever in Thailand, eat their chicken rice and if you are ever in Sabah, eat A1. Chicken rice. These two are the best for me. I have eaten Sg chicken rice. The famous one i cant remember where but its not that great.

[@AbsoluteFidelity]

Khao Man Gai does not focus on texture and taste of the chicken. They rely heavily on the tau jiaw sauce for any flavour and if you are like me that dont like the taste of tau jiaw, might as well eat sand.

[@peterkoh5632]

Over time, memory fades and taste bud changes.. how meanngful is this test to start with. food for thought. What is for sure is free advertisement for these stalls.. still win-win.

[@Andrew-yv4up]

I ate at the original Swee Kee chicken restaurant a few times. The chicken meat was really soft and tender. At the time, the original owner was already working for somebody else cos I heard his children have no interest taking over the business. I remembered there was a special table reserved for the Swee Kee family members in the original location. The original owner looked sad but still working hard to preserve food standard and taste.

[@samwong9484]

Present chicken rice stalls is no more original local Hainanese style anymore, most of them run by Malaysia or mainland Chinese.

[@AbsoluteFidelity]

Malaysian cannot be of the hainanese descent?

[@Yenyen-zm7xy]

@@AbsoluteFidelity Check out aunt Lisa from Malaysia, she is Hainanese descent.

[@cgoh79]

No sauce is correct. I ate at Swee Kee many times when I was a kids. They never add the soy sauce over the chicken. I would drench my chicken in the sweet dark soy sauce and their chilli. And drizzled dark sauce over the rice. Yums.

[@frankieteo6659]

Life is so unpredictable and could be short on earth. As long as it is not so bad that you still can enjoy the chicken rice, I think it should be fine. Of course the better flavored one will have better business. God bless and stay healthy..

[@bobafett5757]

*What about Swee Heng ?*

[@xijinpig7978]

Xi Jinping Boneless Chicken Rice

[@Harmanhanns1610]

The real Hainan dishes all is missing. When I am a young boy, my dad will bring me along to eat chicken rice, curry rice and western food. I love all those delicious food but now I hardly find those taste anymore but those are not just taste but my childhood with dad. 😂

[@kayorzzz]

I used to eat it so much as a hainanese kid that I can tell the difference just by tasting the rice. Also, the breast meat had this “fresh” taste. Sadly none of those “clones” could ever replicate the taste. The original recipe is lost and forever missed.

[@alfredbittersweet4753]

Tiong Bahru chicken rice wow me! Anywhere else to recommend? BTW I’m Malaysian 😅

[@BBme]

In old times, most of the food were oily, non soya sauce, non sugary, cooked with charcoal and wood but tasted superb. Nowadays the farmed chicken, kampong chicken eating junk food, soya and sugared, gas or electric cooked,..... had distorted the taste for healthier food. We can never get the old tasty food anymore even with the same recipe. Even the recipe ingredients had changed!

[@brianlew86]

To prove once and for all who has the best chicken rice, just gather them in a room and have a cooking competition. Have some food critics judge each of them. Done.😂❤

[@ssss8162]

Original Hainanese chicken rice is not dunked in ice water or drizzled with sauces on top.

[@ronnie5288]

Yes, neither one of the stall chicken rice is closed to the original Swee Kee. As well as Sinai, Jalan Bintang, all imitating..

[@jasonyap2284]

Very great point, traditional hainanese chicken is without soy sauce.

[@wcheebh]

I ate at the original restaurant in Middle Road when I was v young in the 1960s. I remembered that outside along the walkway was a man selling peanut candy that he rolled using a glass bottle. Long forgotten how the chicken rice had tasted then.😂

[@tommyfield8449]

Zheng Swee Kee co founder is a liar. How can you put s sign 'authentic,original' when it is not. At least Sing Swee Kee corrected it that they don't even claim to be original swee kee.

[@tommyfield8449]

Even Clarence & Dr Leslie agrees that this 'scammer Zheng' is trying to let people know he is authentic? 3.5 review not enough? That already decent enough.

[@Javiertayy]

I guess they made a little tweekee to the name for it to become Swee Kee

[@AndrewIndoChannel]

why the fifth didn’t want to participate?

[@rolandtan9302]

It is a layer of chicken gel not fat!

[@AD-vr7nr]

Zheng Swee Kee current shop is taken half from Hot Spot tomyam. Hot Spot tomyam is so yummy

[@htetnaingoo86]

sg gov sould ban all the copy store . is not fair for customers paying the brand which Is not og. the fake shop get rich and richer. is not fair .

[@cadmiumpureland]

Food in 70s tasted the best. It doesn’t make sense anymore tracing back to authenticity/originality . Even KFC has changed. They taste bland compared to past era. 😂

[@VernonSim]

All these typical SG Food Plagiarists owners, with their own version of noble excuses. Later on, their chefs will set up further more Swee Kees on their own, and the island will be flooded with even more Swee Kees. It will become Swee Kee exponential. Our copycat culture is still going strong.......

[@microverse9986]

Anyone please give me advice which one better cause will visiting singapore next month

[@tkyap2524]

What's important to foodies is in the eating.

[@thomas7299]

What's so great bout chicken rice...its all over in sg..everyone can cook their own...by trail and error..I cook chicken rice myself.. since then my family don't eat chicken rice outside

[@hoikongmeng1681]

Any comparison between Sin Kee, Tong Fong Fatt and Boon Tong Kee?

[@MrRayded]

Suprisingly enjoyable watch, at the end of the day Chicken Rice does not have to be close to the traditional taste to be good, it can be developed/improved in other ways that differ from the traditional way and could taste better than the traditional version.

[@markshen3280]

How do modern day residents know which SUI JEE chicken rice 🍚 is REALLY original ?

[@VernonSim]

Research not thorough, Swee Kee restaurant at 25 Seah Street omitted?

[@Random_handle27]

Miss the pork chop from the original Swee Kee more than the chicken rice!

[@adjromulos]

I remember eating at the original. Been there a few times...

[@limharry4572]

Best with pineapples, tomatoes, cucumber, spring onions and wanswee.

[@shadowvampwolf]

we now need the story of Sin Kee from margret drive (if that was the 5th stall that didnt participate then np) Chicken Rice and Tong Fong Fatt

[@rolandtan9302]

Sin Kee at Holland Dr blk 41 is very very good. Tong Fong Fatt can go Ghim Moh and Toa Payoh Lorong 7 Kim Keat Palm Food Centre Blk 22 very good too

[@shadowvampwolf]

@@rolandtan9302 ghim moh one still the best i feel for tong fong haha, i tried some outher outlet in bugis once and it didnt taste the same haha

[@embershen364]

@@rolandtan9302 u mean block 40?

[@sgbuses]

21:48 Put soy sauce at the end = Disqualification 😂😂

[@JayJayOnWheels]

exciting😊

[@wongsiawee8373]

The sing swee kee at seah st is the worst...horrible quality feeding buses of tourists. Servive staff is rude unprofessional and always try to over sell! Dont bother with this branch. My family and i grew up in this area eating the real swee kee chicken rice!

[@marywong4308]

now so many chicken rice stall in singapore,not only these

[@loyc8099]

Any chicken rice stall in johor would win these lots

[@malibumondsg74]

… at one moment, becos no one dines in there, they worked with tour agents to bring in tourists…

[@cirihime9479]

I will open up Swee Kai

[@hawaiianpizza7]

Everybody wants a piece of the cake and Claims they are somehow related/have the receipt/experienced/worked under/distant relatives/somehow I know him/he taught me before/my friend know him/my someoone know him - that makes me a sin Kee!

[@VernonSim]

Singapore's copycat culture at play..... We don''t just copy Malaysia's innovative food (eg. Curry Chee Cheong Fun, Claypot Clams steamboat, etc).

[@smudge82_]

So all of them are not related to the original. They are just using the name. And that is f*cked up.

[@tommyfield8449]

Agreed but at least Sing Swee kee lady admitted they are not having the same recipe meanwhile that other hippo say what? 3.5 review not enough? Somemore can still have 'authentic & original'.

[@Iendleasereit]

surprisingly interesting

[@devil01942]

haha, I doubt anyone can properly compare to their favorite chicken rice 20+ years back was like fairly. Nostalgia makes things inherently biased. Raw materials and cooking standards are probably also way different compared to what it was like before.

[@solvenet]

Branded or not branded these fellas can be unethical at times... just recently i kenna less meatier parts like boney wing half, at liang seah street and another time at toa payoh central. Once bitten twice shy, aint going back.👎

[@g.b.alejandro6268]

I'll go with the fourth also..

[@godsamazinggrace5331]

Chicken rice stalls with that kee in the name Swee kee Nam kee Loy kee Boon tong kee

[@robw1927]

chicken rice in SG is so meh. bland chicken flatten to make it look bigger, soggy rice

[@sunchildtine]

tbh, not impressed by any of these & those listed by Michelin guide it's a marketing ploy & riding on a brand's name. when a small stall becomes a franchised business, the quality tend to drop because central kitchen & top management get involved.

[@ylein6508]

Dont even know who is swee kee

[@hajuno6743]

All the food reviewes just ayg. Swee Kee had loads of the secrer ingredient - msg, which they proudly stack at the stair case going to level 2. All this talk about how they know SK does it, all crap lol. Disappointing.

[@jonyjk1267]

off course 🐥 flavour is different, because if use chicken 🐔 kampung taste will more fragrance

[@richardliu7499]

There is no Singapore chicken rice . Chicken rice is rice with chicken. It is all marketing gimmicks.

[@katsurasan1244]

lmao i only go there eat tom yum ban mian beside the chicken rice stall

[@shaun_seow]

Swee Kee chickens were cooked 70% in the past, the flesh must have a tinge of blood in them. Which is why the original taste cannot be replicated in today's environment due to NEA's stringent laws and modest taste buds of modern consumers.

[@seminky5341]

Uncooked chicken or shouldni say cant coom

[@dennistan4663]

Nothing special about sweet kee chicken rice. In the early 70" there was not much stall selling chicken rice. Nowadays some stalls in the neighborhood chicken rice taste better than the above you featured. Forget the good old day's History. Like Elvis Presley song, No More. 😅😅😅😅

[@crashburn6267]

her credibility is low.. long distance relative with recipe .. and Lies about siblings... the guy lack of integrity , was in a way bringing down his "sister".. seriously i wont even bother to try both the J&J stalls...

[@BEN-tz4ok]

I went to zheng rui kee once. It was really disappointing..

[@anziar3038]

S'pore chicken rice tastes so much better than m'sia chicken rice.

[@hungtai7671]

So sing swee kee is not from the original and they are different, yet they hire an ex employee of swee kee to recreate swee kee original recepie. Ironic I know😂

[@hieeih6468]

Numbawan chicken rice from Malaysia. Where do you think Singaporeans chickens come from

[@rolandtan9302]

nonsense....chicken may come from Malaysia but here we have the best cooking skill....ur country chicken rice not nice lol

[@bennygoh4541]

What is original n what is currently implemented with improvement….most importantly majority pple like to eat …doesn’t mean 100 years ago recipe is suitable for 2024 taste bud ….funny why who’s is original😁

[@shawntan85]

925 FTW

[@jasontungjw]

I don't even know this brand existed lol