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Chicken rice has been a beloved fixture for as long as the hawker scene has been a quintessential part of our lives. We owe this to the various ‘greats’ that introduced the wonderful dish to us. Sin Kee Chicken Rice is one such stall and it should instantly ring a bell if you’re a seasoned chicken rice aficionado.
On that note, you’ll be delighted to know that they’ve opened a new outlet in Ubi, and it’s manned by none other than Niven Leong, the son of the legendary brand’s late owner.
Sin Kee Chicken Rice opened in the Recess Time food court along Ubi Ave 4 on 29 May 2024 under the name ‘Sin Kee Chicken Rice (Margaret Drive)‘.
But wait — did you know that multiple stalls islandwide share the ‘Sin Kee’ name? Yes, there are now 7 in total. Although they aren’t all related, some trace their roots to the original Sin Kee, established by Mr Leong Fook Wing at Margaret Drive in 1971.
After Mr Leong passed on in 2008, his sons, Niven and Benson, took different paths to preserve his legacy. On one hand, Benson continued the business in Mei Ling Market, before relocating to a Holland Drive coffeeshop where it still resides today as Margaret Drive Chicken Rice.
On the other hand, Niven authorised the use of the ‘Sin Kee’ name and sold his father’s coveted recipe to 2 buyers in a bid to preserve it. He then started his now-defunct venture, Uncle Chicken Rice, before reverting to Sin Kee Famous Chicken in 2015 at Ubi DMQ Eating House.
It is also the very stall that was featured on the Singapore episode of Netflix‘s Street Food: Asia. In the feature, Niven thoroughly explains the unique cooking process that he inherited from his father and still uses today.
The opening of Sin Kee Chicken Rice (Margaret Drive) marks Niven’s return to the culinary realm after a 3-year hiatus. He announced the opening via a heartfelt Facebook post, wherein he expressed his dedication to making his father proud.
On another, he revealed the reservations he held about his ability to uphold the standards of his father’s acclaimed chicken rice. Regardless, the reception for his new stall and its fare have been nothing but exceptional. Facebook user Don Leow even ‘took leave’ to bask in the moment, and expressed high praise for Niven’s chicken rice.
If you’re planning to make a trip down, you cannot miss out on the Chicken Rice Set (S$7). The star of the show has to be the chicken, which is prepared through an elaborate process of poaching it, putting it through a water bath and hanging it out to drip dry.
The result? Tender, velvety and juicy chicken with a pleasantly gelatinous skin. It’s doused in a tasty sauce and pairs well with the fragrant rice, piquant chilli dip and Canto-style ginger-scallion dip. The set also includes tau kwa, taugeh and a hearty soup of the day.
“I just found out how much I missed cooking this dish,” Niven wrote. It sure looks like many miss his delicious chicken rice, too. We wish him all the best and long-term success!
Ming Kee Chicken Rice: Chilled chicken rice at one of SG’s oldest CR stalls in Bishan
