Tiong Bahru Hainanese Chicken rice was started way back in 1988 by Mr Cheong. After learning the art of cooking chicken rice from a friend who was working at Mandarin Hotel, Mr Cheong continued to experiment and improve on the recipe over the years. His secret recipe consist of soaking the blanched chicken in cold icy water, in order to bring out the tenderness of the chicken meat and silkiness of the skin. Onion was also added into the rice to create additional level of fragrance to the all time favourite iconic Steamed Rice.
Tiong Bahru Hainanese Chicken Rice has since garnered a wide local and notable customers such as, Queen Elizabeth of England, Britain’s Prince Charles and his wife Camilla, Singapore’s Prime Minister Lee Hsien Loong, Singapore’s MP Indranee Rajah, former Thailand’s Prime Minister Samak Sundarajev, and many Hong Kong celebrities such as Chow Yun Fat and Sandy Lam. Not only that, Tiong Bahru Hainanese Chicken has also been recognised and was a recipient of the MICHELIN GUIDE AWARD for four consecutive years (from 2016 to 2019).
Image Credit: @makicchoo