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About
Chicken House on Upper Thomson Road is renowned for its Hainanese chicken rice made with free-range “kampung” chicken, known for its yellow skin and flavorful, firm meat. Don’t miss the poached chicken, along with the chicken livers and gizzards. The blanched beansprouts, dressed in chicken drippings, soy sauce, shallot oil, garlic oil, and other condiments, and topped with scallions, fried shallots, and red chilis, are a highlight. This style, originating from Ipoh, Malaysia, often pairs chicken rice with beansprouts. Another notable dish is the ngoh hiang—five-spice pork rolls in bean sheets—an unconventional yet delicious companion to the chicken rice. The condiments are superb, particularly the fresh ginger in chicken oil, the red chili sauce, and the gooey, dark soy sauce.
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Photo credit: @jlunyc (Instagram)
2 Reviews on “Chicken House”
Edwin Ng
Tucked away on Upper Thomson, this place is a gem for true chicken rice lovers. The chicken is so flavorful, and the rice is fragrant. A local favorite for sure!
PiyoPiyo
This chicken rice stall offers a classic Singaporean dish featuring kampong chicken. Whether you’re looking to dine in or take away, they provide a convenient option for a quick meal.
Their kampong chicken is known for its flavorful and authentic taste. The menu also includes popular sides like fried bean sprouts and prawn rolls, both of which are highly recommended.