Boon Tong Kee

Aroma and flavour of the rice — pandan leaf, chicken fat, garlic oil. Should smell before you taste.

Between silky and dry. The collagen 'jelly' layer under the skin is a sign of quality, not a defect.

Every stall's secret weapon. Ginger-forward vs lime-forward vs garlic-heavy. Balance of heat, acid, and flavour.

Dark soy sauce sweetness, ginger paste sharpness, and how they complement the chicken and rice together.

Amount of chicken relative to price, rice quantity, and overall value compared to hawker norms.