Tiong Bahru Market, #02-82
Tiong Bahru Boneless has been operating since 1988 on the second floor of Tiong Bahru Market. The stall holds a Michelin Bib Gourmand (continuously since 2016) and regularly turns up on best-of lists. Owner Cheong Weng Wah learned his technique from a friend who worked at Mandarin Hotel.
The rice has a subtle golden tint from turmeric, with a clean chicken fat fragrance. The chicken is served boneless, and the ice-bath technique produces a thick gelatinous layer under the skin that is the stall's calling card. The chilli is decent but not the highlight here. A plate starts at $4.50, still one of the more affordable Bib Gourmand meals in Singapore.
Closed Mondays. The market itself is a popular weekend brunch spot, so expect longer waits on Saturdays. Go before 11:30am for the best selection.
Scored across 5 dimensions specific to chicken rice. Learn what each means →
The original. Chicken poached in aromatic stock then ice-bathed for silky texture. Subtle, clean flavour. The jelly layer under the skin is the hallmark.