Aussie Aussie Aussie Oi Oi Oi
I love chicken rice.
Especially the white poached chicken kind.
How much do I love my chicken rice you say ?
So much that I will hunt down any good chicken rice anyone tells me about.
So a good friend pointed me in the direction of, and she swears by, Fook Seng.
There were a few warning signs but I was blind because I heard the words “ good chicken rice “.
First she is Aussie.
And she sounds like Crocodile Dundee.
“Crickey Mate. There’s this damn ripper chickee rice………..
Ok so I exaggerate. But you get the drift. Fair Dinkum.
She’s as banana as that banana clutched by orang utan Ah Meng.
More yellow and banana on the inside than the famous banana pie sold by Dona Manis Cake Shop at Katong Shopping Centre
I’m taking advice from an Aussie (Aussie Aussie Aussie Oi Oi Oi !) about Hainanese chicken rice? 🤦♂️🤦♂️🤦♂️.
But she swears blind it’s the best chicken rice there is .
She says she also likes the other czar dishes this place offers 🤦♂️🤦♂️🤦♂️.
Like what ? Sweet and sour pork? With Barbie sauce ?
It gets worse.
She likes her chicken without skin🤦♂️🤦♂️🤦♂️.
Breast meat only 🤦♂️🤦♂️🤦♂️.
Ok to be fair I’m not telling the whole story.
She’s got a few things giving her street cred in terms of food.
Her parents are from Ipoh.
She’s lived in HongKong, the shangri la of good food, for several years.
She’s slightly OCD and is addicted to this sick lard ridden bee Hoon at the arcade.
So here I am at Fook Seng Goldenhill Chicken rice.
What a name.
A small stand-alone chicken rice shop at the foot of a HDB block in Rumah Tinggi, an idyllic and peaceful enclave in the Bukit Merah area.
Just in case you missed it, see that bold tagline below their name
“Probably the best chicken rice in Singapore “
I hear that they cook their chicken to only 95% doneness in order to try to achieve perfection in plump succulent tenderness.
It’s either ancient artisan skills passed down for generations.
Or downright salmonella recklessness.
There’s only one way to find out.
I turned the chicken over several times to inspect for pinkness and blood but could detect none.
It was beautifully cooked – soft and luscious.
It was delicious, very soft and tender.
So chicken – check.
My chicken world came crashing down.
The rice was really pedestrian, not grainy, no trace of delicious chicken fat oil aroma, a little too soft and really lacking character.
I know many people often say the rice is not oily as a positive point but I respectfully differ.
If your chicken rice doesn’t have a sheen and it doesn’t reek of delightful chicken oil and redolent of ginger and shallots, then it’s not a complete chicken rice experience.
And if you are concerned about the chicken oil and look out for oil-less rice , then may I recommend you have a nice wheat biscuit instead.
I was mortified with the rice at Fook Seng.
It does the chicken no justice.
They serve some healthy dishes for those who like vegetables.
The cold tofu in particular was nice.
The Bak Choy and Tow Gay felt a little undercooked but it could be just me.
The chilli was decent. Tangy with a kick.
I want to shout out to the uncle and aunty there today in the shop serving us.
They were really nice and obliging.
Such a pleasant customer service experience.
But back to the food.
Was it probably the best chicken rice in Singapore ?
Sorry. Probably not.
Perhaps only to an Aussie, Oi, Oi,Oi.
FOOK SENG GOLDENHILL CHICKEN RICE (负成金山鸡饭) Address: Block 37 Jalan Rumah Tinggi #01-431 Singapore 150037 Opening Hours: 9am to 4pm daily Facebook: https://www.facebook.com/fsgcr