The menu had fancier options like Char Siew Chicken Rice (S$3.50) and Fatbulous Cutlet Chicken Rice (S$3.50). However, I remained committed to simplicity and opted for the Small Roast Chicken Rice ...

Place the whole chicken into the pressure cooker, and season well with salt and white pepper. Add in the ginger and scallions then pour the cold water on top. Seal the pressure cooker and bring it ...

Established in 1953, Loy Kee is an iconic brand in the Hainanese chicken rice landscape in Singapore. ... Choose either steamed chicken or the crispy skin roasted chicken.

A standard order at Ah Keat Chicken Rice, a stall where she eats, costs S$4 ($2.90; £2.30). For many Singaporeans, a plate of poached or roasted chicken on a bed of fragrant rice is a favourite meal.

Singapore is foodie heaven, with its multicultural influences and street-style dishes. Six of the city’s top chefs share their favourite places to enjoy noodles, soup, chicken rice and nasi lemak.

Withstanding the test of time, Hainanese Delicacy has fed generations of Singaporeans for the past 30 years, in the same little stall situated in Far East Plaza.