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Rubbish

THAI Food : Cheap and Good.

Located in: Orchard Towers
Address: 400 Orchard Rd, #03-44 Orchard Tower, Singapore



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Where To Dabao The Best Kueh

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8 Kim Choo Kueh Chang


Kim Choo Kueh Chang in Joo Chiat is best known for their Peranakan-style glutinous rice dumplings stuffed with sweet pork fillings. Its massive kitchen also puts out a massive slew of Peranakan kuehs every day as well. Think melt-in-the-mouth kueh bangkit cookies, steamed cupcakes and kueh bengkang ubi (steamed tapioca cake).
 
Where To Dabao The Best Kueh

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9 Hainan Xiao Chi

This hawker stall has been in operation for over 40 years hand-making rare Hainanese kuehs. It was founded by the late Madam Yeoh Min Lin in the late 1970s and is now run by her son. One of the best-known treats here is the yi buah, a sweet glutinous rice flour dumpling with coconut, gula Melaka and ginger. There are other unusual creations such as the kueh dai jian, a sweet soup with herbal rice noodles.
 
Where To Dabao The Best Chicken Rice

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1 Boon Tong Kee


Boon Tong Kee was founded in 1979 by Thian Boon Hua as a humble chicken rice stall in Chinatown. The brand currently has multiple outlets and is renowned for serving the dish Cantonese-style with young, white cut chicken. Make a feast out of your visit by ordering other zi char dishes like barbecued suckling pig, crispy cereal prawns, and steamed egg with crab meat.
 
Where To Dabao The Best Chicken Rice

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2 Five Star Chicken Rice


Many know Five Star as the go-to spot for chicken rice in the east. The restaurant prides itself in serving free-range chicken, which means the meat is less fatty and richer in flavour. Complete your meal with a serving of aromatic rice and drizzle over as much homemade chilli and ginger sauce as you desire.
 
Where To Dabao The Best Chicken Rice

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3 Tian Tian Hainanese Chicken Rice


Tian Tian Hainanese Chicken Rice was awarded a Bib Gourmand award by the Michelin Guide in 2016 and queues for the stall have only grown since then. The perfectly-poached meat is the result of constantly innovating cooking techniques over the course of three decades. Today, the stall soaks the blanched chicken in an ice bath to give the meat its signature tender texture. Accompany it with a generous spoonful of homemade secret sauce, minced ginger, and brilliantly spicy chilli sauce.
 
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