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A must try:

Boon Tong Kee Restaurant (Modern Singaporean dish)

Currently in today's digital world: Finally was able to try this modern Singaporean dish that everyone's talking about. Something new to try! I must admit, every single dish was exceptional and one-of-a-kind. It's like per dish had it's own uniqueness and I just wanted to savor every bite. Plus most of their dishes are to share and in a platter.

I was so lucky to be invited in this event because I have met such incredible people and with that said, I am very much grateful. Also, the staff were very friendly and accomodating.

A little something about Boon Tong Kee....

In 1979, Mr. Thian Boon Hua started a small stall in Chinatown serving Cantonese chicken rice. Building upon the popularity of his silky white sauce chicken rice and emphasis on quality service, he rallied his family members to establish Boon Tong Kee’s first restaurant at Balestier Road in 1983.

In its second year of operation, the restaurant started to garner rave reviews and accolades from industry luminaries and customers. Before long, outlets at MacPherson Road, Whampoa West, River Valley Road, Cheong Chin Nam Road and East Coast Road followed in rapid succession.

The company diversified its operations in 1999 to include "Zi Char" (home-style cooked food) and eateries. From the traditional Balestier Road outlet to the upscale River Valley branch, Boon Tong Kee has enthralled Singaporeans and tourists alike with its delectable food and friendly staff.

BTK's Signature Cantonese-style Boiled Chicken! With 3 sauces imported from Singapore!

Deep Fried Prawn Toast!

Crispy Beancurd--perfectly crisp on the outside, and silky smooth on the inside