Learning the secrets to perfecting chicken rice

Cheong Weng Wah learnt the ropes of perfecting a plate of chicken rice from a friend who had worked at the Mandarin Hotel in Singapore. After learning and mastering the art of creating the dish, Cheong then then passed on the ropes to his brother, turning the business into a sibling partnership. 

A household name

Since its opening in 1988 at the Tiong Bahru Market, the two brothers presently own many stores islandwide including branches at Tiong Bahru, Chinatown, Changi Village and Tampines. Now, Tiong Bahru Hainanese Boneless Chicken Rice has become a household name in Singapore.

Highly Recognised

Having been around for 32 years, Tiong Bahru Hainanese Chicken Rice has been proudly awarded the Michelin bib gourmand stall in Tiong Bahru Market and featured on national media as well as local television channels such as Channel U. This Michelin Bib Gourmand stall is a favourite amongst local and overseas celebrities, including Hong Kong actor Chow Yun Fat.