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| Mouth-watering Singapore Chicken Rice at Wee Nam Kee |
I order it wherever and whenever the opportunity shows up that is why I have enjoyed this dish in different areas such as the Funan IT Mall food court, in different hawker stations, at restaurants in Boat Quay and Clarke Quay, in two branches of East Coast restaurant, at the food court of the Changi Airport, and in other hole-in-the-wall locations. That's how I love the dish. It helps, too, that it's usually a cheap but satisfying meal to have for lunch or dinner.
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| Cereal prawns |
My last Singapore trip took me to a new haven of Chicken Rice. It was the famous restaurant Wee Nam Kee at Novena Ville in Thomson Road. It was simply the best.
I've never had chicken rice served family style, meaning in big quantity for sharing until I had the pleasure of dining at Wee Nam Kee with friends. The group I was with ordered one whole chicken and cups of rice and condiments for all. We didn't waste another minute when the complete chicken rice number was laid on our table. We engaged in some very serious fork and spoon maneuvering as we happily share the tender chicken swimming in shallow salty and sweet sauce. We downed mouthfuls of Wee Nam Kee's delicious chicken rice with cans of cold soya milk. It was a match made in heaven!
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| Mr. Wee during our interview with him after dinner |
My next favorite meal in Singapore is prawn with cereals. Wee Nam Kee also serves it, and we also devoured a plate of it. I also love chili crab, but sometimes the hot chili overwhelms me.
Wee Nam Kee is opening a branch in Ayala Triangle and the night we ate there the owner was just days away from going to Manila himself for the restaurant opening. The owner, Mr. Wee Liang Lian is the third generation proprietor who now shoulders the management of the restaurant after his father and grandfather. He sat down with us and willingly answered my questions regarding his chicken rice enterprise and the soon-to-open branch in Makati.
He told us that his grandfather started the restaurant in 1989 and since then it never closed its doors to customers except during Chinese New Year. Happy to hear how we enjoyed his product, Mr. Wee or Junior, as he is called by family members, informed us that the sweetness in the chicken and its sauce comes naturally from the broth.
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| Feasting diners at Wee Nam Kee |
Wee Nam Kee is famous among locals and especially among Filipinos in Singapore. That night we were there, several tables were occupied by Filipinos who were obviously enjoying what they're eating. Wee Nam Kee is so famous that Mr. Wee said even Philippine presidents have been his customers.
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| Wee Nam Kee's busy store front |
Mr. Wee said Philippine generals, celebrities and Philippine embassy guests and dignitaries often dine at his restaurant as well. They belong to the mob of customers who collectively eat an average of 150 to 180 chicken (rice) at Wee Nam Kee everyday. During weekends, Mr. Wee said they cook over 200 chicken (rice).
The Makati branch sent its chefs at Wee Nam Kee in Singapore to train for a month. Mr. Wee, on the other hand, sent here his own chef to also provide the training. He said he is not worried about sharing his recipes because it is a way for him to promote Singapore's national dish to the world.
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| Tempting display of Wee Nam Kee's white chicken. |
The Makati restaurant, being in the country's premium business location, will surely have a much more upgraded look than the one in Singapore which is a very unassuming restaurant. I remember us sitting next to carts of canned drinks as we ate. There were airconditioners but the place is wide open so we sweated a bit. In other words, forget ambience. What you won't forget, however, after eating at Wee Nam Kee is the perfectness of their chicken rice. I'm happy and excited that Wee Nam Kee is now here with us sans a plane ride.
