The traditional Hainanese chicken rice is a well-known Hainanese dish called Wenchang chicken (文昌雞) which was adopted by the Hainanese overseas Chinese population in Southeast Asia. Over time, it evolves itself into various versions of chicken rice of which Hainanese chicken rice is still the most popular. In Singapore, Hainanese chicken rice is served everywhere from school tuck-shops, hawker stalls, food courts to major restaurants and even on board commercial planes. There are popular Hainanese chicken rice stalls that include Tian Tian Hainanese Chicken Rice, Five Star, Boon Tong Kee, Loy Kee, Wee Nam Kee, Yeo Keng Nam and many others island wide. Among all these eating places, there is one non air-conditioned restaurant called Kampong Chicken Rice at Chicken House located at 255A Upper Thomson Road along a row of shop houses next to an UOB bank. My wife, domestic helper and I were at the restaurant on 16 August 2015, which was a Sunday. We ordered a plate of half steamed chicken ($12.00), a plate of chicken gizzard and liver ($3.00), a plate of Kai Lan in oyster sauce ($4.00), four plates of chicken rice ($0.60 per plate), and two glasses of warm bailey water ($1.30 per glass). However, we didn’t order their signature crab because we don’t like to eat crab. The whole excellent meal was of decent price of $25.65 inclusive of 7% GST. The poached chicken was neatly chopped and placed over a garnish of sliced cucumbers and sprigged over with fresh coriander in a big plate. The small plate of delicious and tender chicken gizzard and liver was served along with the main course of tender, smooth, juicy and tasty chicken meat. Each plate of warm, fragrant and delectable chicken rice was served with a small bowl of plain and scrumptious hot chicken broth containing soft boiled cabbage. Kai Lan in oyster sauce was moist, crunchy and appetizing. They were all authentically served with a fantastic and irresistible condiments of chilli sauce dip made up of freshly minced re