Min Kee Hainanese Chicken Rice since 1960s: where Timeless Taste comes Alive | SINGAPORE HAWKER Food

If not for the snaking queue at the stall with its yellowish faded sign, it's easy to miss out this hidden gem of a stall. With a history dating back to the 1960s as a street vendor at Beach Road, it has certainly stood the test of time. Shifting to Fraser Street in the 1970s and then to Blanco Court in the 1980s, the stall finally found its permanent home at Amoy Street in 1998.

Run by the second-generation couple, Johnny and Linda Chee, who took over the business in 1983, the stall is known for its old-school roast and poached chicken, as well as its Char Siew - all made from scratch in-house. Served with cucumber, coriander, lime, as well as the super spicy, garlicky and tangy chilli sauce, it's no wonder that crowds are drawn to this classic recipe.

In addition to their traditional offerings, the stall also serves a unique Chicken Macaroni soup, a comforting meal that is sure to hit the spot.

Catch the video for the couple in action and appreciate the craftsmanship that goes into this Hainanses-style dish.

🍲 Don't miss out on a taste of history and tradition at this timeless stall! #OldSchoolEats #TraditionalFlavors #StreetFoodDelights


🍜 Stall Name: Min Kee Hainanese Chicken Rice (Blanco Court) 民记海南鸡饭

🕗 Operating Hours: 11am to 2pm (Closed on Fridays and Saturdays)

📍Address: #02-94, Amoy Street Food Centre, Singapore 069111