Alderic Teo's Quest for the Best Chicken Rice: 48 Plates Across 8 Cities

Singapore, Singapore Jul 14, 2026 ALN: If there is one thing Singaporeans will defend with all our might, it's probably chicken rice. This beloved dish, often regarded as the national dish of Singapore, is not merely a meal but a cultural symbol that reflects the diverse culinary heritage of the region. Chicken rice has its origins in Hainan, China, but has been adapted and embraced by various cultures across Southeast Asia, each adding its unique twist to the dish.

Many nations claim they do it best, and with the rise of social media, particularly platforms like TikTok, food enthusiasts have taken it upon themselves to explore and showcase the myriad interpretations of chicken rice. One such enthusiast is Alderic Teo, who has embarked on a culinary journey to determine the best chicken rice across multiple cities. His quest culminated in a TikTok video posted on Sunday (July 12), where he shared his findings with a growing audience eager to discover the nuances of this iconic dish.

Over a period of four months, Alderic Teo tried 48 plates of chicken rice across eight cities — Singapore, Johor, Kuala Lumpur, Bangkok, Hoi An, Da Nang, Hong Kong, and Hainan — to determine which was the best according to his taste. His journey reflects a broader trend among food lovers who seek to explore local flavors and culinary traditions, often with the intent of highlighting the rich tapestry of food culture in Southeast Asia.

The content creator — who describes himself as a home cook and "food hunter" — began his culinary expedition in Singapore, where chicken rice is a staple dish found in hawker centers and restaurants alike. He visited popular names in Singapore such as Chicken House at Upper Thomson Road, Michelin-recognised Boon Tong Kee at Balestier Road, Tian Tian Chicken Rice at Maxwell Food Centre, as well as Ji Zai Ji Golden Mile Hainanese Boneless Chicken Rice. These establishments are renowned for their unique takes on chicken rice, showcasing the local preference for tender, poached chicken served with fragrant rice and a variety of dipping sauces.

His top three choices for Singapore turned out to be Chicken House, Boon Tong Kee, and Ji Zai Ji. Each of these spots offers a different experience, from the texture of the chicken to the flavor of the rice, illustrating the diversity within what is often considered a singular dish. The popularity of these establishments also highlights the competitive nature of Singapore's food scene, where hawker stalls and restaurants vie for the title of the best chicken rice.

@ TikToker Alderic reviewed 48 plates of chicken rice across six cities and regions to crown his champion. #sgnews #Singapore #Food #Travel ♬ original sound -

In Malaysia, Alderic patronised Pine Chicken Rice in Johor Bahru, Swee Kee in Senai, and The Reagent in Kuala Lumpur, among others. His observations revealed that while Malaysian chicken rice is similar in style, he found it to be "lousier on average" compared to its Singaporean counterpart. This statement, while provocative, reflects a common sentiment among food enthusiasts who often compare dishes across borders. However, he did acknowledge that The Reagent's kampong (free-range) chicken was an exception, even making him realize his preference for its leaner and firmer meat as part of an ideal chicken rice dish. This highlights the importance of sourcing quality ingredients, which can significantly impact the overall dining experience.

Alderic then ventured to Bangkok, where he encountered a different interpretation of chicken rice. He shared that Thai-style chicken rice is not his preference as it typically uses tau cheo (fermented soybean paste), which alters the flavor profile significantly. However, he did enjoy the premium liver offered at Muek Mun Kai, which he noted as his favorite place for chicken rice in the city. This experience underscores the regional variations in chicken rice, where local ingredients and cooking methods create distinct flavors that may appeal to different palates.

The nearly 3.5-minute-long video, which garnered over 150,000 views, also showcased his tasting of Vietnamese com ga, as well as chicken rice in Hong Kong and Hainan. He shared that while com ga was inspired by Hainanese chicken rice, it has since evolved into its own dish, demonstrating how culinary traditions can adapt and change over time. "Good com ga will not be good Hainanese chicken rice and vice versa," he stated, emphasizing the uniqueness of each dish despite their shared origins.

In Hong Kong, after eating at places like Golden Chicken and Yung Kee, Alderic stated that the city has the "highest average standard" of all in the video, but that the "shallot-forward rice" was not to his personal liking. This insight reflects the subjective nature of taste, where personal preferences can lead to differing opinions on what constitutes the best chicken rice. Finally, Alderic arrived in Hainan, where the dish first originated. He visited places like Wang Xiang Lou and Bai Qie Shi Jia. He expressed his surprise that while the chicken in Hainan was full of flavor and most satisfying of those he visited for this video, their rice was often bland — acting more like a side than a main component of the dish. This revelation speaks to the importance of balance in a dish, where both the protein and the carbohydrate elements must complement each other to create a harmonious dining experience.

After trying a grand total of 48 dishes during his travels, the content creator finally appointed a winner: Singapore's Chicken House. This conclusion resonates with the idea that, despite the variations and adaptations of chicken rice across different cultures, there is something uniquely satisfying about the version one grows up with. It seems like nothing tastes better than home, a sentiment shared by many food lovers who often have a deep emotional connection to their local cuisine.

Alderic even collated every plate of chicken rice he tried during this journey in a Google sheet for others to refer to, showcasing his dedication to the craft of food exploration and documentation. This meticulous approach not only serves his audience but also contributes to the broader conversation about food culture and the importance of local culinary traditions.

Reactions to the Ranking

Alderic's assessment was met with mixed reactions from netizens, with some praising his effort while others expressed disagreement with his conclusion. The internet, particularly social media platforms, has become a battleground for food discussions, where opinions can be as varied as the dishes themselves. One netizen wrote: "I love the attention to detail, the research, the fieldwork, the spreadsheet, the video editing" and requested that he make more of such videos. This positive feedback highlights the appreciation for content that goes beyond mere reviews, engaging viewers with informative and entertaining narratives.

Another comment echoed this sentiment: "Haha again, I applaud and respect you for your efforts. Thanks for sharing." However, dissenting voices also emerged, with one comment stating, "The fact that you didn't try Ipoh chicken rice or Ampang Lok Yuen chicken rice invalidates your opinion to be honest." This remark reflects the passionate nature of food enthusiasts who often feel strongly about regional specialties that may not receive the recognition they deserve. "Easy unfollow," stated another, indicating that not everyone was pleased with Alderic's choices.

Still, one positive comment stood out, garnering over 450 likes as of publishing time, which reads: "Ladies and gentlemen, we are witnessing greatness in the making. We have our very own Anthony Bourdain in Singapore and his name is Alderic Teo." Such comparisons to renowned food personalities underscore the impact of social media influencers in shaping food culture and the ways in which they can inspire others to explore culinary traditions.

Finally Ready

Speaking to the media, Alderic said that he has been hunting for good food for quite some time, but only now felt ready to take on Singapore's national dish. His journey into the world of food exploration reflects a growing trend among younger generations who are increasingly interested in understanding the stories behind their food and the cultural significance of various dishes. He adds that he finds the way the dish has changed and evolved across borders fascinating, highlighting the dynamic nature of food culture.

"We grew up seeing chicken rice as we know it, but most of our neighbouring countries eat the same thing with their own interpretation," he said, explaining that different countries prioritised different components based on what their palates leaned towards. This observation points to the broader theme of culinary adaptation, where dishes are not static but rather living entities that evolve over time.

One challenge Alderic faced in this journey was "chasing an answer that he knew wasn't there." He explained that taste is subjective and it would be impossible to communicate a single "best" chicken rice, least of all among Singaporeans. This statement resonates with the ongoing discussions about food and identity, where personal preferences often reflect deeper cultural connections. "As we speak, I'm sure I'm getting roasted in the comments for my pick," he quipped, acknowledging the contentious nature of food debates.

However, this challenge highlights the growing pressure on Singapore's hawker scene, Alderic told us. "We're rightly discerning, and being particular about food is part of who we are, but there's a difference between holding a high standard and treating every plate as a disappointment waiting to be exposed," he said. This sentiment reflects a broader concern within the food community about the need to support local hawkers and chefs, who often face significant challenges in maintaining quality amidst rising costs and competition.

"When 'standard dropped already', 'overpriced' and 'overrated' become the reflex, I don't think that's healthy for the people actually keeping this food alive," he added, advocating for a more balanced approach to food criticism that recognizes the efforts of those in the culinary industry.

Alderic also shared that he plans to continue chasing the best version of various other dishes, indicating that his culinary journey is far from over. His commitment to exploring and documenting food reflects a growing movement among food lovers who seek to engage with culinary traditions in meaningful ways, fostering a deeper appreciation for the stories and cultures behind the dishes we enjoy.