This popular and crowded food hall is reminiscent of authentic food halls in any number of Asian centres. It's busy, there are dozens of stalls with great variety and seating is a scramble on a busy day.
The key to great Chicken and Rice is in the subtle seasonings and accompaniments. This history of the dish is that it is a staple of Singaporean Cuisine, drawing from the influence of Chinese immigrants from Hainan Province in southern China.
While variations abound, the basic ingredients are poached chicken, cooked at sub-boiling temperatures, rice cooked in the water from cooking the chicken and served with a red sauce made from mild red chilli and green sauce coloured by spring onion and flavoured by ginger. Accompaniments often include a bowl of chicken broth drunk from the bowl as a beverage, and fresh cucumber.
Poh Ling Yeow's SBS recipe is terrific if you want to make this at home and the accompanying video segment offers instructions.
However for me nothing beats Ricky's Chicken which is offered in variants to suit the western palate, without bones and also with chicken that is finished with a short deep fry. With bones it's $9 and Boneless is $10.