Boon Tong Kee @ Ank

Our all time family favourite restaurant. We visit at least once or twice every month. As a small family, we always order chicken, crispy tofu and a vegetable. During this year, i think they change their chicken supplier. The chicken used to be white-tish and you can see the jello in between meat and skin. But the chicken these days tends to look lean and come with yellow skin. Not as nice as before. Cooking skills remains the same quality, just that the chicken has changed and not as good as before.

Poor service: only manager was friendly, rest of the staff no response when we’re talking to them and even cashier has no basic manners. Not expecting friendly service but they have no acknowledgment whatsoever. How do we know if they understood our request and order? Standard of food has dropped: small portion and lack flavour. Pic shows half a chicken ($19) and pork ribs ($15/17). Spent total $60+ for 3 but left hungry.. Wish the branch can reconsider their service standards and hopefully improve.

I have my favourites where chicken rice goes, but of late, I'm sad to say that my favourite place has closed recently. Each time I think of chicken rice, I think of Toa Payoh, but in the absence of my favourite, I need to find a veritable alternative. Off I went to AMK where people say good chicken rice resides. The rice is beady, and Infused with ginger flavours. That's good! The test of chicken rice is in the breast meat. Now, I take treats specifically because of 2 reasons. 1. Breast is boneless. 1. Breast well done is a joy to eat. Soft to the bite, juicy and non fibrous; but only if you've got the art of preparing breast to a t. OK. The breast meat Here is tender, and somewhat juicy, but a little fibrous. The problem with the one here is I had to fish out 4 pieces of sizeable bones from a small plateful, and for me, that was definitely a bummer:( So have I found my replacement favourite here? Welllllll.....not exactly! I need to start looking some more...

We frequent This amk branch almost every week. sweet and sour pork is a must eat item. However, the meat used is not lean meat. They use fatty pork to deep fry until crispy. I’d say 80% fats and 20% lean meat only. I’m steering from going so often now. I requested for lean meat for a few times but the staff said all their food are prepped beforehand in factory, hence, it cannot be changed.

Fittest chicken here, our plate was pretty skinny, thin pieces. I guess its skinny chicken. For the price, i really think more meat can be given. Tofu with prawns was very nice. My kiddos loves the char siew so 2 plates ordered. The servers were very attentive and alert. Bill was pretty much on the higher side as well so expectations definitely were set.