Yuan Khao Man Gai 1989

Hainanese rice cooked until fragrant and soft with chicken broth and chicken fat. Served with chopped boiled chicken in bite-sized pieces. The texture is soft and juicy. Served with a spicy fermented soybean dipping sauce, ginger, and fresh chili.

Crispy fried chicken served with fragrant Hainanese chicken rice, offering a crunchy texture different from boiled chicken. Often served with a sweet and sour chicken dipping sauce.

Crispy on the outside, tender on the inside fried pork served on Hainanese rice. Another option for pork lovers, easy to eat and pairs well with Hainanese rice.

Chopped boiled chicken served as a single dish, no rice. Suitable for sharing or as a side dish. The chicken is tender and juicy, drizzled with a light seasoning sauce.

Hainanese rice dish combining 2 types of meat in one plate, such as boiled chicken mixed with fried chicken, or fried chicken mixed with fried pork. Suitable for those who want to taste multiple flavors in one meal.

A mixed platter featuring 3 types of meat in one dish: boiled chicken, fried chicken, and fried pork, offering a full variety of flavors and textures.

Rice cooked with chicken stock, garlic, and ginger. It has a unique aroma and a mellow flavor. The rice grains are loose and glossy. Order extra to eat with chopped chicken.