Lost Chicken Rice Recipe Found In Johor At New Swee Kee

If you’re a Singaporean foodie craving a taste of old-school chicken rice, New Swee Kee in Senai, Johor is worth the trip. This humble restaurant carries the torch of Singapore’s legendary Swee Kee chicken rice from the 1950s, serving Hainanese chicken rice the way it was meant to be – simple, fragrant, and steeped in heritage.

A Heritage Born in Singapore

New Swee Kee’s story begins with the original Swee Kee Hainanese Chicken Rice, which ruled Singapore’s chicken rice scene from 1949 until it closed in 1997 . The founder, Mr. Moh (Po) 瑞安, was so dedicated that he personally selected live chickens each morning and insisted on using top-grade Thai fragrant rice at his Middle Road shop . When Swee Kee Singapore shut its doors, the owner’s family (originally from Senai) moved home and, with the founder’s blessing, opened “New Swee Kee” in June 1997 to carry on the legacy . The current proprietors are the founder’s relatives – including a nephew and now a third-generation son-in-law – keeping the business in the family . This direct lineage makes New Swee Kee a living piece of food history and the only successor personally endorsed by the Moh family .

What Makes This Chicken Rice Unique?

New Swee Kee stays faithful to traditional Hainanese chicken rice preparation, setting it apart from the typical chicken rice found elsewhere:

No Ice Bath: Instead of dunking the poached chickens in ice water (a common practice in Singapore), New Swee Kee lets them air-cool naturally on large enamel trays . This means you won’t find the jiggly layer of jelly-like fat under the skin that many modern chicken rice lovers are used to – it’s truly old-school style.

No Heavy Sauce on the Chicken: The white poached chicken is served “neat,” without the usual drizzle of soy sauce or sesame oil . It might look plain, but this allows you to fully taste the chicken’s natural sweetness and tender, springy bite. (If you prefer a more robust chicken flavor, opt for the kampung chicken – free-range bird – which they offer at a slight premium .)

Fragrant yet Light Rice: The chicken rice here is cooked with chicken broth and oil, yielding grains that are fluffy, aromatic, and flavorful without being overly greasy . Each bite of rice is infused with chicken essence, a perfect complement to the meat.

House-Made Sauces: New Swee Kee’s condiments complete the experience. Their ginger sauce is outstanding – packed with fresh ginger aroma and a savory punch from chicken oil . The chili sauce is the traditional watery, tangy type , which old-timers will recognize (though it’s less thick than the versions most of us are used to). A dash of dark soy sauce is available too. Pro tip: locals sometimes mix a spoonful of that zesty ginger sauce into the clear chicken soup for extra oomph.

Old-School Cooking: Everything from how the chicken is cooked (poached just right, with even a hint of pink at the bone like in the old days) to how it’s chopped (in chunky bone-in pieces) reflects a bygone era of chicken rice. It’s a taste of nostalgia that’s increasingly rare .

Signature Dishes and Must-Tries

While Hainanese chicken rice is the star, the menu has a few highlights you shouldn’t miss:

Fried Bean Sprouts (Taugeh) – A delicious side dish unique to New Swee Kee. These crunchy bean sprouts are stir-fried with bits of salted fish and crispy lard, giving them a smoky, savory kick . It’s the perfect veggie accompaniment to your chicken rice, adding texture and umami.

Roast Meats – In addition to the signature white chicken, New Swee Kee also offers roast chicken, char siew (BBQ pork), and siew yoke (roast pork belly). The roasted chicken has crispy skin and juicy flesh, and the roast pork boasts a shattering crackling. You can order a mixed platter if you’re in a group, but if it’s your first time, we recommend sticking to the classic steamed chicken to truly appreciate the heritage recipe.

(Wash it all down with their homemade herbal tea or barley drink, as the locals do, for the complete Malaysian kopitiam experience.)

Interesting Facts and Why It’s Worth the Trip

New Swee Kee isn’t just another chicken rice stall – it’s a living museum of chicken rice history that still packs in the crowds. The shop was even named one of Malaysia’s top ten chicken rice eateries by Guang Ming Daily in 2007 . Its walls are adorned with photos of happy patrons and even visiting VIPs – including Singapore’s current President, Tharman Shanmugaratnam , who’s stopped by for a meal. If it’s good enough for a president, you know it’s something special!

Located in Senai (a short drive from Johor Bahru and just around the corner from Johor Premium Outlet), New Swee Kee draws a loyal lunch crowd. On weekdays, both of its two shop lots fill up with local factory workers and travelers alike , all hungry for a hearty meal. Despite its fame, the restaurant remains delightfully old-school and unpretentious – think simple coffee-shop setting, brisk service, and the comforting aroma of chicken broth in the air.

Why make the journey from Singapore? For one, you’ll be tasting a piece of Singapore’s culinary heritage that you literally cannot find back home – the original Swee Kee’s style has all but vanished, with only this Senai outlet carrying the torch . It’s a chance to experience Hainanese chicken rice in its purest form, before modern tweaks became the norm. Moreover, the food is genuinely delicious: fans swear by its authentic flavor, and even those who grew up on saucy chicken rice appreciate the change once they dig in . Add to that the adventure of a foodie road trip (and significantly friendlier prices – think ~RM25 for a full meal for two ), and you have a compelling reason to plan a makan trip up north.

Bottom line: New Swee Kee offers more than just a plate of chicken rice – it’s a bite of history served with a side of nostalgia. Casual, unassuming, yet rich in heritage and flavor, this is one eating experience that merits a spot on your foodie bucket list. Grab a fellow chicken rice lover, hit the road, and come hungry. You’ll leave with a happy belly, maybe a story or two, and bragging rights that you’ve tasted the original Singapore chicken rice legacy – right in Johor. Bon appétit!