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This is a stall with the name "Tiong Bahru" on the sign board, so it must be good. The newspaper clipping displayed at the front of the stall reported that the shop has been around for 20 years and the stall owner was one of the chefs dishing out chicken rice at the Mandarin Hotel. That would be a good reason to give the chicken rice a try. I was very pleasantly surprised to find that both the white and roasted chicken were very good! The flesh was tender and tasty, and the sauce was savoury and sweet. The only thing I didn't like about "boneless chicken" was that they tended to flatten the flesh with their cleaver after deboning. So you were left with a flat piece of meat which you couldn't really sink your teeth into. I found the rice and the chilli quite ordinary, but one of my kakis really loved the chilli, describing it as having a "kick".