When you think of tom yam kung, you think of Thailand. Croissants? France. Some dishes are so tied to their roots, they practically have passports. Take Hainanese Chicken Rice. In Singapore, it’s simply ‘Chicken Rice,’ but its origins trace back to Hainan, China. In Thailand, Chinese immigrants brought this dish and more, adding their own twist. Alongside the iconic chicken rice, you'll also find Hainanese noodles, stir-fries, stews, roasted meats, and sweet treats like Bok Kea and Liang Hun.
Now called ‘khao man kai’ (chicken rice), this Hainese-inspired Thai dish is a beloved all-day staple in Thailand, enjoyed for breakfast, lunch, or dinner. Simple, comforting, and timeless, chicken rice has become a true Thai favourite over the years, and we, as Thais, are experts at giving everything our own spin. We've taken this Chinese classic and made it, well, so Thai. In Thailand, chicken rice isn’t just food; it’s an obsession for some. And it’s not just for people in Thailand anymore. In 2017, the Thai Minister of Commerce revealed that this humble dish made it into Japan’s top 15 favourite Thai dishes, alongside iconic hits like phad ka phrao.
Currently, a new generation of chefs in Thailand is adding their own touch, taking this all-time favourite to the next level. From sous-vide chicken for even more tender, juicy meat to (spicy) crispy fried chicken and even MICHELIN stardom—such as at the one MICHELIN Star Resonance in Bangkok from The MICHELIN Guide 2024 edition, where Chef Shunsuke Shimomura puts his twist on Thai chicken rice—this beloved dish is being elevated from street food to fine dining.
Who knew a simple plate of rice and chicken could go global, one bite at a time?
So, what makes Thai chicken rice?
Singaporean Hainanese Chicken Rice and Thai khao man kai share a common origin, but the differences in preparation and accompaniments make each dish unique.The Singaporean chicken rice features poached, bone-in chicken served with fragrant rice cooked in chicken fat and broth. Accompanied by tangy chilli sauce, minced ginger, and thick soy sauce, it’s known for its subtle, balanced flavours and is often served with vegetables, offering a delicate and aromatic meal.
In contrast, Thailand’s khao man kai features similar poached chicken and rice, sometimes accompanied by chicken innards and blood cubes, but with a key twist: the dipping sauce. Thai khao man kai incorporates fermented soybeans (taucheo), vinegar, ginger, sugar, dark soy sauce, and green chillies, creating a tangier, more complex flavour profile. The dish is typically served simply, with a bowl of chicken soup, keeping the focus on the fowl and rice.
Though both dishes share Hainanese origins, Singaporean Chicken Rice plays it cool with its mellow vibes and a medley of sauces—mild, fragrant, and subtly satisfying. In contrast, the Thai version cranks up the heat with a bold, punchy dipping sauce that adds a whole new layer of zing.
Where to find khao man kai?
Khao man kai is a dish served nationwide from sizzling street-side stalls with plastic stools to swanky, air-conditioned dining rooms, but these are some of the khao man kai specialists featured in The MICHELIN Guide Thailand 2024 edition that you should visit.
Pathum Thani
Khao Mun Gai Nha Jone
Recommended, MICHELIN Guide Thailand 2024This perpetually bustling shop, worth the drive from Bangkok, is the talk of the town for good reason. The MICHELIN Inspectors note that the chicken here is tender and juicy, and is served with a minimalist elegance, complemented by sauces that deliver a real kick. With limited hours and a tendency to sell out within hours, the demand speaks volumes about the dish's quality.
Address: 119/239 Soi 17, Chumchon Ruansuk 1, Lam Phak Kut, Thanyaburi, Pathum Thani, Thailand.
Chiang Mai
Dan Chicken Rice (San Sai)Bib Gourmand, MICHELIN Guide Thailand 2024
For more than two decades, this beloved spot has been dishing out flavorful, affordable chicken rice, first at Sam-Yaek Market in San Sai, and now at its expanded location on Old San Sai Road. Arriving early is a wise move—not only to avoid the crowds but because the food often runs out well before closing time.
Address: 45 Mu 3, Old San Sai Road, San Sai Noi, San Sai, Chiang Mai, Thailand.
Nakhon Pathom
Nai Ho Chicken Rice
Bib Gourmand, MICHELIN Guide Thailand 2024Craving the Singaporean take in Thailand? Head to Ah Ho's, where the eponymous chef, a Singaporean native, works magic with locally raised chickens and family recipes. Expect succulent meat, paper-thin skin, and a delicate drizzle of light soy and sesame, alongside chicken broth and aromatic rice that sings of tradition. The offal—tender and irresistible—sells out early, so arrive prepared for a wait: queues can stretch to one or two hours, but trust us, it’s worth every second.
Address: 88/14 Mu 4, Sisa Thong, Nakhon Chai Si, Nakhon Pathom, Thailand.
Bangkok
Watsana Khao Man Gai
Bib Gourmand, MICHELIN Guide Thailand 2024This humble shophouse, despite relocating several times, has managed to retain its loyal following, with queues often forming for its renowned chicken rice and its newer noodle offerings. The secret lies in its unwavering commitment to quality ingredients and precise, consistent cooking—a formula that keeps patrons coming back, move after move.
Address: 9/275 Phuttha Bucha Road, Bang Mot, Chom Thong, Bangkok, Thailand.
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