Even the street side kaki limas (five legged street food stalls) in Indonesia can’t quite claim to make a decent profit by selling their makan at a dollar (about five thousand rupiahs) a portion. It’s street food priced for the average and lower priced work force and they pile on the carbs and vegetables with spicy sauces, like in gado gado.

So, just how does two stalls here in over priced Singapore still sell our good ol’ chicken rice here at, get ready….ONE DOLLAR a portion, which, by the way, is of reasonable portion and decent standards (rice with at least six slices of chicken with cucumbers and soup) and still MAKE MONEY!!

The story about these two one dollar chicken rice stalls in Tampines has been around for more than fifteen years, but they are still at it and are going strong. It’s the legacy of one chicken rice family that has split into two competing outlets. Both can dish about 17 plates with just one plump chicken, are profitable and each has their own set of regulars. Each tout a proud “$1.00” lightbox signage above the stall and can plate a whole fowl for your at only twelve bucks (when the rest does it at an average $16-$20)

Whoa…how they make money and survive huh?

1. 820 Hainan Chicken Rice

Address Ming Sheng Coffeeshop Blk 828, Tampines St 81, 01-254 8am-7.30pm Closed on alternate Mondays

“ Selling at $1 is not really a business strategy. We have been selling it for 17 years and customers are used to it, so are we. We just bank on high turnover.”, shares Mr Tan Hwa Joon, son of the half retired old master that started it all, Mr Tan Toh Tiong.

“If we don’t clear about 30 birds a day, we don’t make money”, and futher reveals his profit margin per one dollar plate… “20 cents”, factoring in rentals, manpower and food cost.

I find his style a tad old fashioned. His fried chicken version, which they rate 90% of the time has a crisp and toasty skin, with soft and juicy flesh, are the kind I like, just like their white version, which is soft, juicy with a hit of fat and coloured a whiter shade of pink. Their rice is not pre-fried, boiled in stock, not oily and is lighty tasty, the kiasi’s delight. Their chilli (free flow) understandably, misses the mark as it’s watered down. “Bo pian (can’t help), some customers just pile on the chilli sauce over the rice like sauce. These things all cost money, and if you (are) lucky to are get the chicken wing (by availabity), I won’t make money, in fact, I give less rice to minimize loss”. Which is why they like selling to schoolkids who prefer the abundant breast meat.

 

2. Hainan Chicken Rice

Address Blk 820 Tampines St 81, 01-506 Chin Tai Eating House 8am-7pm, closed on alternate Wednesdays

This is son-in-law’s Eugene Song’s version. He took over from his in-laws when their son Mr Tan set up his own outlet. But the family connection does not translate to similar standards.

His rice is richer in flavour as the stock used is lifted with more garlic, onions and salt and it’s a bit oilier. He scores higher in the chilli department. It is richer, spicier and rougher. But his fried chicken is too heavily marinate with garlic and slightly salty and drier. But school kids who adore fast food, likes it. Likewise, about 90% of his customers prefer fried instead of his white chicken, which is firmer in texture compared to his brother-in-law’s. “His version is more to the original style with less marinate and one more softer. Mine is heavier in taste and firmer to the bite. He has his old regulars and I have mine.” Eugene claims of his Mr Tan’s version. He has to clear at least three pots of rice (60 portions each) every day before he can slice the profit cake. He has no problem doing so.