Katong Mei Wei's signature dish features a generous serving of succulent, tender boneless chicken breast (either steamed or roasted upon request) atop fluffy jasmine rice. The secret sesame-oil-laced sauce is drizzled over the chicken, garnished with crispy fried garlic. Every order comes with a free bowl of double-boiled Cantonese soup and homemade spicy achar.
Tips from diners
Ask them to steam it instead of roasting if you want the chicken extra tender and juicy. The sauce is the same either way but the texture differs.
The free soup changes daily — sometimes it's lotus root and pork rib, other times peppery chicken feet. The variety and quality is a major draw of this stall.
A complementary soup that comes with every meal, prepared fresh daily using traditional double-boiling methods. The recipe changes daily, offering varieties like lotus root with pork rib, peppery chicken feet soup, or seasonal ingredients. Each bowl is rich, nourishing, and prepared with care.
Tips from diners
This free soup is worth more than its price — it's genuinely well-made with quality ingredients. Some customers visit just for the soup and chicken combination.
House-made achar (tangy, spicy pickle) served free with every meal. Made fresh daily, it's crisp, refreshing, and provides a nice palate-cleansing contrast to the rich chicken and sesame oil sauce. A small portion comes with the meal, but you can ask for more.
Tips from diners
The achar is spicy but balanced — not overwhelming. Ask for extra if you love the tangy heat. It pairs perfectly with the mild, tender chicken.
For those who want more chicken than the standard serving, an extra boneless chicken piece can be added. The same tender, juicy chicken drizzled with the signature sesame-oil sauce and fried garlic garnish.
Tips from diners
Many customers add an extra chicken to their rice — this stall is known for generous portions so the basic serving may not always satisfy big eaters.
An alternative to the steamed version, the roasted boneless chicken has a slightly crispy exterior while remaining tender inside. The roasting process brings out a deeper flavour in the meat while the sesame-oil sauce adds richness. Comes with the same free soup and achar.
Tips from diners
If you prefer a bit of textural contrast with crispy skin, go for roasted. The meat stays moist but you get that satisfying bite. Best eaten fresh when the skin is still crispy.
Katong Mei Wei is a second-generation chicken rice hawker founded in 1989 as Delicious Boneless Chicken Rice, renamed and expanded in 2019 by owner Soki Wu. Located in Katong Shopping Centre basement, the stall is known for its secret sesame-oil-laced sauce and commitment to quality — they prepare double-boiled Cantonese soups fresh daily and make their own spicy achar, both served free with every meal.
The stall is in the basement of Katong Shopping Centre, easily accessible and with ample seating in the food court area. Free parking available in the shopping centre.
Lunch rush is 12-1:30pm. Arrive before 11:30am or after 2pm for quick service without queues.
Owner Soki Wu is the second-generation operator who expanded the concept. The focus on quality soups and homemade achar sets this apart from basic chicken rice stalls.
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