I am obsessed with rice. Chicken rice.

If you’re unfortunate enough to be a)  not vegetarian and b) visiting me in Singapore, you would have somehow suffered under my obsession with chicken rice. And no, it’s not chicken on rice, it's just known as 'chicken rice' a.k.a. arguably Singapore's favourite dish (I'm biased).

Recently, we had a welcome-to-the-country lunch with a Kiwi who just moved here, and as expected, I suggested... well, what else?

There’s not much I need to mention about chicken rice that cannot be found on its very own dedicated Wikipedia page, so here’s just an onslaught of pictures to show what you can expect when you lunch with me.

First, a drink – a choice of warm or cold barley or longan juice (I chose barley) and a bowl of chicken broth with a sprinkle of spring onions.

A plate of rice. But it’s not just any rice – it’s fragrant, a little more oily, and made by steaming it in chicken stock and (liberal, I imagine) amounts of chicken oil. We’ll ignore any discussion about how (un)healthy this one plate of rice is.

Then, to the left, a plate of baby bok choy drizzled with oyster sauce, and with a generous heap of fried shallots.

To the right is the centrepiece of the meal. A plate of boiled chicken, drenched with a light sesame oil, on a bed of sliced cucumbers and a curly hat of spring onions.

Let’s not forget the condiments. On the right, a bright red chilli – and not just any chilli! (I begin to sound a bit manic here) It’s chicken-rice-chilli, only ever used for chicken rice. A runny texture with hints of ginger, garlic, and chilli padi. Then there’s the sweet dark soya sauce, and the funny green thing is actually pickled ginger paste. It’s green because this particular eatery – the famous Swee Keeas mentioned on Wikipedia – flavours it with pandan leaves.

So there you have it. Consume, then pay $5.90 total for this spread. Walk away and slump into a post-lunch food coma of happiness.