Vegetarian ‘chicken’ rice that looks like the real thing at 33 Vegetarian Food

SINGAPORE – At 33 Vegetarian Food in Ang Mo Kio, the vegetarian steamed “chicken” rice can pass for the real McCoy, from its pale sheen to its springy texture with a firm bite. 

Stall owner Sow Kai Leng, 68, spent about 15 years selling traditional chicken rice at the same unit, under the name Hiap Heng Kee Chicken Rice, before switching to vegetarian fare in 2013.

He had started out selling chicken rice at age 29 in Geylang Bahru, before taking over the current stall in Ang Mo Kio’s Teck Ghee Market & Food Centre. 

His decision to go meat-free was driven by his religious beliefs. A fellow Buddhist who runs a vegetarian catering business taught him how to prepare the vegetarian version of chicken rice. 

Mr Sow changed his stall’s name to 33 Vegetarian Food – named after its unit number – and reopened it as a vegetarian food stall specialising in vegetarian “chicken” dishes. The “chicken” is made from soya bean.

The piece de resistance is the Healthy Vegetarian Chicken Rice Set ($8). It comprises a combination of vegetarian steamed and roasted “chicken”, plated with rice, vegetables and condiments on retro-looking glossy brown ceramic ware that gives it a refined, almost restaurant-style presentation reminiscent of the famed Chatterbox restaurant, known for its chicken rice. Each set of plates and tray costs about $70, and the stall replaces them every few months due to breakage and, on the rare occasion, theft.

No detail is overlooked. The vegetarian “chicken” is garnished with two generously thick slices of juicy tomato and crisp Chinese celery. Achar – pickled cucumber, pineapple and carrot – adds a bright contrast, while a side of Shanghai greens is topped with savoury bits of vegetarian salted “fish” that resemble fried bean curd skin. The Thai jasmine rice, thoroughly infused with aromatics such as old ginger, lemongrass and pandan leaves, easily surpasses that of many regular chicken rice stalls, some of which use lower grades of rice or scrimp on ingredients. 

The radish soup, boiled for at least two hours with red dates and vegetarian “chicken” cubes, is packed with sweetness and far tastier than the plain chicken soup served at most regular chicken rice stalls. 

Condiments are a strong point. Mr Sow’s wife, Madam Irene Tan, 65, handles the sauces. The set comes with a viscous dark soya sauce, a housemade ginger sauce and an addictive chilli made sans garlic or shallots. Chilli padi and finger chilli are blended in a punchy concoction of old ginger, galangal and lemongrass, with a floral lift from ginger flower. Lemon juice lends a bright finish.

Madam Tan takes three hours to peel and process 9kg of old ginger used for the ginger sauce and chilli sauce.

Customers can also opt for the more affordable Vegetarian Steamed Chicken Rice ($4.50), with achar available as an add-on for $1. The vegetarian steamed “chicken” is much more convincing in both appearance and bite than the roasted version, which looks and tastes more like bean curd skin. 

Other options include deep-fried Vegetarian Thai Chicken With Rice ($5), served with a tangy chilli sauce, and Vegetarian Lemon Chicken With Rice ($5), coated in a sweet citrusy sauce.

There is also Vegetarian Curry Chicken Noodle ($5), made with vegetarian “chicken” cubes, potato, tau pok and carrot in a fragrant coconut milk curry.

Where: 01-33 Teck Ghee Market & Food Centre, 409 Ang Mo Kio Avenue 10
Open: Noon to 8pm, Thursdays to Mondays; closed on Tuesdays and Wednesdays except on the first and 15th days of the lunar month
Tel: 9683-9448