When Wee Nam Kee opened with much fanfare late last year, diners couldn’t have been more excited. A longtime favorite of expatriates and tourists who frequented the Singaporean restaurant, Wee Nam Kee is owned by the same family since the 1980s, and has made a name for itself serving traditional, masterfully prepared Chicken Rice to generations of diners. Veering little from time-tested techniques, the Philippine franchise’s ultimate goal is to serve a plate of chicken rice in Manila that would be virtually indistinguishable from a plate served in Singapore. “We stick to authentic methods of preparation,” says franchise owner Linfred Yap. “Chicken rice is something approachable to Filipinos. We thought that it could become a hit.”

Their signature dish, Chicken Rice (P168) is available either roasted or steamed in the traditional manner. The rich broth the brand is known for permeates the entire dish, from the rice to the tender morsels of chicken lightly drizzled with soy sauce and sesame oil. On the side are slices of cooling cucumber, served partly for its complementary crunch and flavor, and partly because of the belief in its ability to play yin to the chicken’s yang. Although potentially daunting, the fresh Barley Juice (P55) is a refreshing and equally balancing addition to the medley. Another best- seller is the Cereal Prawns (P375), fried and smothered in a specially blended coating of oats, with the sweet and spicy flavors complementing the crustacean’s natural sweetness.

With an interior that hints of a side-street eatery, and one of the original Wee Nam Kee’s chefs in regular rotation, the results of the owners’ adherence to authenticity prove that, in this case at least, there really is no reason to tamper with tradition.