The khao man gai at Boon Tong Kiat may be the most sublime cut of chicken we’ve ever tasted in Bangkok. The Thai interpretation of the Hainanese staple doesn’t look like much, but the skin-off breast, poached in oil and soy sauce and then carved into slices and placed atop a pile of steamed bean sprouts, is silky-tender and juicy AF. But dear god, wait until you start dipping it in those sauces. The Thonglor shop has a mess of table condiments up for the ladling, including freshly grated ginger in salt, a blazing Thai bird chili dip, and a salty-garlicky-gingery-sour number with more bite than spice (fermented soy bean sauce, or tao jeow, is a key ingredient). The rice is noteworthy, too, seeing how it’s cooked with chicken broth, chicken fat, and enough garlic to slay every villain on Buffy. The dishes, which include other Singaporean standards like hokkien mee and bak kut teh, are prepared on the street outside, but diners eat inside an old-school, air-conditioned (!!) shophouse. How much will a plate of pure poultry bliss set you back? Sixty-five baht, or about $2 USD.

440/5 Soi Sukhumvit 55, Khlong Tan Nuea, Watthana, Bangkok, Thailand; +66-2-390-2508.