> Chicken rice isn't unique to Singapore though. It's pretty much the same in Malaysia and the Thai version is quite close as well.

Funny enough, many of the chicken rice vendors in Singapore sell a Cantonese-influenced version (though many places continue to label their chicken rice as "Hainanese chicken rice").

From what I understand, the Cantonese-style steamed chicken gets dunked in ice to keep the gelatin in the skin. The rice also tends to be slightly wetter and more flavourful.

The chicken rice I've had in Kuala Lumpur, Malaysia, and in some other "Malaysian" restaurants around the world, tend to be dryer and yellower.