– and of course their fluffy rice is moreish and flavourful. Their chilli is almost on point but it lacks that kick and piquant spicy punch we seek in such dips. Best to order a portion and add a little slab of roast pork. It completes your experience here.
Ma Li Ya Virgin Chicken 335 Smith St #02-189, Chinatown Cplx Food Ctr (Map) 7am – 3pm Mon, Wed & Fri
She is the underrated master and teacher of the former Michelin Star-rated Hawker Chan nearby. She does not sell noodles now to compete with her disciple, out of respect for her student. But her braised chicken is ultra-smooth, and the chicken offals, like gizzard and liver are made supremely moreish simply because of the complex soy braise sauce blend she uses. She sells the braise sauce separately if you want to DIY. Do not miss her soy- braised tofu, a humble-looking brown blob that cuts open to reveal a thick layer of marinade that filters through and comes crumbly smooth and soft. You have all that over rice, and you know why she is in a league of her own.
Margaret Drive Sin Kee Chicken Rice
Blk 40 Holland Dr #01-39 Stall 5 (Map) 11am – 8pm Mon
Benson had been attending and cooking at his late father's original legendary Sin Kee chicken rice at their Queenstown establishment decades ago. He kept the faith. The rice is fluffy and not too oily, flavourful and they are one of the few rare stalls that still offer the 3 sacred dips, separately, - dark caramel soy sauce, ginger, and a limey and garlicky chilli
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