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I mean it, and I came back to have this a second time, just one week after I first had it during a tasting. It's only available this month, so don't procrastinate.
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It may look like any Hainanese chicken, but it's execution was flawless. Flesh was sweet, while the skin was smooth. Also pay special attention to the 3 condiments - the chilli, the oyster sauce and the ginger. The chilli was fermented in house for 2 weeks with various ingredients including pineapples and white vinegar, the oyster sauce given a touch of fragrant fried garlic, and the ginger sauce lifted by spring onions. You don't get condiments as good as these anywhere else in Singapore, except maybe Chatterbox Mandarin Orchard which serves a different type of chilli and dark soy sauce, instead of fermented chilli and oyster sauce here.
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I can also go on and on about the rice balls. But in short, it's fragrant and chewy, with some glutinous rice mixed in.
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Chef Sam Leong humbly told me that the famous chicken rice balls in Malacca is better than his, and he explained to me why. And while I liked his a lot more, I find his humility is what made him so successful - that no matter how good your cooking is, you would admit there are better ones out there.
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