The chicken thigh costs an additional $2, but from other reviews on the (cheaper) chicken pieces, I think I could’ve lived without the top up.

As most reviewers agree, the rice is very light and flavourful – a testament to the 11-spice and double-steam process. The sambal was also very good. However, the rest of the plate left much to be desired – chicken was too oily and the almost biscuit-hard skin easily detached from the meat, the egg yolk was rock-solid (forgivable when the meal costs $3-5 but for $10?…) and there were only a few pieces of cucumber to balance the heaviness of the dish. I feedbacked to celebrity Chef Shen that perhaps an achar or some other vegetables could be added, so we’ll see if that feedback would be taken in!

Overall, I think it’s all right but a bit too pricey for the enjoyment derived from it.