From a stall named Charcoal Salt Baked Chicken at Chinatown Complex Market — seems to be recently opened and situated beside 115 Tang Shui.

Hadn't tried many versions of this before , but unlike the ones served at other places which are dry and otherwise carries little crystals of salt atop this was juicy, tender and succulent while being rather light on saltiness — think of it as your regular steamed chicken rice but lightly cured (the degree of taste was more of ham than salami, in retrospect). What I found most appealing is when the rice soaks in the salted juices of the chicken — gives the rice a light hint of savoury flavour that makes the otherwise plain rice so much more appetizing. It comes with a rather herbal tasting soup on the side.

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