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While many might disagree, I love their unique version as they nail the texture of the chicken as well as the flavorful soy and sesame-based sauce perfectly.

What makes their chicken unique is that it is poached rather than steamed. Poached in a mixture of aromatics, the chicken is removed at just the right time and dunked into an ice bath soon afterwards. The post-treatment in ice does two things—it stops the cooking process, preventing the meat from over cooking and it also shocks and tightens the skin and the meat, allowing the juices to stay intact. The result? Quite possibly one of the best plates of chicken rice around.

There was some news recently about their cook, Benson, leaving, but it has been confirmed that while he may be operating in another stall moving forward, the stall will still take up residence within the same coffee shop. So yay for that!

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