If we could taste memories, my secondary school days would undoubtedly taste of Tong Fong Fatt's chicken rice. Tender chicken slices served in a special soy-based gravy, and eaten with rice and lots and lots of chilli and garlic. *BURP*

My secondary school's campus was undergoing major renovations, so we took over the old RJC campus at Mt. Sinai for two years. Ghim Moh Food Centre was just a stone's throw away, and this fast, tasty, filling, and inexpensive option (everything a student could dream of!) quickly became my staple during those years. Save for the rare occasion where we tried to be adventurous with our meal choices, my friends and I would have this chicken rice for lunch before every CCA practice. The CCA committee even had it delivered straight to school when practices became too hectic i.e. during SYF or concert season (I was in the Chinese Orchestra!). CCA may have been pretty intense, but it infused my favourite memories with the most delicious flavours, and the fragrance of chicken oil and gravy. For that, I'll be forever thankful. #hawkerpedia