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Since moving to Singapore, this has been a must-go brunch place every time I’m back in Malaysia. The flesh of their steamed chicken is succulent and juicy with little fat, and for those who enjoy chicken skin, I understand that the plump and smooth yellow chicken skin (which only comes from free-range village chicken) is incredible. Other must-haves are their dry mixed hor fun with crispy pork crackling and shredded chicken meat and, their homemade bouncy and springy fish paste balls steeped in a light sweet broth 💕. 😋😋😋

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