Hainanese Boneless Chicken Rice: Who started deboning Chicken?

With Tag, carnineviand, iwatch_ueat, Bashful Hunter and iwatch_ueat


I wish I know just who it was that started this trend of deboning chicken? It was a brilliant move. Suddenly you have another type of chicken rice in the market. But then, like any other great idea, the copycats stepped in and usurped it for their own. Now we don't even know who started the trend. Perhaps some of our more informed foodies can enlighten us on this?



This chicken rice is NOT for those who consider themselves the religious guardians of the Chicken Rice Code. I am talking about people like my friend VB who insists that none of the Chicken Rice in Singapore is worth eating. According to Chicken Rice Purists, authentic Hainanese Chicken Rice Chicken is never put into cold water after cooking and never hung because it will drain out all the precious juices. Also the Chicken MUST be an Old Mother Hen who had laid eggs twice. No more, no less. The chicken must be served plain without the drizzling of sauce of any kind. To do it would be to violate the Hainanese Chicken Rice Code. So given all the commandments of the code, this stall does not qualify to call itself "Hainanese Chicken Rice" at all!

But for those heathen amongst us, the pariah of Chicken Rice eaters, this is one pretty shiok chicken rice. The timing of the chicken is perfect, so the flesh is still tender but the bone is cooked right through. Being scared of Salmonella food poisoning, I am always wary of eating chicken that is still pink. I tried the chicken by itself without the sauce and it was "Chickeny" enough but not overly so such that you feel like you are eating chicken that has just been running around you in a Kampung. (I find it hard to eat chicken that I have just been chasing!). Being a Hainanese Chicken Rice pariah, I actually like my chicken with the yummy savoury soy sauce that they drizzle over the chicken. And the sauce here is the BEST I have tasted so far. It has got the right balance of sweet, salty and umami that I find suited my tastebuds best.

To top off the list of transgressions, might I just add the final nail in the coffin. While speaking to the stall owner, I found out that he was not even Hainanese! He is Hokkien!

The rice on that day was unfortunately freshly cooked and was a little too soft to the bite. Tastewise it was fragrant enough though it was not any more memorable than others I have tasted. The chilli was good, but again not head above the rest, especially compared to the sample of chicken rice chilli that VB gave us to sample.

Conclusion

Let the true believers be forewarned, this is anything but a true Hainanese Chicken Rice. But for this Hainanese Chicken Rice Liberal, this is currently my favourite Chicken Rice stall! 4.6/5

Hainanese Boneless Chicken Rice
Blk 120 Bukit Merah Lane 1
Alexandra Village Hawker Centre
Stall 01-15
10am to 8pm
Closed on Sundays and Public Hols

Zhen Shan Mei Claypot Laksa: Thick and Rich for those with Strong Stomachs!

With Bashful Hunter, Tag, carnineviand, iwatch_ueat and liverpool


So this is the famous Depot Road Laksa! I can see why people rave about it so much. This is a "no holds barred, gimme your best shot" kind of laksa that would infuriate the people over at the Health Promotion Board. The day this laksa gets a "healthier choice award" would be the day that Singapore wins the World Cup. Not that it is impossible, but it may take a very very long time.

So for those who are young and fit and do not have any problems with indigestion or cholesterol, this is a bowl of heaven. For me it was a too much of a good thing. I managed only to have a small helping before my stomach began to protest and had to stop because I know that I am going to have regrets later. 4/5

Conclusion

Great for people like NS guys who have just spent 2 weeks eating combat ration! Guaranteed to quickly replenish your cholesterol deficit!

Zhen Shan Mei Claypot Laksa
Blk 120 Bukit Merah Lane 1
#01-75
Alexandra Village
90889203
8.30am to 3.30pm

Mr Avocado Exotic Juice: Liquid Gold!

With carnineviand, Tag, liverpool, iwatch_ueat and Bashful Hunter

I love Avocado! I love it simply halved with cold lobster meat and thousand island dressing. I first learnt to eat Avocado when I was studying in Sydney. A lot of people have the misconception that Avocado is high in cholesterol. It is not. It may be high in fat (mostly monounsaturated) but it is not high in cholesterol. In fact, there is none at all since cholesterol is found only in animal fats. No vegetable fats contain cholesterol. Being high in monounsaturated fats explains why it is so creamy and yummy!

If you have never tasted Avocado Shake before, you don't know what you are missing. I did not know what I was missing till last week. The first sip put that "Phwaa Say" look on my face that got all my makankakis excited. This is seriously good stuff! The Avocado shake tasted nothing like Avocado. It tasted like liquid white chocolate mixed with chendol! Shiokfully surprised and delightfully delicious! Anyone with a sweet tooth will love this! 4.75/5

Conclusion

Abosolutely delightful. If you like chendol and chocolates you will love this stuff!

Exotic Juice
Cathay
Blk 120 Bukit Merah Lane 1
Alexandra Village Hawker Centre
Stall 01-19
9.30am to 9.30pm
Closed on Saturdays

Lau Phua Chay Roasted Duck: Teochew Style Roast Meat Anyone?

With Tag, Carnineviand, iwatch_ueat and Bashful Hunter


If there is one thing the Teochews are not well known for is Roasted Duck. We are more famous for our Braised Duck. So when this Teochew Ah Hia told me that his Char Siew and Roast Duck is Teochew Style it threw me absolutely off balance.

So what is so special about Teochew style Roast Meat? I am seriously wondering if you can find this type of Char Siew if you went to Swatow today! Did this man invent his own style of Roast Meat or does this style of Char Siew really exist in Swatow? Will some Teochew Ah Zhek (uncle) please let us know?

The stallowner explained that Teochews love sweet things. (Think Orh Nee and Teochew Bak Chang which has sweet bean paste inside) So the Char Siew is much sweeter then usual. He shared that his marinade has got bean paste and malt in it. Certainly the sauce that he liberally pours over the rice is unique. It was pretty lumpy and was quite sweet which suited my palate very well.



Undoubtedly the Char Siew here is the star of the show. Don't be alarmed, he does serve leaner cuts, but when asked which bits are the best bits, he joyfully cut up the sample shown in the picture. Oooooh, I feel my tongue tingling and my coronary vessels stiffening up at the same time! There is nothing more sinful and shiok than burnt fat with caramelised sugar! 4.5/5

Both Sio Bak and Roast Duck here are competent but not as outstanding as the Char Siew. So I will give it a 4/5 and say no more.

Conclusion

Have to add Teochew Style Char Siew into your Char Siew resume, don't you think? Worth travelling all the way from Tampines for.

Lau Phua Chay Roasted Duck
Alexandra Village Hawker Centre
Stall 01-20
11am to 7pm
Saturday closed