This stall has been in Smith Street Food Center for many years. They have recently shifted to unit 02-189, a corner unit. The chef owner has over 55 years experience and has worked in HK and Singapore restaurants for over 55 years. He has been in Singapore for over 37 years. He serves up Kampong chicken, poached or soy sauce style with either rice or noodles. The poached chicken that hangs behind the glass panel has a distinct yellowish hue, that indicates that it’s Kampong chicken, which is why a meal here costs more than regular chicken rice. He recommended the thin noodles with soup with chicken on the side. I went with it. The noodles were al dente. The soup was cooked with conpoy and was good. The chicken was served in a separate plate. The chicken breast potion was quite a bit and was moist. It was salty on its own and didn’t come with any sauce. The stall does have a chili dip which you can help yourself. This is a good choice. I also had the chicken rice. It had a good portion of chicken breast meat atop chicken rice. What’s interesting was the chicken rice wasn’t oily and it had died scallop within. It had a hint of chicken flavor. The owner said he has always been doing this. Really restaurant quality. The poached chicken rice was served without any sauce. The breast meat was succulent. Each order was served with some stalks of cai xin. Very Hong Kong style. Good quality food that commensurate the amount you pay, and the experience of the chef. Recommended! 😋👍🏼👍🏼

+3

If you like salted chicken this is the stall for you. Even breast meat is tender and tasty. However, the chef wants to maintain the taste of his chicken and recommend that we don't eat with chilli sauce. Asking Singaporeans not to eat chicken rice with chilli sauce. What do you think? 😊

This type of savoury poached chicken is not commonly available locally. This Hong Kong-style cooking method is adapted from the owner's hometown, Hong Kong. Enjoyed the flavour of the meat and doesn't come with any chili, according to the owner the chili would affect the chicken's flavour. Tried the breast meat and it wasn't dry, however i enjoyed the dark meat the most. Moist, succulent and savoury. The rice has this note that tasted like margarine, not exactly what I expected. The pack came with some greens which were overcooked. Prices are not the cheapest for the chicken, I do think it's worth it though.

+3

This stall is a rare gem. The Hong Kong’s chef specialty is salted chicken. Not so common these days. An acquired taste, you will love the taste if you enjoy a good salted chicken. The rice 🍚 is fragrant. A good compliment.

+1

Truly best Soya Sauce Chicken I've ever had in Singapore. The one and only one Soya sauce chicken that i had so far in Singapore that's similar to my grandma's recipe, most authentic canton taste and every time i had the soya sauce chicken, it was cooked in the perfection, super juicy and flavorful! The best part is ji wei. The salt baked chicken is the authentic Hakka dish that used to had in Guangzhou and HK. You should not miss it if you are there for food hunt! Take note of Uncle's rest date on every Wed and he may go back HK to visit his mum on and off.

+1