Yuan Lang Soy Sauce Chicken Master – Ex-Mulia Hotel Chef Sells HK-Style Poached Chicken Rice in Chinatown Complex Food Centre

Chinatown has no shortage of renowned chicken rice stalls, but do you know that there’s one selling a Hong-Kong style rendition of our unofficial national dish?

Located in Chinatown Complex Food Centre, Yuan Lang Soy Sauce Chicken Master has been serving delicious poached and soy sauce chicken to patrons.

The chef-owner of the stall, Wong Keung, is a Hongkonger with a wealth of culinary experience, having worked in Hong Kong and Indonesia. He was a barbecue Chef at five-star hotel The Mulia, Mulia Resort and Villas in Nusa Dua Bali for three years, before he set up his own shop in 2018.

What struck me immediately was Wong Keung’s yellow poached chicken, which he was more than enthusiastic to show me. The stall only uses kampung chicken for its firmer and leaner meat, which is poached in a unique broth that consists of dried scallops and octopus that are boiled for five hours every day.

The Kampong Chicken Thigh Rice ($5.50) came with a good amount of thick chicken slices, and a side of chilli. The moist poached chicken had an excellent texture, and was imbued with the rich flavours of the broth. I noticed that the fluffy rice was less fragrant as compared to that of Hainanese chicken rice though.

Next, I tried the Soy Sauce Chicken Rice ($4.00) which featured thick cuts of chicken with a light crisp skin. The meat was less savoury than the poached version, but the tender meat still won me over with its wonderful texture.

I didn’t have much expectations for the clear soup that was paired with the dishes, but it surprised me with bursts of fresh seafood flavours.

If you’re looking for a different take on our local classic, do check out Yuan Lang Soy Sauce Chicken Master and enjoy some playful banter with Wong Kueng while your food is being prepared.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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