Yuan Lang Soy Sauce Chicken Rice Master - #02-041 Chinatown Complex Food Centre

little mentioned, yet awesomely flavourful authentic Hong Kong style 切鸡&油鸡. using kampong chicken, lean and mean. only for the old schoolers who knows how to appreciate. the 牛腩 is fantastic too. don't say never say upfront, skip rice and order the noodles.

I have tried the soy sauce and the poached chicken versions. Firstly, don't go comparing it with the other stalls like Hawker Chan/Ma Li Ya, the style of cooking and the kampung chicken used here is different so the meat here is tougher and has more bite rather than a silky smooth texture (I always order drumstick meat here to compensate). I like the lighter, natural flavour of chicken here which shines through and always eat it as it is without any sauces. Perhaps this is how authentic chicken rice tastes like in Yuen Long (元郎) in HK's New Territories, the chef is definitely a Hongkie so I'm guessing he is probably a Yuen Long native!!

Sauce is very salty, had to pour the soup over the noodles to neutralise the saltiness. Chicken meat overall has too much fats, and taste rather meh as compared to other stores i have eaten...

Among all the soy sauce chicken i tried that day. This was the better one. At least i know that i had the entire breast meat and not some random scrap meats compiled together. The meat was tender and wasnt dry. I love the texture of the skin which has a slight crunch to it. Like the noodle from Fatty ox, it remind me of those noodle i had in Hongkong. If i did not remeber wrongly, I paid $3SGD for my meal.

Authentic Kampong yellow skin chicken which tastes great. I ordered the drumstick which is a generous portion at 6.50. meat was chewy and Al dente. Not many Kampong style chicken in sg and typically I used to go IPoh for this. Skin is slightly salty as I guess it's salt baked.

To boast that one is a soya sauce chicken master is bold. So I thought I’d try the food. Ordered the salted chicken, soya sauce chicken, shrimp dumpling (not the same as wanton) soup, a plate of blanched Vegetable and plates of rice and vegetarian noodle (plain noodle with sauce). I quite enjoyed the meal as it hit all the notes on my Canto trained palette. Even my elderly Cantonese parents agreed that the style of poaching the salted and soya chickens, noodles and vegetables were en-pointe. They said “this reminds me how chickens used to taste back in the day”. Oh well, it tastes good to me. I’m impressed by the vegetables and those big shrimp dumplings- parcels of shrimp, pork and Cantonese goodies like strips of black fungus swimming in a beautiful stock that reminds me of any Imperial treasure or Crystal Jade noodle house. No MSG side effects after drinking the whole bowl of soup. Did I mention that the chef cooks his noodles with a perfect HK standard crunch and perfectly seasoned light sauce? It’s easily my favourite and I could just eat the noodle on its own. I read some comments that the chicken was fatty and overly salted. To be fair, the chicken is a Kampong chicken and therefore quite bony. But it didn’t have as much fat in the chicken (I ordered half) as the factory raised chickens. As for saltiness, he is selling salted chicken so naturally his poaching liquid would be seasoned with salt. But do try the soya sauce chicken which has a gentle sweetness. What I learnt later was that the chef/stall owner was formerly from HK and had been a chef and roast master in Chinese restaurants before setting up his own business. What I like about the stall is that the owner sometimes sells HK style baked pastry which I enjoy eating because it is baked to 100% HK standards and taste. No Health Promotion Board guidelines on sugar. It’s just how the HK pastry should taste like. I’ve tried the walnut cookie and wife biscuit (老婆饼)which are so good I just can’t wait for the next day’s calorie quota to enjoy another pastry. Didn’t give 5 stars because the stall uses disposable plates and bowls which is bad for environmental sustainability. Pro tip: don’t go too late in the evening because his chickens are a hit with a lot of gourmands and tend to sell out by 6pm.

海鲜鸡 不是盐焗鸡 The yellow skinned kampung chicken is a bit salty but in a pleasant manner. Contrary to what I thought, the chef revealed that his kampung chicken is cooked in a seafood broth, hence the salty taste and the yellow skin. Very tasty and delicious - dun eat it with chilli or the taste will be masked. Agree with others here that the brisket noodles 牛腩面 are very good indeed. I don't like the look of the stall and passed by for years, always preferring the Heng Kee zichar fish head next to it. I only tried one day when Heng Kee was closed... And never looked back haha. My new favourite stall for dinner tapau. Perfect accompaniment with brown rice and blanched veggies.

Had the kampung chicken thigh rice (甘榜鸡尾饭), very succulent meat and tender skin. The chicken’s saltiness is done just right which goes well with their slightly flavoured chicken rice. The rice itself is uniquely cooked, flavoured with chicken oil and deliberated fractured/broken rice grains.