Ah Tai Hainanese Chicken Rice sits a few stalls away from their rival Tian Tian. It is well-documented that the owner, Ah Tai, used to be the head cook at Tian Tian for many years before his working relationship with the owner's daughter became estranged and he went on to open his own stall at the same food centre in 2012. At the height of their rivalry, when media scrutiny was at its most intense, both stalls had snaking queues resulting in long waiting time for their food.
These days, it is apparent that Tian Tian enjoys the longer queues, especially during peak hours. Nevertheless, the fare at Ah Tai is doubtlessly top-notch.
The presentation of the chicken is a visual treat in itself. This looked so appetizing that it garnered several likes shortly after I shared this online. The chicken was fresh and gleaming from the concoction of sauces drizzled onto the meat. The bird was tender and well-cooked, with no traces of raw blood in the bone marrow.
The rice was neither too heavy nor oily, with just the right fluffiness and exuding the amazing fragrance of chicken oil.
The chilli was on-point - tart and spicy, going well with both the chicken and the rice. Special mention to this plate of chicken gizzard and liver combo ($3) which I felt was very fresh and addictive. In fact, we polished off the dish in double-quick time. A definite must-try if innards are for you.
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