Cheong Wai Hong Chicken Rice (Since 2009)

Reviews by Food Critics

The marinade has an intense savoury flavour, with a subtle sweetness and five-spice powder flavour to it.

Alot of the flavour goes into the chicken skin which is intensely flavoured. The chicken meat makes for a great first few bites but can get overbearingly salty if you don’t eat it with rice or noodles to balance out the taste.

The tenderness of the chicken is passable but this is the one area when the quality has gone down. I’ve definitely had it softer and more tender at other stalls.

The high flavouring of the chicken is the reason why the noodles are plain-tasting — not shrimp roe-flavoured like how some other stalls serve it. That said, they serve a chilli sambal on the side if you’d like it more savoury or spicier.

The icing on the cake are the roasted soybeans below. Cooked but with a nice bite, along with that soy flavour.

Gregory Leow (HungryGOWhere)

Prices are equally affordable, with a plate of Roasted Chicken Rice priced at $3.00

I didn’t know what to expect as I went in for my first bite. Full of roasted fragrance, the succulent chicken had a slightly thicker-than-usual skin, and a silky smooth texture that was easy to tear apart.

The flavourful slices of meat were good enough to have on their own, yet provided a myriad of textures when paired with the noodles.

We tried the char siew, and in the instant the platter was put in front of me, I knew the man was a master of his meats. The char siew had a caramelisation that glistened under the light.


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