This is the bomb! Highly recommended for fried chicken lovers, the fried chicken ribs see impeccably firm and crisp skin and tender slivers of deeply flavoured flesh. The seasoning’s almost alike nam yu (fermented bean paste) — salty, briny and zesty.

I’ve always had my doubts about this dish (Ribs? Not dry meh? So little meat!) but I’ll admit I’m now a convert. Love that the ribs are deep-fried in bite sized pieces so they’re easy to hold, even easier to eat down to the tiny, tiny bones.