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The chicken was tender with a silky soft gelatonous skin. Rice was fluffy but my tastebuds scream for abit more of that chickadee aromatics. Accompanied by a special dipping sauce, mix of fish sauce, chilli padi and secret ingredients. The seabass was steamed in a lemongrass, chilli padi, atad of fish sauce broth. This was my favorite. Chye poh omelette was fluffy but I preferred it with more chye poh. One of their signature is the braised pork. I find this alittle overpowering with the chinese spices. The pork rib bittergourd soup was good and with none of that bitterness.
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Overall, an enjoyable meal. I cannot compare this with our local hainanese chicken rice because both have their own strengths.
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Thank you @mutantcomms for the invite and @goangsg for hosting.

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