Nat’s Chicks

We have first made our visit to Nat’s Chicks some time back when they had opened their doors the very first time at People’s Park Centre — they have since moved out of that location for a while (their former space has now been taken up by an outlet of Dickson Nasi Lemak) and has since moved to the shop unit previously occupied by 51 Noodle House at The Venue Shoppes along Tai Thong Crescent. The address does make them a short walk away from Potong Pasir MRT Station. Whilst its former location featured a almost open-concept space, its current space is enclosed by glass windows and doors that feature both indoor and outdoor dining areas; the former providing patrons a comfortable air-conditioned environment to dine at within its premises. Nat’s Chicks is pretty much a one-woman show whose father had founded Five Star Chicken Rice; she did had a stint of operating Ah Five Hainanese Chicken Rice
with her brother before establishing Nat’s Chicks. The menu at Nat’s Chicks is split across sections dedicated to Main Dishes, Signature Chicken, Ala Carte, Chill Menu and Drinks.

The Hainanese Chicken Prata Roll is one of the items that is offered on the Chill Menu. Whilst we did initially expect that the Hainanese Chicken Prata Roll would probably be served in the form of a prata wrap, we were fairly surprised by how it turned out to be something that resembled that of a Murtabak. Interestingly, the Hainanese Chicken Prata Roll does also come with Hainanese Chicken Rice-style chili on the side to be paired up with the prata roll itself. Even though the namesake of the dish mentions Prata Roll, we did find that the texture of the prata to be relatively close to the Taiwanese-style egg crepe roll considering the slight chew that the Prata Roll does come with. Coming with only their usual poached chicken being stuffed inside the Prata Roll, we did find that the flavours of the Hainanese Chicken Prata Roll does come cleaner than the usual Murtabak and therefore makes it rather easy to finish; the chicken being tender and juicy while we did note the use of caramalised onions that adds a sweetness to the dish in certain parts as well. We also enjoyed it with the Hainanese Chicken Rice-style chili that adds a refreshing zing alongside the piquant spiciness that it carries; tickles the tastebuds just about right for those tolerable to moderate levels of spiciness. A pretty inventive take and a fun eat overall.