A classic Chinese dish, the roast chicken was served with crispy keropok and the dipping salt and pepper. The chicken was already adequately salty on its own without the salt and pepper, especially the skin which I thoroughly enjoyed although it was no crispy. Even as we reheated the leftovers from the day before, the chicken meat remained surprisingly juicy. The keropok turns soggy rather quickly, so it’s best to consume as soon as possible!