Pricey but a really tender and succulent piece of fried chicken leg, Wild Coco’s Ayam Berempah Leg ($10.90) comes coated with shreds of aromatic lemongrass and ginger. With no flour batter, the sizeable spiced-rubbed protein felt lighter than most and not as cloying. The flavour from the seasoned crust was also nicely balanced and the wonderfully browned skin was crispy. However, the insides could use a little more oomph from the marination, in my opinion. The Chao Ta Chee Cheong Fun ($13.90) was decent. Full of wok hei, it can get a bit bitter with the over-charred edges. The two large tiger prawns were nicely done though.