Hainanese dish with Peranakan influences in the seasonings. The bread is dipped in egg wash, pan fried, and then stuffed with chicken meat marinated with Asian spices. I really liked this dish. It’s like a Peranakan version of Korean toast, with zhng-ed up French toast, and the bold flavours of the Asian-seasoned minced chicken filling with mushrooms, paired with slices of cucumbers to mellow out the flavours a little. This dish was really amazing and you gotta try it for yourself to know how good this is.