What’s so special about chicken rice balls? Isn't it just chicken rice rolled into a ball? Yes but there’s a history to it. It was said that it originally packed for labourers for portability, convenience and heat retention. Think of it like an onigiri, but with chicken rice flavour. Every stall has its own version. At Nanyang, the bite-sized balls are moist and slightly sticky, rich with chicken essence. Nostalgic, though a bit greasy. Different from the usual fluffy rice. And if you’re not drizzling dark soy and their homemade spicy chilli sauce over it, you’re not eating it right. Their ginger scallion sauce is solid too. If you love mushy rice and moderate portion, this one’s for you.