5 munchies: You can't go wrong with Diamond Kitchen's zesty gan xiang sauce in any of their wok-fried dishes, which is also used for the crab in my earlier post. The deep-fried chicken chunks were crispy and juicy, complementing the spicy flavours of the al dente rice. This dish was nostalgic for me for tasting as good as my grandma's sambal fried rice with hae bee hiam (spicy dried prawns) and Peranakan flavours.