Lam's Salt Baked Chicken (Parkway Parade)

A decent meal with their salted baked chicken and noodle here, which is totally enjoyable just for one person for the combo.

The salted baked chicken is perfectly cooked, which the meat is softened and juicy.

And the noodle is the typical meepok or mee kia you could get, which I find theirs very chewy and strong in taste.

Went back and tried lam noodles again after a few years. However it's standard has dropped dramatically. Although being said that the dish is still other of the better noodles out there

Salted Baked Chicken is a traditional Hakka dish, prepared by encasing the chicken in a bed of salt before being wrapped up like a present, to be unwrapped by you later on. The result is a chicken that's not at all dry, soaked in its juice, where all its essence is being reabsorbed into the tender, succulent chicken. Paired it with a bowl of rice and their tangy chili sauce and it makes for a delightful meal.

Located in Parkway Parade Food Republic, 80 Marine Parade Rd, Basement 1, Singapore 449269. .
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Abalone Noodle, $7. Sumptuous and fulfilling bowl of noodles! Noodles texture is good and springy, soaked in a well mixed gravy. Generous with their ingredients, there’s tons of minced meats, sliced meats, a fried fish ball, half an onsen egg, greens and a stick of abalone chunk/clams! Love how they dip the stick in the abalone gravy before placing on your noodles! We are also addicted to that bowl of soup that’s so flavourful, paired with the noodles!! .
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#hungryunicornsg #lamsnoodles #ahlamabalonenoodle #abalonenoodle #foodrepublicsg

These were some juicy fishballs and al dente noodles! It was really tender poached pork slices too

Loved the generous crisp lards! 😋

But found the sambal/vinegar sauce mix not SHIOK or piquant enough for a lasting impression

7.5/10

I was pleasantly surprised by the cook of the chicken thigh. Ok, maybe I lowered my expectations thinking that it's an overpriced food republic gimmick. The size of the chicken thigh, though substantial for single portion, was also much smaller than in pictures, so I wasn't looking for wow on my first bite, but it happened.
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The texture of the skin was springy like white chicken, but tasty like marinated roast chicken. I found out online that the salt which covers the packed chicken absorbs heat from the oven or bottom of the wok, and dissipates it gradually to ensure the perfect cook without any loss of flavour. That explains the smooth and tender meat which slid down the throat easily. The mixed rice has some lup cheong and cherry tomatoes added, but the wet mushiness leaves much to be desired.
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Note that the likelihood of getting a dry throat/major thirst after the meal is high!