🐔Chicken Culture🐓

Who wouldn't like succulent chicken chunks fried to golden brown perfection? What better ways to eat them - dunk them into your ramen broth. These chicks are still so good in hot soup!

Whatever they did to this (Sous Vide) chicken breast, they have nailed it in turning blend, skinless, "fat"-less, unexciting chicken breast into such an unsuspecting delicacy. The mash is delightfully tasty with the grilled corn and grilled hazelnuts and a speckle of shisho pickle. I have always insisted that chicken cooked without skin is the equivalent of chicken rice without chilli, curry chicken without potatoes, chicken schnitzel without slaw, yakitori (chicken) without leek, chicken burrito without salsa!

No chicken is spared here! Not even if this is the year of the rooster/chicken.

Wait, heard that they are swooping this item out of their menu soon. Try before the Chicken Run!

The chicken used is generally lean kampung chicken, so dun expect the yellow glistening glow of the skin. But the kumpung (free range) style chicken breast meat is less grainy but comes with more bite. For breast meat lovers. Rice wise is forgettable, fav rice is from BTK Balestier. Chili wise, their's have that raw taste, the secret is chili needs to be "treated" before blending.

Really an unexpectedly good sandwich. Firstly it's a cold sandwich, with a generous dressing of avocado & aioli. 😋The chicken used was thigh meat🍗 and flavorful. Although it wasn't the panini pressed hot sandwich I was expecting, it turn out a 8.5 out of 10, which I'll return for.