Peter told reporters in a previous interview that he decided to start the business with Simon and their business partner, Winson Ng,He also revealed that while he doesn't know how to cook the dish, a chef was hired and will "continue to conduct taste tests to improve" the food served.
But I was really curious about how the chicken rice tasted. So, I decided to make a trip all the way there to try it.It isn't hard to miss it either—just look for Simonboy's face that's plastered all over the storefront.So if you want to avoid the crowds and are lucky enough to have a flexible schedule, you can try coming down on weekday mornings.
The Steamed Chicken Rice came with an extremely generous portion of rice but I found this somewhat disproportionate with the amount of chicken provided.I also really appreciate how the soup wasn't the usual watery and salty concoction that you get at some chicken rice stalls. Overall, while it was a decent plate of chicken rice, I'll be frank and say that nothing about it stood out so much that it would warrant me going all the way to Yishun just to eat it.The Singapura Chicken Rice Ball, on the other hand, was definitely more memorable.It was quite a different experience.But the ones here have chicken rolled into them. I was also surprised that they managed to fit an entire half-boiled egg inside.This gives the exterior a crispy texture that I quite enjoyed.
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