I first heard about simon tan’s chicken rice from chef go and I agree with both him and @J_L that this chicken rice is and deserving of its own thread.
the chicken, best eaten at room temp (please don’t repoach this and eat it piping hot), has a great slippery and smooth texture and bouncy skin. the rice was fragrant and oily. the three sauces were intensely flavorful and concentrated, the dark soy was especially viscous and thick. I loved the savory, sesame-y chicken sauce that you pour over the chicken before eating. everything from the packaging and execution had a great attention to detail.
I think we have a new fancier of fowl.
tagging @CiaoBob so he doesn’t feel left out.
pickup is in sawtelle.