Malaysian Hainanese Chicken Rice.

A dossier on the top Hainanese Chicken Rice outlets in Kl and elsewhere.
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What makes a good Hainanese Chicken? It must be 'kut' (slippery juicy tenderness) and 'phang' (nice fragrant chicken brothy essence of garlic and spring onion and coriander) and this flavour then gets accentuated by the ginger, chilli, garlic and dark soy condiment that you choose to bathe it in.

Hainenese Chicken: Khao Man Gai if you're Thai. Comfort food I grew up with and it's getting made tomorrow. My recipe for the spicy soy ginger sauce my mother taught me is better than hers.

The one and only Sin Seng Nam Hainanese Kopitiam @ Lebuh Ampang opposite side of Mountabatten Road from Malacca Street where Len Seng Bus Terminal used to be. Better than Yut Kee in my humble opinion. You still get the Hainanese ambience! Hainanese Chicken Rice. Taken by masak.masak.

The one and only Sin Seng Nam Hainanese Kopitiam @ Lebuh Ampang opposite side of Mountabatten Road from Malacca Street where Len Seng Bus Terminal used to be. Better than Yut Kee in my humble opinion. You still get the Hainanese ambience! Hainanese Chicken Rice. Taken by masak.masak.

Loong Seng Hainanese Chicken Rice at Lorong Jintan 2 at Taman Supreme in Cheras. This is now my best Hainanese Chicken Rice in KL. I went there thrice in the last six months but I forgot my camera, so the photos courtesy of Sumptuous.

Loong Seng Hainanese Chicken Rice at Lorong Jintan 2 at Taman Supreme in Cheras. This is now my best Hainanese Chicken Rice in KL. I went there thrice in the last six months but I forgot my camera, so the photos courtesy of Sumptuous.

Loong Seng Hainanese Chicken Rice at Lorong Jintan 2 at Taman Supreme in Cheras. This is now my best Hainanese Chicken Rice in KL. I went there thrice in the last six months but I forgot my camera, so the photos courtesy of Sumptuous.

Loong Seng Hainanese Chicken Rice at Lorong Jintan 2 at Taman Supreme in Cheras. This is now my best Hainanese Chicken Rice in KL. I went there thrice in the last six months but I forgot my camera, so the photos courtesy of Sumptuous.

Loong Seng Hainanese Chicken Rice at Lorong Jintan 2 at Taman Supreme in Cheras. This is now my best Hainanese Chicken Rice in KL. I went there thrice in the last six months but I forgot my camera, so the photos courtesy of Sumptuous.

Loong Seng Hainanese Chicken Rice at Lorong Jintan 2 at Taman Supreme in Cheras. This is now my best Hainanese Chicken Rice in KL. I went there thrice in the last six months but I forgot my camera, so the photos courtesy of Sumptuous.

Loong Seng Hainanese Chicken Rice at Lorong Jintan 2 at Taman Supreme in Cheras. This is now my best Hainanese Chicken Rice in KL. I went there thrice in the last six months but I forgot my camera, so the photos courtesy of Sumptuous.

Loong Seng Hainanese Chicken Rice at Lorong Jintan 2 at Taman Supreme in Cheras. This is now my best Hainanese Chicken Rice in KL. I went there thrice in the last six months but I forgot my camera, so the photos courtesy of Sumptuous.

What makes a good Hainanese Chicken? It must be 'kut' (slippery juicy tenderness) and 'phang' (nice fragrant chicken brothy essence of garlic and spring onion and coriander) and this flavour then gets accentuated by the ginger, chilli, garlic and dark soy condiment that you choose to bathe it in.

What makes a good Hainanese Chicken? It must be 'kut' (slippery juicy tenderness) and 'phang' (nice fragrant chicken brothy essence of garlic and spring onion and coriander) and this flavour then gets accentuated by the ginger, chilli, garlic and dark soy condiment that you choose to bathe it in.

What makes a good Hainanese Chicken? It must be 'kut' (slippery juicy tenderness) and 'phang' (nice fragrant chicken brothy essence of garlic and spring onion and coriander) and this flavour then gets accentuated by the ginger, chilli, garlic and dark soy condiment that you choose to bathe it in. If rice is taken the steamed rice steeped in chicken broth must have the chicken oil aroma and fried onion (giving a tint of burnt or smoky characteristic at the back of the palate). The rice must…

What makes a good Hainanese Chicken? It must be 'kut' (slippery juicy tenderness) and 'phang' (nice fragrant chicken brothy essence of garlic and spring onion and coriander) and this flavour then gets accentuated by the ginger, chilli, garlic and dark soy condiment that you choose to bathe it in. If rice is taken the steamed rice steeped in chicken broth must have the chicken oil aroma and fried onion (giving a tint of burnt or smoky characteristic at the back of the palate). The rice must…

What makes a good Hainanese Chicken? It must be 'kut' (slippery juicy tenderness) and 'phang' (nice fragrant chicken brothy essence of garlic and spring onion and coriander) and this flavour then gets accentuated by the ginger, chilli, garlic and dark soy condiment that you choose to bathe it in.

What makes a good Hainanese Chicken? It must be 'kut' (slippery juicy tenderness) and 'phang' (nice fragrant chicken brothy essence of garlic and spring onion and coriander) and this flavour then gets accentuated by the ginger, chilli, garlic and dark soy condiment that you choose to bathe it in.

What makes a good Hainanese Chicken? It must be 'kut' (slippery juicy tenderness) and 'phang' (nice fragrant chicken brothy essence of garlic and spring onion and coriander) and this flavour then gets accentuated by the ginger, chilli, garlic and dark soy condiment that you choose to bathe it in.

What makes a good Hainanese Chicken? It must be 'kut' (slippery juicy tenderness) and 'phang' (nice fragrant chicken brothy essence of garlic and spring onion and coriander) and this flavour then gets accentuated by the ginger, chilli, garlic and dark soy condiment that you choose to bathe it in.

What makes a good Hainanese Chicken? It must be 'kut' (slippery juicy tenderness) and 'phang' (nice fragrant chicken brothy essence of garlic and spring onion and coriander) and this flavour then gets accentuated by the ginger, chilli, garlic and dark soy condiment that you choose to bathe it in.

What makes a good Hainanese Chicken? It must be 'kut' (slippery juicy tenderness) and 'phang' (nice fragrant chicken brothy essence of garlic and spring onion and coriander) and this flavour then gets accentuated by the ginger, chilli, garlic and dark soy condiment that you choose to bathe it in.

What makes a good Hainanese Chicken? It must be 'kut' (slippery juicy tenderness) and 'phang' (nice fragrant chicken brothy essence of garlic and spring onion and coriander) and this flavour then gets accentuated by the ginger, chilli, garlic and dark soy condiment that you choose to bathe it in.

What makes a good Hainanese Chicken? It must be 'kut' (slippery juicy tenderness) and 'phang' (nice fragrant chicken brothy essence of garlic and spring onion and coriander) and this flavour then gets accentuated by the ginger, chilli, garlic and dark soy condiment that you choose to bathe it in.

What makes a good Hainanese Chicken? It must be 'kut' (slippery juicy tenderness) and 'phang' (nice fragrant chicken brothy essence of garlic and spring onion and coriander) and this flavour then gets accentuated by the ginger, chilli, garlic and dark soy condiment that you choose to bathe it in.

What makes a good Hainanese Chicken? It must be 'kut' (slippery juicy tenderness) and 'phang' (nice fragrant chicken brothy essence of garlic and spring onion and coriander) and this flavour then gets accentuated by the ginger, chilli, garlic and dark soy condiment that you choose to bathe it in.

What makes a good Hainanese Chicken? It must be 'kut' (slippery juicy tenderness) and 'phang' (nice fragrant chicken brothy essence of garlic and spring onion and coriander) and this flavour then gets accentuated by the ginger, chilli, garlic and dark soy condiment that you choose to bathe it in.

What makes a good Hainanese Chicken? It must be 'kut' (slippery juicy tenderness) and 'phang' (nice fragrant chicken brothy essence of garlic and spring onion and coriander) and this flavour then gets accentuated by the ginger, chilli, garlic and dark soy condiment that you choose to bathe it in.

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