Michelin recommended Chicken Rice

Fatty Low Chicken Rice, recognized in the Michelin Guide, is a haven for lovers of Hainanese chicken rice, offering an authentic and flavorful experience. The moment you arrive, the aroma of freshly cooked chicken wafts through the air, inviting you to explore its signature dish.

The chicken is poached to perfection—tender, juicy, and with a silky texture that pairs wonderfully with the fragrant rice cooked in chicken broth. The rice, fluffy and flavorful, absorbs the essence of the chicken fat, creating a rich and aromatic base. Accompanied by a side of freshly made chili sauce and ginger paste, each bite becomes a burst of flavors that balance the savory, spicy, and tangy notes.

Fatty Low's commitment to quality is evident in the simplicity and authenticity of the dish. The staff are friendly and efficient, ensuring the line moves quickly, even during peak hours. The ambiance is unpretentious, reminiscent of classic hawker stalls—perfect for a quick yet satisfying meal.

While it may not be a fine dining experience, the Michelin recognition is well-deserved for this humble yet delicious offering. Fatty Low Chicken Rice excels at perfecting the basics, making it a must-visit for anyone craving a classic and comforting plate of Hainanese chicken rice.

Chicken Feet in Black Bean Sauce is a dim sum classic, celebrated for its rich flavor and unique texture. Known as “Feng Zhua” (凤爪) in Cantonese cuisine, this dish is beloved for its savory, aromatic taste and its appeal as a delicacy among adventurous food lovers.

The preparation of chicken feet begins with meticulous cleaning and blanching to remove any impurities, followed by deep-frying to give the skin a slightly crispy texture. The feet are then braised for a long time in a savory sauce made from fermented black beans, soy sauce, garlic, ginger, and a hint of chili. This slow-cooking process allows the flavors to fully penetrate the chicken feet, resulting in a tender, gelatinous consistency that’s rich with umami and spice.

The black bean sauce is the star of this dish. Fermented black beans provide a deep, salty, and slightly tangy flavor that pairs perfectly with the gelatinous texture of the chicken feet. The addition of garlic and chili gives the dish an aromatic and spicy kick, balancing out the savory notes of the beans.

Watercress soup is a classic, comforting dish that often finds its place in home kitchens and traditional restaurants alike. Known for its light yet deeply nourishing qualities, this soup features watercress, a leafy green vegetable rich in vitamins and minerals.

Typically, the soup has a clear broth base, usually made from pork bones or chicken, which is slowly simmered to extract a rich, umami flavor. The watercress leaves, added towards the end of cooking, retain a bit of their vibrant green color and subtle crispness, offering a mild peppery taste that pairs beautifully with the savory depth of the broth. The longer the soup simmers, the more tender the watercress becomes, infusing the broth with its unique flavor and nutritional benefits.

Lor Bak, a beloved street food in Malaysia and Singapore, is a dish that combines crispy textures with rich, savory flavors. Often enjoyed as a snack or a side dish, this traditional delicacy is made up of marinated pork wrapped in thin beancurd skin and deep-fried to perfection.

The preparation of Lor Bak begins with thinly sliced pork, typically seasoned with a blend of five-spice powder, garlic, soy sauce, and other aromatics. The seasoning infuses the meat with a fragrant, umami-rich taste that is both aromatic and savory. Once marinated, the pork is wrapped in a sheet of beancurd skin (also called tofu skin), which holds everything together while adding a crisp, golden exterior when fried.

After deep-frying, the Lor Bak develops a delightful crunch on the outside while the inside remains juicy and tender. The beancurd skin gives it a crispy texture that contrasts beautifully with the flavorful, succulent meat.