There was short queue of less than 10 people on a sunny Saturday lunch time. The order had to be taken whilst in the queue before being seated in the renovated restaurant, which is not air-conditioned.Each serving of five chicken rice balls came on a plate. The balls were roughly the size of a ping pong ball, and each serving is equivalent to a small bowl of rice. Biting through them, they were a tad sticky and did not disintegrate but still held most of its shape. The rice balls were aromatic with a good amount of garlic and fat. The chilli sauce was watery compared to what we are used to back home. To my relief, it still packed a punch.The chicken was served with a generous serving of sliced cucumber. A lot of the chicken was tough, which is a huge disappointment. The few tender bits were also dry, confirming that it was overcooked. This is a grave misdeed that the poor bird did not deserve to go through to get onto the plate. The sauce was good though, with nice soy and a good balance of fragrant sesame oil which the latter did not overpower the dish. Both the chicken and the chicken rice are important constituents to a chicken rice experience. Sadly, this was a disappointing meal as the chicken failed to make the cut.
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