Tiong Bahru Hainanese Boneless Chicken Rice = LOUSY
- Thread starter Johnrambo
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I have passed by this stall a few times, but never order. Is this any good? Or is it just hype?
https://www.misstamchiak.com/maria-virgin-chicken/
Meet Madam Maria Siew, the owner of Maria Virgin Chicken (瑪俐亞處女雞). Last year, Shin Ming had reported that Madam Siew is believed to have been a teacher of Mr Chan Hon Meng, the man behind the Michelin-starred soya sauce chicken rice stall in the same hawker centre. Maria’s soya sauce chicken recipe came from her dad who owned the legendary Lam Thong Tea House (南唐) which was founded in 1926, in Chinatown. New Lam Thong was famous for soya sauce chicken and Maria had been working in her dad’s restaurant since she was 9 years old. After her father’s business folded, Maria subsequently opened a stall in Maxwell before moving to Chinatown Complex. Chef Chan had worked for Maria for more than a decade before striking out on his own. Last year, they have moved from one stall to another in the same hawker centre. You May Also Like QUE - Modern Vietnamese Food in Orchard Road
Are you wondering how the stall got its name? Apparently, Maria Virgin Chicken pays tribute to Mdm Siew’s sworn sister, the well-known Hong Kong entertainer Maria Cordero.
Maria’s soy sauce chicken was excellent. Just look at that nicely glazed skin, which has absorbed the colours and flavours of the superior soy sauce dressing. On the first bite, you can detect a subtle fragrance of rose wine, and herbal notes. The meat, which was cooked to the right temperature with the bone hollows still pink, was really tender and springy. Even the breast meat was so juicy!
Continue reading at Miss Tam Chiak: https://www.misstamchiak.com/maria-virgin-chicken/
https://www.misstamchiak.com/maria-virgin-chicken/
Meet Madam Maria Siew, the owner of Maria Virgin Chicken (瑪俐亞處女雞). Last year, Shin Ming had reported that Madam Siew is believed to have been a teacher of Mr Chan Hon Meng, the man behind the Michelin-starred soya sauce chicken rice stall in the same hawker centre. Maria’s soya sauce chicken recipe came from her dad who owned the legendary Lam Thong Tea House (南唐) which was founded in 1926, in Chinatown. New Lam Thong was famous for soya sauce chicken and Maria had been working in her dad’s restaurant since she was 9 years old. After her father’s business folded, Maria subsequently opened a stall in Maxwell before moving to Chinatown Complex. Chef Chan had worked for Maria for more than a decade before striking out on his own. Last year, they have moved from one stall to another in the same hawker centre. You May Also Like QUE - Modern Vietnamese Food in Orchard Road
Are you wondering how the stall got its name? Apparently, Maria Virgin Chicken pays tribute to Mdm Siew’s sworn sister, the well-known Hong Kong entertainer Maria Cordero.
Maria’s soy sauce chicken was excellent. Just look at that nicely glazed skin, which has absorbed the colours and flavours of the superior soy sauce dressing. On the first bite, you can detect a subtle fragrance of rose wine, and herbal notes. The meat, which was cooked to the right temperature with the bone hollows still pink, was really tender and springy. Even the breast meat was so juicy!
Continue reading at Miss Tam Chiak: https://www.misstamchiak.com/maria-virgin-chicken/
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looks like chicken alrighthttps://tinyurI.com/y9ohuqca
haaaa
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Supposedly it's the one who taught Michelin star Hawker Chan how to make the chicken.
However, its location is terrible in my opinion. Deep inside a secluded corner, and near public toilets. And it closes shop early.
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I thought the restaurant at Victoria Hotel served white chicken?
Another old family haunt of ours. My parents got married there. In the 50s and 60s, all Hainanese people either held their wedding dinners at Victoria hotel or South East Asia Hotel at Waterloo Street
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No, it was definitely soya sauce chicken. I was there almost every week.
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This Chan Hon Meng who runs Liao Fan Hawker Chan?
Few will ever figure out the calculus behind marrying stupendous with cheap, nevertheless Liao Fan Hawker Chan can lay legitimate claim to having done so. Helmed by Ipoh-born chef/owner Chan Hon Meng who formerly apprenticed at the now-defunct New Lam Thong Tea House, this Chinatown Complex Food Centre based stall opened in 2009 selling soya sauce themed oriental fare, of which most still remain priced under $4 today. A decade, 3 consecutive Michelin stars (2016-2018) and one Hersing Corp franchise partnership later, Hawker Chan has morphed into a full-blown culinary darling much adored by both locals as well as tourists.
...........What knocked our socks off:
Oily aromatic best described its Soya Sauce Chicken Noodle: tender, glistening poultry (braised with some 10-herb mix) emanating savoury notes that chimed wonderfully around al dente mee kia. Even better perhaps was the Roasted Pork Rice featuring formidably processed siu yuk (read: velvety fat belly meat capped by puffed, crackling epidermis) further salted to a tee - very juicy, damn crispy, too heavenly. Note though 'em accompanying sauteed soybeans tasted pretty ordinary insofar as we were concerned, ah drats small matter anyhow.
More at https://www.thefooddossier.com/2019/12/liao-fan-hawker-chan.html
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