Sunday, 12 July 2015

Master Chicken Rice in Singapore Kim Keat Palm Toa Payoh 雞師傳 JK1183

Master-Chicken-Rice-Singapore-Kim-Keat-Palm-Toa-Payoh-雞師傳

Visited Kim Keat Palm food centre in Toa Payoh today for this still little known, newly opened Master Chicken stall. This new stall serves chicken and rice that compare very well with the older well known names in the crowded world of Singapore chicken rice.

Master-Chicken-Rice-Singapore-Kim-Keat-Palm-Toa-Payoh-雞師傳

Restaurant name: Master Chicken 雞師傳

Address:  Blk 22 Toa Payoh Lor 7 #01-18 Singapore (Kim Keat Palm)
GPS1.334793, 103.857708
Hours: 10:00am to 7:00pm (Closed on Monday) (Closed at 3:00pm on Sunday)
Non Halal

Master-Chicken-Rice-Singapore-Kim-Keat-Palm-Toa-Payoh-雞師傳

We started off with a half chicken. The default is for the chicken to be served deboned.

Master-Chicken-Rice-Singapore-Kim-Keat-Palm-Toa-Payoh-雞師傳

The chicken meat was tender, juicy, and still have that nice chickeny flavour. The soft smooth skin and gelatin added to our enjoyment of the chicken. The chicken was splashed with an aromatic, savoury sweet, watery sauce.

I enjoyed this chicken.

Master-Chicken-Rice-Singapore-Kim-Keat-Palm-Toa-Payoh-雞師傳

As I preferred my chicken to be chopped in large chunks with bone on, I approached the boss Jason and enquired if customers can request for chicken with bone on.

The friendly boss immediately said yes.

Master-Chicken-Rice-Singapore-Kim-Keat-Palm-Toa-Payoh-雞師傳

So we ordered a chicken thigh chopped in large chunks with bone on.

Master-Chicken-Rice-Singapore-Kim-Keat-Palm-Toa-Payoh-雞師傳

The chicken was exactly the way I liked it. Chunky, meaty, flavourful taste of natural chicken sweetness, juicy, tender, smooth and there was that thin glistening layer of jiggly gelatin.

Lovely.

Master-Chicken-Rice-Singapore-Kim-Keat-Palm-Toa-Payoh-雞師傳

Master Chicken's rice is among the better ones that I have tasted anywhere. It is aromatic, flavoursome, not overly greasy and the nutty rice separates easily into individual long grains.

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Besides the usual lemon grass, pandan leaves, ginger, chicken oil and stock, Jason uses "old rice 老米" to cook his chicken rice. "Old rice" is less starchy and so have that nutty texture and separates easily into individual grains (粒粒 liap liap as they say in Hokkien).

Master-Chicken-Rice-Singapore-Kim-Keat-Palm-Toa-Payoh-雞師傳

The chili and ginger dips were watery but they pack adequate likable flavours. I don't use sauces much nowadays as I always look out for stalls that serve chicken that are naturally flavourful enough by themselves :-D

Master-Chicken-Rice-Singapore-Kim-Keat-Palm-Toa-Payoh-雞師傳

Jason started working in the chicken rice business 17 years ago as a kitchen help. This year he struck out on his own to start his own chicken rice stall. With a strong grounding and drive as a young hawker boss, Jason's Master Chicken stall is already making it's mark in Toa Payoh.

Now, we have one more good chicken rice stall to try in Singapore.

Date visited: 12 Jul 2015

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I firmly believe that taste is subjective and so, warmly welcome differing viewpoints :-D But, I disapprove negative comments that are anonymous or hide behind fake identities. I feel that that is the same as speaking ill of others behind their backs. I look forward to all your comments :-D Thank you. (Date: 18 Dec 2015)

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