Yuan Lang Chicken Master @ Stall #02-027 Chinatown Complex Food Centre 元朗鸡博士

✍ 23 Jun 2025. Stalking Chinatown Complex this rainy Monday morning, I stumbled upon this beautiful sight (bevy of cooked chicken attracts me somehow 🤭 ).

Most stalls, shutters down, were taking a break this morning or not open yet at this hour (8am).

Oh it's Yuan Lang Chicken Master!

Yuan Lang Chicken Master was one of my favourite chicken rice stalls in Chinatown Complex (which is overcrowded with many good chicken rice stalls, both "white poach" and soya sauce poached).

Glad to see Master Wong 王师傅 again 😁

Master Wong left for Hong Kong two years ago and re-opened at stall #02-027 two weeks ago. The Google map not updated yet (as at 23 Jun 2025).

Master Wong poached his birds in superior stock made with dried seafood such as conpoy.

I have tasted these a few times at his previous location. Today, I am trying Master Wong's porridge.

Wong Wong's chicken, black or white, are among the best in Singapore - you can read my review appended below in the archived article (just scroll down).

My S$6 congee. 

Eh? 

No garnish, no white pepper, no soy sauce, no sesame oil 🤔

Master Wong said he has carefully tuned the flavour profile and his congee is best enjoyed as is.

Yup, that's Master Wong, alright.

Always confident about his food.

And, that's the thing about being a Cantonese chef. I am not a chef but I can relate as I am a Cantonese Ah Seng 阿成 🤭

Inside the rice gruel, there were pieces of chicken which Master Wong cut from a poached bird.

The congee was made with two types of rice - Japanese "sushi rice" and glutinous rice. Piping hot, not quite custard smooth rice paste. It was slightly grainy, dense and sticky. I like this texture.

It had a gentle subtle sweet umami savoury flavour from conpoy (sun dried scallop) in the gruel.

I liked it but feel I can tuned up the savouriness a bit, if soy sauce was provided. I am also used to some sesame oil fragrance in my congee or porridge.

But, this was already a nice congee, as is.

The chicken pieces were nice too. Tenderly chewy (not soft) with subtle chicky sweetness.

After the meal, I asked Master Wong about boneless chicken and he said that customers can request for pulled chicken meat (boneless). The default is with bone, the way chicken congee is served in Yuan Lang, Hong Kong.

So glad that Master Wong is back. Will be coming back soon for his poached chicken and soy sauce chicken .

Stall name: Yuan Lang Chicken Master 元郎鸡傅士

Address:  335 Smith St, stall #02-027 Chinatown Complex Food Centre (Yellow Zone), Singapore 050335

Nearest MRT: 5 minutes walk Chinatown station / Maxwell station 

Hours: 8:30am - 2pm (may change)

Read more 👉

Singapore

At Chinatown Complex, the other top of my mind chicken rice stall is stall #02-169 Hainanese Chicken Rice in the Red Zone

 

Over at the Green Zone, there is Fragrant Sauce Chicken 色香味 stall #02-85

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Written by Tony Boey on 23 Jun 2025

About Johor Kaki

✍ 28 Nov 2020. Ever since buddy Fong told me about Yuan Lang Soy Sauce Chicken Master (stall #02-41), it was at the top of my mind to try the next time I am in Chinatown Complex hawker food centre. Finally did today and I was wowed by the tasty poached kampung chicken.

I didn't have to wait 5 minutes for my meal on this Saturday morning at Chinatown Complex food centre. This place is saturated with good chicken rice stalls with many famous ones including the Michelin starred Hawker Chan.

At the moment, Yuan Lang Soy Sauce Chicken Master is still under the social media radar.

Yuan Lang serves only 1.7 kg free range kampung chicken, either poached "white" or in soy sauce.

Boss was slightly irritated by wasn't too keen on donnu who is this strange uncle snapping away with his camera.

I had this kumpung chicken thigh for $5. It came with a soup and we helped ourselves to the chili sauce.

Yeah.... disposable styrofoam and plastic utensils but this is common in Singapore hawker centres.

The chicken thigh was chopped in large chunks which I like. It was poached to less than 99% doneness. The flesh was tender, smooth, juicy and had a gentle squeaky chew to the bite. I also love the cheery chrysanthemum yellow colour of the skin and its supple smoothness.

Excellent texture.

I was wowed by the pleasant chicky flavour with natural sweetness and a slight underlying savoury-brininess.

No sauce, no dressing. All the flavours come only from the chicken meat and skin 🐔

Delicious.

The rice grains were average quality but tastily done. They were greasy, slightly dry with a gentle chewy nuttiness to the bite. The rice tasted nicely sweet-savoury-briny.

This watery tea looking soup was beyond my expectation. Yuan Lang really put a lot of effort into making a good soup. It tasted chicky sweet with layers of umami savouriness from dried cuttlefish and Japanese scallop. Really nice. The plastic bowl and spoon didn't do it justice though.

Truth be told, the thigh only whetted my appetite as it was rather boney and there wasn't too much meat. (Though it says thigh on the signboard, it was really the body at the wing joint.)

So, I got myself a second round of this chicken drumstick for $6.50.

Shiok lah this. So tender, smooth, juicy, flavourful.

Pro-tip: Forget about ordering "thigh". Get the drumstick pronto.

Okay... Yuan Lang isn't strong in the sauce department. No ginger-scallion dip and this salty-spicy chili sauce doesn't complement the wonderful poached chicken. (But then, this chicken doesn't need any sauce anyway.)

While chatting with the boss, I mentioned that his chili sauce CMI "cannot make it". But boss was so confident and proud of his chicken's flavour that he didn't want any chili sauce to throw off the taste profile.

I can totally get where he was coming from. It is like a fine steak chef's horror when customers ask for ketchup or chili sauce to insult his beautifully done steak 😱

But then, I know of Singaporeans who will pass or fail chicken rice stalls based on their chili sauce alone 🤔 (I am not one of them 😅 )

"Donnu who is this strange uncle" managed to warm up Ah Keong with his persistence. Ah Keong was a roaster in Yuan Lang district, Hong Kong when he came to Singapore in the 1980s. He worked as a roaster in restaurants and food stalls, including his own roast stall in the old Tiong Bahru market. He was roast chef at Mulia Hotel in Jakarta before he opened this chicken rice stall in 2018.

Yuan Lang's poached "white" chicken is excellent. Next, I shall try their soy sauce chicken. Have you tried Yuan Lang? What do you think?

More chicken rice stalls in Chinatown Complex Food Centre:

Hawker Chan Soya Sauce Chicken 👈 click

Fragrant Sauce Chicken & Noodle 👈 click

Maria Ma Li Ya Virgin Chicken 👈 click

Heng Ji Chicken Rice 👈 click

Restaurant name: Yuan Lang Soy Sauce Chicken Master 元朗油鸡博士

Address: 335, stall #02-041 027 Smith Street, Chinatown Complex Food Centre, S050335 (yellow zone)

Tel: 8696 8665

Hours: 11:30am - 7:00pm (Weds off)

Date visited: 28 Nov 2020