2013-08-18 531 瀏覽
Given a number of choices for dinner as we drove along the stretch of shop houses in Upper Thomson Road and out of all, we had decided to go for a healthier version of chicken rice, Chicken House, which was lauded for its luscious delicacies. Look into the restaurant and you will see there are still alot of empty seats as we are rather early for dinner on a weekend. Helpers are all dressed in white polo tee with "Chicken House" in red on their back.We were directed to a table next to a wall sinc
Food serving was made easier through the counter of kitchen in the restaurant. Take a look over at the square opening under the green signage, this is the place where the chef would ring the bell to alert the helpers when food is ready for serving. Each table in the restaurant comes with a dish of seasoning. Customer will get to have their serving of spicy chicken rice chilli, sweet black sauce and blended ginger with the little saucers. However, there was a gentle reminder pasted at the eyes level stating not to let them go into waste and we should take the amount of seasonings we required. As the rice was served, I did not take any look as the lady was still taking order. I tried the soup and rice after she left our table. The soup is the essence from the chicken and was exceptionally tasty, we thought it was the magic of MSG but after drinking whole bowl of it, I was not thirsty. The dish that steals the scene is this yellowish plate of half chicken. The shop promises that our meals are low in fat and cholesterol, given that kampong chicken was lean in nature, one can hardly find the layers of fat in them like what you find in a chicken rice stall.
The difference between the non kampong chicken is that they are injected with growth hormones which stimulates the growth for commercial purposes. On the contrary, kampong chicken are fed and reared without these stimulants and was healthier.
Being Kampong grown, they are generally thinner which means amount of meat may be lesser but they are firmer and of course better in serving!
Cost: $12.00 for half chicken A simple dish, Ipoh Beansprouts that goes well with a plate of meat (kampong chicken), accompany the smooth and not greasy chicken with its crunchiness bites of the sprouts garnished with fried and spring onions and a little bit of sliced chilli.
Cost: $4.00 Vegetables like Xiao Bai Cai are also good to go with a plate of meat. They were drenched with light soya sauce and tastes crunchy as well.
Cost :$$4.00 The Chicken Ngoh Hiang was deep fried to a nice golden brown color and was cripsy on the outside and succulent on the inside accompanied by the sweet tasting sauce.
Cost: $4.00 Total of the meal together with 3 cups of cold barley sums up to $31.45 for 3 of us. Average spending is about $10.00 per head and I would say is money well spend for such quantity and quality of food! Note:
(1) To avoid additional costs, one can return those packets of hand towels provided.
(2) There are limited parking lots, parking in diagonal and parallel is required if you are in front of the shop houses. Be early to avoid disappointment.